Chicken Lombardy
A comforting, one-skillet dinner featuring tender chicken breasts, a rich mushroom-Marsala sauce, and gooey melted mozzarella, ready in under an hour.
Ingredients
For the Chicken
- 4 pieces boneless chicken breasts Pat dry and season
- Salt and pepper To taste
For the Sauce & Finish
- 2 tablespoons olive oil For sautéing
- 4 tablespoons butter Use unsalted for better control over seasoning
- 1 cup mushrooms, sliced Button or cremini mushrooms work well
- 1 cup Marsala wine For deglazing the pan
- 1 cup mozzarella cheese, shredded For a melty finish
Instructions
Preparation
- Pat the 4 boneless chicken breasts dry and season both sides with salt and pepper.
- In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons of butter over medium heat.
- Add the chicken breasts and cook until golden brown on both sides, about 5–7 minutes per side. Remove from skillet and set aside.
- In the same skillet, add the mushrooms and cook until softened, about 3–4 minutes.
- Pour in the 1 cup Marsala wine and let it reduce for about 2 minutes, scraping up any browned bits from the bottom of the skillet.
- Return the chicken to the skillet, spoon the mushroom sauce over the top, then sprinkle 1 cup shredded mozzarella evenly over the breasts and cover the skillet. Cook for an additional 5–7 minutes until the cheese is melted and the chicken is cooked through.
- Serve hot straight from the skillet, spooning extra mushroom-Marsala sauce over each breast.
Notes
Great for meal planning and reheating. Can be served with pasta, polenta, or salad. For a spicy kick, add red pepper flakes.