Chicken Gloria Recipe

Ben Carraoli

I have to tell you, making Chicken Gloria was such a delightful experience in my kitchen. From the moment I seared the chicken to the last sprinkle of melty cheese, the aroma was irresistible. This dish is pure comfort food, combining creamy sauce, tender chicken, and earthy mushrooms.

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Prep Time 15

Cook Time 45

Ingredients Method Notes

Ingredients

3 large chicken breasts cut lengthwise into thinner cutlets for even cooking. Pro tip: use fresh chicken rather than frozen to avoid excess moisture.
Salt & pepper to season the chicken. I always season generously—it really brings out the flavors.
¼ cup all-purpose flour for dredging. This helps the chicken brown beautifully.
2 tablespoons olive oil for pan-frying. I prefer extra virgin for a subtle, fruity flavor.
2 tablespoons butter to sauté mushrooms and create a rich sauce base.
8 oz fresh cremini mushrooms sliced. Fresh mushrooms give a meaty, earthy flavor; avoid canned mushrooms.
2 cloves garlic minced. Garlic adds depth, and you can add more if you love that punch.
½ cup dry sherry. Sherry gives the sauce its signature flavor; you could substitute Marsala or Madeira if needed.
1 cup heavy cream. For a luxurious sauce don’t substitute with lower-fat cream—it could curdle or become too thin.
6 oz Muenster cheese sliced. If you can’t find Muenster, Swiss, Gruyère, Fontina, Provolone, or mild mozzarella works beautifully.

Method

Cut the chicken breasts into thinner cutlets by slicing lengthwise. Season each piece with salt and pepper, then lightly coat in flour. This helps the chicken brown nicely while keeping it tender inside.
Heat olive oil in a large skillet over medium heat. Pan-fry the chicken for a few minutes on each side until golden. Transfer the cooked pieces to a baking dish and set aside.
In the same skillet, add butter and sauté sliced mushrooms until tender. Stir in garlic during the last minute of cooking to release its aroma. Spread the mushrooms over and around the chicken in the baking dish.
Pour sherry into the skillet and let it reduce slightly. Add heavy cream and simmer until it reaches a creamy, Alfredo-like consistency. Pour this sauce over the chicken and mushrooms evenly.
Layer sliced Muenster cheese on top of the chicken. Cover with foil and bake at 350°F for 20 minutes. Remove the foil, broil briefly to brown the cheese, and serve immediately.

Notes

I always slice more cheese than I think I’ll need, because thicker slices melt better in the oven.
I use a meat thermometer to check chicken doneness; it should reach 165°F for safety and perfect juiciness.
Don’t rush the sauce—let the cream reduce properly in the pan to get that rich, luxurious flavor.
I sometimes add a sprinkle of fresh parsley before serving for a pop of color and freshness.