Chicken Lombardy

This Chicken Lombardy is a restaurant-worthy dish that features tender chicken cutlets topped with sautéed mushrooms, a rich Marsala sauce, and melted mozzarella and Parmesan cheeses. It’s elegant yet easy to make—perfect for a comforting weeknight meal or a special dinner.

Why You’ll Love This Recipe

I love this recipe because it combines the richness of a Marsala wine sauce with the creamy goodness of melted cheese. The mushrooms add an earthy depth, while the tender chicken soaks up all the flavors beautifully. It’s indulgent, flavorful, and feels like something straight out of a fine Italian restaurant—but made right in my own kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 oz pkg sliced baby bella mushrooms
2 tbsp butter, melted
3 large boneless, skinless chicken breasts
1/2 cup flour
1/3 cup butter
1/2 cup chicken broth
1/4 cup Marsala wine
salt & pepper, to taste
1/2 tbsp corn starch + 1 tbsp water
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2–3 green onions, thinly sliced

 

Directions

1. Prepare the chicken: Slice each chicken breast horizontally into two thinner cutlets. Season both sides lightly with salt and pepper, then dredge each piece in flour, shaking off any excess.
2. In a large skillet, melt the 1/3 cup butter over medium heat. Add the chicken cutlets and cook for 3–4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
3. In the same skillet, add the 2 tablespoons melted butter and the sliced mushrooms. Sauté for about 4–5 minutes, stirring occasionally, until the mushrooms are tender and browned.
4. Pour in the Marsala wine and chicken broth, stirring to loosen any browned bits from the bottom of the pan. Bring to a gentle simmer.
5. In a small bowl, mix the cornstarch and water to create a slurry. Add it to the sauce and stir until slightly thickened, about 1–2 minutes.
6. Return the cooked chicken to the skillet, spooning some sauce and mushrooms over each piece.
7. Sprinkle the shredded mozzarella and Parmesan cheeses evenly over the top of the chicken.
8. Cover the pan and reduce the heat to low. Let it cook for 3–4 minutes, or until the cheese is melted and bubbly.
9. Sprinkle with thinly sliced green onions before serving.

Servings and Timing

This recipe makes 4 to 6 servings, depending on portion size.
Preparation time: ~10 minutes
Cooking time: ~25 minutes
Total time: ~35 minutes

Variations

• I sometimes add a splash more Marsala for a deeper flavor or use dry sherry if I don’t have Marsala wine on hand.
• For a creamier sauce, I stir in 2 tablespoons of heavy cream or half-and-half right before adding the chicken back to the pan.
• I like adding a pinch of crushed red pepper flakes for subtle heat.
• For a lighter version, I bake the browned chicken and mushrooms with the sauce and cheese in the oven at 375°F (190°C) for about 10 minutes.
• I’ve also tried substituting provolone or fontina cheese for mozzarella—it melts beautifully and adds a mild nuttiness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken and sauce in a covered skillet over low heat until warmed through. If the sauce thickens too much, I stir in a splash of broth to loosen it. It can also be reheated in the microwave in short bursts, covered to retain moisture.

FAQs

What type of Marsala wine should I use?

I prefer dry Marsala wine for savory dishes like this. Sweet Marsala can make the sauce too sugary.

Can I make this without wine?

Yes. I replace the wine with extra chicken broth and add a small squeeze of lemon juice for acidity.

What can I serve with Chicken Lombardy?

I love pairing it with mashed potatoes, pasta, or rice to soak up the sauce. Steamed green beans or roasted asparagus also complement it perfectly.

Can I use other types of mushrooms?

Absolutely. Cremini, button, or even portobello mushrooms all work well in this recipe.

How do I prevent the chicken from drying out?

I make sure not to overcook the cutlets—browning them quickly and letting them finish gently in the sauce keeps them juicy.

Can I bake this dish instead of cooking it entirely on the stove?

Yes. After preparing the sauce, I transfer everything to a baking dish, top with cheese, and bake at 375°F (190°C) until bubbly and golden.

Can I make it ahead?

Yes. I prepare the chicken and sauce up to a day in advance, refrigerate, then reheat gently and add the cheese right before serving.

What if I don’t have cornstarch?

I substitute it with an equal amount of flour mixed with water to thicken the sauce.

How do I make this gluten-free?

I use a gluten-free flour blend for dredging the chicken and ensure that the broth and cheese are gluten-free.

Can I use pre-shredded cheese?

I prefer shredding it fresh—it melts smoother and gives a creamier texture than pre-shredded cheese, which often contains anti-caking agents.

Conclusion

This Chicken Lombardy recipe is one of my favorite comfort dishes—rich, savory, and irresistibly cheesy. The Marsala sauce gives it a touch of elegance, while the mushrooms and melted cheese make it deeply satisfying. It’s the kind of meal I love to make when I want something special that’s still easy to pull together at home.

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