Chicken Lombardy

Get ready for a restaurant-quality dish that only looks like you spent hours slaving away!

Chicken Lombardy combines golden, tender chicken with earthy mushrooms and sweet onions, all tied together with a Marsala wine sauce and topped with bubbling mozzarella.

It’s elegant enough for date night but simple enough for a weeknight dinner.

What makes this dish truly special is the combination of flavors that build in layers – from the savory seared chicken to the umami-packed mushrooms, all finished with that signature Marsala wine sauce that adds a subtle sweetness.

The melted mozzarella creates that Instagram-worthy cheese pull that nobody can resist. Trust me, this one’s going straight into your regular rotation.

Ingredients

• 20g butter
• 2 tbsp olive oil
• 2 large chicken breast fillets, halved horizontally
• 250g brown mushrooms, thickly sliced
• 1 brown onion, halved, thinly sliced
• 2 garlic cloves, crushed
• 2 tsp plain flour
• 80ml (1/3 cup) Marsala
• 80ml (1/3 cup) chicken stock
• 100g (1 cup) grated mozzarella
• Fresh continental parsley leaves, to serve

Steps

1. Preheat oven to 200°C/180°C fan forced (or 392°F/356°F for fan forced). Melt the butter and 1 tablespoon of the oil in a large ovenproof frying pan over medium-high heat until butter is foamy – this should take about 30-45 seconds. Cook the chicken in 2 batches (overcrowding will steam rather than sear the meat), for 2 minutes each side or until golden but not fully cooked through. Look for a deep golden crust before flipping. Transfer to a plate.
2. Add the mushrooms to the same pan, arranging them in a single layer (this is crucial for proper browning). Cook without stirring for 2 minutes – resist the urge to move them! Then toss and cook a further 2-3 minutes or until they’ve released their moisture and are deeply browned. You’ll know they’re done when they’ve shrunk slightly and have a caramelized exterior. Transfer to a plate and set aside.
3. Add the remaining tablespoon of oil to the pan and reduce heat to medium. Add the onion and cook, stirring occasionally, for 5 minutes or until golden and translucent. Add the garlic and cook, stirring continuously, for 30 seconds or until fragrant but not browned (garlic burns easily and becomes bitter). Sprinkle the flour evenly over the onion mixture and cook, stirring constantly, for 30 seconds to cook off the raw flour taste. Pour in the Marsala and chicken stock simultaneously, stirring vigorously with a wooden spoon to prevent lumps forming. Continue stirring until the sauce is completely smooth and beginning to thicken, about 1-2 minutes.
4. Return the chicken and mushrooms to the pan along with any resting juices (these contain valuable flavor). Nestle the chicken pieces into the onion mixture, ensuring they’re partially submerged, and spoon some of the sauce over each piece. The chicken should be mostly covered but with the top surface exposed for the cheese to adhere to.
5. Sprinkle the mozzarella evenly over each piece of chicken, covering completely. Bake for 7 minutes or until the chicken registers 165°F (74°C) on an instant-read thermometer and the cheese is bubbling and lightly golden in spots. If you want more color on the cheese, switch to the broiler for the final 1 minute but watch carefully to prevent burning. Remove from oven and let rest for 2 minutes to allow the sauce to thicken slightly. Sprinkle with fresh parsley just before serving for a pop of color and fresh flavor.

Smart Swaps

• Use provolone cheese instead of mozzarella for a more complex flavor
• Substitute dry sherry for Marsala wine (use the same amount)
• Try boneless chicken thighs instead of breast for juicier results (increase cooking time by 2-3 minutes)

Make It Diabetes-Friendly

• Replace regular flour with almond flour (same amount) to reduce carbs by approximately 3g per serving
• Use dry white wine instead of Marsala to reduce sugar content by about 4g per serving
• Serve with roasted non-starchy vegetables like broccoli or asparagus instead of pasta or potatoes to keep the glycemic impact low
• Consider using half the amount of cheese (50g) to reduce fat without sacrificing the experience

Pro Tips

• For extra flavor, add 1/4 tsp dried thyme to the mushrooms while cooking
• Let the chicken come to room temperature for 15 minutes before cooking for more even browning
• Use a cast iron skillet if you have one – it maintains heat better for perfect searing and can go straight from stovetop to oven