This Italian-American classic is the perfect option if you’re looking for an easy, comforting weeknight dinner.
In my early 20s, I lived in San Francisco’s Italian neighborhood of North Beach. Right outside my door, you can find an array of Italian markets, delis, bakeries, wine bars, and restaurants. One of my favorite neighborhood joints was Stella’s, where they served delicious dishes including pasta alla gricia, chicken cacciatore, and braised veal. Every Sunday afternoon, they had a brunch and minimized their menu to just a few pasta dishes and one special, their famous chicken Lombardy. Being an Italian-American recipe, it was a common menu item in most restaurants in the neighborhood; however, Stella’s was different. Their version was extraordinary—tender chicken breasts smothered in a rich marsala wine sauce with perfectly sautéed mushrooms and a golden blanket of melted cheese that had been broiled to bubbly perfection.
Now living on the other side of the globe, I find myself craving their famous chicken Lombardy—that was, until I stumbled upon this recipe. It captures all the comforting flavors I remember from those lazy Sunday afternoons at Stella’s: the rich marsala wine sauce, the perfectly tender mushrooms, and that irresistible combination of melted mozzarella and Parmesan. While I may be thousands of miles away from North Beach, this recipe always brings me back to that cozy neighborhood table.
How do I know when my chicken is fully cooked?
You can tell your chicken breast is fully cooked and safe to eat by checking that it reaches an internal temperature of 165°F (when measured with a meat thermometer in the thickest part of the breast). The juices should also run clear (not pink) when you cut into it, and the meat should no longer be pink inside; it should be white throughout with a firm texture that’s not rubbery. It’s key to make sure your chicken reaches 165°F to ensure the destruction of harmful bacteria.
How do I store leftovers?
If you’ve got any leftovers from this chicken Lombardy recipe, you can store them in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 2 months. To defrost it, I suggest thawing it overnight and baking it with some additional cheese added. Bake it on a sheet pan at 375°F for around 10-15 minutes or until it’s warmed throughout.
Serving suggestions
While this chicken Lombardy recipe is absolutely delicious by itself, it becomes even more spectacular when served alongside some tasty side dishes. This recipe would be wonderful paired with this recipe for Roasted Broccoli And Cauliflower, a pot of Mashed Potatoes to soak up that wonderful sauce, and a bowl of this Chopped Salad. It would also be amazing served alongside this Vegetable Rice Pilaf, a plate of Steamed Brussels Sprouts, and some Garlic Toast.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 2 1/2 tablespoons unsalted butter
- 8 ounces fresh mushrooms sliced
- 3/4 cup marsala wine
- 1/2 cup chicken broth
- 1/3 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion chopped
- Fresh parsley chopped, optional for garnish
Instructions
- Preheat your oven to 400°F and grease a 9×13-inch baking dish.
- Place each chicken breast between sheets of plastic wrap and pound to an even thickness. Season with salt, pepper, and garlic powder, then lightly dredge each piece in all-purpose flour.
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook the chicken for about 3-4 minutes per side until golden brown. Transfer the browned chicken to the prepared baking dish.
- In the same skillet, add the sliced mushrooms and sauté for 3-5 minutes until they are tender and lightly browned. Remove the mushrooms and set aside.
- Pour in 3/4 cup marsala wine and 1/2 cup chicken broth into the skillet. Stir to loosen the browned bits, bring the mixture to a simmer, and let it reduce slightly for about 5 minutes. Season with additional salt and pepper if needed.
- Arrange the chicken in the baking dish. Evenly spoon the sautéed mushrooms over the top and pour the simmered sauce over the chicken. Sprinkle with shredded mozzarella, grated Parmesan, and chopped green onion. Cover with foil and bake for 15-20 minutes until the cheese melts and the chicken is cooked through.
- Remove from the oven and, if desired, garnish with fresh chopped parsley. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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