When I want something quick, easy, and cheesy, I make this chicken Lombardy! I sear thin-sliced chicken breasts, top them with a delightful marsala mushroom sauce and plenty of gooey cheese, and oven-bake them until the cheese is perfectly melty. The wine sauce really elevates this dish, making it great for weeknight dinners or special occasions. I always feel so fancy whenever I make this yummy dinner.

overhead image of a serving of chicken lombardy on a white plate with a fork

Chicken Lombardy Recipe

This chicken Lombardy is remarkably similar to chicken marsala, but with a few key differences. I make my marsala in a skillet entirely on the stovetop and don’t add any cheese. When I make Lombardy, on the other hand, I top it off with plenty of delicious mozzarella and Parmesan cheese and oven-bake it to gooey perfection. I love this unique take on a classic dish, and my family especially loves all the cheese!

How to Store and Reheat

Store leftover chicken Lombardy in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15-20 minutes, or until warmed through.

How to Freeze

Freeze chicken Lombardy in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Notes and Tips

If you don’t have chicken breast, you can use chicken thighs, but make sure they’re boneless and skinless.
Make sure that you’re not putting too many pieces of chicken in the skillet at one time because then the pieces won’t cook correctly.
Make sure you’re not overcooking the chicken breast when frying them in the skillet with the butter. Three minutes per side is enough time because you’ll be placing them in the oven later.
Cremini mushrooms are great to use in this recipe. However, if you have other mushrooms at home, you can use what you already have.
Slice your mushrooms into thin pieces or purchase them sliced in advance to save yourself some time.
I like to toss a few fresh spinach leaves in the skillet with the mushrooms when I have them on hand. It’s optional!
Marsala wine gives chicken Lombardy that classic flavor! Instead of marsala, try using an equal amount of Madeira or dry sherry.

How to Make Chicken Lombardy Step by Step

Season the Chicken: Preheat oven to 450°F. Slice 4 boneless, skinless chicken breasts in half lengthwise. Season both sides of each chicken breast half with ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper.

seasoned chicken breasts on a white plate

Dredge the Chicken: Add ½ cup of all-purpose flour to a shallow bowl or plate. Dredge each piece of chicken in the flour to coat completely.

flour on a plate with a chicken breast on top

Cook Half the Chicken: Melt 3 tablespoons of butter in a large skillet set over medium heat. Cook 3-4 pieces of chicken at a time for 3 minutes per side, or until cooked through.

Cook the Remaining Chicken: Remove the cooked chicken from the pan and set aside. Repeat the process with the remaining pieces of chicken.

Sauté the Mushrooms: Melt the remaining 2 tablespoons of butter in the pan. Add 8 ounces of sliced cremini mushrooms and cook for 5 minutes or until the mushrooms start to reduce.

Make the Sauce: Pour in 1 cup of low-sodium chicken broth and ⅓ cup of marsala wine. Let the liquid cook down for about 5 minutes.

Layer the Dish: Layer the cooked chicken breasts into a large casserole dish or baking pan. Pour the mushroom mixture on top of the chicken. Sprinkle 1 cup of freshly shredded mozzarella cheese and ½ cup of freshly grated Parmesan cheese on top.