Classic Chicken Lombardy Recipe : A Creamy, Savory Delight
Chicken Lombardy is an Italian-American fusion dish that combines tender chicken breasts with earthy mushrooms and a rich Marsala wine sauce, all topped with melty cheese. This Classic Chicken Lombardy Recipe has gained popularity for its impressive presentation and complex flavors that belie how simple it is to prepare. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this dish delivers restaurant-quality results right in your home kitchen.
The Origin of Chicken Lombardy
While the exact origins of Chicken Lombardy are somewhat unclear, it draws inspiration from Northern Italy’s Lombardy region, known for its rich culinary traditions. The dish features Marsala wine, a fortified wine from Sicily, showing how this recipe beautifully blends different Italian regional influences. Some food historians suggest it may have evolved in Italian-American restaurants, where chefs combined traditional techniques with locally available ingredients to create new classics.
What makes this Classic Chicken Lombardy Recipe special is the perfect balance of flavors – the savory chicken, earthy mushrooms, sweet Marsala wine, and creamy cheese create a harmony that’s greater than the sum of its parts. Let’s gather our ingredients and bring this delicious dish to life!
Ingredients for Classic Chicken Lombardy Recipe
- 4 boneless, skinless chicken breasts (sliced horizontally to make 8 thinner pieces)
- 8 ounces cremini mushrooms (sliced)
- 1/2 cup all-purpose flour (for dredging)
- 6 tablespoons unsalted butter (divided)
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Ingredient Tip: Cremini mushrooms offer a deeper flavor than white button mushrooms, but either will work well in this Classic Chicken Lombardy Recipe. For the best results, use dry Marsala wine rather than sweet.
Step-by-Step Instructions
- Prepare the chicken: Preheat your oven to 450°F (232°C). Slice each chicken breast horizontally to create thinner pieces. Pat them dry with paper towels. Season with salt and pepper on both sides.
- Dredge the chicken: Place flour in a shallow dish. Dredge each piece of chicken in the flour, shaking off any excess.
- Sear the chicken: Melt 4 tablespoons of butter in a large skillet over medium-high heat. Working in batches, brown the chicken for 3-4 minutes per side until golden. Transfer to a 9×13 baking dish.
- Cook the mushrooms: In the same skillet, add 1 tablespoon of butter and sauté the sliced mushrooms for 5-7 minutes until golden brown. Spread the mushrooms evenly over the chicken in the baking dish.
- Make the Marsala sauce: Add Marsala wine and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce reduce for about 10 minutes until slightly thickened.
- Assemble the dish: Add the remaining 1 tablespoon of butter to the sauce and stir until melted. Pour the sauce evenly over the chicken and mushrooms.
- Add cheese: Combine the mozzarella and Parmesan cheeses and sprinkle evenly over the chicken.
- Bake: Bake uncovered for 15-20 minutes until the chicken is cooked through (internal temperature of 165°F) and the cheese is melted and bubbly.
- Garnish and serve: Sprinkle with fresh parsley before serving.
Tips for Perfect Chicken Lombardy
Cooking Tips
- Even thickness: Pound the chicken to an even thickness for consistent cooking.
- Don’t crowd the pan: Brown the chicken in batches to ensure proper searing.
- Deglaze properly: Scrape all the browned bits when adding the wine and broth – this is where the flavor lives!
- Watch the sauce: If it’s too thin after 10 minutes, simmer longer. If too thick, add a bit more broth.
Substitutions
- Wine alternatives: If you can’t find Marsala, use Madeira or dry Sherry.
- Non-alcoholic option: Mix 1/2 cup white grape juice, 1/4 cup sherry vinegar, and 1 tablespoon vanilla extract.
- Cheese options: Provolone can substitute for mozzarella for a stronger flavor.
- Mushroom varieties: Button, cremini, or portobello mushrooms all work well.
Serving Suggestions
This Classic Chicken Lombardy Recipe creates a restaurant-worthy main dish that deserves equally delicious accompaniments. Here are some perfect pairings:
Pasta Options
- Angel hair pasta
- Fettuccine
- Buttered egg noodles
Vegetable Sides
- Roasted asparagus
- Steamed broccoli
- Garlic green beans
Starchy Sides
- Garlic mashed potatoes
- Creamy polenta
- Crusty Italian bread
“The rich Marsala sauce in this Classic Chicken Lombardy Recipe is too good to waste – be sure to serve it with something that will soak up every last drop!”
Storage and Make-Ahead Tips
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: For best results, freeze before adding cheese. Store in freezer-safe containers for up to 2 months.
- Reheating: Slice chicken before reheating for even warming. Heat in a 350°F oven until warmed through, or microwave individual portions.
Make-Ahead Options
- Prep components: Slice chicken, cook mushrooms, and prepare sauce up to a day ahead.
- Partial assembly: Assemble everything except cheese, refrigerate, then add cheese and bake when ready to serve.
- Complete make-ahead: Fully prepare, cool, refrigerate, and reheat at 350°F until hot throughout.
Frequently Asked Questions
Can I use chicken thighs instead of breasts for this Classic Chicken Lombardy Recipe?
Yes, boneless, skinless chicken thighs work well in this recipe. They’re naturally more tender and flavorful than breasts. If using thighs, you may not need to slice them horizontally as they’re already thinner. Adjust cooking time as needed – thighs may require slightly longer baking.
How can I prevent the cheese from burning while baking?
If you notice the cheese browning too quickly, loosely cover the dish with aluminum foil for part of the baking time. Alternatively, you can add the cheese during the last 5-7 minutes of baking instead of before the dish goes into the oven.
Is there a way to make this dish lighter or lower in calories?
Yes, you can reduce the butter by half and use part-skim mozzarella. You can also use less cheese overall while still getting the delicious flavor. Another option is to use cooking spray instead of butter when browning the chicken.
What’s the best way to slice chicken breasts horizontally?
Place your hand flat on top of the chicken breast. Using a sharp knife, carefully slice horizontally through the middle, starting at the thicker side. Alternatively, butterfly the breast by cutting almost all the way through, then opening it like a book. For even cooking, you can place the chicken between plastic wrap and gently pound to an even thickness.
Why You’ll Love This Classic Chicken Lombardy Recipe
This Classic Chicken Lombardy Recipe transforms simple ingredients into a meal that feels special enough for company yet easy enough for a weeknight dinner. The combination of tender chicken, savory mushrooms, rich Marsala sauce, and melty cheese creates a dish that’s sure to become a family favorite.
I’d love to hear how this recipe turns out for you! Did you make any modifications? What did you serve alongside it? Share your experience in the comments below, and don’t forget to save this recipe for your next dinner party or family meal.
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Explore More Italian RecipesClassic Chicken Lombardy Recipe
This Classic Chicken Lombardy Recipe features tender chicken breasts topped with sautéed mushrooms and melty cheese, all bathed in a rich Marsala wine sauce. It’s an impressive dish that’s surprisingly easy to make!
Ingredients
- 4 boneless, skinless chicken breasts (sliced horizontally to make 8 thinner pieces)
- 8 ounces cremini mushrooms (sliced)
- 1/2 cup all-purpose flour (for dredging)
- 6 tablespoons unsalted butter (divided)
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Preheat oven to 450°F (232°C).
- Slice each chicken breast horizontally to create thinner pieces. Pat dry with paper towels. Season with salt and pepper on both sides.
- Place flour in a shallow dish. Dredge each piece of chicken in the flour, shaking off any excess.
- Melt 4 tablespoons of butter in a large skillet over medium-high heat. Working in batches, brown the chicken for 3-4 minutes per side until golden. Transfer to a 9×13 baking dish.
- In the same skillet, add 1 tablespoon of butter and sauté the sliced mushrooms for 5-7 minutes until golden brown. Spread the mushrooms evenly over the chicken in the baking dish.
- Add Marsala wine and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce reduce for about 10 minutes until slightly thickened.
- Add the remaining 1 tablespoon of butter to the sauce and stir until melted. Pour the sauce evenly over the chicken and mushrooms.
- Combine the mozzarella and Parmesan cheeses and sprinkle evenly over the chicken.
- Bake uncovered for 15-20 minutes until the chicken is cooked through (internal temperature of 165°F) and the cheese is melted and bubbly.
- Sprinkle with fresh parsley before serving.
Notes
- For best results, use dry Marsala wine rather than sweet.
- If you can’t find Marsala wine, substitute with Madeira or dry Sherry.
- For a non-alcoholic version, use 1/2 cup white grape juice, 1/4 cup sherry vinegar, and 1 tablespoon vanilla extract.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
