Chicken Breasts

Chicken Breasts Lombardy is a delicious Italian chicken dinner with melty cheese, mushrooms and a Marsala wine sauce with tender, flavorful chicken breasts.

Instructions :

  • 4 (6 oz.) boneless (skinless chicken breasts)
  • 1/3 cup low-sodium chicken broth
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon kosher salt (divided)
  • 1/3 cup mozzarella cheese (shredded)
  • 1/2 teaspoon black pepper (divided)
  • 1/2 cup Marsala wine
  • 1/2 cup flour (I use white whole wheat, but any kind is fine)
  • 8 oz. package white button mushrooms (cleaned and sliced)
  • 6 tablespoons unsalted butter (divided)

Instructions :

  1. First, preheat oven to 450.
  2. Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge each breast in flour to coat it all around and set aside.
  3. Melt 4 tablespoons of the butter (1/2 stick) in a large pan over medium heat. Add chicken breasts to the pan and brown on each side for 5 minutes.
  4. Transfer to a 9×13 casserole dish (or equivalently sized baking dish).
  5. Add 1 tablespoon of the remaining butter to the pan, then add the sliced mushrooms. Saute for 5-7 minutes, until the mushrooms are golden brown. Scatter the mushrooms on top of the chicken breasts in your baking dish.
  6. Add the marsala wine and chicken broth to the pan, bring to a simmer, then reduce heat to low and cook for about 10 minutes, stirring occasionally.
  7. Stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon butter until the butter is melted.
  8. Pour the wine mixture over the chicken and mushrooms in the baking pan.
  9. Combine the Parmesan and mozzarella cheeses and sprinkle evenly over the chicken breasts.
  10. Bake at 450 for 20 minutes, until browned and chicken is cooked through.
  11. Let rest for 5 minutes, then serve.

Chicken Breasts Lombardy

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