Easy Chicken Lombardy Recipe | 100K Recipes (2024)

Chicken Lombardy – one of the best classical chicken recipes. It is loaded with pan-fried chicken breasts, baked in a delicious Marsala wine, mushrooms, and melted cheese.

This baked yumminess is ready in about 30 minutes and tastes out of this world!

Also what makes this recipe extra delicious is the Marsala wine. It is a fortified wine that gives this dish the perfect signature taste. It’s an amazing addition to many dishes.

HOW TO MAKE CHICKEN LOMBARDY FROM SCRATCH?

Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the Best Chicken, Lombardy.

1. preheat oven to 450 degrees.
2. In a large pan over medium heat, add two tablespoons of butter. When butter melted, add mushrooms and saute for 3-5 minutes or until they’ve become golden brown. Set aside.
3. Prepare the chicken. Cut the chicken breasts lengthwise in half and transfer onto a cutting board, cover with plastic wrap, and pound until they become flattened.
4. Prepare a small bowl with flour and dip each chicken breast (from both sides) in it, until evenly coated.
5. In the same pan in which you cooked mushrooms, melt two tablespoons of the remaining butter. Cook the chicken on high heat for about 3 minutes on both sides. Set aside.
   
6. Reduce the heat from medium to low, and slowly stir the broth and wine into the pan. Season with salt & pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, or until thickened slightly.
7. In a small bowl, mix together the corn starch and water until well combined. Add it to the sauce and simmer for few minutes until everything combined and the sauce thickened. Set aside.
8. Transfer the chicken breasts to a 9 x 13 baking dish. Follow with a layer of mushrooms, mozzarella, and parmesan cheese and top with chopped green onions.
   
9. Bake in the oven for 15-20 minutes, or until the cheese is melted and slightly golden brown.

Recipe tips;

1. Chicken breasts – I cut them in half lengthwise and pound them properly. This way they cook faster and stay tender. If you use the whole chicken breasts without those steps you might end up with a dry chicken.
2. If you like a more sauce-y version, just double up the sauce quantities!
3. The sauce – If you find the sauce not thick enough, just cook it a bit longer. You want it to be lightly coating a spoon when it’s done.

CAN CHICKEN LOMBARDY BE MADE AHEAD OF TIME?

You can make this 2-3 days ahead and store it in the refrigerator. For this, you’ll need to cook the chicken and mushrooms first, without baking them.

Just make sure to let cool completely, put it in a well-sealed bag or container. When ready, just place the chicken and mushrooms in a baking dish, prepare sauce, add toppings, and bake.

WHAT TO SERVE WITH CHICKEN LOMBARDY?

Traditionally you’ll find this served with pasta but there are other options as well. Here are a few of my suggestions:

Olive Pasta Salad, Roasted Potatoes And Carrots, Mexican Rice, For pasta, you can use different options. thin spaghetti, angel hair pasta, fettuccini.

CHECK OUT THESE AWESOME, CHICKEN RECIPES

• BAKED SWEET AND SOUR CHICKEN
• CHICKEN PICCATA WITH LEMON SAUCE
• ALICE SPRINGS CHICKEN RECIPE (OUTBACK COPYCAT)
• MARRY ME CHICKEN