Chicken Lombardy Recipe
This chicken Lombardy is made with thin-sliced chicken breasts baked in a savory marsala mushroom sauce, and lots of melty mozzarella and Parmesan. It’s an easy, comforting dinner that's simple enough for busy weeknights.
Servings: 8 people
Calories: 321kcal
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
*If you don’t have chicken breast, you can use chicken thighs--but make sure they’re boneless and skinless, and pound them to an even thickness so they cook through properly.
**Cremini mushrooms are great to use in this recipe. However, if you have other mushrooms at home, you can use what you already have.
***Marsala wine gives chicken Lombardy that classic flavor! Instead of marsala, try using an equal amount of Madeira or dry sherry. For an alcohol-free option, use a mixture of chicken broth and red wine vinegar.
Tips:
- 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.
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 10g | Protein: 32g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 425mg | Potassium: 633mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg