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Chicken Gloria with Mushrooms and Muenster Cheese Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/chicken-gloria-with-mushrooms-and-muenster-cheese-recipe/