Chicken Lombardy

Chicken Lombardy is a glorified chicken Marsala with loads of cheesy goodness.

Chicken Lombardy

Yield: 6 servings


  • 3 large boneless, skinless chicken breasts, cut in half lengthwise
  • 8 tablespoons (1/4 pound) butter, melted, divided
  • 1 (8 ounce) package baby bella mushrooms, sliced
  • 1/2 cup all-purpose flour
  • 1/2 cup chicken stock
  • 1/4 cup Marsala wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 tablespoon cornstarch + 1 tablespoon water
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese (optional)
  • Chopped parsley


  1. Heat oven to 450 degrees F and lightly grease a 13 x 9-inch baking dish.
  2. Flatten each piece of chicken to about a 1/4-inch thickness between two sheets of plastic.
  3. In a large skillet, melt 2 tablespoons butter over medium heat.
  4. Add mushrooms and saute until tender (3 to 5 minutes).
  5. Move cooked mushrooms to a separate bowl and set aside.
  6. Put flour on a plate and evenly coat each piece of chicken with it.
  7. In the same skillet over medium-high heat, melt 2 more tablespoons of butter and add two pieces of chicken at a time, letting chicken cook until golden on both sides.
  8. Move chicken to a separate plate and repeat with remaining butter and chicken.
  9. Whisk broth and wine into the skillet.
  10. Add salt and pepper and stir.
  11. Bring to a boil, reduce heat, and then simmer for about 5 minutes.
  12. Whisk together cornstarch and water in a small bowl then whisk into the prepared sauce. Let simmer for an additional 1 to 2 minutes. Remove from heat when thickened and set aside.
  13. Move chicken to the prepared baking dish and sprinkle sautéed mushrooms over it.
  14. Top evenly with sauce and sprinkle with mozzarella cheese, Parmesan cheese (if using) and green onions.
  15. Bake until cheese is melted and golden, about 15 to 20 minutes.
  16. Serve immediately and enjoy!