Chicken Lombardy is an insanely delicious cheesy version of Chicken Marsala baked to perfection with mozzarella and scallions. Ready in about 30 minutes!

The combination of mushrooms in a creamy sauce is delicious over top any protein. Try this Creamy Chicken Marsala or Creamy Garlic Pork Marsala for more family meals.

Easy Chicken Lombardy

Hi guys! Natasha from Salt & Lavender here with my monthly guest post. Rumor has it that Chicken Lombardy was a dish served at the Olive Garden restaurant. It was so popular that it’s popped up online and there’s many different versions. This “copycat” version is very simple to make, doesn’t use a ton of ingredients, and is sure to be a family favorite!

I make this dish super easy by using an oven-proof skillet. That way, you start the recipe on the stove and finish it in the oven without any hassle.

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Try This Next Spicy Paprika & Lime Chicken Tenderloins

What is Marsala?

Marsala is a fortified wine that gives this dish its signature flavor. You should be able to buy it anywhere liquor is sold. It’s an amazing addition to many dishes. If you don’t have marsala, you could try substituting sherry, but the dish won’t taste quite the same.

Chicken Lombardy Ingredients:

  • Chicken breasts (I cut them in half lengthwise so they cook faster and stay tender). Feel free to use chicken thighs if you prefer! Just always make sure the chicken is cooked through to 165F with an instant read thermometer.
  • Garlic powder – makes the chicken extra tasty!
  • Butter – gives the sauce delicious richness
  • Olive oil – helps the butter not burn when cooking the chicken
  • Cremini mushrooms – feel free to sub with white mushrooms
  • Marsala wine – this is the star of the dish!
  • Chicken broth – adds more flavor to the sauce
  • Shredded mozzarella – melty perfection
  • Scallions (green onions) – the finishing touch

How to Make Chicken Lombardy:

  1. Prep! Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.
  2. Brown that chicken! Add the oil and 1 tbsp of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.
  3. Sauté the mushrooms. Add the remaining butter to the pan. Let it melt, then add the mushrooms. Sauté, stirring occasionally, until the mushrooms have nicely browned (about 5-6 minutes).
  4. Make the sauce. Add the marsala and chicken broth to the skillet and let it bubble for about a minute.
  5. Add the chicken back to the pan and let it cook for about a minute while spooning some of the sauce and mushrooms over top.
  6. Cheese time! Remove the pan from the heat. Sprinkle the mozzarella over top (I concentrate it on the chicken), and then sprinkle the scallions on.
  7. Finishing touches. Place the skillet in the oven and cook for 7 minutes. You can broil it at the end for a few minutes if you want the cheese to brown. Serve immediately.

What to Serve this Dish With?

Try pasta, mashed potatoes, or rice. If you want something a bit lighter, serve it with steamed veggies or a side salad like this Asparagus Salad with Lemon Vinaigrette.

More amazing chicken recipes:

 



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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

 

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

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Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

More Delicious Chicken Recipes:

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

  1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
  2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
  3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
  4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
  5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

Nutrition

  • Serving Size: 2-3 tenderloins
  • Calories: 331
  • Sugar: 1 g
  • Sodium: 783.6 mg
  • Fat: 16.4 g
  • Carbohydrates: 4.4 g
  • Fiber: 1.3 g
  • Protein: 41.3 g
  • Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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Author

Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.