Description
Chicken Lombardy unites tender chicken breasts with a rich mushroom and cream sauce that you’ll find yourself making again and again. The creamy mushroom mixture pairs beautifully with pasta or rice, making this a comforting dinner that satisfies when you’re looking for something special.
Ingredients
Scale
Protein and Coating:
- 4 boneless, skinless chicken breasts (cut in half to make 8 thinner pieces)
- 1 cup all-purpose flour (for dredging)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking and Flavoring:
- 4 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup Marsala wine (or dry white wine, if preferred)
- 1/2 cup chicken broth
Cheese and Garnish:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat your oven to 400°F while you prepare the chicken pieces, which involves cutting your 4 boneless, skinless chicken breasts in half lengthwise to create 8 thinner cutlets.
- Mix 1 cup flour, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish, then coat each of your 8 chicken pieces thoroughly in this mixture and tap away any excess flour.
- Pour 2 tbsp olive oil into a large skillet and set it over medium-high heat until shimmering, then sear your chicken in batches for 3-4 minutes per side until the edges turn golden brown.
- Transfer your browned chicken to a baking dish and set it aside while you work on the mushrooms.
- Add your remaining 2 tbsp olive oil to the same skillet, then add 8 oz sliced mushrooms and let them cook for 3-4 minutes over medium-high heat until they begin releasing moisture and browning.
- Stir in your 4 minced garlic cloves and cook for 1-2 minutes longer until the garlic becomes fragrant and the mushrooms finish browning.
- Melt 2 tbsp butter into your mushroom mixture, stirring everything together, then spoon this combination evenly across the top of your chicken in the baking dish.
- Add your final 2 tbsp butter to the skillet and once melted, pour in 1 cup Marsala wine and 1/2 cup chicken broth while scraping the pan bottom for any flavorful browned bits.
- Let this sauce bubble gently for 5-7 minutes until it reduces by about half, then pour it evenly over your chicken and mushroom layer.
- Sprinkle 1 cup mozzarella and 1/4 cup Parmesan cheese across the top, cover the dish with foil, and place it in your 400°F oven for 15 minutes.
- Remove the foil and bake uncovered for 10-15 minutes more at 400°F until the cheese melts completely and turns golden and bubbly.
- Take the dish from your oven, scatter 2 tbsp fresh chopped parsley over the top, and serve everything while it’s hot.
Notes
- Don’t skip the flour coating step because it creates a golden crust that seals in the chicken’s moisture and adds texture to your finished dish.
- Brown your chicken in batches rather than crowding the pan, since this gives each piece proper contact with the heat and a better golden color.
- When you reduce the Marsala and broth sauce, let it simmer until it thickens noticeably so the flavors concentrate and the sauce clings nicely to your chicken instead of pooling at the bottom.
- For a lighter version, skip the mozzarella layer and use just Parmesan cheese, or serve the chicken with the sauce spooned over it rather than baked under cheese.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 319 kcal
- Sugar: 1 g
- Sodium: 303 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 85 mg