Many people wait until New Year’s to start a new habit (or to cast off old ones that no longer serve), but the change of routine that accompanies the return to school also offers an opportunity to revamp practices that will benefit the family; like eating a home cooked meal family style on a regular basis. This simple Weeknight Chicken Lombardy is the perfect recipe for the end of a busy day.
When I was a single mother I tended to do a lot of freezer cooking, and I did it on weekends when my kids were at their father’s house. In retrospect I regret doing that because I missed an opportunity to teach my children how to manage a kitchen. Weeknight chicken lombardy is a good one recipe to cook with children mature enough to handle a knife and manage hot pans. Younger children can help by assembling the salad and setting the table.
The inspiration for Weeknight Chicken Lombardy came from Budget 101 on Facebook. It’s a bit heavy on the butter and cheese so I’ve lightened it up a bit by using less. You could reduce the fats even more by steam sauteeing the vegetables. The addition of marsala wine adds a lovely flavor that’s not too exotic for young ones, but you can certainly substitute brandy, red wine or increase the chicken broth and leave the alcohol out altogether.
Ingredients
- 1 pound boneless skinless chicken breasts, cut in half the long way
- 1/2 pound sliced mushrooms
- 1/2 medium onion sliced
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil plus a little more to saute the veggies
- 2 tablespoons butter plus a little more for the sauce
- 1/4 cup flour seasoned with salt and pepper
- 1/2 cup shredded cheese I used a pizza blend
- 1/2 cup chicken broth
- 1/2 cup marsala wine
Instructions
- Preheat the oven to 350°F/180°C. Prepare a baking dish large enough to hold the chicken with cooking spray.
- Saute the onions in a small amount of olive oil until softened and beginning to change color. Add the mushrooms and cook until soft. Season with salt, pepper and thyme. Set aside.
- Meanwhile, pound the sliced chicken breasts flat by placing a piece of heavy duty plastic wrap over top and pounding it 1/2" thick with a mallet.
- Dredge the chicken breasts in the seasoned flour.
- Heat the olive oil and butter in a large skillet and fry the chicken breasts for three or four minutes on each side until golden brown. Work in batches as needed.
- Transfer the chicken to the baking dish. It's okay if the pieces overlap.
- Using the same skillet, make the sauce by adding the chicken broth and marsala wine and stirring up any brown bits from the bottom of the pan. Bring the broth to a boil and allow it to reduce slightly. If you want, add a knob of butter to make the sauce even richer.
- Distribute the onions and mushrooms over the chicken and pour on the sauce.
- Spread the cheese over top and bake for 15 - 20 minutes or until the cheese is melted.
We served our Weeknight Chicken Lombardy with rice and a green salad. Start the rice when the chicken goes in the oven.
Easy Weeknight Chicken Lombardy will bring them to the table! #TheRecipeReDuxClick To TweetThis post is featured on Chew The World’s Best Baked Chicken Breast Recipes. Drop by for lots of baked chicken inspiration, you’ll see Weeknight Chicken Lombardy listed at #17.
Looking for even more ideas for family style meals? Check out the posts from my fellow Recipe ReDux bloggers. You’re sure to find something you like.
Back to the Dinner Table
After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!
I love this recipe! This looks quick and easy to make.. perfect !
It’s quick, kinda fancy and comforting at the same time. What’s not to like?
This reminds me of a dinner my own mom used to make. This looks so delicious – I think it’s time to reintroduce it back into my dinners now!
Thanks! I hope you’re able to recreate your memories 🙂
I seldom cook casserole style dishes because they can be really heavy. I like that you lightened up this dish. The Marsala wine would add great flavor without it being too heavy,.
I got away from casseroles too because of the reliance on cream of whatsis soup. We loved chicken lombardy. I served the leftovers over wilted spinach, yum!
I don’t think I have heard of Chicken Lombardy before, but now I want it!
Hope you like it 🙂
Can’t go wrong with chicken, mushrooms and cheese, this sounds delicious, and I love that you lightened it up!
Great idea to do prep on the weekend! This looks so simple and yummy – my kids will love!
All this cheese heaven in a dish? I love it and I am sure my family will love it too!
No wonder they come running to the table, yum!
I love the flavor that Marsala adds to dishes and anything cheesy is always a hit at our house! Looks like a great meal!
We enjoyed it, thanks!
I really like this dish….so easy to make and you are right…it can be quite healthy if some cheese and butter are reduced.
The addition of a simply dressed, plain salad really helps cut down on the heaviness of the dairy.
chicken ,rice and cheese are a pleasing combination. This dinner looks like a man pleaser. My hubby will love it. Thanks!
I have NO doubt that this dish will be a hit with my family. My 9 year old LOVES cheese with chicken and so do I!
Please let me know how it turns out if you make it 🙂
I’ve never heard the term Lombardy. At any rate it looks amazing. And it’s just in time for lunch! 🙂
Me either, to be honest. It reminds me of chicken marsala with cheese. We liked it. I’m sure you’ll be able to figure out a great chopped 🙂