This Chicken Lombardy is a easy family dinner with a Fancy Flair! Tender chicken is pan seared then then baked in a rich marsala wine sauce. Loaded with mushrooms and cheese, it’s a delicious dish any night of the week!
Why You Will Love Chicken Lombardy
- EASY RECIPE – Sure, it sounds fancy and certainly LOOKS fancy! But this is an extremely easy recipe that anyone can make.
- RESTAURANT QUALITY – Looking to up your home cooking game? This is a great place to start to give you confidence!
- ABSOLUTELY DELICIOUS – The gooey cheese, the creamy mushrooms, the rich sauce and the tender chicken all team up to make this dish a winner! Even for picky eaters!
Chicken Lombardy Recipe
The origins of Chicken Lombardy are a little vague. Some say it used to be on Olive Garden’s menu (although I couldn’t verify that) and some even say it’s named after the famous football coach (which seems unlikely). In structure, it’s a lot like a Chicken Marsala, which you WOULD find on lots of restaurant menus all over america.
It consists of thin chicken breasts that coated with flour and then pan seared in butter and then baked with sauteed mushrooms, marsala wine and tons of mozzarella cheese. It can be served with or over noodles or rice. Or with a side of mashed potatoes or grilled vegetables.
Here is what you’ll need to get started:
- CHICKEN BREASTS – Make sure you’re breasts aren’t too large for this dish. If so, you can even cut them in half lengthwise to make them a little thinner for more even cooking.
- FLOUR – Lightly dredge chicken pieces before pan searing. This gives the chicken a nice golden coating.
- BUTTER – To sear and saute. We recommend using unsalted butter for this.
- CREMINI MUSHROOMS – Diced. If needed, you can substitute white mushrooms or portobello mushrooms.
- MARSALA – Gives a unique richness to the sauce.
- CHICKEN BROTH – If needed, you can substitute with vegetable broth.
- MOZZARELLA CHEESE – For that Ooey Gooey Melty Goodness on the top. That’s a scientific term….
- PARMESAN CHEESE – We like to add this to the mozzarella for a little complexity of flavor. But it’s not absolutely needed.
- SALT AND PEPPER – To taste.
- FRESH PARSLEY – Chopped.
Storage, Leftovers and Freezing
Store leftovers in an airtight container in your fridge. They should be good for 3-5 days. You can reheat in the oven at 350 degrees for about 10 minutes. You can try to microwave this, but we all know chicken doesn’t reheat too well in the microwave. Honestly, this dish is best consumed right after it’s cooked.
We don’t recommend freezing Chicken Lombardy for the same reason. As it thaws, the mushrooms with get mushy.
What To Serve With Chicken Lombardy
I’ve seen this dish served over rice or noodles. With with rice and noodles on the side. It’s also great with potatoes. Either mashed or red potatoes would be great. You can also serve it with some fresh grilled vegetables.
Notes, Tips and FAQs
- DO YOU HAVE TO USE CHICKEN BREAST? – No, you can use Chicken Thighs with this dish. Or even a boneless pork chop.
- CAN YOU USE FROZEN CHICKEN? – If using frozen chicken, you will have to let it fully thaw before using it.
- USE GREEN ONIONS – Top with green onions instead of parsley if desired.
- USE A LARGE NONSTICK SKILLET – Make sure you use a large enough skillet to cook your chicken on, you don’t want them overlapping or they won’t cook evenly.
We hope you enjoy this Chicken Lombardy Recipe! We’d love to hear how it turns out in the comments section! Happy Eating!
LOOKING FOR MORE CHICKEN RECIPES? CHECK OUT:
- 2 large or 3 small chicken breasts
- salt and pepper
- 1/2 cup all purpose flour
- 1 stick 1/2 cup, butter
- 8 ounces cremini mushrooms sliced
- 3/4 cup Marsala
- 1/2 cup chicken broth
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- chopped fresh parsley optional for serving
- Preheat oven to 450 and grease a 9x13 baking dish with nonstick cooking spray. Set aside.
- For large chicken breasts, slice in half lengthwise. Place the chicken between two pieces of plastic wrap and use a meat tenderizer to flatten to 1/4 inch thickness. Season both sides with salt and pepper.
- Slice mushrooms into thin slices.
- Place flour into a shallow dish and coat both sides of the chicken in flour. Reserve remaining flour.
- Add 2 tablespoons butter to a skillet and heat over medium heat. Working in batches, (and adding 1 tablespoon butter to each new batch) brown chicken on both sides, about 3 minutes each side.
- Remove from pan and place into prepared baking dish. Chicken can overlap.
- In the same skillet, add 2 tablespoons butter and mushrooms. Heat over medium heat, stirring occasionally until mushrooms are tender, about 3 minutes.
- Add Mushrooms on top of chicken.
- In the same skillet, add Marsala, chicken broth and season with salt. Heat over medium high and continue to boil until reduced to about half, or 8 minutes.
- Drizzle sauce on top of chicken and mushrooms.
- Mix together the cheese and sprinkle on top of the chicken. Bake for 6-7 minutes or until cheese is melted.
- With remaining mixture in the skillet, add 2 tablespoons reserved flour and remaining butter. Heat over medium heat, whisking constantly until thick and hot. Serve chicken with sauce on the side.