Chicken Gloria with Mushrooms and Muenster Cheese Recipe

Introduction

Chicken Gloria is a comforting casserole featuring tender chicken breast pieces smothered in a rich mushroom and cream sauce, topped with melted Muenster cheese. This elegant dish is perfect for a cozy dinner that feels special without much fuss.

Ingredients

• 4 boneless skinless chicken breast halves (8 ounces each)
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon white pepper
• 8 tablespoons butter
• 4 tablespoons extra virgin olive oil
• 1 pound cremini mushrooms, sliced
• 1 medium or half a large sweet onion, cut into strips
• 1 tablespoon garlic, minced
• ¼ cup dry sherry wine
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 ½ cups heavy cream
• 8 ounces Muenster cheese, sliced

Instructions

1. Step 1: Butterfly each chicken breast half and cut each piece in half to yield eight 4-ounce pieces.
2. Step 2: In a bowl, mix 1 cup all-purpose flour with kosher salt and white pepper.
3. Step 3: Dredge each chicken piece in the seasoned flour and place on a plate. Keep the flour for later.
4. Step 4: Spray a 9×13 inch casserole dish with non-stick spray and set aside.
5. Step 5: Preheat the oven to 375°F.
6. Step 6: Dredge each chicken piece a second time in the seasoned flour and set back on the plate, then discard this flour.
7. Step 7: In a large sauté pan, melt half the butter with half the olive oil over medium-high heat.
8. Step 8: Brown four pieces of chicken on both sides, about 2-3 minutes per side, then transfer to the casserole dish.
9. Step 9: Brown the remaining chicken pieces in the same way and add to the casserole dish.
10. Step 10: Discard the used fat and wipe the pan clean.
11. Step 11: Heat 2 tablespoons butter with 1 tablespoon olive oil over high heat in the pan.
12. Step 12: When hot and frothy, add mushrooms and cook until browned, about 5-8 minutes. Transfer mushrooms over the chicken in the casserole dish.
13. Step 13: Add remaining butter and olive oil, cook onions over medium-high heat for 3 minutes, then add garlic and cook for 1 minute.
14. Step 14: Pour in the sherry and cook until evaporated.
15. Step 15: Reduce heat to medium, stir in 3 tablespoons flour and cook for 2 minutes.
16. Step 16: Gradually add chicken stock, stirring and cooking for 2 minutes.
17. Step 17: Stir in heavy cream and heat until just bubbling.
18. Step 18: Pour this sauce mixture over the chicken and mushrooms in the casserole dish, then top evenly with Muenster cheese slices.
19. Step 19: Spray one side of a piece of parchment paper with non-stick spray and place it sprayed-side-down over the cheese. Cover the dish with foil and bake for 20 minutes.
20. Step 20: Remove foil and parchment, then broil to brown the cheese topping. Serve warm.

Tips & Variations

• Butterflying the chicken helps it cook evenly and stay tender.
• Use dry sherry for best flavor, but a splash of dry white wine or apple cider vinegar can work in a pinch.
• For a richer sauce, use half-and-half instead of heavy cream to lighten it up.
• Try substituting Gouda or Havarti cheese if Muenster isn’t available.
• Cooking onions until just softened keeps a subtle sweetness without overpowering the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The sauce may thicken when chilled, so stir in a splash of chicken stock or cream if needed when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute cremini mushrooms with button mushrooms, shiitake, or a mix for different flavors and textures.

Is it okay to prepare this dish ahead of time?

Yes, you can assemble the casserole up to the baking step, then refrigerate covered for a few hours before baking. Allow extra baking time if baking directly from chilled.

Chicken Gloria with Mushrooms and Muenster Cheese Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

Chicken Gloria is a decadent, creamy baked chicken dish featuring tender, butterflied chicken pieces browned and baked with sautéed mushrooms, sweet onions, sherry-infused cream sauce, and melted Muenster cheese for a rich and comforting meal.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless skinless chicken breast halves, 8 ounces each
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon white pepper
• 8 tablespoons butter
• 4 tablespoons extra virgin olive oil

Vegetables

• 1 pound cremini mushrooms, sliced
• 1 medium or half a large sweet onion, cut into strips
• 1 tablespoon garlic, minced

Sauce

• ¼ cup dry sherry wine
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 ½ cups heavy cream

Cheese

• 8 ounces Muenster cheese, sliced

Instructions

1. Butterfly and cut chicken: Take each chicken breast and butterfly it, then cut each piece in half to create eight 4-ounce chicken pieces.
2. Seasoned flour mixture: In a bowl, combine 1 cup flour with kosher salt and white pepper.
3. Dredge chicken first time: Coat each chicken piece in the seasoned flour and set aside on a plate. Keep the flour mixture for later.
4. Prepare casserole dish: Spray a 9×13 inch casserole dish with non-stick spray and set aside.
5. Preheat oven: Set oven to 375°F (190°C) to preheat.
6. Dredge chicken second time: After prepping all ingredients, coat each chicken piece in the seasoned flour again, then discard the flour mixture used this time.
7. Brown first half chicken: In a large sauté pan, melt half the butter and half the olive oil over medium-high heat. Add four chicken pieces and brown on both sides for 2-3 minutes.
8. Transfer browned chicken: Remove browned chicken pieces to the prepared casserole dish.
9. Brown remaining chicken: Repeat browning with remaining chicken pieces and add them to the casserole dish.
10. Clean pan: Discard the pan fat and wipe clean with paper towels.
11. Sauté mushrooms: Heat 2 tablespoons butter with 1 tablespoon olive oil over high heat. When hot and frothy, add sliced mushrooms and cook until browned, about 5-8 minutes.
12. Add mushrooms to chicken: Scrape cooked mushrooms over the browned chicken in casserole dish.
13. Sauté onions and garlic: Add remaining butter and oil to pan. Over medium-high heat, cook onion strips for 3 minutes, then add garlic and cook for 1 minute.
14. Add sherry and reduce: Pour in dry sherry and cook until evaporated.
15. Make sauce roux: Reduce heat to medium, add 3 tablespoons flour, stir and cook for 2 minutes to form a roux.
16. Add chicken stock: Gradually add chicken stock, stirring and cooking for 2 more minutes to thicken slightly.
17. Add cream and heat: Stir in heavy cream and heat just until bubbling and hot.
18. Combine sauce and chicken: Pour the creamy sauce over the chicken and mushrooms in the casserole dish.
19. Add cheese: Top the chicken and sauce with slices of Muenster cheese evenly.
20. Cover and bake: Spray parchment paper with non-stick spray, place sprayed side down over the cheese, then cover with foil. Bake in preheated oven for 20 minutes.
21. Broil cheese: Remove foil and parchment, then broil briefly until the cheese top is browned and bubbly. Serve immediately.

Notes

• Butterflying the chicken ensures even cooking and tender pieces.
• Double dredging in seasoned flour creates a flavorful crust on the chicken.
• Using Muenster cheese adds a mild, creamy melt complementing the rich sauce.
• Broiling at the end gives the dish a beautiful golden cheese topping.
• Dry sherry enhances the depth of the sauce but can be omitted or substituted with white wine if unavailable.

Keywords: chicken gloria, creamy chicken casserole, baked chicken with mushrooms, sherry cream chicken, muenster cheese chicken