Easy Italian Chicken Marcella Recipe (30 Minutes)

This creamy, tender Italian Chicken Marcella is made with chicken breasts and mushrooms and ready in 30 minutes. The golden-brown chicken simmers slowly until the savory wine sauce thickens and glazes the pan. I rely on this quick dinner for busy weeknights when I need something deeply comforting.

Why This Classic Works

For years, I struggled to keep chicken breasts from drying out in the pan. I learned that slicing and pounding the cutlets thin is the real secret to an even, rapid cook.

Dusting the meat with flour gives it a protective crust. It also magically thickens the pan sauce later, saving you from having to make a separate cornstarch slurry.

Italian Chicken Marcella Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 3/4 cup chicken broth
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, chopped

How To Make Italian Chicken Marcella

1. Prep the chicken: Cut the chicken breasts in half horizontally to make four thin cutlets. Season with salt and pepper, then dredge in flour until fully coated.
2. Sear the meat: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken for 4 minutes per side until golden brown, then remove to a plate.
3. Cook the mushrooms: Lower the heat to medium and melt another tablespoon of butter. Add the sliced mushrooms and cook for 5 minutes until browned, then stir in the garlic for 30 seconds.
4. Build the sauce: Pour in the wine and chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes until the liquid reduces by half.
5. Finish the dish: Stir in the heavy cream and the last tablespoon of butter. Return the chicken to the pan, simmer for 2 minutes to thicken, and garnish with fresh parsley.

Recipe Tips

• Pound the chicken: Thin, even cutlets cook much faster and stay incredibly tender in the hot pan.
• Brown the mushrooms: Let the mushrooms sit undisturbed in the skillet for a few minutes to develop a deep, meaty flavor.
• Scrape the pan: Those browned bits stuck to the skillet are packed with savory flavor that makes the pan sauce incredible.

What To Serve With Italian Chicken Marcella

This saucy chicken pairs beautifully with a generous mound of buttery mashed potatoes or cooked pasta. I also like serving roasted asparagus or a simple green salad on the side to balance the rich sauce.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has become too thick. Freezing is not recommended as the cream sauce may separate.

FAQs

• Can I use white wine instead of Marsala? Yes, a dry white wine like Pinot Grigio works well, though it will alter the classic flavor profile slightly.
• Can I use chicken thighs? Boneless, skinless chicken thighs are a great substitute and naturally stay very juicy during simmering.
• Why did my sauce curdle? High heat can cause dairy to separate rapidly. Make sure to lower the heat before stirring in the heavy cream.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 120mg
• Sodium: 650mg
• Total Carbohydrate: 12g
• Protein: 35g

Try More Recipes:

• Sticky Italian BBQ Chicken (Easy Grilled Recipe)
• Easy Good Seasons Italian Dressing Chicken Recipe
• Easy Air Fryer Italian Chicken (Juicy & Herb-Crusted)

Italian Chicken Marcella

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy, tender Italian Chicken Marcella features savory cremini mushrooms and a rich pan sauce, ready in just 30 minutes. This quick and comforting chicken dinner is brilliant for busy weeknights when you need an easy, satisfying meal.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally

• 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter, divided

• 8 oz cremini mushrooms, sliced

• 3 cloves garlic, minced

• 3/4 cup dry Marsala wine

• 3/4 cup chicken broth

• 1/4 cup heavy cream

• 2 tablespoons fresh parsley, chopped

Directions

• 1. Prep the chicken: Cut the chicken breasts in half horizontally to make four thin cutlets. Season with salt and pepper, then dredge in flour until fully coated.
• 2. Sear the meat: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken for 4 minutes per side until golden brown, then remove to a plate.
• 3. Cook the mushrooms: Lower the heat to medium and melt another tablespoon of butter. Add the sliced mushrooms and cook for 5 minutes until browned, then stir in the garlic for 30 seconds.
• 4. Build the sauce: Pour in the wine and chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes until the liquid reduces by half.
• 5. Finish the dish: Stir in the heavy cream and the last tablespoon of butter. Return the chicken to the pan, simmer for 2 minutes to thicken, and garnish with fresh parsley.