Chicken Lombardy recipe
Chicken Lombardy is a delicious combination of marsala wine and mozzarella cheese, creating a rich and flavorful dish that tastes like it’s straight from a gourmet restaurant.
Despite its fancy appearance, Chicken Lombardy is incredibly easy to prepare and perfect for any night of the week. With tender chicken, earthy mushrooms, and a savory sauce, this dish will have everyone reaching for seconds!
In this recipe, chicken breasts are seasoned, floured, and browned to perfection before being layered with sautéed mushrooms and a luscious marsala wine sauce. The final touch is a generous topping of mozzarella and Parmesan cheeses that melts into a golden, bubbly crust in the oven.
The result? A satisfying, cheesy delight that pairs beautifully with pasta or a side of fresh vegetables.
Essential Ingredients for Chicken Lombardy
Chicken Breasts – Boneless and skinless, pounded thin for quick and even cooking, creating a juicy and tender base for the dish.
Baby Bella Mushrooms – Add a rich, earthy flavor that complements the marsala wine sauce.
Marsala Wine – This sweet, fortified wine adds a unique depth and caramel-like flavor to the sauce.
Mozzarella and Parmesan Cheeses – A duo of cheeses that melt into a deliciously gooey and golden topping.
Butter – Used for sautéing and flavoring, providing a rich, creamy base for the sauce.
Chicken Broth – Enhances the sauce with a savory undertone that balances the richness of the wine.
Green Onions – Finely sliced for a burst of color and a hint of mild, fresh flavor on top.
Should I use sweet or dry Marsala wine?
Dry Marsala is recommended for savory dishes like Chicken Lombardy. Sweet Marsala is more commonly used in desserts.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used instead of breasts. Many users have done this with great results, and some even prefer the extra tenderness that thighs provide.
Quick and Easy Steps to Make Chicken Lombardy
Begin by slicing each chicken breast in half lengthwise and flattening them to an even thickness to ensure they cook evenly.
Sauté mushrooms in melted butter until tender, then remove and set aside. Coat the chicken in flour and brown it in the same skillet, using the remaining butter.
Prepare a flavorful sauce by deglazing the skillet with marsala wine and chicken broth, scraping up all the delicious browned bits from the pan.
Thicken the sauce with a cornstarch slurry, then pour it over the chicken breasts arranged in a baking dish.
Top the chicken with the sautéed mushrooms, followed by a generous sprinkling of mozzarella and Parmesan cheeses, and bake until the cheese is melted and bubbly.
Garnish with thinly sliced green onions for a pop of color and serve immediately.
What can I serve with Chicken Lombardy?
This dish pairs well with pasta (like angel hair or spaghetti), mashed potatoes, or rice. Green vegetables like spinach, green beans, or a fresh green salad also make great sides.
Recipe Tips
Make sure to pound the chicken breasts to an even thickness. This step is crucial for tenderness and even cooking.
Add a clove of minced garlic while sautéing the mushrooms for an extra burst of flavor.
Choose a dry marsala wine for a deeper, less sweet flavor in the sauce.
For a gluten-free option, substitute all-purpose flour with gluten-free flour.
Recipe Variations
Feel free to experiment by adding different vegetables, such as spinach or sun-dried tomatoes, for added color and nutrition.
If you prefer a stronger cheese flavor, try replacing the mozzarella with provolone or fontina cheese.
You can also substitute the marsala wine with white wine or chicken broth if you prefer a non-alcoholic version.
How to Store Leftovers
To store any leftovers, transfer the chicken and sauce to an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or on the stovetop until warmed through.
For freezing, place the chicken in a freezer-safe container and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven until hot and bubbly.
Enjoy this comforting and flavorful Chicken Lombardy at your next dinner gathering or weeknight meal, and delight in its deliciously rich flavors with every bite!
FAQ
Can I make this recipe ahead of time for a dinner party?
Yes, you can prepare everything in advance up to the baking step. Store the assembled dish in the fridge, and when you’re ready to serve, bake it. Some users recommend letting the dish come to room temperature for about 30 minutes before baking to ensure even cooking.
Can I use a different wine if I don’t have Marsala on hand?
Yes, several users have successfully substituted Marsala wine with other types of wine like Pinot Noir, Prosecco, or even chicken broth with a splash of vinegar. Dry Marsala is recommended for the best flavor, but regular white wine or red wine can work in a pinch.
How can I make more sauce? It seems like the recipe doesn’t yield enough.
Many users suggest doubling or even tripling the sauce for this dish, especially if you’re serving it with pasta, rice, or mashed potatoes. This helps ensure there’s enough sauce to coat everything generously.
What kind of cheese works best for this recipe?
Parmesan is standard, but users have added cheddar, Gruyère, and Monterey Jack cheeses with great success. Feel free to use what you have on hand, as the cheese can add extra richness and depth to the dish.
Chicken Lombardy Recipe
Ingredients
- 3 large boneless skinless chicken breasts
- 8 oz package of sliced baby bella mushrooms
- 1/2 cup chicken broth
- 1/3 cup butter divided
- 1/4 cup Marsala wine
- 2 tablespoons butter melted
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup flour
- 1/2 tablespoon cornstarch mixed with 1 tablespoon water
- 2-3 green onions thinly sliced
- Salt and pepper to taste
Instructions
- Slice each chicken breast lengthwise into two equal pieces. Place each piece between two sheets of heavy-duty plastic wrap and pound to a 1/4-inch thickness using a meat mallet. Repeat with all chicken pieces.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté for 3-5 minutes until tender. Transfer the cooked mushrooms to a plate or bowl and set aside.
- Place the flour on a flat plate and coat each piece of chicken evenly. In the same skillet, melt 2 tablespoons of the remaining butter over medium-high heat. Add two pieces of chicken and cook until browned on one side. Flip and brown the other side, then transfer to a plate. Repeat with the remaining chicken, adding more butter as needed.
- Once all chicken pieces are browned, stir the chicken broth and Marsala wine into the skillet drippings. Scrape the bottom to deglaze the pan, and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes, allowing the sauce to thicken slightly.
- In a small bowl, combine the cornstarch and water to create a slurry. Whisk the slurry into the skillet sauce and continue to simmer for an additional 1-2 minutes until thickened. Remove the skillet from heat.
- Arrange the chicken breasts in a lightly greased 9×13-inch baking dish, slightly overlapping if necessary. Distribute the sautéed mushrooms over the chicken.
- Pour the prepared sauce evenly over the chicken, then sprinkle with mozzarella and Parmesan cheese. Top with sliced green onions.
- Bake at 450°F (232°C) for 15-20 minutes, or until the cheese is melted and golden. Serve hot.
Notes
