Don't even think about passing by our chicken Lombardy recipe—a classic reader-submitted dish from our 1982 annual recipe collection. It's elegant, quick, easy, and will, without a doubt, require second rounds for everyone gathered around the table.
If you like chicken Marsala, you're going to love chicken Lombardy, which is basically a cheese-topped upgrade. Pound the chicken thin to ensure an even cook, then dredge it in flour, and give it a quick pan-fry in butter. The purpose of the pan fry isn't to cook the chicken through, but to give it a golden crust. It'll finish cooking in the oven.
Mushrooms, sautéed in butter and drippings remaining in the skillet, are piled onto the chicken before a dreamy, creamy pan sauce gets spooned over the top. A mixture of Fontina (or mozzarella) and Parmesan creates the gooey finish. While the dish bakes, the remaining pan sauce is simmered on the stove until it thickens into a type of gravy that will take each serving over the top.
Learn how to make chicken Lombardy, a fantastic way to give a basic chicken dinner an upgrade.
![Southern Living Chicken Lombardy in the baking dish to serve](https://www.southernliving.com/thmb/4wKK0zbHdyAnKPPAp_WGzS1PPpI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Chicken_Lombardy_009-c9e0406d0471412ea13064990c1ae522.jpg)
Caitlin Bensel, Food Stylist: Torie Cox
What Is Chicken Lombardy?
Chicken Lombardy is an Italian-American dish that's similar to other classic chicken dishes—particularly chicken Marsala. Featuring thinly-pounded chicken breasts served smothered with an earthy, creamy mushroom sauce, it differs slightly from chicken Marsala in that chicken Lombardy is baked to finish with a cheesy topping of Fontina or mozzarella cheese and grated Parmesan.
Named after the Lombardy region of northern Italy—although the exact reason for the name is not well known—it's a comforting dish with a rich, savory flavor.
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.
![Southern Living Chicken Lombardy ingredients](https://www.southernliving.com/thmb/8WWWkXl3hUNutmXJI0jc4U3rE0I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Chicken_Lombardy_000-4fca126b51084cf791e1e4d97ddf399c.jpg)
Caitlin Bensel, Food Stylist: Torie Cox
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 a side of pasta, mashed potatoes, or rice to help soak up all of that delicious sauce. Pair with roasted or steamed vegetables or a green salad for a well-rounded meal, and consider offering garlic bread or crusty bread on the side for mopping up every last bit.
How To Store and Reheat Leftover Chicken Lombardy
Store leftover chicken Lombardy in an airtight container in the refrigerator for up to four days. Store the sauce separately if possible.
Reheat the chicken in a skillet or covered in a preheated 350°F oven until the internal temperature reaches 165°F. Adjust the seasoning of the sauce to taste, or add a splash of chicken broth or water to adjust the consistency, if needed, before topping the chicken and serving.
More Italian-Inspired Dinner Recipes Your Family Will Love
These crowd-pleasing classics have stood the test of time for good reason—they're delicious, simple to prepare, and total comfort food:
- Easy Chicken Parmesan
- Baked Ziti with Sausage
- Chicken Scallopini
- Linguine with Clams
- Creamy Chicken Alfredo Casserole
- Chicken Piccata
Editorial contributions by Katie Rosenhouse.
Ingredients
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3 boneless, skinless chicken breasts (about 1 3/4 lb.), halved lengthwise
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1/4 tsp. black pepper
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1 tsp. kosher salt, divided
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1/2 cup (about 2 1/8 oz.) all-purpose flour
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1/2 cup (4 oz.) unsalted butter, divided, plus more if needed
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Cooking spray
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8 oz. cremini mushrooms, thickly sliced (about 1 1/2 cups)
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3/4 cup Marsala
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1/2 cup chicken stock
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2 oz. Fontina or mozzarella cheese, shredded (about 1/2 cup)
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2 oz. Parmesan cheese, grated (about 1/2 cup)
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Chopped fresh flat-leaf parsley, for garnish
Directions
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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.
Caitlin Bensel, Food Stylist: Torie Cox
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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.
Caitlin Bensel, Food Stylist: Torie Cox
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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.
Caitlin Bensel, Food Stylist: Torie Cox
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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.
Caitlin Bensel, Food Stylist: Torie Cox
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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.
Caitlin Bensel, Food Stylist: Torie Cox
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Add cheeses to chicken:
Combine cheeses in a small bowl, and sprinkle over chicken.
Caitlin Bensel, Food Stylist: Torie Cox
Bake in preheated oven until chicken is cooked through and cheese is melted, about 6 minutes.
Caitlin Bensel, Food Stylist: Torie Cox
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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.
Caitlin Bensel, Food Stylist: Torie Cox
Sprinkle chicken with parsley, and serve with Marsala sauce.
Frequently Asked Questions
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Chicken Lombardy is not difficult to prepare, but does require a few separate steps. Take your time and read through the instructions before starting for best results.
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This dish is best served hot, right after cooking, for the best texture. If you do want to get ahead of the prep needed for this dish, pound the chicken up to one day ahead and store in a zip-top bag in the refrigerator until ready to use.
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If you need to make this dish without the Marsala wine, make sure to substitute it with a comparable liquid to ensure the sauce comes out well. Swap with a dry sherry, port wine, red wine, or white wine, or chicken or vegetable broth with a splash of vinegar for a non-alcoholic alternative.