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Chicken Lombardy is an insanely delicious cheesy version of Chicken Marsala baked to perfection with mozzarella and scallions. Ready in about 30 minutes!
The combination of mushrooms in a creamy sauce is delicious over top any protein. Try this Creamy Chicken Marsala or Creamy Garlic Pork Marsala for more family meals.
Easy Chicken Lombardy
Hi guys! Natasha from Salt & Lavender here with my monthly guest post. Rumor has it that Chicken Lombardy was a dish served at the Olive Garden restaurant. It was so popular that it’s popped up online and there’s many different versions. This “copycat” version is very simple to make, doesn’t use a ton of ingredients, and is sure to be a family favorite!
I make this dish super easy by using an oven-proof skillet. That way, you start the recipe on the stove and finish it in the oven without any hassle.
What is Marsala?
Marsala is a fortified wine that gives this dish its signature flavor. You should be able to buy it anywhere liquor is sold. It’s an amazing addition to many dishes. If you don’t have marsala, you could try substituting sherry, but the dish won’t taste quite the same.
Chicken Lombardy Ingredients:
- Chicken breasts (I cut them in half lengthwise so they cook faster and stay tender). Feel free to use chicken thighs if you prefer! Just always make sure the chicken is cooked through to 165F with an instant read thermometer.
- Garlic powder – makes the chicken extra tasty!
- Butter – gives the sauce delicious richness
- Olive oil – helps the butter not burn when cooking the chicken
- Cremini mushrooms – feel free to sub with white mushrooms
- Marsala wine – this is the star of the dish!
- Chicken broth – adds more flavor to the sauce
- Shredded mozzarella – melty perfection
- Scallions (green onions) – the finishing touch
How to Make Chicken Lombardy:
- Prep! Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.
- Brown that chicken! Add the oil and 1 tbsp of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.
- Sauté the mushrooms. Add the remaining butter to the pan. Let it melt, then add the mushrooms. Sauté, stirring occasionally, until the mushrooms have nicely browned (about 5-6 minutes).
- Make the sauce. Add the marsala and chicken broth to the skillet and let it bubble for about a minute.
- Add the chicken back to the pan and let it cook for about a minute while spooning some of the sauce and mushrooms over top.
- Cheese time! Remove the pan from the heat. Sprinkle the mozzarella over top (I concentrate it on the chicken), and then sprinkle the scallions on.
- Finishing touches. Place the skillet in the oven and cook for 7 minutes. You can broil it at the end for a few minutes if you want the cheese to brown. Serve immediately.
What to Serve this Dish With?
Try pasta, mashed potatoes, or rice. If you want something a bit lighter, serve it with steamed veggies or a side salad like this Asparagus Salad with Lemon Vinaigrette.
More amazing chicken recipes:
- Easy Baked Cheesy Mushroom Chicken
- Absolutely Perfect Chicken Marinade
- Baked Parmesan Garlic Chicken (4 ingredients!)
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Chicken Lombardy
Ingredients
- 2 large chicken breasts (cut in half lengthwise)
- Salt & pepper (to taste)
- 1/2 teaspoon garlic powder
- Flour (for dredging)
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 7 ounces cremini mushrooms (sliced)
- 1/2 cup marsala
- 1/4 cup chicken broth
- 1 cup shredded mozzarella
- 2 scallions (chopped)
Instructions
- Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.
- Add the oil and 1 tbsp of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.
- Add the remaining butter to the pan. Let it melt, then add the mushrooms. Sauté, stirring occasionally, until the mushrooms have nicely browned (about 5-6 minutes).
- Add the marsala and chicken broth to the skillet and let it bubble for about a minute.
- Add the chicken back to the pan and let it cook for about a minute while spooning some of the sauce and mushrooms over top.
- Remove the pan from the heat. Sprinkle the mozzarella over top (I concentrate it on the chicken), and then sprinkle the scallions on.
- Place the skillet in the oven and cook for 7 minutes. You can broil it at the end for a few minutes if you want the cheese to brown. Serve immediately.
Video
Notes
- If you don't have an oven-proof skillet, transfer the pan contents to a baking dish for step 6.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make ahead of time, before you cook it?
Hi Jane, thank you for your question. This dish is best prepared just before serving. Because the chicken is dredged in flour before it is cooked, the chicken will get soggy if it sits. The sauce is then cooked in the same pan, which uses the flavor from the chicken as well as the residual flour in the pan to help flavor and thicken the sauce, so it cannot be prepared in advance.
I used bone in chicken thighs and I thought it was tasty.
Horrible. It looked so good but ended up being a gloppy no taste mess. Not sure why anyone is raving about this.
Must be the cook! User Error!! Lol I made this and it’s delicious
Can you make with cooking sherry?
Yes, that will be great too.
Everyone loves this! I am adding spinach this time, it will be served over rice. Thank You for an awesome and easy to make meal!. Mary
Perfectly delicious thank you
This is delicious. I would recommend doubling the sauce ingredients, it cooks up and I wanted more to spoon over and to put on the broccoli I made on the side.
Have made this twice. The first time I felt the sauce reduced too much, so the second time I doubled the Marsala and broth. It was awesome both times
Awesome recipe and so quick and easy.
Loved this recipe and it was so easy!!! Thank you so much
Hi there,
Do you think Mirin would sub ok for marsala?
Family loved it, tasted so good! Will make this again!
this sounds wonderful. are you cutting the chicken breasts top to bottom so they are more like tenders or through the middle to make the whole breast thinner? Thanks
Conni I think you would cut the chicken through the middle to make the whole breast thinner. just found this post hope it helps.
I’m planning on making this dish what sides go best with it
Would it be possible to use almond flour instead of regular flour to make this keto? Thanks:)
Yes, that will work for this recipe.
I made this tonight and it came out perfect and it was delish. I didn’t have all the ingredients. I did not have any scallions in the house, so they were left out & it was fine without but, I will add next time for sure. No one in my house likes mushrooms besides me, so I left them out. Other than that, I made the recipe as written. I served the chicken over jasmine rice. Thank you for the recipe and will include this in my rotation and recipes.
I have been making this for several months now. My husband and I LOVE it, especially the leftovers for lunch the next day. To me, leaving out the mushrooms would ruin it for us ~ the combination of the mushrooms, cheese and sauce are to die for!