Chicken Gloria
This creamy Chicken Gloria is a baked chicken dinner made with tender chicken breasts, mushrooms, garlic, a rich cream sauce, and melty Muenster cheese. It’s a great dinner for weeknights when you want something hearty.
We love this recipe because it feels fancy enough for company but is still simple enough for a weeknight dinner. The sauce gets thick and flavorful in the oven, and that golden cheese on top makes it extra comforting.
For more tasty chicken dinners, you may also enjoy our bbq pineapple chicken, chicken broccoli and rice casserole, and honey garlic chicken drumsticks.
Table of contents
Why You’ll Love This Recipe
- Creamy and Comforting: The heavy cream, mushrooms, and cheese make this dish rich and satisfying.
- Great for Guests: It looks impressive but uses simple ingredients.
- Full of Flavor: Garlic, mushrooms, and dry sherry or Marsala add a savory depth.
- Easy to Prep: The chicken is quickly browned, then finished in the oven.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses thin chicken breast cutlets dredged in seasoned flour, then browned in olive oil and butter. Fresh mushrooms and garlic add savory flavor, while heavy cream and dry sherry or Marsala create a rich sauce. Muenster cheese melts beautifully over the top for a creamy, golden finish.
Variations
- Use Marsala: Swap the dry sherry for Marsala wine for a slightly sweeter, deeper flavor.
- Try Swiss Cheese: Swiss cheese can be used instead of Muenster if that’s what you have.
- Add Spinach: Stir in fresh spinach with the mushrooms for extra color and veggies.
- Make It Extra Saucy: Add a splash more cream if you like plenty of sauce for serving over rice or pasta.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Season the chicken with salt and pepper, then dredge in flour.
- Brown the chicken in olive oil and butter for about 3 minutes per side, then transfer to a casserole dish.
- Cook the mushrooms in butter until browned and the liquid has cooked off. Add the mushrooms over the chicken.
- Make the cream sauce with butter, flour, garlic, heavy cream, and sherry or Marsala. Pour the sauce over the chicken and mushrooms.
- Top with Muenster cheese, cover, and bake for about 20 minutes.
- Remove the foil and broil until the cheese is bubbly and golden.
Expert Tips
- Don’t fully cook the chicken in the skillet, since it will finish baking in the oven.
- Shake off excess flour so the coating doesn’t become too thick.
- Let the mushrooms cook until their liquid evaporates for the best flavor.
- Watch closely while broiling so the cheese doesn’t burn.
- Let the casserole rest before serving so the sauce can thicken slightly.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, chicken tenders work well. Just reduce the skillet browning time since they are smaller.
Marsala is a great substitute. You can also use chicken broth, though the flavor will be milder.
Yes, you can assemble it ahead, cover, and refrigerate. Bake when ready, adding a few extra minutes if chilled.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chicken Gloria
Equipment
- medium skillet
- casserole dish
- Whisk
- Knife
- Cutting board
Ingredients
- 3 large chicken breasts
- Flour for dredging
- 2-3 tablespoons flour extra for sauce
- Salt to taste
- Black pepper to taste
- 2-3 tablespoons olive oil
- 4 tablespoons butter divided
- 8 ounces mushrooms sliced
- 2-3 cloves garlic minced
- 1 ½ cups heavy cream
- ½ cup dry sherry or Marsala wine
- 6 slices Muenster cheese
Instructions
- Preheat oven to 375°F.
- Slice the mushrooms and mince the garlic.
- Cut the chicken breasts in half lengthwise to make 6 thinner chicken breasts.
- Season both sides of the chicken with salt and pepper, then dredge in flour. Shake off any excess.
- Add olive oil and 1 tablespoon butter to a medium skillet over medium heat.
- Cook 3 pieces of chicken at a time for about 3 minutes per side. Do not cook all the way through. Transfer to a casserole dish and repeat with remaining chicken.
- In the same skillet, add 1 tablespoon butter. Once melted, add mushrooms and cook until slightly seared and the liquid has cooked off. Spoon mushrooms over the chicken.
- Add remaining 2 tablespoons butter to the skillet. Once melted, add the extra flour and garlic. Cook for about 1 minute, stirring or whisking.
- Slowly add the heavy cream and sherry or Marsala, whisking until smooth. Cook for a few minutes until slightly thickened. Season with salt and pepper to taste.
- Pour the sauce over the chicken and mushrooms.
- Top with Muenster cheese. Cover the casserole dish with foil and bake for about 20 minutes.
- Remove foil and broil for a few minutes, until the cheese is golden and bubbly.
- Let rest for a few minutes before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
