Chicken Lombardy with Spinach is an easy way for me to get some veggies in the main dish for supper. Chicken Lombardy has a big serving of mushrooms in it. And then I add it and the sauce to a bed of spinach. It kind of turns it into a semi-version of Chicken Florentine too.
What ingredients go into this Chicken Lombardy with Spinach?
Almost all of the ingredients that go into this dish are ones I have on hand all of the time. With the exception of the wine, sometimes I might have to make a quick stop for that one. But the rest of them are:
- chicken breast
- salt and pepper
- olive oil spray
- butter
- fresh or canned mushrooms
- low sodium chicken broth
- mozzarella cheese
- parmesan cheese
- garlic powder
- onion powder
- cornstarch
- marsala wine
- fresh or frozen spinach
Skinless breasts are my favorite cut of chicken for this recipe. You could use chicken thighs for this, just be sure to take the skin off.
I use fresh mushrooms when I have them but I always keep canned mushrooms on hand. The canned ones may need to be drained and rinsed to reduce the sodium in them. One regular package of mushrooms gives me 2 Green containers or 2 cups.
How do you prepare this Chicken Lombardy with Spinach?
First, brown the chicken and saute the mushrooms in an oven-proof skillet, and set them aside.
Next, mix the wine, chicken broth, and spices into the same skillet. Scrape the bits and pieces off the bottom of the pan or “deglaze” it. Add the cornstarch mixed with water/broth to the boiling liquid. Stir till it gets starts to thicken and then you can layer on the rest of the ingredients.
Nestle the chicken back into the skillet. I line them up side by side so that I have a “bigger” surface to pack the mushrooms onto. A few of them might drop into the gravy but that is ok.
Mix both of the cheeses together so that you can get an even coat of them on the chicken
Pack the cheese on, patting it down hard so it will stick. I like a big thick layer of cheese. But if you only wanted to use 1/2 the amount and save some cheese for another meal or in a side salad.
Remember the chicken is partially cooked and warm, the same for the mushrooms. And the gravy was boiling. So this is not going to have to cook very long. A 350-degree oven for 20-25 minutes will usually cook it all the way thru.
Serving this chicken dish with spinach
I love potatoes, rice, and noodles but sometimes I need those extra veggies. This is where the “with spinach” part comes in the recipe. While the chicken is in the oven I saute my spinach. You could use frozen spinach but I prefer fresh.
I spray my hot pan with olive oil spray and toss the spinach for a minute or two. Add a couple of tablespoons of chicken broth to the pan and toss it some more. Then I usually just put a lid on it and turn it on low until I get the rest of my meal together.
This is 2 Green containers of raw spinach cooked down. I spread it out really thin to make a bed for the chicken breast, mushrooms, and gravy.
Chicken Lombardy with Spinach {Portion Fix/21 Day Fix}
Ingredients
- olive oil spray
- 2 teaspoons olive oil
- 2 medium chicken breast
- 2 cups mushrooms, sliced /1- 8 ounce package
- 2 teaspoons butter
- 1 cup chicken broth
- ½ cup marsala wine
- 2 Tablespoons cornstarch mixed with about 1T water
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and pepper to taste
- ⅓ cup parmesan cheese, shredded
- ⅓ cup mozzarella cheese, shredded
- 4 cups spinach
- olive oil spray
- 2-3 Tablespoons chicken broth or water
Instructions
- Preheat oven to 400°.
- Heat an oven-safe skillet and then spray with olive oil spray. Add olive oil and chicken breast. Brown on each side till a little browned. Remove from pan and save for later.
- Add butter to the same skillet and saute mushrooms. Take them out of the skillet and save with the chicken.
- Add broth, wine, and spices to the same skillet. Scrape all the bits off the bottom of the pan. Bring to a boil. Add cornstarch slurry into the broth and stir well.
- Nestle chicken back into the skillet. Add mushrooms and cheese to the top of the chicken.
- Bake for 20-25 minutes or till the chicken is done and the cheese is golden.
- While the chicken is in the oven, sautee the spinach in a different skillet. Toss in olive oil sprayed pan for a few minutes then add chicken broth in the pan and toss for a couple of more minutes.
- Plate half the spinach with 1 chicken breast and 1/2 the gravy.
Container Counts for Portion Fix/21 Day Fix: 3G, 1R, 1B, 2 oil teaspoons
What can you serve with this dish?
I like the mellow flavors of this dish to be set off with some tartness. So I like to pair it with a fresh salad and a tangy dressing! Try this Maple-Balsamic Vinaigrette. Recipe HERE.
If you like the chicken, mushroom, and cheese combination, then you might want to try my Copycat Alice Springs Chicken. It adds honey-mustard dressing to the mix! Recipe HERE.
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