Chicken Lombardy

Prep Time
Cook Time
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"This dish is so delicious, so it's not all that surprising that it's listed as one of Southern Living magazine's "All-Time Favorite" recipes. I can't argue with that, because this it's quite possibly the best chicken dish I've ever tried. This dish is named for the administrative district in the northwest region of Italy. (Lombard cuisine is more about meats, rice and butter for the base of most dishes, whereas the cooking style that most people associate as Italian cuisine tends to rely more heavily on tomatoes, garlic, olive oil and fragrant herbs for the bulk of its flavor base.) Chicken Lombardy is a great dish though consisting of lightly breaded chicken breasts cooked in creamy butter and then baked to perfection, smothered in earthy mushrooms, fresh cheese, and a bit of sweet Marsala wine. We love it, and I think you will, too. It's most often served with sides of cooked fettuccine, steamed broccoli and warm breadsticks."

Original recipe yields 6 servings


  • Serving Size: 1 (388 g)
  • Calories 612.3
  • Total Fat - 25.7 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 240.3 mg
  • Sodium - 1372.6 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 2.7 g
  • Sugars - 2.3 g
  • Protein - 77.6 g
  • Calcium - 266.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0.2 mg

Step 1

Sauté mushrooms in 2 Tbsp butter in a large nonstick skillet over medium-high heat for 3 to 5 minutes (or until tender), stirring constantly. Remove from heat; set aside.

Step 2

Using a meat mallet or rolling pin, flatten each chicken breast to about 1/3 to 1/2 inch or so. Season each chicken breast with salt, pepper and garlic powder. Then dredge each chicken breast in the flour to coat both sides in flour.

Step 3

Using the same skillet, melt 1 to 2 Tbsp butter, and cook chicken in batches over medium heat for 4 to 5 minutes on each side or until golden brown. Repeat, cooking remaining chicken in the remaining butter. Arrange browned chicken in a lightly greased 13x9-inch baking dish, overlapping edges slightly. Reserve pan drippings in skillet.

Step 4

Sprinkle the cooked mushrooms evenly over chicken in baking dish; set baking dish aside.

Step 5

Preheat oven to 450°F.

Step 6

Returning to the same skillet, stir wine and broth into the skillet and bring mixture to a boil. Once it reaches a boil, reduce heat to Low and let sauce simmer, uncovered, for 10 minutes, stirring occasionally and scraping bits from the pan into the pan sauce. Season with salt and pepper, if desired. Pour the wine sauce over the mushroom layer in the baking dish, covering all of the chicken pieces as equally as possible. Evenly sprinkle the mozzarella, parmesan and green onions on top.

Step 7

Place baking dish in oven, and bake for 12 to 14 minutes or until cheese begins to melt.

Tips & Variations

No special items needed.



10 stars. This is very easy, but company worthy. Loved the nuttiness from the marsala. Chicken was tender and sauce delicious.

review by:
(7 Feb 2022)


Yum! This was great and I wouldn't change a thing. Thanks for sharing this nice winner, Vickie. I made this for Best of 2021 with Teresa's recommendation. It's going into my Best of 2022 too.

review by:
(1 Feb 2022)


I cut this down to 2 servings and used one of the huge chicken breast from Costco cut lengthwise in half...and I still pounded it was huge...we loved the mushroom/wine sauce and gooey cheese...yum...I served it over fettuccine tossed in butter and poppy seeds...with a side of steam broccoli and garlic bread...this is going in my best of 2021 cookbook...made for "FYC" tag game...

review by:
(11 Jun 2021)