Step 1

Combine Marsala wine, Dijon, salt, garlic, and thyme in a resealable bag. Add chicken and mix well. Refrigerate for 1 to 3 hours.

Step 2

Preheat the oven to 350°F. Once marinated, remove chicken and discard marinade.

Step 3

Whisk together flour, garlic powder, salt, and pepper. Dredge the chicken in flour mixture, shaking off any excess. Roll up each chicken thigh to resemble a bone-in chicken thigh.

Step 4

Heat a 12-inch cast iron skillet over medium heat with olive oil and 2 tablespoons of butter. Add the chicken thighs and cook for about 4 minutes on each side until well browned. Transfer to the oven and bake until the chicken has cooked through, about 10 minutes.

Step 5

Remove the chicken from the pan and set aside. Melt the remaining butter in the skillet, then add the sliced mushrooms and cook until they are tender and slightly browned, about 5 minutes. Add minced garlic and thyme and cook for another minute.

Step 6

Pour in the Marsala wine and chicken broth. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the sauce to reduce and thicken. Then add heavy cream and adjust seasonings as needed.

Step 7

Return the cooked chicken to the skillet, allowing it to heat through in the mushroom and Marsala sauce for a few minutes. Garnish with chopped parsley.