If you’re anything like me, you’re always on the lookout for a dinner that feels a little fancy, tastes absolutely amazing, and—this part’s key—doesn’t involve a million dirty dishes. Well, friend, Chicken Gloria checks all those boxes and then some. It’s creamy, cheesy, a little retro (in the best way), and totally weeknight-friendly.
Chicken Gloria has been charming dinner tables since, well, let’s just say perms were still a thing. And while it may sound like something your great aunt made for bridge night, this dish deserves a big ol’ comeback in your modern kitchen. Trust me, once that bubbly cheese and creamy mushroom sauce hits your nose, you’ll wonder where it’s been all your life.
Table of Contents
Why You’ll Love This Chicken Gloria
Let’s start with the obvious—it’s comfort food at its finest. Think tender chicken breasts lightly pan-fried, nestled under earthy sautéed mushrooms, and drenched in a dreamy, garlicky cream sauce that would make even Alfredo blush. Oh, and did I mention it’s blanketed in melty cheese and baked to golden, bubbly perfection?
But the best part? You don’t have to be a culinary wizard to pull this off. It’s forgiving, flavorful, and flexible—exactly what you need on a Tuesday night when the fridge is giving you side-eye.
Ingredients You’ll Need
Here’s your shopping list (spoiler alert: you probably have most of this already):
- 3 large chicken breasts, sliced lengthwise for 6 thin cutlets
- Salt & pepper, to taste
- Flour, for dredging
- Olive oil & butter, for pan-frying
- 8 oz cremini mushrooms, sliced (or sub in chopped portobellos if you’re feeling fancy)
- 2 cloves garlic, minced (or more—this is a judgment-free zone)
- ½ cup dry sherry, the secret to that restaurant-worthy flavor
- 1 cup heavy cream, because we’re not here to half-commit
- 6 slices Muenster cheese (or swap in Swiss, Fontina, Provolone, Mozzarella—whatever melts your heart)
How to Make Chicken Gloria
Step 1: Prep Like a Pro
Slice your chicken breasts lengthwise so you’ve got 6 thinner pieces. Season with salt and pepper, then give them a nice flour coat—like a little crispy jacket to lock in flavor.
Step 2: Sizzle Time
Heat up a mix of olive oil and butter in a large skillet. Pan-fry the chicken in two batches (don’t crowd the pan!) until lightly golden on each side. No need to cook it through yet—it’ll finish in the oven. Move your golden cutlets to a 9×13 baking dish.
Step 3: Mushrooms That Mean Business
In the same pan (hello, less clean-up!), sauté your mushrooms in a touch more butter until they’re soft and browned. Toss in the garlic, give it a minute or so to bloom, and then spoon that mushroomy goodness over the chicken in your baking dish.
Step 4: Sauce Like You Mean It
Still using that same skillet (we love a multitasker), pour in the dry sherry and let it simmer for a minute or two to reduce slightly. Then stir in the heavy cream and keep stirring until it thickens into a sauce that clings to the back of your spoon—think Alfredo vibes.
Step 5: Assembly Time
Pour that luscious cream sauce over the chicken and mushrooms. Top each piece of chicken with a slice of Muenster (or your cheese of choice). Cover the dish with foil and bake at 375°F for 20 minutes.
Step 6: Broil Baby, Broil
Remove the foil and give it a quick broil for a few minutes until the cheese gets bubbly and just a bit golden on top. Watch it closely—broilers don’t play around.
Tips from My Kitchen to Yours
- No sherry? You can sub in white wine or chicken broth, but sherry adds that deep, slightly sweet, rich flavor that makes Chicken Gloria so iconic.
- Make it ahead! Assemble the dish up to the point before baking, cover, and refrigerate. Just add a few extra minutes to the bake time if it’s coming straight from the fridge.
- Picky eaters? You can skip the mushrooms and the adults can just pile them on later. The cheese and cream sauce do a great job winning everyone over.
A Little Story Behind the Sauce
I first made Chicken Gloria during one of those “what’s-for-dinner” panic moments. It was cold, I had half a container of cream, and some lonely mushrooms begging to be used. I remembered seeing an old church cookbook with a version of this dish, and voilà—magic happened. Now, it’s my go-to when I want to impress without stress. Even my kids, who usually side-eye anything with mushrooms, ask for seconds.
FAQs About Chicken Gloria
Can I use chicken thighs instead of breasts?
Absolutely! Just make sure they’re boneless and skinless. They’ll be extra juicy, too.
What’s the best cheese substitute for Muenster?
Swiss, Fontina, or Provolone melt beautifully and taste amazing. Mozzarella works in a pinch, but it’ll be a bit more gooey than creamy.
How do I store leftovers?
Pop them in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave. (Pro tip: a splash of cream helps revive the sauce.)
Your New Weeknight Wonder
So, the next time you’re staring into your fridge, wondering how to turn chicken into something magical—remember Chicken Gloria. It’s comforting, creamy, and crowd-pleasing, with just enough flair to feel special. Whether you’re feeding your family, entertaining guests, or just treating yourself (because you deserve it), this dish delivers every time.
Now go on, preheat that oven and let the magic begin .
More Delicious Dinners You’ll Love
If Chicken Gloria made your dinner table a little brighter tonight, you’re going to love these other cozy, crowd-pleasing recipes! Each one brings bold flavor, creamy goodness, or weeknight ease—just like your new favorite bake. Here’s what to check out next:
- Craving more creamy goodness? You’ll fall head over heels for this Creamy Chicken Noodle Soup—it’s warm, rich, and just what you need on a chilly evening.
- Want another cheesy, bubbly bake? Don’t miss the Jalapeño Buffalo Chicken Casserole—it’s spicy, creamy, and always a hit at game night.
- Prefer something tropical but still comforting? The Hawaiian Huli Huli Chicken Stack brings sweet-savory flavors straight from the islands to your kitchen.
- For a one-skillet wonder with punchy flavors, you’ve got to try the One-Pan Coconut Lime Chicken. It’s zesty, creamy, and practically screams “vacation dinner.”
Add these to your dinner rotation and thank yourself later. Your taste buds—and your family—will thank you!
Print
Chicken Gloria
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Creamy, cheesy, and irresistibly savory, this Chicken Gloria recipe is a retro-style casserole made with pan-fried chicken breasts, sautéed mushrooms, rich cream, and melty cheese. It’s the perfect weeknight comfort food that feels fancy without the fuss!
Ingredients
3 large boneless skinless chicken breasts, halved lengthwise (to make 6 cutlets)
Salt and pepper, to taste
½ cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons butter
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
½ cup dry sherry
1 cup heavy cream
6 slices Muenster cheese (or Swiss, Gruyère, Fontina, or Provolone)
Chopped parsley (optional, for garnish)
Instructions
Prep Chicken: Slice the chicken breasts in half lengthwise to make thin cutlets. Season both sides with salt and pepper. Dredge in flour.
Pan-Fry: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Working in two batches, sear chicken 2–3 minutes per side until lightly browned. Transfer to a 9×13 baking dish.
Cook Mushrooms: In the same skillet, add the remaining butter. Sauté mushrooms until golden, about 5–6 minutes. Stir in garlic and cook for 30 seconds. Spoon mushrooms and garlic over the chicken in the baking dish.
Make Sauce: Pour dry sherry into the same pan, scraping up any browned bits. Let simmer for 1–2 minutes. Stir in the cream and let it reduce slightly until thick and creamy (about 3–5 minutes). Pour over the chicken and mushrooms.
Add Cheese: Top each chicken piece with a slice of cheese.
Bake: Cover with foil and bake at 375°F for 20 minutes. Remove foil and broil for 2–3 minutes, until cheese is golden and bubbly.
Serve: Garnish with fresh parsley if desired and serve hot!
Notes
Use chicken thighs if you prefer dark meat—just make sure they’re boneless and skinless.
You can substitute dry sherry with chicken broth or white wine in a pinch.
For extra flavor, add a pinch of thyme or rosemary to the sauce while it simmers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 145 mg