This Baked Chicken Lombardy Recipe Is a Twist On Chicken Marsala (35 Minutes) Chicken Recipes High Protein Recipes Dinner Italian Recipes Gluten-free

We think you need a new moist chicken recipe in your dinner rotation (because, don't we all?). Chicken Lombardy is kind of like chicken marsala, just baked and with mozzarella cheese. Yum! This succulent baked chicken Lombardy recipe is ready in about 35 minutes, and we hope it's a meal you'll want to make again and again. 

Here is your shopping list for this high-protein recipe: boneless/skinless chicken breasts, garlic powder, flour (all-purpose or gluten-free), olive oil, butter, fresh mushrooms (check out the health benefits of mushrooms), marsala wine, chicken broth, mozzarella cheese and fresh parsley.

To make this impressive Lombardy chicken recipe, chicken breasts are seasoned with salt and pepper, dredged in a little flour then seared in a skillet until golden brown. The chicken is removed to a plate while you make the sauce with butter, mushrooms, marsala wine and chicken broth. Put the chicken back into the skillet, top it with grated mozzarella cheese and parsley, then bake it until the moist chicken is cooked through. So easy!

You can serve this satisfying high-protein chicken recipe for dinner with pasta, rice or even potatoes. A fresh vegetable or a nice side salad would be perfect, too. A delicious meal with minimal effort, with all the health benefits of protein. 

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 4 boneless/skinless chicken breasts
• 1/2 teaspoon garlic powder
• 1/4 cup flour
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces fresh mushrooms, sliced
• 1/2 cup marsala wine
• 1/4 cup chicken broth
• 1 cup grated mozzarella cheese
• 1 tablespoon minced fresh parsley

Here's how to make it:

1. Season the chicken with salt, pepper and the garlic powder. Dredge it in the flour. (To make this recipe gluten-free, use gluten-free flour. You could use boneless/skinless chicken thighs instead of breasts.)
2. Heat the oil in an ovenproof skillet. Add the chicken and cook until golden brown on both sides, about 5 to 6 minutes per side. Remove the chicken from the skillet to a plate. 
3. Melt the butter in the skillet. Add the mushrooms and cook until soft, about 5 minutes. Add the marsala and chicken broth. Cook about 2 minutes. 
4. Put the chicken back into the skillet and cook about 3 to 4 minutes. (Be sure to use an ovenproof skillet for this recipe. If you don't have one, you'll need to put the chicken into a baking pan.)
5. Top the chicken with the cheese and minced parsley. (Freshly grated cheese melts better than pre-packaged shredded cheese, so grate your own if you have time.)
6. Bake in a preheated 400-degree F oven for about 5 to 6 minutes or until cheese is melted. Serve. Store leftovers in an airtight container in the refrigerator.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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