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Easy Chicken Lombardy

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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.

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.

Find it online: https://yumfamilyrecipes.com/easy-chicken-lombardy/