Chicken Lombardy — a copycat of the Olive Garden favorite. Think of it as a cheesy chicken marsala that’s simple to make and perfect for weeknights or entertaining.
I love copycat recipes, and this site already includes several Olive Garden classics like Chicken Gnocchi Soup, Minestrone Soup and their soft breadsticks. Since Chicken Lombardy is no longer on the Olive Garden menu, I recreated it so you can enjoy it at home.
If you enjoy chicken marsala, you’ll love this version. It follows the same basic method — seared chicken and mushrooms in a wine-based sauce — but finishes with cheese melted over the top. The chicken and mushrooms are cooked on the stovetop, then finished in the oven so the cheese gets gooey and golden.
From start to finish this comes together in about 30 minutes, making it an ideal meal for busy evenings that still feels a bit special.
What You’ll Need
- Thinly sliced chicken breasts (cutlets)
- Salt & pepper
- Garlic powder
- All-purpose flour
- Olive oil
- Butter
- Brown or cremini mushrooms
- Marsala wine (or substitute)
- Chicken broth
- Shredded mozzarella
- Parmesan cheese
- Fresh parsley
What Is Marsala
Marsala is a fortified wine that lends the dish a characteristic rich, slightly sweet flavor. It’s usually found in liquor stores or the cooking wine section of grocery stores. If you don’t have marsala, dry vermouth, dry sherry, or port can be used as substitutes—each will change the flavor profile slightly but still produce a tasty sauce.
How To Make Chicken Lombardy
- Season the chicken on both sides with salt, pepper and garlic powder. Lightly coat each piece with flour and shake off any excess.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter melts, add the chicken and brown 2–3 minutes per side. Remove the chicken and tent with foil to keep warm.
- Preheat the oven to 350°F (175°C).
- Add the remaining butter to the skillet and cook the sliced mushrooms 4–5 minutes, until they begin to brown and release their liquid.
- Pour in the marsala and chicken broth, then simmer 5–7 minutes so the sauce reduces slightly.
- Return the chicken to the pan and spoon the mushroom sauce over each piece. Sprinkle the mozzarella and Parmesan evenly over the chicken.
- Transfer the skillet to the oven (or place contents in an ovenproof dish) and bake about 10 minutes, until the cheese is melted and the chicken is cooked through.
- Remove, garnish with chopped parsley, and serve immediately.
What Goes with Chicken Lombardy
Serve this with something to soak up the delicious sauce like pasta, rice, or mashed potatoes. Classic sides such as a simple tossed salad, roasted vegetables, or crusty rolls also work well.
- Mashed potatoes
- Jasmine rice
- Tossed salad
- Roasted or air-fried Brussels sprouts
- French dinner rolls
Recipe Tips
- Use thinly sliced chicken breasts (cutlets). If your breasts are thick, slice them in half lengthwise or pound them to an even thickness so they cook evenly.
- Baby bella (cremini) mushrooms work great, but white or brown mushrooms are fine too. Slice them thin so they cook quickly.
- Make sure your skillet is oven-safe. If it isn’t, transfer the chicken and sauce to a baking dish before adding the cheese and baking.
More Tasty Chicken Dinner Recipes
- Chicken Pot Pie Soup
- BBQ Chicken Wraps
- Cashew Chicken
- Chicken Stuffed Shells
- Chicken Chorizo Pasta
- Ranch Cheddar Chicken
- Creamy Chicken Stroganoff
Chicken Lombardy
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
- 1/4 cup Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Season chicken with salt, pepper and garlic powder. Lightly dredge in flour and shake off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken 2–3 minutes per side, then remove and tent with foil.
- Preheat oven to 350ºF (175ºC).
- Add remaining butter to the skillet and cook mushrooms 4–5 minutes until browned.
- Pour in marsala and chicken broth; simmer 5–7 minutes to reduce slightly.
- Return chicken to the pan, spoon sauce over each piece, and sprinkle with mozzarella and Parmesan.
- Bake in the oven about 10 minutes until cheese is melted and chicken is cooked through.
- Garnish with parsley and serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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