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Chicken Gloria with Mushrooms and Creamy Sherry Sauce Recipe

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★★★★★

4.9 from 143 reviews

Chicken Gloria is a comforting baked casserole featuring tender chicken cutlets smothered in a creamy sherry and mushroom sauce, topped with melted Muenster cheese. This dish combines sautéed mushrooms, garlic-infused cream sauce, and perfectly browned chicken breasts baked to melty perfection, offering rich flavors ideal for a cozy dinner.

Ingredients

Scale

Chicken

  • 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

Mushroom Sauce

  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry sherry
  • 1.5 cups heavy/whipping cream

Topping

  • 6 slices Muenster cheese (see notes for substitutions)

Instructions

  1. Prep Ingredients and Oven: Preheat your oven to 375°F (190°C) and position the rack in the top third of the oven. Prepare all ingredients before starting the cooking process.
  2. Prepare Chicken Cutlets: Slice the chicken breasts in half lengthwise to create 6 thinner cutlets. Season generously on both sides with salt and pepper, then coat each piece evenly with flour, shaking off any excess.
  3. Sear Chicken: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat until hot. In two batches, lightly brown each chicken cutlet for 3-4 minutes per side, ensuring they are seared but not fully cooked to avoid drying out later. Transfer the browned chicken pieces to a 9×13 inch casserole dish. Add a little more olive oil if needed for the second batch.
  4. Cook Mushrooms: In the same skillet, add 1 tablespoon butter and melt over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they are seared and their moisture has evaporated. Remove from heat and distribute the mushrooms around and on top of the chicken in the casserole dish.
  5. Make Cream Sauce: Over medium heat, melt the remaining 2 tablespoons of butter in the skillet. Stir in the 2 tablespoons of flour and minced garlic. Cook while stirring constantly for about 1 minute to form a roux. Gradually pour in the dry sherry, whisking continuously, then slowly add the heavy cream while whisking to create a smooth sauce. Scrape up any browned bits from the pan bottom. Simmer for a few minutes until the sauce thickens slightly but remains pourable. Season the sauce with salt and pepper to taste.
  6. Assemble and Bake: Pour the cream sauce evenly over the chicken and mushrooms in the casserole dish. Layer the 6 slices of Muenster cheese on top. Cover the dish tightly with foil and bake in the preheated oven for 20 minutes.
  7. Broil for Finish: Remove the foil and broil the casserole for a few minutes until the cheese is bubbly and golden brown. Watch carefully to avoid burning.
  8. Rest and Serve: Let the chicken rest for a few minutes after removing from the oven to allow juices to redistribute. Serve warm and enjoy your creamy, cheesy Chicken Gloria.

Notes

  • You may substitute dry sherry with marsala wine for a slightly different flavor profile.
  • Muenster cheese can be replaced with Swiss, Gruyere, or mozzarella—all melt well and complement the creamy sauce.
  • For best results, do not overcook the chicken during searing as it will finish cooking in the oven.
  • Use a wide skillet to ensure even browning and proper mushroom sautéing.
  • Watch the broiler carefully during the final step to prevent cheese from burning.

Keywords: Chicken Gloria, creamy chicken casserole, baked chicken with mushrooms, sherry cream chicken, Muenster cheese chicken, cozy chicken recipes, casserole dinner

Find it online: https://liamjayne.com/chicken-gloria-with-mushrooms-and-creamy-sherry-sauce-recipe/