Introduction

Chicken Gloria is a rich and comforting dish featuring tender chicken cutlets smothered in a creamy mushroom and sherry sauce, topped with melted Muenster cheese. Perfect for a cozy dinner, this recipe combines simple ingredients into an elegant meal.

A white baking dish filled with three large pieces of baked chicken covered in creamy mushroom sauce is shown. The dish has a thick layer of melted cheese on top, browned in spots, with visible slices of brown mushrooms scattered throughout the sauce. The creamy sauce is pale beige with some golden patches from baking, and fresh green parsley bits sprinkled over the top add color. The dish rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large chicken breasts
Salt & pepper (to taste)
1 tablespoon olive oil
4 tablespoons butter (1/2 stick, divided)
8 ounces cremini mushrooms (sliced)
2 cloves garlic (minced)
Flour for dredging + 2 tablespoons flour
1/2 cup sherry (dry)
1.5 cups heavy/whipping cream
6 slices Muenster cheese

Instructions

Step 1: Preheat your oven to 375°F and position the rack in the top third of the oven. Prepare all ingredients before starting.
Step 2: Cut the chicken breasts in half lengthwise to create six thinner cutlets. Season both sides generously with salt and pepper, then coat each piece lightly with flour, shaking off any excess.
Step 3: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Brown the chicken cutlets in two batches, cooking about 3-4 minutes per side without fully cooking through. Transfer browned chicken to a 9×13 casserole dish. Add a bit more olive oil if needed for the second batch.
Step 4: Add 1 tablespoon butter to the skillet. Once melted, add mushrooms and cook until seared and their moisture has evaporated, about 5 minutes. Remove from heat and distribute mushrooms around and on top of the chicken in the casserole.
Step 5: Over medium heat, melt remaining 2 tablespoons butter in the skillet. Stir in 2 tablespoons flour and minced garlic, cooking for about 1 minute while stirring constantly.
Step 6: Pour in the sherry, then slowly whisk in the heavy cream, scraping up any browned bits from the pan. Cook for a few minutes, whisking, until the sauce thickens slightly. Season with salt and pepper.
Step 7: Pour the cream sauce evenly over the chicken and mushrooms in the casserole dish.
Step 8: Arrange the Muenster cheese slices on top of the chicken and sauce.
Step 9: Cover the casserole dish with foil and bake for 20 minutes.
Step 10: Remove the foil and broil for a few minutes until the cheese browns, watching closely to avoid burning.
Step 11: Let the dish rest for a few minutes before serving to allow flavors to meld.

Tips & Variations

For added depth, try substituting dry white wine for the sherry if you prefer.
If Muenster cheese isn’t available, mild cheddar or Monterey Jack make great alternatives.
To make the dish lighter, use half-and-half instead of heavy cream, but be aware the sauce will be less rich.
Serve with crusty bread or over buttered noodles to soak up the delicious sauce.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at a low temperature or in a microwave-safe dish to avoid drying out the chicken. Adding a splash of cream or broth before reheating can help keep the sauce creamy.

How to Serve

A white plate holds a meal with three main parts arranged side by side. On the left, there is a pile of bright green roasted green beans with some slightly charred spots showing texture and shine. In the center and right of the plate are two servings covered in creamy mushroom sauce. The center serving looks like a piece of chicken breast covered with a melted golden-yellow and white cheese layer with visible mushrooms and green herb pieces sprinkled on top. The right serving is mashed potatoes topped with creamy mushroom sauce, where the sauce has a light beige color with slices of mushrooms and more green herbs scattered over. The entire plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Chicken Gloria in advance?

Yes, you can assemble the dish up to the baking step and refrigerate it for a few hours before baking. Just bring it to room temperature before placing it in the oven for even cooking.

What if I don’t have dry sherry?

Dry white wine or even chicken broth can be used as substitutes, although the flavor will be slightly different. Avoid sweet sherries as they may alter the taste of the dish.

Chicken Gloria with Mushrooms and Creamy Sherry Sauce Recipe

Print Recipe

★★★★★

4.5 from 50 reviews

Chicken Gloria is a comforting and creamy baked chicken dish featuring seared chicken cutlets smothered in a luxurious sherry cream sauce with sautéed cremini mushrooms and melted Muenster cheese. This elegant yet simple recipe combines tender chicken, rich flavors, and a golden cheesy topping, perfect for a special dinner or cozy family meal.

Author: Elias
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

Chicken and Coating

3 large chicken breasts
Salt & pepper, to taste
Flour for dredging + 2 tablespoons flour
1 tablespoon olive oil
4 tablespoons butter (1/2 stick), divided

Mushrooms

8 ounces cremini mushrooms, sliced
2 cloves garlic, minced

Sauce

1/2 cup dry sherry
1.5 cups heavy/whipping cream

Topping

6 slices Muenster cheese

Instructions

Prep Ingredients and Oven: Prep all your ingredients ahead of time. Preheat your oven to 375°F (190°C) and position the oven rack in the top third.
Prepare Chicken Cutlets: Slice each chicken breast lengthwise creating 6 thinner cutlets. Season generously with salt and pepper on both sides. Dredge each piece in flour, shaking off the excess for an even coating.
Sear Chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Once hot, sear chicken cutlets in batches for 3-4 minutes per side until lightly browned but not fully cooked. Add a splash more olive oil if needed between batches. Transfer seared chicken to a 9×13 inch casserole dish.
Cook Mushrooms: In the same skillet, melt 1 tablespoon butter. Add sliced mushrooms and cook over medium heat until mushrooms are nicely seared and their moisture has evaporated, approximately 5 minutes. Remove skillet from heat and distribute mushrooms over and around the chicken in the casserole dish.
Make Cream Sauce: Return skillet to medium heat and melt remaining 2 tablespoons butter. Stir in 2 tablespoons flour and minced garlic, cooking for about 1 minute while stirring constantly to form a roux.
Add Liquids: Slowly pour in dry sherry, whisking to loosen any browned bits from the pan. Gradually add heavy cream while whisking continuously until the sauce is smooth. Let it cook for a few minutes until slightly thickened but still pourable. Season with salt and pepper to taste.
Combine Sauce and Chicken: Pour the creamy sherry sauce evenly over the chicken and mushrooms in the casserole dish.
Add Cheese: Layer 6 slices of Muenster cheese on top of the sauced chicken.
Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 20 minutes.
Broil for Golden Top: Remove the foil and switch oven to broil. Broil for a few minutes, watching carefully, until the cheese is bubbly and golden brown.
Rest and Serve: Let the chicken rest for a few minutes after baking, then serve warm, spooning extra sauce as desired.

Notes

Using Muenster cheese adds a mild, creamy melt; you can substitute with Swiss or mozzarella if preferred.
Do not fully cook the chicken during searing, as it will finish baking in the oven, preventing dryness.
Use dry sherry for authentic flavor; if unavailable, dry white vermouth or a dry white wine can be substituted.
Watch closely during broiling to avoid burning the cheese topping.
Allow the dish to rest after baking to let the sauce thicken slightly for better serving consistency.

Keywords: Chicken Gloria, creamy chicken recipe, baked chicken breasts, sherry cream sauce, mushroom chicken bake, easy chicken dinner