Description
Chicken Gloria is a delicious and creamy dish that combines tender chicken with a rich, flavorful cream sauce, sautéed mushrooms, and Swiss cheese. The chicken is seared to golden perfection, then baked with a luscious sauce made from garlic, dry sherry, and heavy cream. Topped with melted Swiss cheese, this dish is a comforting and elegant meal that’s sure to impress!
Ingredients
3 large boneless, skinless chicken breasts, trimmed and cut in half lengthwise
Salt and freshly ground black pepper, to taste
1 tablespoon 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: Preheat your oven to 375°F and position a rack in the top third of the oven.
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create six thinner pieces. Season both sides generously with salt and pepper. Dredge the chicken in 1/3 cup of flour, shaking off any excess.
- Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken in batches, cooking for 3–4 minutes per side, until lightly browned but not fully cooked through. Transfer the chicken to a 9×13-inch casserole dish.
- Cook the Mushrooms: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and cook, stirring occasionally, until they are golden and their liquid has evaporated, about 5 minutes. Transfer the mushrooms to the casserole dish, arranging them around and on top of the chicken.
- Prepare the Cream Sauce: 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.
- Make the Sauce: 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.
- Assemble the Dish: Pour the cream sauce evenly over the chicken and mushrooms. Lay a slice of Swiss cheese over each piece of chicken.
- Bake: Cover the casserole dish with foil and bake for 20 minutes.
- Broil: Remove the foil and broil for 2–3 minutes, keeping a close eye to prevent burning, until the cheese is bubbly and lightly browned.
- Serve: Let the dish rest for 5 minutes. Garnish with fresh parsley and serve. Enjoy!
Notes
- Add Veggies: Add spinach, zucchini, or bell peppers to the casserole dish for extra flavor and nutrients.
- Use a Different Cheese: You can substitute Swiss cheese with provolone, mozzarella, or cheddar, depending on your preference.
- Make it Spicy: If you like a bit of heat, increase the red pepper flakes or add some chopped jalapeños to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (plus 5 minutes of resting)
- Category: Main Dish
- Method: Baking, Searing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 150 mg
