Why You’ll Love Easy Chicken Lombardy Recipe
This chicken dish is the definition of comfort food—juicy chicken, earthy mushrooms, and a luscious Marsala sauce all baked together under a gooey cheese topping. It pairs beautifully with pasta, mashed potatoes, or rice, making it a versatile dinner option. Plus, it’s ready in under an hour, so you can enjoy restaurant-quality flavor at home without the fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts
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All-purpose flour
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Salt and black pepper
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Olive oil and butter
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Mushrooms, sliced
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Garlic, minced
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Marsala wine
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Chicken broth
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Mozzarella cheese, shredded
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Parmesan cheese, grated
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Fresh parsley, chopped (for garnish)
Directions
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Preheat oven to 450°F (230°C). Lightly grease a baking dish.
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Season chicken with salt and pepper, then dredge lightly in flour.
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In a skillet, heat olive oil and butter over medium-high heat. Sear chicken until golden brown on both sides, about 3–4 minutes per side. Transfer to prepared dish.
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In the same skillet, add mushrooms and cook until browned. Add garlic and cook for 1 minute.
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Pour in Marsala wine and chicken broth, scraping up any browned bits. Simmer 5 minutes until slightly reduced.
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Pour mushroom sauce over chicken. Sprinkle mozzarella and Parmesan evenly on top.
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Bake for 15–20 minutes until chicken is cooked through and cheese is bubbly and golden.
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Garnish with parsley and serve hot.
Servings and timing
Serves 4.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Variations
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Creamy Sauce: Stir in a splash of heavy cream before pouring sauce over chicken.
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Herb Lovers: Add thyme or rosemary for extra flavor.
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Cheese Blend: Use provolone or fontina along with mozzarella.
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Lighter Version: Use part-skim mozzarella and less butter.
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No Wine Option: Substitute Marsala with extra chicken broth and a splash of balsamic vinegar.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option. This dish does not freeze well due to the cheese topping.
FAQs
What is chicken Lombardy?
It’s an Italian-American chicken dish with mushrooms, Marsala wine sauce, and melted cheese.
Do I have to use Marsala wine?
Marsala gives it authentic flavor, but you can substitute with chicken broth and a splash of sherry or balsamic vinegar.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work just as well.
How do I keep the chicken juicy?
Don’t overcook—searing first and finishing in the oven helps lock in moisture.
Can I make this dish ahead of time?
Yes, assemble it ahead and bake just before serving.
What sides go best with chicken Lombardy?
It pairs beautifully with pasta, mashed potatoes, risotto, or crusty bread.
Can I make this recipe without mushrooms?
Yes, but the mushrooms add depth to the sauce. You can substitute with zucchini or bell peppers.
Is this dish gluten-free?
Use gluten-free flour to dredge the chicken for a gluten-free version.
Can I use pre-shredded cheese?
Yes, but freshly grated mozzarella and Parmesan melt more smoothly.
How do I thicken the sauce?
If you want a thicker sauce, simmer a few extra minutes or add a teaspoon of cornstarch slurry.
Conclusion
Easy chicken Lombardy is a rich, comforting dish that brings together tender chicken, mushrooms, and a flavorful Marsala sauce under a cheesy topping. Perfect for both family dinners and entertaining guests, this recipe is a must-try when you’re craving something hearty and delicious.
Easy Chicken Lombardy
This Easy Chicken Lombardy is a restaurant-worthy dish made right at home. Tender chicken breasts are lightly pan-fried, layered with mushrooms and melted mozzarella, and finished with a rich Marsala wine sauce. It’s savory, cheesy, and perfect for a comforting dinner served with pasta, mashed potatoes, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking + Pan-Frying
- Cuisine: Italian-American
Ingredients
- 2 large chicken breasts (sliced in half lengthwise to make 4 cutlets)
- 1/2 cup all-purpose flour (for dredging)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- In a shallow dish, mix flour, salt, and pepper. Dredge chicken cutlets lightly in the mixture.
- Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Cook chicken until golden brown on both sides (about 3–4 minutes per side). Transfer to a baking dish.
- In the same skillet, add remaining butter and sauté mushrooms until tender. Stir in Marsala wine and chicken broth, simmering for 5 minutes to reduce slightly.
- Pour mushroom sauce over the chicken. Sprinkle mozzarella and Parmesan cheese on top.
- Bake uncovered for 10–12 minutes, until cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
- Swap Marsala with dry sherry or white wine if preferred.
- Use provolone or fontina for a different cheesy flavor.
- Delicious served over fettuccine or with garlic mashed potatoes.
