Chicken Lombardy is a cozy, slightly decadent skillet dinner: seared chicken breasts topped with sautéed mushrooms, a Marsala wine sauce, and melted mozzarella. It’s the kind of recipe you reach for when you want something that feels special but takes under an hour from stove to table. If you like quick, wine-sauced chicken dishes with big flavor, similar weeknight winners such as air fryer bang bang chicken make good companions for a rotating dinner menu.
Why you’ll love this dish
This recipe hits several sweet spots: it looks restaurant-worthy, uses pantry staples, and finishes fast. The Marsala cuts through the richness of the cheese and butter, while mushrooms add earthiness and texture. It’s easy enough for a weeknight but pretty enough to serve to guests.
“Family asked for seconds and wanted the recipe—simple, impressive, and reliably tasty.”
Perfect occasions: weeknight dinners when you want comfort without fuss, casual dinner parties, or a budget-friendly special for two. It’s also adaptable for picky eaters—swap the mozzarella for a milder cheese or omit mushrooms if needed.
The cooking process explained
Overview: you season and quickly sear the chicken to build a golden crust, remove it, sauté the mushrooms in the same pan to capture browned bits, deglaze with Marsala to make a flavorful sauce, nestle the chicken back in, top with mozzarella, and finish covered until the chicken is cooked through and the cheese melts. Expect about 25–40 minutes total, depending on pan heat and breast thickness. Aim for an internal temperature of 165°F (74°C) for safety and juiciness.
What you’ll need
- 4 boneless, skinless chicken breasts (trimmed)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup mushrooms, sliced (cremini or button work well)
- 1 cup Marsala wine
- 1 cup mozzarella cheese, shredded (low-moisture gives a better melt)
- Fresh parsley, chopped (for garnish)
Ingredient notes and substitutions:
- No Marsala? Use a dry white wine plus a splash of balsamic, or chicken stock if you need non-alcoholic.
- Prefer a stronger cheese: fontina or provolone are tasty swaps.
- For more flavor, use bone-in or dark meat chicken (adjust cooking times accordingly).
Step-by-step instructions
- Pat the chicken breasts dry and season both sides with salt and pepper. If breasts are uneven, lightly pound them to an even thickness (about ¾ inch).
- Heat a large skillet over medium heat. Add the olive oil and butter until the butter foams.
- Add the chicken breasts and sear without moving until golden, about 5–7 minutes. Flip and sear the other side 5–7 minutes. The goal is color; the chicken will finish cooking later.
- Transfer the chicken to a plate and tent with foil.
- In the same skillet, add the sliced mushrooms. Sauté until the liquid evaporates and the mushrooms brown, about 4–6 minutes. Scrape up any browned bits from the pan—they’re concentrated flavor.
- Pour in the Marsala wine and bring to a simmer. Let it reduce for 2–3 minutes so the alcohol cooks off and the flavors concentrate.
- Return the chicken to the skillet. Spoon some of the mushroom-and-wine sauce over each breast.
- Evenly sprinkle the shredded mozzarella over the chicken.
- Cover the skillet and lower heat to medium-low. Cook 5–10 minutes more, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the cheese is melted.
- Garnish with chopped parsley and serve.
Quick safety tip: use an instant-read thermometer to avoid overcooking—chicken continues to cook a bit while resting.
Best ways to enjoy it
Chicken Lombardy pairs beautifully with starchy sides that soak up the Marsala sauce. Try:
- Creamy mashed potatoes or polenta to catch every last spoonful of sauce.
- Buttered egg noodles or a simple garlic spaghetti.
- A crisp green salad or steamed asparagus for balance.
For a varied dinner lineup or to mix textures on a buffet-style table, pair this with an easy protein like air fryer boneless chicken thighs—they’re a faster, hands-off option and complement the saucy Lombardy well.
Wine pairing: a medium-bodied red (Chianti) or a fuller white (oaked Chardonnay) works nicely with Marsala’s caramel notes.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat in a 325°F (160°C) oven for 10–15 minutes until warmed through. Microwaving is fine for single portions—cover loosely and use medium power to avoid rubbery chicken and separated cheese. If sauce has thickened, add a splash of water or broth before reheating.
Avoid reheating repeatedly; each cycle dries the meat and degrades texture.
Pro chef tips
- Even thickness = even cooking. Pound thicker ends to match the thinnest part.
- Patting the chicken dry ensures a better sear—moisture steams the surface.
- Don’t overcrowd the skillet; work in batches if needed so pieces brown instead of steam.
- Let the Marsala reduce slightly before returning the chicken. A short reduction intensifies flavor and prevents a watery sauce.
- For a silkier sauce, finish with a small knob of butter off the heat and swirl it in.
Recipe variations
- Creamy Marsala: Stir in ¼–½ cup heavy cream after the wine reduces for a rich sauce.
- Thighs instead of breasts: Use boneless skinless thighs; they stay juicier and need slightly longer to cook.
- Vegetarian twist: Substitute thick eggplant slices or large portobello caps for the chicken; sear and finish similarly.
- Add aromatics: Sauté 1 small shallot or 1–2 cloves garlic with the mushrooms for more depth.
- Gluten-free: This recipe is naturally gluten-free—avoid additions like flour-based thickeners.
Helpful answers
Q: Can I substitute another wine if I don’t have Marsala?
A: Yes. A dry white wine plus a teaspoon of sugar or a splash of balsamic can mimic Marsala’s sweet-savory profile. For a non-alcoholic option, use low-sodium chicken stock with a teaspoon of balsamic vinegar.
Q: How long will it take to make from start to finish?
A: Plan on 30–40 minutes total: about 10–15 minutes prep (pounding, seasoning, shredding cheese) and 20–25 minutes cooking, depending on breast thickness and pan heat.
Q: Can I make Chicken Lombardy ahead of time?
A: You can prepare the sauce and sauté the mushrooms ahead, then gently rewarm and finish the dish when ready to serve. For best texture, avoid fully assembling and baking in advance; cheese can weep and make the chicken soggy.
Q: Is Marsala alcoholic, and does the alcohol cook off?
A: Marsala is a fortified wine and contains alcohol. Simmering and reducing will cook off most of the alcohol, but trace amounts may remain. Reduce longer if you need to minimize alcohol content further.
Q: My cheese didn’t melt evenly—what went wrong?
A: Use shredded low-moisture mozzarella and cover the pan so heat circulates. If the cheese still resists melting, pop the skillet under a broiler for 1–2 minutes, watching closely to avoid burning.
If you want more quick chicken inspiration or alternative preparations, try the linked recipes above for ideas you can rotate through your weekly menu.
Chicken Lombardy
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts trimmed
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup mushrooms, sliced cremini or button work well
- 1 cup Marsala wine
- 1 cup mozzarella cheese, shredded low-moisture gives a better melt
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with salt and pepper. If breasts are uneven, lightly pound them to an even thickness (about ¾ inch).
- Heat a large skillet over medium heat. Add the olive oil and butter until the butter foams.
- Add the chicken breasts and sear without moving until golden, about 5–7 minutes. Flip and sear the other side for 5–7 minutes.
- Transfer the chicken to a plate and tent with foil.
Cooking
- In the same skillet, add the sliced mushrooms. Sauté until the liquid evaporates and the mushrooms brown, about 4–6 minutes.
- Pour in the Marsala wine and bring to a simmer. Let it reduce for 2–3 minutes.
- Return the chicken to the skillet. Spoon some of the mushroom-and-wine sauce over each breast.
- Evenly sprinkle the shredded mozzarella over the chicken.
- Cover the skillet and lower heat to medium-low. Cook for 5–10 minutes more, or until the internal temperature reaches 165°F (74°C) and the cheese is melted.
Serving
- Garnish with chopped parsley and serve.