Name: Easy Chicken Lombardy Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1/4 cup Marsala wine; 8 oz pkg sliced baby Bella mushrooms; 1/3 cup butter, divided; 1/2 cup flour; 1/2 tbsp corn starch; 1 tbsp water; 3 large boneless, skinless chicken breasts; 1/2 cup chicken broth; Salt & pepper, to taste; 2 tbsp butter, melted (for sautéing); 1/2 cup shredded mozzarella cheese; 1/2 cup shredded Parmesan cheese; 2 green onions, thinly sliced

Introduction

Easy Chicken Lombardy is a comforting and flavorful dish featuring tender chicken breasts topped with sautéed mushrooms and gooey melted cheese. It’s a simple yet elegant recipe perfect for weeknight dinners or casual entertaining.

The image shows a close-up view of a baked dish in a white rectangular dish. The top layer is melted, golden-brown cheese with gooey texture spread unevenly across the surface. Under the cheese, there are pieces of browned mushrooms that add texture and a darker contrast. Small green onion bits are sprinkled on top, adding bright green spots throughout. The edges of the dish have slightly browned bits where the cheese has cooked more. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup Marsala wine
8 oz package sliced baby Bella mushrooms
1/2 cup shredded mozzarella cheese
1/3 cup butter
1/2 cup flour
1/2 tablespoon corn starch + 1 tablespoon water
3 large boneless, skinless chicken breasts
1/2 cup chicken broth
Salt & pepper, to taste
2 tablespoons butter, melted
2 green onions, thinly sliced
1/2 cup shredded Parmesan cheese

Instructions

Step 1: Preheat your oven to 450 degrees Fahrenheit.
Step 2: In a large pan over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and sauté for 3-5 minutes until golden brown. Remove from heat and set aside.
Step 3: Prepare the chicken by cutting each breast lengthwise in half. Place the chicken between sheets of plastic wrap and pound to flatten evenly.
Step 4: Place the flour in a small bowl. Dip each chicken piece in the flour, coating both sides evenly.
Step 5: In the same pan used for mushrooms, melt 2 more tablespoons of butter over high heat. Cook the floured chicken breasts for about 3 minutes on each side until browned. Remove from pan and set aside.
Step 6: Reduce heat to medium-low. Slowly stir in the chicken broth and Marsala wine into the pan, seasoning with salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
Step 7: In a small bowl, mix the corn starch and water until smooth. Stir into the sauce and simmer for a few minutes until fully combined and thickened. Remove from heat.
Step 8: Arrange the cooked chicken breasts in a 9×13 baking dish. Layer the sautéed mushrooms over the chicken, then top with mozzarella cheese, Parmesan cheese, and sliced green onions.
Step 9: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and lightly golden on top.
Step 10: Serve warm, paired nicely with pasta, rice, or a fresh green salad. Enjoy!

Tips & Variations

For a richer sauce, add a splash of heavy cream before adding the corn starch mixture.
You can substitute cremini mushrooms for baby Bellas if desired.
Use fresh herbs like thyme or parsley for added aroma and flavor.
To make it gluten-free, replace flour with a gluten-free blend and make sure the corn starch is free from additives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish is best enjoyed fresh but reheats well.

How to Serve

The image shows a baked dish in a white rectangular ceramic bowl placed on a white marbled surface. The top layer is golden-brown melted cheese with some browned spots, sprinkled with chopped green onions. Below the cheese, there are visible slices of cooked mushrooms with a slightly darker, browned texture. The dish looks bubbly and rich, with the cheese slightly bubbling and crisp edges where it has browned. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra moisture and flavor. Adjust cooking time accordingly as thighs may require longer cooking.

What can I serve with Chicken Lombardy?

This dish pairs wonderfully with pasta, steamed rice, or a simple green salad for a complete meal.

Easy Chicken Lombardy Recipe

Print Recipe

★★★★★

4.5 from 291 reviews

Easy Chicken Lombardy is a delicious Italian-inspired dish featuring tender chicken breasts sautéed with baby Bella mushrooms, simmered in a Marsala wine sauce, and baked with mozzarella and Parmesan cheese until golden and bubbly. This recipe is perfect for a flavorful weeknight dinner served with pasta, rice, or a fresh green salad.

Author: Maya
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 3 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian

Ingredients

Scale

For the Chicken and Sauce

1/4 cup Marsala wine
8 oz pkg sliced baby Bella mushrooms
1/3 cup butter, divided
1/2 cup flour
1/2 tbsp corn starch
1 tbsp water
3 large boneless, skinless chicken breasts
1/2 cup chicken broth
Salt & pepper, to taste
2 tbsp butter, melted (for sautéing)

For the Topping

1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 green onions, thinly sliced

Instructions

Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to prepare for baking later.
Sauté Mushrooms: In a large pan over medium heat, add two tablespoons of butter. Once melted, add the sliced baby Bella mushrooms and sauté for 3-5 minutes until golden brown. Remove mushrooms from the pan and set aside.
Prepare the Chicken: Cut each chicken breast lengthwise in half to create thinner cutlets. Place them on a cutting board, cover with plastic wrap, and pound them with a mallet or heavy pan until evenly flattened to ensure even cooking.
Coat Chicken in Flour: Pour the flour into a small bowl. Dip each flattened chicken breast on both sides in the flour, coating evenly.
Sear Chicken: In the same pan used for mushrooms, melt two tablespoons of remaining butter over high heat. Add the floured chicken breasts and cook about 3 minutes on each side until golden brown. Remove from pan and set aside.
Make Sauce: Reduce heat to medium-low. Slowly stir the chicken broth and Marsala wine into the pan, scraping up browned bits. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
Thicken Sauce: In a small bowl, combine corn starch and water until smooth. Add this mixture to the sauce in the pan and simmer for a few minutes until sauce thickens and all components are well combined. Remove from heat and set aside.
Assemble and Bake: Transfer the sautéed chicken breasts to a 9 x 13-inch baking dish. Spread the sautéed mushrooms evenly over the chicken. Sprinkle shredded mozzarella and Parmesan cheeses on top. Garnish with thinly sliced green onions.
Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes or until the cheese is melted, bubbly, and lightly golden brown on top.
Serve: Enjoy your Chicken Lombardy hot, served alongside pasta, rice, or a fresh green salad for a complete meal.

Notes

Flattening the chicken breasts ensures even cooking and tender texture.
You can substitute baby Bella mushrooms with cremini or white button mushrooms if desired.
Adjust the salt and pepper seasoning to your preference.
Use a 9 x 13-inch baking dish to accommodate all the chicken evenly for baking.
This dish pairs beautifully with a light white wine or sparkling water for a balanced meal.

Keywords: Chicken Lombardy, Marsala chicken, baked chicken recipe, Italian chicken dish, mushroom chicken, easy chicken recipes