Savory, moist, and topped with melty mozzarella, this Chicken Lombardy is not your average weeknight chicken dinner!
This phenomenal Chicken Lombardy is paired with fresh garlic and mushrooms and cooked in a simple, elegant marsala wine sauce. Finished with a layer of freshly shredded mozzarella and baked to golden brown perfection, it’s hard to believe, but you and your family can enjoy this masterpiece in just 45 minutes!
NOT YOUR AVERAGE CHICKEN DISH
It’s not uncommon in my house to have a chicken dinner two or more nights a week- but this Chicken Lombardy does not give off weekday chicken dinner vibes! This dish accomplishes the minor miracle of getting my entire family to thoroughly enjoy a meal together around the dinner table. And the leftovers are amazing too!
OTHER RECIPES TO SERVE WITH CHICKEN LOMBARDY
- Instant Pot Mashed Potatoes – This Chicken Lombardy goes hand in hand with buttery, fluffy mashed potatoes.
- Cauliflower Rice – This simple cauliflower rice recipe is an excellent substitution for starchier pairings, like rice or potatoes.
Chicken: This recipe uses 2 pounds of boneless, skinless chicken breasts. This is usually about 4-5 half-breasts. Then, coat the chicken with simple flour, salt, and oregano and brown it in butter.
Veggies: You’ll need fresh garlic, mushrooms, and green onions from the produce department.
Sauce: This simple marsala sauce is made with marsala wine and chicken broth and seasoned with salt and pepper.
Cheese: The hero of this recipe is the melty mozzarella cheese that tops each chicken breast. I always recommend grating the cheese yourself for the most significant flavor.
HOW TO MAKE CHICKEN LOMBARDY
STEP ONE: Start by preheating the oven to 400 degrees F. Next, in a large skillet, heat one tablespoon of butter. Add the minced garlic and sliced mushrooms and cook them on medium-high heat until they have browned and lost most of their water. Once browned, remove the mixture to an oven pan or casserole dish.
STEP TWO: In a large bowl, combine the flour, salt, and oregano. Coat the chicken breasts in the flour mixture, evenly covering all sides. Heat two tablespoons of butter and add the chicken breasts in the same skillet that you cooked the mushrooms. Cook the breasts for 4-6 minutes or until golden brown.
STEP THREE: Once browned, add the marsala wine and chicken broth to the skillet and bring it to a boil. Add salt and pepper to taste.
STEP THREE: Place the chicken breasts in the oven pan on top of the mushrooms. Pour the wine mixture over the chicken breasts. Spread the shredded mozzarella over the chicken breasts in the pan and sprinkle about 2/3 of the sliced green onions over the top. Cover the baking dish with foil.
STEP FOUR: Bake Chicken Lombardy on the middle oven rack for 10-15 minutes. Then remove the foil and bake for another 5-10 minutes or until the chicken is cooked and the cheese is melted. Once cooked, garnish the dish with the remaining sliced green onion and serve immediately.
TIPS FOR SUCCESS
- If you are in a hurry, you can slice the chicken breasts lengthwise to make them thinner. They will cook faster that way, so be prepared to adjust the cooking time accordingly.
- You might need to cook the coated chicken breasts in two batches to ensure they aren´t cooking more than their juices.
- If you want the cheese to get brown, cook the dish uncovered or broil it at the end for about 3-4 minutes.
CAN I MAKE CHICKEN LOMBARDY AHEAD OF TIME
You can save some time in the evening by prepping this dish earlier in the day. Follow all the steps for prep and assembly and instead of popping the pan in the oven, cover it tightly and place it in the fridge. Preheat the oven and put the prepared Chicken Lombardy straight in when you’re closer to dinner. You may need to add an extra few minutes to the cooking time since the ingredients will be chilled, but the product is the same cheesy, melty masterpiece.
HOW TO SWITCH UP THIS RECIPE
Let’s start with simple substitutions. First, if you don’t have marsala, you can use another red wine you may already have. Also, if you don’t like mushrooms, you can make this recipe with other options, like leeks, zucchini, or onions. My favorite change up to the recipe is to add parmesan cheese! You can use a mix of parmesan and mozzarella cheese to give this dish an even more cheesy depth of flavor!
OTHER FLAVORFUL CHICKEN DINNER ENTREES
- Brown Sugar Pineapple Chicken
- Creamy Garlic Butter Chicken
- Chicken Parmesan Casserole
- Bacon Wrapped Chicken
- Chicken Marengo
- Tuscan Chicken
- 3 tablespons butter divided
- 2 cloves garlic minced
- 8 ounces button mushrooms cleaned and sliced
- 2 pounds boneless skinless chicken breasts (4 breasts)
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon dried oregano
- 1 cup Marsala wine
- ½ cup chicken broth
- Salt and pepper to taste
- 1 cup mozzarella cheese shredded
- 2 green onions sliced
- Preheat your oven to 400 degrees F. Set aside a 9-inch x 13-inch baking dish.
- Place a large skillet over medium heat and melt 1 tablespoon of butter in the pan. Add the garlic and mushroom. Cook until the mushrooms have browned and lost most of their water. Transfer the mushrooms to the baking dish and spread them over the bottom.
- In a shallow bowl, mix together the flour, salt, and oregano. Coat the chicken breasts all over in the flour mixture.
- Add 2 tablespoons of butter to the same skillet, over medium heat. Add the chicken and cook for 4-6 minutes per side until golden brown. (see note)
- Pour the Marsala wine and chicken broth into the skillet and to a boil. Season the sauce with salt and pepper to taste.
- Place the chicken on top of the mushrooms in the baking dish and pour the sauce over the top. Spread the shredded mozzarella over the chicken and sprinkle with 2/3 of the sliced green onions. Cover the dish with foil.
- Bake on the middle oven rack for 10-15 minutes. Carefully remove the foil and bake for another 5-10 minutes until the chicken is cooked through (165 degrees F internal temp) and the cheese is melted.
- Remove from the oven and sprinkle with the remaining green onions. Serve warm.
- You may need to cook the chicken in batches so they’re not overcrowded and create a lot of liquid in the pan. The chicken should get seared and partially cooked before it finishes cooking in the oven.
- If you want the cheese to get golden brown on top, cook uncovered right away or broil after the baking time has finished for 3-4 minutes.