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Quick N Easy Chicken Lombardy
Saucy, ultra-flavorful Chicken Lombardy quickly baked in a rich mushroom marsala sauce and finished with melty cheese.
A super IMPRESSIVE Sunday Dinner idea that is pretty darn easy to make, so it’s actually perfect for a busy weeknight too!
We eat chicken a few times each week, so it’s essential to have an abundance of DELICIOUS recipes to keep things interesting around here! (Maybe you too?)
Here are a few more of our favorite chicken recipes you’re going to want to make also:
Make this a complete meal by serving it with cauliflower rice, quinoa, brown rice, or roasted broccoli.
For Meal-Prepping:
Divide your chicken equally into separate air-tight containers. Add a 1/2 cup of cooked cauliflower rice or quinoa to each serving.
Cover with lids and store in the refrigerator for up to 4 days.
🷠Rachel’s Tip:
Using high-quality, evenly shaped, thinly sliced chicken cutlets is the secret to cooking these perfectly and keeping it quick & easy!
If you do not have wine on hand, you may substitute the wine for red (one hundred percent) grape juice, high-quality balsamic vinegar, chicken bone broth, or beef bone broth.
The wine adds deep flavor and is used to deglaze your skillet – really do recommend trying this with the wine.
All of the alcohol will cook out of your final meal, so no worries there.
Do not use “cooking wine” as those have a flavor, much like rubbing alcohol… 😩
For the best flavor and results, use a decent to nicer bottle of dry wine that one would actually drink because this will produce the very best flavor.
🧀Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.
6 servings
Ingredients:
- 1 Tbsp olive oil or avocado oil
- 1 large onion, finely chopped
- 3 fresh garlic cloves, chopped
- 12 ozs button mushrooms, sliced
- 6 boneless skinless thinly sliced chicken cutlets
- sea salt and ground pepper, to taste
- 3 Tbsps Arrowroot powder, cornstarch, or GF flour
- 2 Tbsps grass-fed butter or ghee
- 1/2 cup dry Marsala or Madeira wine
- 1 cup chicken or beef bone broth, divided
- 1/2 cup freshly shredded cheese of choice
To garnish:
- chopped fresh parsley
- chili flakes
Instructions:
Preheat your oven to 400 degrees f.
Heat the oil in a large skillet, over medium heat. Add the onions and 1/4 cup of the broth. Cook, stirring occasionally until the onions are browned, and the liquid has evaporated.
Stir in the garlic and mushrooms, and continue to cook until tender, about 6-8 minutes more.
Meanwhile, season your chicken with sea salt and pepper, and dip it into the arrowroot or flour to lightly coat on both sides. Shake off any additional.
Once the veggies are done, set them aside on a plate.
Melt the butter/ghee in that same skillet over medium heat. Add the chicken in 2 separate batches and cook until golden on both sides, around 8-10 minutes in total.
Transfer the chicken to a large baking dish and top with your sauteed veggies.
In that same skillet (do not wipe it out as we want the dry bits to flavor and thicken this sauce), stir in the marsala wine and the remaining broth. Bring to a high simmer, stirring through the bottom of the pan to deglaze. Allow the sauce to simmer for around 5 minutes to thicken up, then pour it over the chicken and veggies.
Top with your freshly shredded cheese and bake in your preheated oven for about 15 minutes, or until bubbly and the cheese is melted. A meat thermometer inserted into the thick part of each chicken should read 165 degrees f.
Garnish with chopped parsley, and red pepper flakes then enjoy!
💚Rachel
Ingredients
- 1 Tbsp olive oil or avocado oil
- 1 large onion, finely chopped
- 3 fresh garlic cloves, chopped
- 12 ozs button mushrooms, sliced
- 6 boneless skinless thinly sliced chicken cutlets
- sea salt and ground pepper, to taste
- 3 Tbsps Arrowroot powder, cornstarch, or GF flour
- 2 Tbsps grass-fed butter or ghee
- 1/2 cup dry Marsala or Madeira wine
- 1 cup chicken or beef bone broth, divided
- 1/2 cup freshly shredded cheese of choice
To garnish:
- chopped fresh parsley
- chili flakes
Instructions
- Preheat your oven to 400 degrees f.
- Heat the oil in a large skillet, over medium heat. Add the onions and 1/4 cup of the broth. Cook, stirring occasionally until the onions are browned, and the liquid has evaporated.
- Stir in the garlic and mushrooms, and continue to cook until tender, about 6-8 minutes more.
- Meanwhile, season your chicken with sea salt and pepper, and dip it into the arrowroot or flour to lightly coat on both sides. Shake off any additional.
- Once the veggies are done, set them aside on a plate.
- Melt the butter/ghee in that same skillet over medium heat. Add the chicken in 2 separate batches and cook until golden on both sides, around 8-10 minutes in total.
- Transfer the chicken to a large baking dish and top with your sauteed veggies.
- In that same skillet (do not wipe it out as we want the dry bits to flavor and thicken this sauce), stir in the marsala wine and the remaining broth. Bring to a high simmer, stirring through the bottom of the pan to deglaze. Allow the sauce to simmer for around 5 minutes to thicken up, then pour it over the chicken and veggies.
- Top with your freshly shredded cheese and bake in your preheated oven for about 15 minutes, or until bubbly and the cheese is melted. A meat thermometer inserted into the thick part of each chicken should read 165 degrees f.
- Garnish with chopped parsley, and red pepper flakes then enjoy!
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