Chicken Lombardy Recipe ~ Delicious and Easy!

chicken lombardy

This Chicken Lombardy recipe is not only delicious, it’s super easy to make!! Winner winner, chicken dinner!!!

This is my go-to meal when I want to serve something a bit more fancy. But fancy doesn’t mean it’s difficult to prepare!

Chicken Lombardy is a twist on chicken marsala, which doesn’t have the cheese on top. What? Boring! No thank you, give me the cheese any day!!!

This cheesy-topped meal will stop you in your tracks!!!

baked chicken lombardy

Ingredients for the Chicken Lombardy Recipe…

Using fresh chicken breasts, slice them in half horizontally and pound them thin. This way, the chicken browns fast and bakes up tender.

slicing chicken breast in half horizontally

Top the browned chicken with sliced and browned baby bella mushrooms. Now…if some of your family doesn’t care for mushrooms, you can leave them off a few of the chicken breasts. But…if you love mushrooms like I do you can make sure to layer them on thick!

adding browned mushrooms to the chicken

An aromatic wine sauce is made with marsala wine, chicken broth, and thickened with a little cornstarch. This marsala wine sauce gets poured over the chicken and mushrooms. Just delightful!

marsala cooking wine

Top this entrée with mozzarella and parmesan cheese!

The preparation for this recipe uses just one skillet. That’s it! So you won’t spend the entire evening doing dishes from prepping the meal!

Preparing the dish…

In a large skillet, brown the mushrooms in butter. Remove mushrooms from the skillet and add a bit more butter to the pan.

Coat the flattened chicken in flour. Over medium-high heat, you’ll brown each side of all the chicken until it’s golden brown. So pretty!

Layer the browned chicken in a sprayed baking dish, and top it with the browned mushrooms.

Then, in the same skillet again…make the marsala wine sauce. Chicken broth and wine cooks to boiling, then a flour slurry thickens it a bit. This gets poured over the chicken and mushrooms.

Top off the chicken with the cheeses. Bake at 450 degrees until the cheeses are all ooey-gooey and beautifully browned. About 20-25 minutes.

chicken lombardy ready to bake

Serving suggestions…

This Chicken Lombardy pairs well with a twice-baked potato casserole and parmesan-garlic asparagus. For dessert, a delectable lemon meringue pie finishes everything off nicely.

What a great meal for family and guests!!


chicken lombardy served with twice baked potato casserole and parmesan garlic asparagus
baked chicken lombardy
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Chicken Lombardy

This scrumptious Chicken Lombardy recipe will be a family favorite! The wine sauce and cheese toppings add a layer of flavor beyond your imagination!! This fancy meal is so easy to prepare, you won't believe it.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: baked chicken, cheesy chicken, chicken lombardy, marsala chicken
Servings: 6 servings
Calories: 410kcal

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  • 3 Large Chicken Breasts sliced in half, pounded to 1/4" thick
  • 8 Tablespoons Butter
  • 1/2 Cup Flour
  • Salt
  • Pepper
  • 8 Ounce Package Baby Bella Mushrooms, sliced
  • 1/2 Cup Chicken Broth
  • 1/4 Cup Marsala Wine
  • 1/2 Tablespoon Corn Starch
  • 1 Tablespoon Cold Water
  • 2/3 Cup Mozzarella Cheese, Shredded
  • 2/3 Cup Parmesan Cheese, Grated
  • 3 Green Onions, Thinly Sliced


  • Preheat oven to 450° F.
  • In a large skillet over medium-high heat, melt 2 Tablespoons of butter. Add the mushroom and sauté for 3-5 minutes, or until starting to turn a golden-caramelized color. While the mushrooms are cooking, start preparing the chicken. When the mushrooms are done, remove from the pan and set aside.
  • Cut each chicken breast in half lengthwise. One half at a time, insert between two sheets of heavy duty plastic wrap. Use the flat side of a meat mallet to flatten the breast to 1/4-inch thickness. Repeat for all chicken pieces.
  • Add the flour to a flat plate. Dredge each piece of chicken in it, making sure that there is an even, light dusting of flour on both sides of the chicken.
  • Add 2 more Tablespoons of butter to the pan that you cooked the mushrooms in. Over medium-high head add 2 pieces of chicken at a time to the pan. Lightly salt and pepper chicken. Let the chicken cook until light brown on one side, turn chicken to also brown other side. Once both sides are browned, transfer to a 9 x 13 baking dish that has been prepared with cooking spray. Repeat process until all chicken pieces are browned.
  • Top chicken with browned mushrooms.
  • Making the Marsala Wine Sauce:
  • Again, using the same pan, add the chicken broth and wine into the pan drippings. Whisk to deglaze the pan and get all the flavor-packed brown bits. Over medium-high heat, bring the mixture to a boil.
  • In a small glass, mix the corn starch and water to make a slurry. Add the slurry to the boiling wine sauce. Whisk 1-2 minutes until thickened. Remove the skillet from the heat. and pour the sauce over the top of the chicken.
  • Sprinkle cheeses and thinly sliced green onions on top of chicken.
  • Bake the prepared chicken for 20-25 minutes at 450° F. until the cheese is melted and lightly golden brown.
  • Enjoy!!!

Your Own Private Notes


Calories: 410kcal | Carbohydrates: 12g | Protein: 34g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 588mg | Potassium: 620mg | Fiber: 1g | Sugar: 2g | Vitamin A: 717IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg
Tried this recipe?Mention @lakegirlquilts or tag #lakegirlquilts!

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