Chicken Lombardy

Tonight, I channeled my inner chef with this incredible Chicken Lombardy! It made my house smell like an Italian restaurant!

This dish pairs golden-seared chicken with earthy mushrooms, all draped in a rich Marsala wine sauce. 

While it looks fancy enough for a dinner party, it’s actually pretty straightforward to make.

I served it over buttery fettuccine, and it was pure magic.

Why You’ll Love This Chicken Lombardy

Restaurant-Worthy Experience: It offers a delightful combination of tender chicken, savory mushrooms, and a rich Marsala wine sauce. It feels like you’re dining at a fine restaurant.

Cheesy Indulgence: The melted mozzarella and Parmesan cheeses provide a creamy, gooey topping.

Aromatic Appeal: The aroma of garlic and mushrooms sautéed in butter fills your kitchen with the most unbelievable scent.

Crowd-Pleaser: The blend of savory ingredients and the sweetness of Marsala wine make this dish a surefire hit.

Ingredients

• Boneless, Skinless Chicken Breasts: They’re cut thin for quick cooking and even texture.
  
• All-Purpose Flour: It creates a golden-brown crust when combined with seasonings and helps thicken the sauce as it cooks.
  
• Salt and Black Pepper: The essential seasonings enhance the chicken’s natural flavors.
  
• Mushrooms and Garlic: Mushrooms add an earthy, umami flavor and meaty texture. Garlic provides aromatic depth and classic Italian essence.
  
• Olive Oil: It’s used for sautéing the chicken and mushrooms.
  
• Unsalted Butter: It helps achieve a silky, luxurious texture.
  
• Marsala Wine: It provides a distinct sweet-savory flavor and forms the backbone of the signature sauce.
  
• Chicken Broth: It adds depth to the sauce while maintaining moisture.
  
• Mozzarella and Parmesan Cheese: Mozzarella provides a creamy, melty topping, and Parmesan adds a sharp, salty finish.
  
• Fresh Parsley: It adds bright color and fresh flavor for the perfect finishing touch.

How to Make Chicken Lombardy

Follow these simple steps to create this incredible dish.

1. Prepare the chicken. Preheat the oven to 400°F. In a shallow dish, combine the flour, salt, and pepper. Dredge each piece of chicken in the flour mixture, coating evenly, and shake off any excess.

2. Sear the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in batches, cooking each side for 3-4 minutes or until golden brown. Transfer the browned chicken to a baking dish and set aside.

3. Cook the mushrooms and garlic. In the same skillet, add 2 more tablespoons of olive oil. Add the sliced mushrooms, cooking for about 3-4 minutes until they start to soften. Add the minced garlic and cook for an additional 1-2 minutes until the mushrooms are browned and the garlic is fragrant.

4. Add the butter. Add 2 tablespoons of butter to the skillet and let it melt, stirring to combine with the mushrooms and garlic. Spread the mushroom and garlic mixture evenly over the chicken in the baking dish.

5. Make the sauce. Add the remaining 2 tablespoons of butter to the skillet and melt. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for about 5-7 minutes or until it reduces by half.

6. Assemble and bake. Pour the reduced sauce evenly over the chicken and mushrooms in the baking dish. Sprinkle the mozzarella and Parmesan cheeses on top. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted, bubbly, and golden.

7. Garnish and serve. Remove from the oven, sprinkle with fresh parsley, and serve hot. Enjoy with pasta, mashed potatoes, or a side of steamed vegetables.

Tips for the Best Chicken Lombardy

Here are some of my best tips for making this chicken irresistible.

• Pound them evenly. Cut chicken breasts horizontally or pound them to an even thickness of about 1/4 inch. This ensures uniform cooking and tender meat.
  
• Mix up the mushrooms. Cremini mushrooms offer the best flavor, but white button or baby Bella mushrooms work well, too. Slice them evenly for consistent cooking.
  
• Don’t skip the deglazing! Scrape the browned bits from the pan when adding wine and broth. These add crucial flavor to the sauce.
  
• Choose your consistency. The sauce should lightly coat a spoon. If it’s too thin, simmer longer. If it’s too thick, add more broth.
  
• Get ahead of the game. Prepare through the sauce stage, refrigerate, and finish with cheese and baking just before serving.
  
• No Marsala? No problem. If you cannot find Marsala wine, you can use Sherry or Madeira as alternatives. For a non-alcoholic option, mix 1/2 cup white grape juice, 1/4 cup sherry vinegar, and 1 tablespoon vanilla.
  
• Have fun with flavor variations. Add caramelized onions, roasted garlic, or fresh herbs like thyme or rosemary for extra depth.

How to Store

If you have leftover chicken, here’s how to store it properly.

To Store: Place the cooled chicken in an air-tight container and refrigerate for up to 4 days. 

To Freeze: Transfer the cooled chicken (without the cheese topping) to a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, add the fresh cheese topping, and bake until heated through.

To Reheat: Heat individual portions in the microwave until warmed through. Or place in an oven-safe dish and warm at 350°F for 10-15 minutes. For the best results, slice the chicken before reheating to ensure even heating.

More Hearty Chicken Dinners You’ll Love

Chicken Wild Rice Casserole
Slow Cooker Chicken Cordon Bleu
Parmesan Crusted Chicken
Amish Chicken and Noodles