Make weeknight family meals special with this delicious Chicken Lombardy Recipe. Incredible flavor with the fried mushrooms, melty cheese, marsala wine sauce, and tender chicken. PS. I hear that Olive Garden used to serve this amazing seasonal entrée.
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Chicken Lombardy – Copy Cat Olive Garden Recipe
There are a few websites that note this recipe was something Olive Garden would make as a seasonal entrée. Now you can make this at home too. It does take just a bit of effort, but it is so worth it!
New Favorite Chicken Recipe
This is one of those recipes that has been passed around the office the last few weeks. First one co-worker made it. Loved it! Then passed the recipe to another. A few days later, it became a topic of conversation in a meeting. Then the recipe had to be shared with everyone at the meeting.
So, for weeks, everyone has been commenting and updating the group on their family’s reactions to the amazing chicken dinner. In the halls, I am hearing; My gosh, where has this been all my life. We are going to be making this again. It was easier to make than I thought it would be. My husband said it would be fancy enough to serve at our next dinner party. It is easy enough to fix during the week. My family loved it!
New Cooking Techniques
For some folks, the techniques used in the recipe were new to them. Such as dusting the meat with flour before frying. A few had to purchase a meat mallet for pounding the chicken breast. However, they could use a rolling pin, can of vegetables, the bottom of a skillet, or anything that has a bit of weight to it that can be safely used.
The Simple Trick the Will make Chicken Breasts Taste So Much Better
Cooking chicken breasts is easy enough; however, it can be hard to get them tender and juicy sometimes. No matter which cooking method you use, there is one important step that you should always do.
Often chicken breasts are a different size and cooking times can vary. Therefore, some breast meat dries out and becomes overcooked, while other meat can be undercooked. The pounding helps even out the cooking time. Additionally, and to me, the most important is that the pounding tenderizes the meat making the end result so much more tender and delicious.
How to Flatten Meat
I like to put the meat between two thick plastic pieces; usually, that consists of a plastic storage bag. I do not zip it closed. I just place the meat inside lying flat. Pound the meat until it is a quarter to a half inch thick all over. This will help tenderize the meat and it will cook at an even rate. It also cooks up much faster too.
Other Uses for Flattened Meat
This trick will come in handy when preparing chicken breasts for stuffing. If you want to roll the meat with ingredients inside, this is a great method to help with that.
Quick Dinner Recipe
Even with the extra work of preparing the chicken, this dish is quick to make in under 40 minutes. While you are prepping the chicken, you can be frying the mushrooms to a golden color. Remove the mushrooms and begin frying the chicken that has been dredged in a bit of flour – in the same pan to save on clean up. Arrange the chicken in the baking dish and get started on the next step.
Making the sauce. It is important to get all the crusty bits in the pan incorporated into the sauce; therefore, use something to stir the sauce to help loosen the pan drippings. They add so much flavor.
Next pour the sauce over the chicken, sprinkle on the cheeses and sliced green onions.
Bake for 20 minutes uncovered.
Today, while making this dish and taking photos for the recipe, I actually had chicken breasts that were quite large. Therefore, I cut them in half, then pounded out the meat and not only had enough to fill the 9 X 13 baking dish, but I had two small pieces in an individual casserole dish, with more chicken to add to a cast iron skillet. They all turned out just wonderful. (I just had to double the sauce and other ingredients to make sure that all the chicken had enough cheese, mushrooms, and green onions). Delish!
Scrumptious Chicken Lombardy
Enjoy a scrumptious full-flavor family dinner. So good! The mushrooms and sauce add a beefy type texture and flavor. The garlic marsala sauce paired with the cheese just enhance the flavor of the tender chicken.
If you have never had this dish before, I bet you will be saying, Oh My! That is so good!
Chicken Lombardy – Chicken Marsala
- 3 Large Chicken Breasts Sliced and Pounded to 1/4-inch thick
- 8 Tablespoons Butter I used 2 Tablespoons for Each Batch of the Chicken
- 1/2 Cup Flour
- 8 Ounce Package of Baby Bella Mushrooms Thick sliced
Marsala Wine Sauce
- 1/2 Cup Chicken Broth
- 1/4 Cup Marsala Wine (I highly recommend using this particular one for this recipe)
- 1/2 Tablespoon Corn Starch
- 1 Tablespoon Cold Water
Chicken Baked Dish Toppings
- 2/3 Cup Mozzarella Cheese Shredded
- 2/3 Cup Parmesan Cheese Shredded
- 3 Green Onions Thin Sliced
- In a large skillet over medium-high heat, melt 2 Tablespoons of butter. Add the mushroom and sauté for 3-5 minutes, or until starting to turn a golden-caramelized color. While the mushrooms are cooking, start preparing the chicken. When the mushrooms are done, remove from the pan and set aside.
- Cut each chicken breast in half lengthwise. One half at a time, insert between two sheets of heavy duty plastic wrap. Use the flat side of a meat mallet to flatten the breast to 1/4-inch thickness. Repeat for all chicken pieces.
- Add the flour to a flat plate, or wide soup bowl, or pie plate, Dredge each piece of chicken in it, making sure that there is an even but light dusting of flour on both sides of the chicken.
- Add 2 more Tablespoons of butter to the pan that you cooked the mushrooms in. Add 2 pieces of chicken. Salt and pepper to taste. Let the chicken cook until light brown on one side, flip and repeat. Once cooked, transfer to a 9 X 13 baking dish, (or another baking dish of your choosing – can even be a cast iron skillet), that has been prepared with spray oil for less sticking.
- Add another 2 Tablespoons of butter, add the dredged chicken; salt and pepper. Repeat the process until all chicken has been cooked.
Making the Marsala Wine Sauce
- Again, using the same pan, add the chicken broth and wine into the pan drippings. Whisk to deglaze the pan and get all the flavor-packed brown bits. Bring the mixture to a boil.
- In a small glass, mix the corn starch and water to make a slurry.
- Add the slurry to the wine boiling wine sauce. Whisk 1-2 minutes until thickened. Remove the skillet from the heat. and pour the sauce over the top of the chicken.
Adding Chicken Recipe Toppings
- Sprinkle on the cheeses and green onions
- Bake the prepared chicken for 20-25 minutes at 450 degrees Fahrenheit or until the cheese is melted and slightly golden brown.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.