Chicken Lombardy Recipe

This is a straightforward homemade version of Chicken Lombardy — buttery, cheesy, and that mushroom-wine sauce? Yeah. It’s giving comfort food main character energy. Good for cozy nights or feeding a crowd without totally losing your mind.

Jump to Recipe

• Prep time: 20 mins
• Cook time: 20 mins
• Flavor: buttery, cheesy, mushroomy, wine-kissed
• Great for: dinner with actual effort, leftovers, feeling grown-up

Why I Like This Recipe

Not gonna lie, this one’s a little extra. You’ve got to flatten the chicken, brown it in shifts, deal with mushrooms — it’s not a “slap it in the pan and pray” kind of meal. But the first bite? Worth it. Cheesy, melty, rich — like Olive Garden but in your PJs. I make it when I wanna feel fancy but also want leftovers I’ll actually look forward to.

Ingredients

• 3 boneless skinless chicken breasts
• 1/3 cup butter (divided)
• 1/2 cup all-purpose flour
• 8 oz sliced mushrooms
• 3/4 cup marsala wine
• 1/2 cup chicken stock
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup shredded mozzarella
• 1/2 cup grated parmesan
• 2 green onions, sliced

How To Make Chicken Lombardy

1. Sauté your mushrooms: Melt 2 tbsp butter in a big pan. Mushrooms in. Stir ‘til they brown a bit. Pull ‘em out and set aside.
2. Pound and flour your chicken: Slice chicken breasts in half lengthwise. Flatten them with a mallet (or a pan, no shame). Dredge each piece in flour.
3. Brown the chicken in shifts: Same pan, add 1 tbsp butter. Brown 2 pieces at a time — like 3 rounds total. Don’t crowd it. You want golden edges, not steamed chicken sadness.
4. Don’t clean the pan: Leave those drippings — trust me. They’re flavor. Add wine, stock, salt, pepper. Boil, then simmer it down for 10 mins.
5. Layer it up: Preheat oven to 450°F. Lightly grease a 13×9 pan. Chicken goes in first, mushrooms on top. Pour the wine sauce all over.
6. Cheese it: Mix mozzarella, parm, and green onions. Sprinkle that on top like you’re trying to impress someone.
7. Bake it: 15–20 minutes, until cheese is melted and a little golden. Serve it with pasta or eat it straight from the dish. No judgment.

Tips for Success

• Don’t skip pounding the chicken — helps it cook even and quick.
• Do the browning in batches — overcrowding = soggy city.
• Deglaze that pan properly — scrape up the good stuff into your sauce.
• Use good parmesan, not the shaky can. Trust.

Storage and Reheating

• Fridge: Keeps 3–4 days, sealed tight. Reheat in the oven at 300°F for 10–15 mins or microwave if you’re desperate (we’ve all been there).
• Freezer: Yep. Freeze in portions after baking. Reheat covered at 350°F for 20–25 mins.

FAQs

Common Mistakes and How to Dodge Them

• Skipping the flour dredge: It’s messy, yeah, but it helps the chicken brown and gives the sauce something to stick to.
• Not cooking mushrooms long enough: They’ll be rubbery if you rush it. Brown edges = flavor gold.
• Using a crowded pan: You’ll steam everything. Space it out. Be patient.
• Forgetting to deglaze: Scrape up those bits after browning — they’re loaded with flavor.
• Overbaking: Once the cheese is melty and golden, stop. No one wants dry chicken under molten dairy.

Nutrition Facts (Per Serving)

• Calories: 318 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 77mg
• Sodium: 575mg
• Potassium: 415mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 20g