Pound The Chicken: Place the chicken thighs between two pieces of plastic wrap and pound them lightly to even thickness. This ensures even cooking.

Season And Dredge: Season both sides of the chicken with salt and pepper, then dredge lightly in flour, shaking off any excess.

Heat Butter: Melt 2 tbsp of butter in a large skillet over medium-high heat until it bubbles.

Cook Chicken: Add the chicken to the skillet and cook for about 4 minutes per side until golden brown and cooked through. Set the chicken aside.

Add Onion And Garlic: In the same skillet, add the remaining butter. Add the chopped onion, garlic, and thyme sprigs, stirring until the onion softens and turns translucent.

Cook Mushrooms: Add the mushrooms to the skillet, cooking until they’re browned and have released their juices.

Add Marsala Wine: Pour the Marsala wine into the skillet, stirring well to deglaze and scrape up any bits stuck to the bottom of the pan.

Add Chicken Stock: Once the wine has reduced slightly, add the chicken stock, allowing it to simmer for 5-7 minutes until it thickens into a rich sauce. Season to taste with salt and pepper.

Return Chicken To The Pan: Add the cooked chicken back to the skillet, spooning the sauce over the top.

Finish Cooking: Let everything cook together for another 2-3 minutes so the chicken can soak up the flavors.

Serve Hot: Serve immediately, garnished with fresh thyme if desired.