Chicken Lombardy is a pan-seared chicken bake built around a short-ingredient sherry pan sauce, sautéed cremini mushrooms, crispy prosciutto, and a melted cap of Parmesan and mozzarella. The whole thing comes together in 45 minutes from a single skillet plus a baking dish. It looks like a lot of effort and tastes like it too — which is exactly why it works for a Tuesday night or a dinner with guests.
Before you start
Two things actually determine how this dish turns out. First, pound the chicken cutlets to an even ½-inch thickness — not thinner, not patchier. Uneven pieces cook unevenly, and a thick spot will still be underdone when the edges are already dry. Second, don’t rush the pan sauce. After you add the chicken stock and dry sherry, give it a full 10-minute simmer so it reduces and concentrates. A thin sauce won’t hold up under the cheese layer in the oven; it just pools at the bottom of the dish and the topping slides off.
If something goes sideways
- The cheese isn’t browning after 14 minutes: Your oven may run cool. Switch to the broiler for 1 to 2 minutes and watch it closely — it goes from golden to burnt fast.
- The sauce looks greasy or broken: This usually means the heat was too high when you added the stock and sherry. Pull the pan off the heat for 30 seconds, then return it to a gentle simmer and whisk steadily. It should come back together.
- The chicken is cooked through but the coating is pale: The pan wasn’t hot enough before you added the chicken, or the pieces were crowded. For the next batch, let the butter-oil mixture heat until it shimmers before adding the cutlets, and leave space between them.
- The prosciutto on top turns chewy instead of crisping: It was added before the cheese fully set. Lay it directly on the chicken first, then pile the cheese on top so the prosciutto gets sealed underneath and steams rather than crisps further — or accept that the texture will be softer and move on.
- The dish is watery after baking: Mushrooms release a lot of liquid if they weren’t cooked long enough in the first sauté. Make sure they go 3 to 5 minutes over medium-high heat and are visibly reduced in size before you pull them from the pan.
Leftovers and make-ahead
Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, cover the dish loosely with foil and warm in a 325°F (160°C) oven for 15 to 18 minutes — the foil stops the cheese from drying out. Skip the microwave if you can; it makes the chicken rubbery. For make-ahead, you can do all the stovetop work up to a day in advance: sauté the mushrooms and prosciutto, sear the chicken, make the sauce, and assemble everything in the baking dish. Cover tightly with plastic wrap and refrigerate. When you’re ready to cook, pull it out 20 minutes before it goes in the oven so it isn’t fridge-cold, then bake as directed — add 2 to 3 extra minutes if it still feels cold in the center. Skip the green onion garnish until just before serving; it wilts overnight and adds nothing to a prepped dish.
Crispy Chicken Lombardy Recipe
Equipment
- 12-inch oven-safe skillet
- 9x13 inch (33x23cm) baking dish
- Meat mallet or rolling pin
- Plastic wrap
- Cheese grater
- Instant-read thermometer
Ingredients
- 8 ounces cremini or button mushrooms sliced
- 4 tablespoons butter divided
- 1 tablespoon cooking oil for pan-frying
- 3 large boneless skinless chicken breasts halved horizontally (about 2 lbs / 900g total)
- ½ cup all-purpose flour for dredging
- ½ cup chicken stock
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup mozzarella cheese shredded
- ½ cup Parmesan cheese freshly grated
- 2 stalks green onions (scallions) thinly sliced
- 5 oz prosciutto thinly sliced
- ¼ cup dry sherry wine
Instructions
- Preheat the oven to 450°F / 230°C (210°C fan-forced).
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Sauté the mushrooms for 3 to 5 minutes, stirring constantly.
- Remove the mushrooms and sauté the prosciutto until slightly golden and starting to crisp. Remove and set aside.
- Slice each chicken breast in half horizontally to create 2 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound to an even ½-inch (1.25cm) thickness using a meat mallet or rolling pin. Dredge each piece in flour, shaking off the excess, and season both sides with salt and pepper. Heat cooking oil and melt the remaining 2 tablespoons of butter in the skillet over medium heat. Cook the chicken in batches, about 3 to 4 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer the chicken to a 9x13 inch (33x23cm) baking dish, leaving all the drippings in the skillet. Arrange the sautéed mushrooms over the chicken and set aside.
- In the skillet, add the chicken stock and dry sherry wine and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Season the sauce with salt and pepper to taste.
- Pour the sauce all over the chicken. Top with prosciutto, then Parmesan and shredded mozzarella cheese. Sprinkle chopped green onions over the top. Bake at 450°F / 230°C for 12 to 14 minutes, or until the cheese is melted, bubbling, and golden brown on top. Let rest for 5 minutes before serving.
Nutrition
FAQ
Can I use Marsala wine instead of dry sherry?
Yes — dry Marsala is the most common swap and works well here. It’s slightly sweeter and more grape-forward than dry sherry, so the sauce will taste a little richer; just use the same ¼ cup measurement.
Can I use chicken thighs instead of breasts?
Boneless, skinless thighs work fine. They don’t need pounding since they’re already thin and flexible, but trim any large fat pockets before dredging so the coating stays even.
What can I use instead of prosciutto?
Thinly sliced pancetta is the closest substitute — crisp it the same way. Thin-cut bacon also works but adds a smokier flavor that shifts the overall taste noticeably.
Do I need an oven-safe skillet, or can I use a regular pan?
You don’t have to use an oven-safe skillet for this recipe because the chicken transfers to a separate baking dish before it goes in the oven. Any large skillet works for the stovetop steps.
Can I freeze Chicken Lombardy?
You can freeze it after baking, but the texture of the cheese and mushrooms changes on thawing — the topping gets a bit grainy and the mushrooms soften further. It’s better to freeze the seared, sauced chicken without the cheese layer, then add fresh cheese when you reheat and bake it.
My family doesn’t eat alcohol — can I leave out the sherry?
Replace the ¼ cup dry sherry with an equal amount of additional chicken stock plus a teaspoon of white wine vinegar. The vinegar adds a small amount of acidity that keeps the sauce from tasting flat.
If you liked this one
- Elegant Chicken Marsala with Mushrooms
- Authentic Roman Carbonara
- Creamy Fettuccine Alfredo
- Caramelized Brussels Sprouts with Balsamic Glaze
