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It's like a cheesy version of chicken marsala—and you're going to love it.


Read the full recipe after the video.

Recipe Summary

45 mins
30 mins

Looking for another chicken breast dish to add to your lineup? 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.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Place each piece of chicken between 2 sheets of wax paper, and pound to 1/8-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with pepper and 1/2 teaspoon of the salt.

  • Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Reserve 2 tablespoons of the flour, and set aside.

  • Heat 2 tablespoons of the butter in a large nonstick skillet over medium. Cook chicken, in batches, until golden brown, 2 to 3 minutes per side (chicken might not be cooked through). Transfer chicken to a 13- x 9-inch baking dish coated with cooking spray, overlapping chicken if needed. Repeat procedure with remaining butter and chicken, adding 1 tablespoon butter to skillet before cooking each batch. Reserve drippings in skillet.

  • Add 2 tablespoons of the butter and mushrooms to drippings in skillet; cook over medium, stirring occasionally, until tender and lightly browned, about 5 minutes. Sprinkle mushroom mixture evenly over chicken.

  • Stir Marsala, stock, and remaining 1/2 teaspoon salt to drippings in skillet; bring to a simmer over medium-high. Simmer, stirring occasionally, until slightly reduced, about 8 minutes. Spoon about 1/3 of Marsala mixture (about 1/4 cup) over chicken.

  • Combine cheeses in a small bowl, and sprinkle over chicken. Bake in preheated oven until chicken is cooked through and cheese is melted, about 6 minutes.

  • Meanwhile, bring remaining Marsala mixture to a simmer over medium. Combine remaining 3 tablespoons butter and reserved 2 tablespoons flour in a small bowl until a paste forms. Add paste to Marsala sauce, and whisk until combined and thickened, about 2 minutes. Sprinkle chicken with parsley, and serve with Marsala sauce.


Turkey breast may be substituted for chicken. Instead of Marsala wine, 3/4 cup dry white wine may be used.