Chicken Lombardy

Our chicken Lombardy recipe is a classic dish that was submitted by readers and included in our yearly recipe collection in 1982. There is no way that you could ever miss out on this recipe, and there is no way that you could ever miss out on it. Due to the fact that it is both elegant and quick, as well as straightforward, it will undoubtedly be necessary for all of the people who are gathered around the table to participate in additional rounds.

Those who are fans of chicken Marsala are going to fall in love with chicken Lombardy, which is simply an improved version of chicken Marsala that is topped with cheese. First, the chicken should be pounded to a thin consistency, then it should be dredged in flour, and finally, it should be pan-fried in butter for a short period of time. This will ensure that the chicken cooks evenly. The objective of the pan fry is not to thoroughly cook the chicken; rather, the objective is to achieve a golden crust on the chicken before proceeding with the cooking process. The cooking process will be completed in the oven.

Chicken Lombardy
Chicken Lombardy

Before a wonderful, creamy pan sauce is spooned over the top of the chicken, mushrooms that have been sautéed in butter and drippings that are still in the skillet are layered on top of the chicken. This is done before the pan sauce is spooned over the chicken. It is the mix of Fontina (or mozzarella) and Parmesan cheese that is responsible for the mushy texture of the meal. By boiling the remaining pan sauce on the stove until it thickens into a consistency that will be used to top each serve, a kind of gravy that will take each meal to the next level can be made. This gravy will provide a satisfying accompaniment to each meal.

Learning how to make chicken Lombardy is a good method to take a straightforward chicken dish to a higher level. This can be accomplished by becoming familiar with the procedure.

What Is Chicken Lombardy?

The dish known as Chicken Lombardy is an Italian-American dish that is comparable to other traditional chicken dishes, including chicken Marsala. With chicken breasts that have been pounded thinly and served slathered with a mushroom sauce that is earthy and creamy, chicken Lombardy is a dish that is slightly different from chicken Marsala in that it is baked to finish with a cheesy topping consisting of Fontina or mozzarella cheese and grated Parmesan.

The specific reason for the name is not well known; however, it is a meal that is noted for its soothing qualities and its flavor that is rich and delicious. It is named after the Lombardy region of northern Italy.

Ingredients for Chicken Lombardy

With an umami-rich flavor profile, this pan-fried chicken is coated with sautéed mushrooms, a Marsala wine sauce, and layer of melty Fontina cheese for a meal you won’t soon forget. To make chicken Lombardy, you’ll need:

  • Boneless, skinless chicken breasts: Pounded thin and pan-fried until golden and crispy. You can also start with pre-cut chicken cutlets to save a step and some time.
  • Black pepper and kosher salt: Used to season the chicken and sauce.
  • All-purpose flour: Coats the chicken for a crisp exterior, and helps to thicken the Marsala sauce.
  • Unsalted butter: Flavorful fat used to cook the chicken, mushrooms, and as a rich base for the Marsala sauce.
  • Cooking spray: To grease the baking dish to prevent the chicken from sticking.
  • Cremini mushrooms: Sliced and sautéed to add a meaty texture and savory depth to the dish.
  • Marsala: Adds sweetness and complexity to the sauce. Can substitute with a dry sherry, port wine, red wine, or white wine, if needed. Use chicken or vegetable broth with a splash of vinegar for a non-alcoholic alternative.
  • Chicken stock: A savory liquid to thin the sauce.
  • Fontina or mozzarella cheese: Coats the chicken for a creamy, cheesy topping.
  • Parmesan cheese: Adds a nutty, umami flavor to the dish.
  • Fresh flat-leaf parsley: For a pop of color and freshness.
Chicken Lombardy
Chicken Lombardy

How To Make Chicken Lombardy

The process of making chicken Lombardy involves pan-frying flour-coated chicken breasts, browning mushrooms, creating a wine sauce, and finally, baking the chicken to melt a cheesy Fontina (or mozzarella) topping. While it might take a few steps to make this dish, we promise you the results are well worth it. Full instructions are below, but here’s a brief recap before you get started:

  • Step 1. Pound chicken: Pound each piece of chicken to cutlet thickness. Season evenly with pepper and salt.
  • Step 2. Dredge chicken: Dredge chicken in flour, shaking off excess.
  • Step 3. Cook chicken: Heat butter in a large nonstick skillet. Cook one batch of chicken until golden brown on both sides. Transfer to a baking dish coated with cooking spray. Repeat the chicken-cooking step, adding more butter to the skillet before cooking each batch of chicken. Reserve drippings in skillet.
  • Step 4. Cook mushrooms: Add butter and mushrooms to the skillet in which you just cooked the chicken; cook until lightly browned. Pour over chicken that’s in the baking dish.
  • Step 5. Make sauce: Add Marsala, stock, and remaining salt to the skillet; bring to a simmer and cook, stirring occasionally, until slightly reduced. Spoon 1/3 of the sauce over chicken.
  • Step 6. Add cheeses to chicken: Combine cheeses and sprinkle over chicken. Bake until cheese is melted.
  • Step 7. Finish cooking sauce: Bring remaining Marsala mixture to a simmer. Combine remaining butter and flour to form a paste. Add to Marsala sauce, and whisk to combine. Cook until thickened. Top baked chicken with parsley and serve with sauce.

Chicken Lombardy Variations

To change up chicken Lombardy, consider these variations:

  • Cheese: Switch up the Fontina with mozzarella cheese, provolone, or other creamy, melty cheeses.
  • Veggies: Incorporate spinach, sundried tomatoes, roasted red peppers, or artichoke hearts for additional flavor and color.
  • Aromatics: Add minced garlic, thyme, rosemary, or sage for additional flavor.
  • Protein: Substitute the chicken breasts with boneless skinless chicken thighs, turkey breasts, medallions of pork tenderloin, or veal scallopini.
  • Wine: Substitute the Marsala wine with a dry sherry, port wine, red wine, or white wine. Use chicken or vegetable broth with a splash of vinegar for a non-alcoholic alternative.
  • Cream: Add a splash of cream to the sauce for a decadent finish.
  • Heat: Sprinkle in crushed red pepper flakes for a touch of heat.

Tips for the Best Chicken Lombardy

For the best chicken Lombardy, keep these simple tips in mind:

  • Pound the chicken: For quick and even cooking, take time to pound the chicken breasts nice and thin. If you don’t have a meat mallet, use a rolling pin or heavy saucepan to get the job done.
  • Don’t overcrowd the pan: Use a hot pan and cook the chicken in batches to make sure each piece gets a nice sear.
  • Scrape the pan: Use a wooden spoon to scrape up any browned bits at the bottom of the pan when making the sauce for deeper flavor.
  • Reduce the sauce: Simmer the sauce until slightly thickened. It will continue to thicken up as it sits.

What to Serve with Chicken Lombardy
Serve chicken Lombardy with pasta, mashed potatoes, or rice to soak up the delectable sauce. For a well-rounded meal, serve with roasted or steamed vegetables or a green salad, and consider serving garlic bread or crusty bread on the side to mop up any remaining bits.

How to Store and Heat Leftover Chicken Lombardy
Keep leftover chicken Lombardy in an airtight jar in the refrigerator for up to four days. If possible, store the sauce separately.

Reheat the chicken in a skillet or in a preheated 350°F oven until it reaches 165°F. Adjust the sauce’s spice to taste, or add a splash of chicken stock or water to thin it out if necessary, before topping the chicken and dishing.

Chicken Lombardy
Chicken Lombardy


  • 3 boneless, skinless chicken breasts (about 1 3/4 lb.), halved lengthwise
  • 1/4 tsp. black pepper
  • 1 tsp. kosher salt, divided
  • 1/2 cup (about 2 1/8 oz.) all-purpose flour
  • 1/2 cup (4 oz.) unsalted butter, divided, plus more if needed
  • Cooking spray
  • 8 oz. cremini mushrooms, thickly sliced (about 1 1/2 cups)
  • 3/4 cup Marsala
  • 1/2 cup chicken stock
  • 2 oz. Fontina or mozzarella cheese, shredded (about 1/2 cup)
  • 2 oz. Parmesan cheese, grated (about 1/2 cup)
  • Chopped fresh flat-leaf parsley, for garnish


  1. Pound chicken:

    Preheat oven to 450°F. Place each piece of chicken between 2 sheets of wax paper, and pound to 1/8-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with pepper and 1/2 teaspoon of the salt.

Dredge chicken:

Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Reserve 2 tablespoons of the flour, and set aside.

Cook chicken:

Heat 2 tablespoons of the butter in a large nonstick skillet over medium. Cook chicken, in batches, until golden brown, 2 to 3 minutes per side (chicken might not be cooked through). Transfer chicken to a 13- x 9-inch baking dish coated with cooking spray, overlapping chicken if needed. Repeat procedure with remaining butter and chicken, adding 1 tablespoon butter to skillet before cooking each batch. Reserve drippings in skillet.

Cook mushrooms:

Add 2 tablespoons of the butter and mushrooms to drippings in skillet; cook over medium, stirring occasionally, until tender and lightly browned, about 5 minutes. Sprinkle mushroom mixture evenly over chicken.

Make sauce:

Stir Marsala, stock, and remaining 1/2 teaspoon salt to drippings in skillet; bring to a simmer over medium-high. Simmer, stirring occasionally, until slightly reduced, about 8 minutes. Spoon about 1/3 of Marsala mixture (about 1/4 cup) over chicken.

Add cheeses to chicken:

Combine cheeses in a small bowl, and sprinkle over chicken.

Bake in preheated oven until chicken is cooked through and cheese is melted, about 6 minutes.

Finish cooking sauce:

Meanwhile, bring remaining Marsala mixture to a simmer over medium. Combine remaining 3 tablespoons butter and reserved 2 tablespoons flour in a small bowl until a paste forms. Add paste to Marsala sauce, and whisk until combined and thickened, about 2 minutes.

Chicken Lombardy FAQ

1. What is Chicken Lombardy?

  • Chicken Lombardy is a delicious dish made with chicken breasts, mushrooms, and a creamy Marsala wine sauce, topped with melted cheese. It’s typically baked until bubbly and golden, making it a comforting and flavorful meal.

2. What ingredients are typically used in Chicken Lombardy?

  • Chicken: Boneless, skinless chicken breasts, thinly sliced or pounded.
  • Mushrooms: Sliced mushrooms, such as cremini or white button.
  • Marsala Wine: An Italian wine that adds a sweet and rich flavor to the sauce.
  • Cheese: Mozzarella and Parmesan cheese for topping.
  • Sauce: Butter, chicken broth, flour, garlic, and sometimes heavy cream.
  • Seasoning: Salt, pepper, and Italian herbs like thyme or parsley.

3. How do you prepare Chicken Lombardy?

  • Prepare the Chicken: Slice or pound the chicken breasts thin and season them.
  • Cook the Mushrooms: Sauté the mushrooms in butter until tender.
  • Cook the Chicken: Dredge the chicken in flour and cook until golden brown.
  • Make the Sauce: Create a sauce with Marsala wine, chicken broth, and garlic.
  • Combine and Bake: Layer the chicken and mushrooms in a baking dish, pour over the sauce, top with cheese, and bake until bubbly and golden.

4. Can I make Chicken Lombardy ahead of time?

  • Yes, you can prepare Chicken Lombardy ahead of time. Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed.

5. What can I serve with Chicken Lombardy?

  • Chicken Lombardy pairs well with pasta, rice, or mashed potatoes. It can also be served with a side of steamed vegetables, a green salad, or garlic bread.

6. Is Chicken Lombardy gluten-free?

  • To make Chicken Lombardy gluten-free, use gluten-free flour or cornstarch for dredging the chicken and ensure the chicken broth and other ingredients are gluten-free.

7. Can I substitute Marsala wine in Chicken Lombardy?

  • If you don’t have Marsala wine, you can substitute it with another sweet wine like Madeira or sherry. For a non-alcoholic option, use a mixture of grape juice and a splash of vinegar.

8. Can I add other ingredients to Chicken Lombardy?

  • Yes, you can customize Chicken Lombardy by adding ingredients like spinach, sun-dried tomatoes, or artichoke hearts for additional flavor and texture.

9. How do I store and reheat leftovers?

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave for a quicker option.

10. What is the best type of cheese to use for Chicken Lombardy?

  • Mozzarella and Parmesan are traditionally used. Mozzarella provides a melty, creamy texture, while Parmesan adds a nutty, savory flavor. You can also use other melty cheeses like Fontina or Provolone.



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