Baked Chicken Gloria
Creamy, cheesy, retro—in all the right ways. This cozy Baked Chicken Gloria layers juicy chicken, golden mushrooms, mellow Swiss cheese, and a luscious sherry cream sauce for an elegant, ultra-comforting weeknight dinner.
4
servings
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.
Notes
Make ahead: Assemble fully, cover, and refrigerate up to 1 day. Bake straight from fridge, adding 5–10 minutes to bake time.
You can substitute dry white wine for sherry. For gluten-free, use a 1:1 gluten-free flour blend and check your sherry.
Store leftovers in the fridge, tightly sealed, for up to 4 days. Freeze individual portions up to 2 months and reheat with a splash of cream or broth as needed.
Nutrition
Calories: 485kcal | Carbohydrates: 14g | Protein: 37g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 153mg | Sodium: 438mg | Potassium: 747mg | Fiber: 1g | Sugar: 2g | Vitamin A: 920IU | Vitamin C: 2mg | Calcium: 253mg | Iron: 2mg