Despite its unclear origins, chicken Lombardy checks all the boxes for great chicken recipes. It’s full of flavor, tastes amazing, and is simple to make! Like all good Italian chicken recipes, this recipe pairs beautifully with pasta and veggies.
I love the Marsala sauce. It’s one of my favorite Mediterranean chicken sauces. The wine brings a brilliant depth of flavor that the mushrooms and chicken are quick to soak in. You’ll love the sophisticated taste of this simple to make chicken Lombardy recipe.
Let’s head to the kitchen and get started!
This chicken Lombardy recipe has many wonderful things about it. Here are my favorite things!
- The Marsala sauce
- Easy to make
- Tons of flavor
- The ooey-gooey cheese layer
How To Make Chicken Lombardy Recipe
To make this chicken Lombardy recipe, saute the mushrooms in butter. Then, dredge the chicken in flour and cook it in the butter. Transfer the cooked chicken to a baking dish and top with the mushrooms.
Deglaze the pan with the wine and chicken stock. Simmer the sauce until thickened and pour over the chicken. Top with green onions and cheese and bake.
This recipe is very straightforward to make. Here are some extra tips on the techniques used!
Watch the heat- To get a nice crisp coating on the chicken, you’ll want the butter hot when you put the chicken in the pan. However, butter burns easily, so be careful not to overdo the heat.
Deglazing the pan- Do not skip this step. It’s critical to ensuring full flavor in your sauce. The broth and wine lift the bits of chicken and mushroom off the bottom of the pan. Scrape and stir vigorously as you add the liquid.
Simmer the sauce- The thickness of the sauce can vary a great deal based on the reduction temperature. If you thicken the sauce too much, add a bit more chicken broth or water for a slightly thinner consistency.
If you find the sauce too thin after 10 minutes, just cook it a bit longer. You want it to be lightly coating a spoon when it’s all said and done.
Serving suggestions – Traditionally you’ll find this with pasta, but it also works over rice or mashed potatoes. Slightly bitter winter veggies (broccoli or Brussels sprouts) or greens are a good option to balance the subtle sweetness of the sauce.
Mushrooms- I like cremini mushrooms because they bring more flavor than other types. If you can’t find cremini, portobello or button mushrooms will work.
Marsala- Marsala is a fortified wine, which means it has brandy added to it. This brings a fantastic depth of flavor and is why Marsala is so popular in sauces. You don’t have to break the bank for cooking Marsala. A $10-20 bottle is definitely adequate for making sauces.
I also suggest buying a dry variety. If you cannot find Marsala, you can use Sherry or Madeira as alternatives.
Nonalcoholic substitution- You can use 1/2 c white grape juice, 1/4 c sherry vinegar, and 1 Tablespoon of vanilla. This combination yields a nice depth of flavor that is similar to Marsala. It might take longer to thicken, but just keep simmering!
In the unlikely event you have leftovers, allow them to cool and put them in a well-sealed container. I suggest a smaller baking dish for easy reheating!
Can You Freeze This?
To freeze this, I suggest stopping before you bake it. Freeze at that point, and when you’re ready for it, pop it in the oven. It will probably take it about 30-40 minutes from frozen.
Make Ahead Tips
You can make this ahead by freezing it, as noted above. You can also make it a couple of days ahead of time, stopping before you bake it. Set it out on the counter 30 minutes before baking.
How Long Can You Keep This In The Fridge?
According to food handling guidelines, you can store this for 2-3 days in the fridge and up to 2-3 months in the freezer.
This recipe is delicious just the way it is, but here are some ideas on variations!
Can I Add Pasta?
Pasta is a perfect partner for this recipe. Now you just need to decide what to serve with it! Traditionally you’ll find this with angel hair or other long, thin pasta.
It doesn’t have tons of extra sauce like olive garden chicken alfredo or Tuscan chicken pasta. It will be more like chicken florentine pasta dishes that have sauce for the chicken but not coating every piece of pasta.
Can I Use Parmesan Instead Of Mozzarella?
I like mozzarella in this dish because of its melty, gooeyness on top of the chicken. Parmesan cheese doesn’t melt as nicely, but you could definitely use a mixture of the two!
Parmesan goes great in creamy parmesan garlic mushroom chicken, and of course, classic chicken parmesan is always a delicious alternative. You can even put Parmesan in the chicken breading like in parmesan crusted chicken for extra crispy, cheesy yumminess.
What Soup Can I Serve This Recipe With?
This recipe lends itself to Italian flavors. Something like Italian wedding soup, Minestrone, or Italian chicken soup would all be fantastic options.
Can I Make This With Italian Sausages?
What Other Mediterranean Recipes Can I Make?
Can’t get enough of Mediterranean recipes? Neither can I! You all know how much I love the zesty flavors of the Med! The tangy lemon sauce of chicken Francaise and Greek lemon chicken are both bold and fresh tasting. Prosciutto wrapped chicken packs a double flavor punch that is straight from Italy.
- 8 ounces cremini mushrooms trimmed and sliced
- 2 tablespoons unsalted butter
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/3 cup unsalted butter
- 3/4 cup marsala
- 3/4 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup green onions sliced
- 2 cups mozzarella shredded
- 1-2 Tablespoons fresh parsley chopped
- Preheat oven to 450 degrees. Spray a 9 X 13 baking dish with nonstick cooking spray; set aside.
- In a large skillet add 2 tablespoons butter and cook the mushrooms on medium-high heat until tender, 3-5 minutes. Transfer to a plate and set aside.
- Slice each chicken breast in half, horizontally, with a very sharp knife. Pat slices dry with paper towels to remove any moisture. Dredge each piece in flour, shaking off excess.
- Brown chicken in batches, so as not to crowd the pan, in 1-2 Tablespoons of remaining butter in the skillet, over medium-high heat for 3-4 minutes per side, until golden. Transfer browned chicken to the prepared baking dish, laying in a single layer. Repeat with the remaining chicken. Arrange cooked mushrooms over chicken.
- Add marsala and chicken broth to skillet. Bring liquid to a boil; reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes or until the sauce has thickened. Add salt and pepper. Drizzle sauce evenly over chicken. Sprinkle green onions over chicken then top evenly with cheese.
- Bake uncovered, in preheated oven for 12-14 minutes or until chicken is cooked through. Sprinkle with parsley and serve.
Chicken pairs beautifully with Mediterranean flavors. Here are some more favorites!
- Coq Au Vin – classic chicken in wine sauce
- Greek Chicken Salad – Full of bold Greek flavors
- Chicken Marbella – A masterful marinated chicken recipe
- Chicken Gnocchi – Chicken and plump pasta pillows (aka gnocchi!)- Delish!
- Chicken Cordon Bleu – Breaded chicken wrapped around ham and cheese
This chicken Lombardy recipe is a crowd-pleaser wherever you serve it. It’s one of those taste like you’ve slaved for hours meals that is so easy to make. I love to serve it with pasta and veggie like broccoli or a fresh salad.
What is your favorite side to serve with it? I can’t wait to hear how it works for you. Be sure to leave me a comment below!