Easy Chicken Lombardy Recipe

Chicken Lombardy is a rich, flavorful, and comforting dish that combines tender chicken cutlets with buttery mushrooms, creamy melted mozzarella, and savory Marsala sauce. This easy 30-minute recipe brings restaurant-quality flavor to your kitchen, making it perfect for busy weeknights or special dinners alike.

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

1. Preheat the oven to 400°F. Slice the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides with salt, pepper, and garlic powder, then coat lightly with flour.
2. Heat olive oil and 1 tablespoon of butter in an oven-safe skillet over medium-high heat. Add chicken and cook 4–5 minutes per side, or until golden brown. Transfer to a plate.
3. Add the remaining 2 tablespoons of butter to the same pan. Once melted, add mushrooms and sauté for about 5–6 minutes until they are golden and tender.
4. Pour in the Marsala and chicken broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for about a minute.
5. Return the chicken to the skillet and spoon some of the mushroom mixture and sauce over each piece.
6. Remove the skillet from heat. Sprinkle mozzarella evenly over the chicken, followed by the chopped scallions.
7. Bake for about 7 minutes, or until the cheese melts and the chicken is fully cooked. For a golden finish, broil for 2–3 minutes. Serve immediately.

Serving and Storage Tips

• Serving Ideas: Chicken Lombardy pairs beautifully with creamy mashed potatoes, buttery noodles, or fluffy rice. You can also serve it alongside roasted vegetables such as asparagus, broccoli, or green beans. For a lighter option, try it with a crisp side salad and crusty bread to soak up the rich Marsala sauce.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in the oven at 350°F until warmed through, or microwave in 30-second intervals. Add a splash of broth or water to maintain the sauce’s creaminess.
• Freezing: You can freeze Chicken Lombardy for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in the oven until bubbly and hot.

Variations

1. Creamy Chicken Lombardy: Stir in 1/4 cup heavy cream before adding the cheese for an indulgent, silky sauce.
2. Garlic Mushroom Lombardy: Add 3 minced garlic cloves when sautéing mushrooms for a deeper garlic aroma.
3. Parmesan Crusted Lombardy: Mix 1/2 cup shredded Parmesan with mozzarella for a golden, cheesy crust.
4. Spinach and Mushroom Lombardy: Add 2 cups fresh spinach to the mushrooms and cook until wilted for extra greens.
5. Bacon Chicken Lombardy: Sprinkle crumbled cooked bacon on top of the cheese before baking for a smoky flavor.
6. Provolone Chicken Lombardy: Substitute mozzarella with sliced provolone for a rich and melty texture.
7. Herb-Infused Lombardy: Add a teaspoon of Italian seasoning or fresh thyme to the sauce for an aromatic twist.
8. Sun-Dried Tomato Lombardy: Add 1/4 cup chopped sun-dried tomatoes to the sauce for a tangy-sweet touch.
9. Low-Carb Lombardy: Skip the flour or use almond flour for dredging to keep it keto-friendly.
10. Gluten-Free Lombardy: Use gluten-free all-purpose flour or cornstarch to coat the chicken.
11. Spicy Chicken Lombardy: Add 1/2 teaspoon crushed red pepper flakes to the sauce for a gentle kick.
12. White Wine Lombardy: Replace Marsala with dry white wine for a lighter, crisp flavor.
13. Three-Cheese Lombardy: Use a blend of mozzarella, provolone, and Parmesan for layered cheesiness.
14. Vegetable-Loaded Lombardy: Add bell peppers, onions, or zucchini to the mushroom mix for more texture and flavor.
15. Grilled Chicken Lombardy: Grill the chicken cutlets instead of pan-frying for a smoky, outdoor flavor that pairs beautifully with the Marsala sauce.

FAQs

1. Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work well and stay juicy.
2. What can I use instead of Marsala wine? Substitute with dry white wine, sherry, or chicken broth with a touch of balsamic vinegar.
3. Can I prepare Chicken Lombardy ahead of time? Yes, assemble it up to the baking step and refrigerate; bake just before serving.
4. Is Marsala wine alcoholic? Yes, but most of the alcohol cooks off during simmering, leaving behind rich flavor.
5. Can I make it dairy-free? Use dairy-free butter and vegan cheese alternatives.
6. Can I make it gluten-free? Use gluten-free flour for dredging.
7. How do I thicken the sauce? Mix 1 teaspoon cornstarch with 2 tablespoons of water and stir into the sauce before baking.
8. Can I double this recipe for guests? Absolutely! Just use a larger skillet or bake in a 9×13-inch dish.
9. Can I use pre-sliced mushrooms? Yes, but fresh mushrooms have better flavor and texture.
10. What sides go best with Chicken Lombardy? Mashed potatoes, pasta, roasted veggies, or garlic bread are all excellent choices.

Chicken Lombardy is a simple yet elegant dish that combines rich, savory flavors with gooey cheese and a silky Marsala sauce. Ready in just 30 minutes, it’s perfect for weeknight dinners or date nights at home. With endless variations, this recipe is as versatile as it is delicious—guaranteed to impress every time.

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