Chicken Breasts Lombardi
Indulge in the rich and comforting flavors of Chicken Breasts Lombardi, a delightful one-pan recipe that combines tender, golden-seared chicken with a luscious, creamy mushroom sauce. This dish is elevated with the tangy bite of Parmesan cheese, melty mozzarella, and a splash of dry white wine for depth. Perfect for busy weeknights or an elegant dinner, this restaurant-worthy recipe comes together in just 50 minutes, with a seamless transition from stovetop to oven. Serve this cheesy, herb-garnished creation with pasta, rice, or crusty bread for a satisfying and versatile meal that’s bound to impress.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 0.5 cup dry white wine
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
Dredge each chicken breast in the all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Sear the chicken breasts in the skillet until golden brown on both sides, about 3-4 minutes per side. The chicken does not need to be fully cooked. Remove the chicken and set aside.
Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the sliced mushrooms and cook, stirring occasionally, until they release their juices and are golden brown, about 5 minutes.
Stir in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 2-3 minutes.
Add the chicken broth and heavy cream to the skillet. Stir well and let the mixture come to a gentle simmer.
Place the seared chicken breasts back into the skillet, spooning some of the sauce over the top.
Sprinkle the grated Parmesan and shredded mozzarella evenly over the chicken and sauce.
Transfer the skillet to the preheated oven and bake, uncovered, for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes.
Garnish with chopped fresh parsley and serve hot. Pair with pasta, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 244 mg | 19% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
