This Easy Chicken Lombardy recipe features tender, pan-seared chicken layered with golden mushrooms, mozzarella, and Parmesan cheese, all topped with a rich Marsala wine sauce. Perfect for weeknight dinners or special occasions, this delicious baked chicken dish is a comforting, crowd-pleasing meal that’s quick to prepare. Serve this creamy Chicken Lombardy over pasta, rice, or with a fresh salad for a satisfying, restaurant-quality meal. The combination of chicken, mushrooms, and cheese makes this recipe a favorite for anyone who loves Italian-inspired dishes.

Table of Contents

Ingredients

1/4 cup Marsala wine
8 oz package baby Bella mushrooms, sliced
1/2 cup shredded mozzarella cheese
1/3 cup butter, divided
1/2 cup all-purpose flour
1/2 tablespoon corn starch + 1 tablespoon water
3 large boneless, skinless chicken breasts
1/2 cup chicken broth
Salt and pepper, to taste
2 green onions, thinly sliced
1/2 cup shredded Parmesan cheese

Instructions

Preheat Oven:
- Preheat your oven to 450°F (232°C).
Sauté the Mushrooms:
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and sauté for 3-5 minutes, until golden brown. Remove the mushrooms from the pan and set aside.
Prepare the Chicken:
- Slice each chicken breast in half lengthwise, creating 6 thin fillets. Place the fillets between plastic wrap on a cutting board and pound them to an even thickness.
- Place the flour in a shallow bowl, and dredge each chicken fillet in the flour, coating both sides evenly. Shake off any excess flour.
Cook the Chicken:
- In the same skillet used for the mushrooms, melt another 2 tablespoons of butter over high heat. Add the chicken fillets and cook for about 3 minutes on each side, until golden brown. Set the cooked chicken aside.
Make the Sauce:
- Reduce the skillet heat to medium-low, and add the chicken broth and Marsala wine, seasoning with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer for 5 minutes to slightly thicken the sauce.
- In a small bowl, mix the corn starch with water until smooth, then add this mixture to the sauce. Continue simmering for a few more minutes until the sauce thickens. Remove from heat.
Assemble and Bake:
- Place the chicken fillets in a 9×13-inch baking dish. Layer the sautéed mushrooms over the chicken, then sprinkle with the mozzarella and Parmesan cheese. Top with sliced green onions.
- Pour the prepared sauce over the top, and bake for 15-20 minutes, or until the cheese is melted and lightly golden.
Serve and Enjoy:
- Serve warm, paired with pasta, rice, or a fresh green salad.

Tips

Even Cooking: Pound chicken fillets to a uniform thickness for even cooking.
Customize the Cheese: Swap mozzarella with Gruyère or provolone for a different flavor profile.
Adjust the Thickness: If the sauce is too thin, add a bit more corn starch mixture until you reach your desired consistency.

Variations and Substitutions

No Marsala Wine? Substitute with chicken broth if you prefer an alcohol-free version.
Use Different Mushrooms: Substitute button or cremini mushrooms if baby Bella aren’t available.
Low-Fat Option: Use less butter or light cooking spray to cut down on fat.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well in this recipe. Just adjust the cooking time as needed.

What’s a good substitute for Marsala wine?
Dry white wine or additional chicken broth can work, though the flavor will be slightly different.

Serving Suggestions

Serve over cooked pasta or rice to soak up the delicious sauce.
Pair with steamed vegetables or a side salad for a well-rounded meal.

Why You’ll Love This Recipe

This Easy Chicken Lombardy is a flavorful and comforting dish with tender chicken, earthy mushrooms, and a rich, creamy sauce. It’s simple enough for a weeknight dinner yet elegant enough to serve for guests. With minimal prep and bake time, it’s a go-to dish that delivers restaurant-quality flavor right at home!