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Chicken Lombardy

Prep Time:

Cook Time:

30 minutes




About the Recipe

Chicken, mushrooms, and cheese bake in a flavorful sauce.


  • 4 boneless skinless chicken breast halves

  • 1/4 cup all-purpose flour

  • 3 tablespoons butter, divided

  • 1 cup sliced fresh mushrooms (I use baby portabellas!)

  • 1/2 cup chicken broth (use more if you like it extra saucy) *Chicken base contains extra sodium

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1/3 cup shredded part-skim mozzarella cheese

  • 1/3 cup grated Parmesan cheese

  • 1/4 cup sliced green onions


  1. Flatten (pound) each chicken breast half to about 1/4-inch thickness. 

  2. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat. (Alternately, use a bowl to dredge chicken in flour.)

  3. In a large skillet, lightly brown chicken in 2 tablespoons butter on both sides. 

  4. Transfer to a greased 9 x 11 baking dish. 

  5. In the same skillet, sauté mushrooms in the remaining butter until tender. 

  6. Add the broth, salt *, and pepper. Bring to a gentle boil; cook, stirring frequently, for 5 minutes or until liquid is reduced to about 1/2 cup. 

  7. Spoon mushroom sauce over chicken.

  8. Bake, uncovered, at 375° for 15 minutes or until chicken is cooked through. 

  9. Remove from oven and sprinkle with both cheeses and green onions. 

  10. Return to oven and bake 5 minutes longer or until cheese is melted.

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