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.
Cheesy Chicken Lombardy Baked in Marsala Sauce
This chicken Lombardy recipe 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, I use a similar marsala sauce, but I top it off with plenty of delicious mozzarella and Parmesan cheese then oven-bake it to gooey perfection. I love this unique take on a classic dish, and my family especially loves all the cheese!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Deglaze for Maximum Flavor
After browning the chicken and sautéing the mushrooms, I like to deglaze the skillet with the Marsala wine before adding the chicken broth. After adding the wine, I use a wooden spoon to scrape up the browned bits from the bottom of the pan. Those caramelized bits (called fond) pack tons of savory flavor and give the sauce so much extra depth.
Chicken Lombardy Recipe
Ingredients
- 4 boneless, skinless chicken breasts (*)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 5 tablespoons unsalted butter (⅝ stick, divided)
- 8 ounces cremini mushrooms (sliced**)
- 1 cup low-sodium chicken broth
- ⅓ cup marsala wine (***)
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 450°F.
- Slice each chicken breast in half lengthwise. Season both sides of each chicken breast half with salt and pepper.4 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Add the flour to a shallow bowl or plate. Dredge each piece of chicken in the flour to coat completely.½ cup all-purpose flour
- 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.5 tablespoons unsalted butter
- Remove the cooked chicken from the pan and set aside. Repeat the process with the remaining pieces of chicken.
- Melt the remaining 2 tablespoons of butter in the pan. Add the mushrooms and cook for 5 minutes or until the mushrooms start to reduce.8 ounces cremini mushrooms
- Pour in the chicken broth and wine. Let the liquid cook down for about 5 minutes.1 cup low-sodium chicken broth, ⅓ cup marsala wine
- Layer the cooked chicken breasts into a large casserole dish or baking pan. Pour the mushroom mixture on top of the chicken.
- Sprinkle the cheeses on top.1 cup shredded mozzarella cheese, ½ cup grated parmesan cheese
- Bake for 15-20 minutes or until the cheese turns golden brown on top. Serve and enjoy.
Notes
- Pound the chicken to an even thickness if needed after slicing so it cooks evenly and stays juicy.
- Shake off excess flour before cooking to prevent burning and a cloudy sauce.
- Make sure the butter is melted and lightly bubbling before adding the chicken.
- Cook the chicken in batches so it browns properly and doesn’t steam.
- Properly cooked chicken should reach 165°F internally.
- Optionally add a handful of fresh spinach to the mushrooms for extra color and flavor.
- Scrape up the browned bits when adding the broth and wine for extra flavor.
- Most of the alcohol cooks off as the sauce simmers.
- Shred the cheese fresh and spread it evenly for the best melt.
- Broil for 1-2 minutes at the end if the cheese isn’t golden.
- Serve with pasta, rice, or roasted vegetables to soak up the sauce.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Lombardy Step by Step
Prep: Gather up all of the ingredients needed for this recipe. Preheat your oven to 450°F (the high oven temperature helps the cheese melt quickly without drying out the chicken). Slice the mushrooms and shred the cheeses.
Season the Chicken: Slice 4 boneless, skinless chicken breasts in half lengthwise. Pound to an even thickness if needed to ensure they all cook through at the same rate. Season both sides of each chicken cutlet with ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper.
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, shaking off any excess.
Cook Half the Chicken: Melt 3 tablespoons of butter in a large skillet set over medium heat. Butter can brown quickly, so reduce the heat if needed or add a little neutral oil to prevent burning. Cook 3-4 pieces of chicken at a time for 3 minutes per side, or until cooked through to 165°F.
Cook the Remaining Chicken: Remove the cooked chicken from the pan and set aside. Repeat the process with the remaining pieces of chicken. Doing this in batches ensures the chicken pieces all get a nice crust on the outside. If they’re overcrowded, they will steam.
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 and their liquid starts to evaporate.
Make the Marsala Sauce: Pour in 1 cup of chicken broth and ⅓ cup of marsala wine. Scrape the bottom of the pan with a wooden spoon to lift any brown bits–this will add tons of flavor to the sauce! Let the liquid cook down for about 5 minutes, or until slightly thickened.
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.
Bake and Serve: Bake in the preheated oven 15-20 minutes, or until the cheese turns golden brown on top. If after 20 minutes, the cheese is not properly browned, switch the broiler and broil for 1-2 minutes, watching carefully to avoid burning the cheese. Serve and enjoy.
How to Store, Freeze, and Reheat
Store leftover chicken Lombardy in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 15-20 minutes, or until warmed through.
Leave a Reply