Description
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
- 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.
- 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.
- 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.
- 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.
- Return the chicken to the skillet and spoon some of the mushroom mixture and sauce over each piece.
- Remove the skillet from heat. Sprinkle mozzarella evenly over the chicken, followed by the chopped scallions.
- 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.
Notes
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- 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.
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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.
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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.
