Creamy, cheesy, and just a tiny bit retro—in the best way. This cozy Baked Chicken Gloria layers juicy chicken, earthy mushrooms, mellow Swiss cheese, and a lush sherry cream sauce. It starts savory, turns dreamy, and finishes with a hint of garlicky warmth.
If your kitchen could give you a hug, it’d smell like this. Butter sizzling. Mushrooms going golden. Just the faintest whiff of nuttiness from the sherry. This recipe is pure midweek comfort… but also weirdly elegant? All I know is, it’s hard not to sneak forkfuls straight from the pan.
You know that magical middle ground where quick-ish meets cozy, and creamy meets crispy? That’s where baked chicken Gloria lives. The sauce isn’t fussy but feels fancy, the chicken gets all tender under its cheesy blanket, and you can actually hear the bubbly sizzle when it hits the broiler. It’s the kind of thing you pull out when dinner needs cheering up. Or when you want something nice but can only deal with one dirty pan. The vibe is: warm plates, maybe a salad, and stretchy pants just in case.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Baked Chicken Gloria
I’m not big on kitchen drama, but I’ll say this: there’s a quiet magic in a dinner that tastes like effort but doesn’t feel like effort.
- Silky sauce reward: That cream and sherry combo sneaks up with a whisper of sweetness and a hug of richness.
- Swiss cheese blanket: It bubbles, it browns, and let’s be honest, cheese on chicken just always wins.
- Totally weeknightable: It looks fancier than it is. Once you sear and stir, the oven handles the rest.
- Crowd-flexible: Feeds the in-laws, the picky eaters, or just you and tomorrow-you, curled on the sofa.
- Sneaky mushroom moment: Even “meh” mushroom folks usually like it once that garlic hits the pan.
- Great for make-ahead brains: Pre-assemble it, pop it in the fridge, then bake straight through later.
Ingredient Notes
A few smart ingredients team up to make this dish taste like you’re fancier than you are.
- Chicken breasts: Go boneless, skinless, and halved lengthwise so they cook more evenly and soak up all that dreamy sauce.
- Salt and pepper: Don’t skimp. They do the quiet work of pulling everything else into balance.
- Olive oil: Adds just enough savory sizzle when browning the chicken. You only need a splash.
- Butter: You’ll use it in layers. One for searing, one for mushrooms, and two for that velvety sauce.
- Mushrooms: I use plain ol’ cremini or button mushrooms, sliced thick. They’re earthy and soak up flavor like sponges.
- Garlic: Just a few cloves, minced, but they bring big aroma. Add it when butter melts and your kitchen smells right.
- All-purpose flour: Helps thicken both the creamy sauce and the chicken’s crust. Two jobs, one pantry item.
- Dry sherry: It adds this light nutty depth that makes the cream sing. You could sub white wine, but the sherry’s got flair.
- Heavy cream: Brings the rich. No, you can’t really swap this one—light cream just isn’t the same.
- Swiss cheese: Just a thin blanket over each piece of chicken. It melts smooth and goes golden under the broiler.
- Red pepper flakes (optional): Just a whisper of heat. Toss it in if you like a little surprise hit.
- Fresh parsley: It brightens everything right at the end. Don’t skip unless you have to.
How To Make This Baked Chicken Gloria
This dish is mostly about building layers—browning, sautéing, swirling a sauce—and letting them all snuggle in the oven.
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Prep the oven and chicken: Preheat to 375°F with the rack in the top third. Then halve your chicken breasts and season them well. Salt and pepper to taste, but go generous. Dredge them in flour just enough to coat.
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Brown the chicken: Heat olive oil and a tablespoon of butter in a large skillet. Sear chicken in batches, a few minutes per side, just enough to get a golden coat. Don’t worry about cooking it through—oven time’s coming.
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Get your mushrooms golden: Melt another tablespoon of butter in the same skillet (don’t clean it). Toss in the mushrooms and let them go until golden with the liquid cooked off, about five-ish minutes. They’ll smell amazing. Transfer them to your casserole dish with the chicken.
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Make that luxurious sauce: Still in the skillet (we’re loyal to this pan now), melt the last two tablespoons of butter. Stir in the minced garlic, cook until fragrant—just 30 seconds is plenty. Add the two tablespoons of flour and stir constantly for one minute—it should start to smell like toasted nuttiness.
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Deglaze and add cream: Slowly pour in the sherry while whisking. Scrape up all the brown bits stuck to the bottom (flavor city). Gradually stir in the cream. Add a pinch of red pepper flakes if using, then simmer a few minutes until it thickens just enough to coat a spoon.
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Assemble the casserole: Pour the sauce evenly over the chicken and mushrooms in the baking dish. Lay a slice of Swiss over each chicken piece. It’ll melt, some might slide, nothing will be perfect—and that’s okay.
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Bake, then broil: Cover with foil and bake for 20 minutes. Then uncover and broil for 2–3 minutes. Watch it close; golden should not turn to charred.
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Rest and serve: Let things sit for 5 minutes before scooping. Finish with chopped parsley. Then maybe sneak a quick bite.
Storage Options
If, by some miracle, you’ve got leftovers of this baked chicken Gloria, you’re in luck.
Pop any extra into an airtight container and store it in the fridge for up to 4 days. The sauce will thicken a bit as it sits, but it’s still super good reheated—sort of like how lasagna gets better overnight.
Need to freeze it? Absolutely doable. Just let it cool completely first (don’t rush). Then wrap the entire dish tightly in foil and slide it into a freezer bag, or freeze portions individually. It’ll keep for about 2 months. When you’re ready for it, thaw overnight in the fridge, then reheat in the oven at 350°F until warmed through. You might want to spoon in a bit of extra cream or broth to re-loosen that sauce, especially if it’s looking shy.
Microwave reheating works too, if you’re okay with cheese that’s less bubbly and more cozy.
Variations and Substitutions
Once you’ve made this baked chicken Gloria once, you might start dreaming up your own tweaks (or just cleaning out the fridge).
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Swap the cheese: Gruyère melts beautifully and feels slightly fancier. Havarti is creamy and mellow. Avoid anything sharp that will overpower the sauce.
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Use thighs instead: Boneless, skinless chicken thighs work great here. Just trim any excess fat and adjust cook time slightly—they’re juicier and more forgiving.
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Add onions: Thinly sliced shallots or even caramelized onions cooked with the mushrooms give it a sweet, savory layer.
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Make it gluten-free: Use a gluten-free all-purpose flour blend and double-check your sherry (some may sneak in wheat-based additives).
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Up the greens: Try tucking sautéed spinach or even chopped rainbow chard under the chicken before baking.
What to Serve with Baked Chicken Gloria
This dish brings rich, comforting vibes, so it loves a little contrast—something crisp, zippy, or bready on the side.
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A crisp green salad dressed simply with lemon and olive oil cuts right through the richness. Arugula especially holds up well against the creamy sauce.
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Roasted green beans or asparagus make a good match. They’re unfussy but elegant. Toss in a little garlic and lemon zest to tie it all together.
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Mashed potatoes? Yes, times ten. The kind with butter and a touch of cream make a perfect bed for catching all that velvety sauce.
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Or go the buttery noodle route. Broad egg noodles work great. They slurp up the extra sauce like champs.
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For a little something sweet to follow, try these chill peanut butter & banana ice cream sandwiches. You’re already in comfort-food mode, might as well stay cozy.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make baked chicken Gloria ahead of time?
Yes, totally. You can fully assemble the dish (chicken, mushrooms, sauce, and cheese on top), then cover and refrigerate it for up to 24 hours before baking. Just let it sit out for 15–20 minutes so it’s not fridge-cold when you pop it in the oven. Add 5–10 minutes to your bake time if needed.
What’s the best substitute for dry sherry?
If you don’t have dry sherry on hand, a dry white wine works fine. Something like Sauvignon Blanc or Pinot Grigio plays nicely with the creamy sauce. You could also use chicken broth with a splash of apple cider vinegar for brightness, but you’ll lose a bit of depth and sweetness.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work beautifully here. They’re more forgiving if you accidentally overcook them a bit, and they soak up that sauce like pros. Just keep an eye during browning so they stay golden but not greasy.
Is this dish gluten-free?
Not as written—the flour in the dredge and the sauce contains gluten. But you can easily make it gluten-free by swapping in a gluten-free flour blend. Just make sure your sherry is also gluten-free (most are, but it’s worth checking the label).
Baked Chicken Gloria
Ingredients
Chicken & Prep
- 2 large boneless skinless chicken breasts halved lengthwise (to make 4 cutlets)
- Kosher salt to taste
- black pepper to taste
- 1/3 cup (45 g) all-purpose flour plus 2 tablespoons, divided
Sauté & Sauce
- 1 tbsp (15 ml) olive oil
- 4 tbsp (56 g) unsalted butter divided
- 8 oz (225 g) cremini or white button mushrooms sliced thick
- 3 cloves garlic minced
- 1/3 cup (80 ml) dry sherry or dry white wine as substitute
- 3/4 cup (180 ml) heavy cream
- red pepper flakes optional, to taste
Topping & Finish
- 4 slices Swiss cheese or Gruyère, 1 slice per cutlet
- fresh parsley chopped, for serving
Equipment
- Large ovenproof skillet or casserole dish
- Shallow bowl/plate for dredging
- Measuring cups and spoons
- Aluminum foil
Instructions
- Preheat oven to 375°F (190°C) and position rack in the top third. Season halved chicken breasts well with salt and pepper. Dredge lightly in about 1/3 cup flour; shake off excess.
- Heat olive oil and 1 tablespoon butter in a large ovenproof skillet over medium-high. Sear chicken in batches, 2–3 minutes per side, until golden but not cooked through. Transfer to a plate.
- Lower heat to medium. Add another 1 tablespoon butter to the same skillet. Add mushrooms and a pinch of salt. Sauté 5 minutes until tender and golden, with most liquid evaporated. Transfer mushrooms to a casserole or baking dish, arranging with the chicken.
- Add remaining 2 tablespoons butter to the skillet. Stir in garlic; cook 30 seconds until fragrant. Sprinkle remaining 2 tablespoons flour over and stir for 1 minute until beginning to smell toasty.
- Slowly pour in sherry, scraping up browned bits. Whisk in heavy cream and a pinch of red pepper flakes (if using). Simmer 2–3 minutes, stirring, until sauce thickens enough to coat a spoon. Taste and adjust salt/pepper.
- Pour sauce evenly over the chicken and mushrooms in your baking dish. Lay a slice of Swiss cheese over each piece of chicken.
- Cover with foil and bake 20 minutes. Uncover and broil 2–3 minutes until cheese is golden, bubbly, and brown at the edges. Watch closely!
- Let rest 5 minutes. Sprinkle with chopped fresh parsley. Serve warm, spooning some sauce over each portion.
