Chicken Lombardy – a copycat recipe of the classic Olive Garden chicken dish. A cheesy version of chicken marsala that is really easy to make and great for any night of the week.
You guys know I love a good copycat recipe, there are TONS of them on the site already, include a few from Olive Garden like their Chicken Gnocchi Soup, Minestrone Soup and even the Olive Garden Breadsticks.
Chicken Lombardy is no longer on the menu, so I thought it was time I put it on here for everyone to enjoy.
If you like chicken marsala you are going to love this version. It is really just a cheesy version of the old classic. You cook the chicken and mushrooms on the stovetop and then pop it in the oven to melt all the cheese!
From start to finish it takes about 30 minutes, so it is great for weeknight meals, but fancy enough to entertain.
What You’ll Need
- Chicken Breasts
- Salt & Pepper
- Garlic Powder
- Olive Oil
- Butter
- Mushrooms
- Marsala
- Chicken Broth
- Mozzarella Cheese
- Parmesan Cheese
- Parsley
What Is Marsala
Marsala is a fortified wine that gives the dish the flavor it is known form. You can find marsala wine at most liquor stores, you may just need to ask where it is, as it isn’t with the normal drinking wines. You can also buy Cooking Marsala at almost all grocery stores. If you can’t find it try dry vermouth, port wine, or dry sherry. All will give you a slightly different flavor, but they will work and still taste great in the recipe.
How To Make Chicken Lombardy
- Season the chicken with salt, pepper and garlic powder evenly on both sides. And then coat the chicken in flour. You just want to lightly coat it, and gently shake off any of the excess.
- Heat some butter and oil in a large skillet over medium high heat. Once the butter is melted, add the chicken to the pan and let it brown for 2-3 minutes on each side. Then take it out and cover it with foil to keep warm.
- Add the rest of the butter to the pan with the mushrooms and cook for 4-5 minutes, until the mushrooms starts to brown and cook down.
- Pour in the marsala and chicken broth and simmer for 5-7 minutes, you want it to reduce and cook down some.
- Add the chicken back to the pan, spooning the sauce and mushrooms over the chicken. Sprinkle the cheese evenly over the top.
- Put the pan in the oven and bake for about 10 minutes to melt the cheese and finish cooking the chicken.
- Remove from the oven, sprinkle with parsley and serve immediately.
What Goes with Chicken Lombardy
You can serve something to soak up the sauce, like pasta or your classic sides all work great as well!
Recipe Tips
- You want to use thinly cut chicken breasts for this recipe. Often times you can find those at the store (sometimes called chicken cutlets) or you can slice a regular chicken breast in half lengthwise. If you have one side that is thicker than the other, you will want to pound them to as even thickness as you can.
- I like to use baby bella mushrooms for this recipe, but you can use whatever you have. I believe that cremini were the ones that Olive Garden used, but sometimes my store doesn’t have those. Even white or brown mushrooms will work great.
- Make sure your skillet is oven safe. If it isn’t, just put the chicken in a baking dish, pour the sauce over, sprinkle with cheese and bake it that way.
More Tasty Chicken Dinner Recipes
- Chicken Pot Pie Soup
- BBQ Chicken Wraps
- Cashew Chicken
- Chicken Stuffed Shells
- Chicken Chorizo Pasta
- Ranch Cheddar Chicken
- Chicken Stroganoff
Chicken Lombardy
Chicken Lombardy - a copycat recipe of the classic Olive Garden chicken dish. A cheesy version of chicken marsala that is really easy to make and great for any night of the week.
Ingredients
- 4 thinly sliced chicken breasts
- 1/2 teaspoon garlic powder
- salt and pepper
- 1/4 cup all-purpose flour
- 1 Tablespoon olive oil
- 3 Tablespoons butter, divided
- 8 oz brown mushrooms, thinly sliced
- 3/4 cup marsala
- 1/4 cup chicken broth
- 3/4 cup shredded Mozzarella cheese
- 1/4 cup Parmesan cheese
- Fresh Parsley
Instructions
- Season the chicken with salt, pepper and garlic powder evenly on both sides. And then coat the chicken in flour. You just want to lightly coat it, and gently shake off any of the excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium high heat. Once the butter is melted, add the chicken to the pan and let it brown for 2-3 minutes on each side. Then take it out and cover it with foil to keep warm.
- Add the rest of the butter to the pan with the mushrooms and cook for 4-5 minutes, until the mushrooms starts to brown and cook down.
- Pour in the marsala and chicken broth and simmer for 5-7 minutes, you want it to reduce and cook down some.
- Add the chicken back to the pan, spooning the sauce and mushrooms over the chicken. Sprinkle the cheese evenly over the top.
- Put the pan in the oven and bake for about 10 minutes to melt the cheese and finish cooking the chicken.
- Remove from the oven, sprinkle with parsley and serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 448Total Fat 22gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 9gCholesterol 141mgSodium 787mgCarbohydrates 14gFiber 2gSugar 2gProtein 45g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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