Chicken Gloria is a retro casserole that will never go out of style!
I love how the juicy chicken and earthy mushrooms bake in a rich sherry cream sauce, soaking up all that deliciousness. And that bubbly, melty Swiss cheese topping? Irresistible!
Honestly, if it were just me, I’d eat straight from the pan.
Whether served with fluffy rice, buttery noodles, or crusty bread, this dish is pure comfort on a plate.
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Why You'll Love This Chicken Gloria
Cozy Classic: This is the kind of creamy, cheesy, savory goodness that soothes the soul. It’s like a warm hug on a plate, just like Mom used to make!
Special Sauce: The magic lies in the homemade sauce. A dreamy blend of sherry, heavy cream, and garlic wrap the chicken in pure, saucy perfection.
Perfect Pairings: I love pairing this chicken dish with homestyle sides. Think buttery mashed potatoes, steamed vegetables, or a green salad. Simple yet delicious!
Ingredients for Chicken Gloria
- Boneless, Skinless Chicken Breasts: I cut the chicken breasts lengthwise for even cooking.
- Olive Oil and Butter: Olive oil to prevent burning when searing and butter for extra flavor.
- Fresh Mushrooms: They add an earthy, meaty texture and absorb the sauce beautifully. White, cremini, or shiitake varieties work well.
- Garlic: Adds depth and aromatics to the cream sauce. I recommend freshly minced garlic for the best flavor.
- All-Purpose Flour: I lightly coat the chicken in flour to develop a light, golden crust when sautéed. I also use it as a thickening agent for the sauce.
- Dry Sherry: A must for the sauce! It adds complex, slightly sweet notes and helps deglaze the pan. I use a drinking-quality sherry, not cooking wine.
- Heavy Cream: Creates a rich sauce that coats the chicken and mushrooms perfectly.
- Swiss Cheese: I love how it melts beautifully to form a golden, gooey crust. Mozzarella, provolone, or muenster cheese are great substitutes.
- Red Pepper Flakes: I add a pinch for a subtle spicy kick. For a milder version, omit it.
- Chopped Fresh Parsley: A light, herbaceous garnish that makes the dish pop.
How to Make Chicken Gloria
What makes this chicken casserole recipe so special? It’s that creamy sauce!
Instead of canned soup, this dish upgrades to a luxurious sherry-infused cream sauce. I know, it sounds fancy, but all it takes are a few more steps.
1. Prep chicken. Preheat the oven to 375°F. Place a rack in the top third of the oven. Slice the chicken breasts in half lengthwise. Season, then dredge in flour.
2. Brown chicken. Sear the halved chicken breasts in olive oil and butter, about 3-4 minutes per side. Transfer to a casserole dish.
3. Saute mushrooms. Saute the mushrooms in butter until golden, about 5 minutes. Add to the casserole dish.
4. Make sauce. Cook the garlic in the remaining butter for 30 seconds. Stir in the flour and cook for 1 minute. Add the sherry and cream, then whisk until smooth. Add the red pepper flakes if using. Simmer for 2-3 minutes.
5. Assemble. Pour the sauce over the chicken and mushrooms. Top with the Swiss cheese slices.
6. Bake. Bake the casserole covered for 20 minutes at 375°F.
7. Broil. Broil the casserole uncovered for 2-3 minutes until the cheese browns.
8. Rest and serve. Let the casserole cool for 5 minutes, garnish with parsley, and serve.
Tips for the Best Chicken Gloria Casserole
Want perfectly tender chicken, a dreamy sauce, and that irresistible bubbly, cheesy topping? Follow my tips:
- Pound the chicken. Use a meat mallet to pound the chicken halves into uniform thickness for even cooking.
- Shake before you bake. My trick to an even coating with less mess? Place the flour and seasonings in a zip-top bag with the chicken pieces and shake.
- Don’t overcook the chicken. The chicken will continue to cook in the sauce. So sear it until golden but not fully cooked through. That way, it stays juicy.
- Mix up the mushrooms. I often use shiitake or cremini mushrooms for deeper, earthier flavors. White button mushrooms are also great for a milder taste.
- Swap the sherry. If you don’t have dry sherry, dry white wine or chicken broth will work. However, the flavor will be different.
- Thin the sauce. If the sauce feels too thick, thin it with a splash of chicken broth or milk as needed. Do so before pouring it over the chicken.
- Take a shortcut. Short on time? Replace the homemade sauce with cream of mushroom soup. Or, use cream of chicken soup with sauteed mushrooms. It won’t be exactly the same, but it will still taste great.
How to Store
This creamy chicken casserole stores beautifully. So you can enjoy its cheesy, savory goodness later.
Keep in mind, the texture may change when freezing. After thawing, the cream sauce can separate slightly, and the mushrooms might soften. Still, I’ve reheated this dish plenty of times from frozen, and it was still delicious!
To Store: Place the cooled leftovers in an airtight container. Refrigerate for up to 3-4 days.
To Freeze: Transfer cooled leftovers to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator.
To Reheat: For individual portions, warm in the microwave for 2-3 minutes. For larger servings, reheat in a covered casserole dish in a 350°F oven for 15-20 minutes until heated through. Stir occasionally during reheating to prevent the sauce from breaking.
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Chicken Gloria
6
servings25
minutes25
minutes475
kcalChicken Gloria is a creamy, cheesy classic! Combining tender chicken and savory mushrooms in a rich cream sauce, it’s bursting with comforting flavors.
Ingredients
3 large boneless, skinless chicken breasts, trimmed and cut in half lengthwise
Salt and freshly ground black pepper, to taste
1 tablespoons olive oil
4 tablespoons butter (1/2 stick), divided
8 ounces sliced fresh mushrooms
3 cloves garlic, minced
1/3 cup all-purpose flour (plus 2 tablespoons)
1/2 cup dry sherry
1 1/2 cups heavy cream
6 slices Swiss cheese
1/4 teaspoon red pepper flakes (optional)
Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F and position a rack in the top third of the oven.
- Cut the chicken breasts in half lengthwise to create six thinner pieces. Season both sides generously with salt and pepper. Dredge the chicken in the 1/3 cup of flour, shaking off any excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken in batches, 3–4 minutes per side, until lightly browned but not cooked through. Transfer to a 9×13-inch casserole dish.
- In the same skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and cook, stirring occasionally, until they’re golden and their liquid has evaporated, about 5 minutes. Transfer to the casserole dish, arranging them around and on top of the chicken.
- Return the skillet to medium heat and melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the 2 tablespoons of flour and cook for 1 minute, stirring constantly.
- Slowly pour in the sherry, whisking to deglaze the pan, and scrape up any browned bits. Gradually whisk in the heavy cream until smooth. Stir in the optional red pepper flakes if using. Simmer for 2–3 minutes until slightly thickened. Season with salt and pepper to taste.
- Pour the cream sauce evenly over the chicken and mushrooms. Lay a slice of Swiss cheese over each piece of chicken.
- Cover with foil and bake for 20 minutes.
- Remove the foil and broil for 2–3 minutes, keeping a close eye to prevent burning, until the cheese is bubbly and lightly browned.
- Let the dish rest for 5 minutes. Garnish with fresh parsley and serve. Enjoy!
Notes
- Pound the chicken. Use a meat mallet to flatten chicken breasts that are not uniformly thick. This helps ensure even cooking.
- Don’t overcook the chicken. Sear the chicken until golden but not fully cooked through. It will continue to cook in the sauce.
- Substitute the sherry. If you don’t have dry sherry, use dry white wine or chicken broth instead. Just note the flavor will be different.
- Thin the sauce. If the sauce is too thick, thin it with a splash of chicken broth or milk until reaching your desired consistency. Be sure to do so before assembling the casserole.
Nutrition
- Total number of serves: 6
- Calories: 475kcal
- Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 139mg
- Sodium: 180mg
- Potassium: 452mg
- Carbohydrates: 9g
- Sugar: 2g
- Protein: 20g
- Vitamin A: 1628IU
- Calcium: 208mg
- Iron: 1mg
2 Comments
Loved this so much, will definitely be putting this on my repeat list ❤️❤️. Do you have a recipe for air fryer Brussel sprouts???
love it!! thanks for sharing.