Can I make Chicken Lombardy ahead of time?

Absolutely. Just assemble everything in a skillet or baking dish, cover, and pop it in the fridge. When ready to eat, reheat gently over the stove or in the oven until bubbly.

What should I serve with it?

Mashed potatoes, roasted veggies, garlic bread, or over pasta. It’s super versatile!

Can I make this without wine?

Sure! Just replace the marsala with extra chicken broth and a splash of balsamic vinegar for some depth. It won’t be exactly the same, but still delicious.

What’s the deal with Chicken Lombardy Olive Garden?

There’s no official Olive Garden version on the menu, but this recipe totally channels that Italian-American flavor combo Olive Garden fans love—cheesy, saucy, comforting.

What’s the difference between Chicken Marsala and Chicken Lombardy?

While both dishes feature chicken and marsala wine, Chicken Lombardy takes it up a notch with layers of melty mozzarella and parmesan, plus a generous helping of mushrooms. It’s slightly richer and cheesier than the classic Chicken Marsala, which usually sticks to a wine and mushroom sauce without the cheese blanket.

Why do they call it “Marry Me Chicken”?

Ah, the romantic legend! “Marry Me Chicken” got its name because supposedly, it’s so good it might inspire a marriage proposal. While Chicken Lombardy isn’t officially part of that club, its gooey, garlicky, wine-kissed goodness definitely has proposal potential too. 😉

Which is the most famous chicken dish in the world?

That honor likely goes to Chicken Tikka Masala —a globally adored dish that blends Indian spices with creamy tomato sauce. But hey, from Southern fried chicken to coq au vin, every region has a chicken dish it proudly calls its own.

Chicken Lombardy: How to Make This Irresistible Classic

Description

This Chicken Lombardy is a cheesy, mushroom-packed chicken dish simmered in a rich marsala wine sauce. Comforting, flavorful, and easy enough for a weeknight dinner—yet impressive enough for guests !

Ingredients

Scale

4 boneless skinless chicken breasts – pounded to even thickness
2 tablespoons butter
2 teaspoons minced garlic
8 ounces fresh mushrooms – diced
⅓ cup flour
¾ cup marsala cooking wine
½ cup chicken broth
Salt and pepper to taste (about ½ teaspoon each)
⅓ cup shredded mozzarella cheese
⅓ cup shredded parmesan cheese
1 green onion – chopped

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Instructions

Pound chicken breasts to an even thickness and dredge lightly in flour.
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Sear chicken for 3–4 minutes per side until golden and nearly cooked through. Remove and set aside.
Add the remaining butter to the same skillet. Sauté garlic and diced mushrooms until soft and golden—about 5–6 minutes.
Pour in marsala wine and chicken broth. Stir and scrape the bottom of the pan to deglaze. Let simmer for 4–5 minutes until slightly reduced. Season with salt and pepper.
Return chicken to the skillet. Sprinkle mozzarella and parmesan evenly over the top.
Cover and cook on low for another 5–6 minutes until the cheese is melted and chicken is cooked through.
Garnish with chopped green onion and serve warm.

Notes

Substitute marsala with dry sherry or white wine if needed.
For a low-carb version, skip the flour or use almond flour.
This dish pairs beautifully with mashed potatoes, rice, or buttered noodles.
Make-ahead tip: Assemble and refrigerate, then gently reheat before serving.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 390 kcal
Sugar: 2 g
Sodium: 510 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 39 g
Cholesterol: 115 mg