Chicken Lombardy

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.

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.

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.