Chicken Gloria with mushrooms, garlic, Swiss cheese, cream, and sherry. A retro classic that’s cozy, creamy, and surprisingly timeless.
You ever have one of those meals that you didn’t expect to love? Like, really didn’t. You sit down thinking, “This looks… fine,” and then BAM—first bite and suddenly you’re back at your grandmother’s kitchen table even though she never actually made this dish?
That was me the first time I tried Chicken Gloria.
It was at one of those family church potlucks where there’s always too much food, not enough chairs, and at least one cousin trying to eat frosting straight from the cake tray. I wasn’t even hungry—already two deviled eggs deep and regretting a questionable scoop of Jell-O salad. But then someone handed me a plate with this creamy, bubbly, golden-topped chicken dish, and I thought, “Okay, sure. One bite.”
And I don’t want to be dramatic, but I think that bite rewired my brain.
I looked up like, who made this? I didn’t even care about manners anymore. Turns out, it was made by a sweet older woman named Gloria, who had zero interest in giving up the recipe but offered to “teach me sometime.” We never got around to that lesson, but I took a shot at recreating it anyway. And now? Well. It’s a regular at my house—and honestly, my version’s a little messy, sometimes the cheese melts uneven, but… it hits.
Why You’ll Love This Chicken Gloria Recipe?
You ever crave something and not realize you were craving it until you smell it cooking? Chicken Gloria is that. It’s creamy, cheesy, golden around the edges, but still weirdly light—well, light for a dish smothered in cream and cheese. It’s that “coat your soul” comfort kind of food.
And it’s not trying to be fancy. It’s just good. The mushrooms soak up all that buttery garlic flavor, the Swiss cheese melts in this dreamy, stringy kind of way, and then there’s the sherry—which, by the way, makes it smell like you know what you’re doing in the kitchen even if you’re just winging it.
It’s a little retro. A little church-cookbook. And it makes zero apologies for being exactly what it is.
Ingredient Notes:
I’m not gonna lie—this isn’t a 3-ingredient TikTok recipe. But everything in it earns its spot.
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Chicken Breasts: Boneless and skinless. I slice them lengthwise into cutlets because thick chicken freaks me out and always overcooks.
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Mushrooms: Use fresh ones. Don’t do canned unless it’s 1982 and you’re wearing shoulder pads.
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Garlic: Freshly minced. No jarred garlic. You want the real stuff here.
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Dry Sherry: This is where it gets interesting. That tiny bit of sherry just lifts the sauce in a way plain broth doesn’t. I once forgot it and yeah… the dish was fine, but I missed that little “oomph.”
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Heavy Cream: Do not swap this for milk or half-and-half unless you’re emotionally prepared for disappointment.
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Swiss Cheese: Melts differently than cheddar. It gets all stretchy and browned on top. If you swap it, that’s fine, but Swiss is the heart of Chicken Gloria. I said what I said.
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Flour + Butter: Classic thickener. The roux is where the sauce starts, so don’t rush it.
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Red Pepper Flakes: Optional, but a tiny kick never hurt anyone.
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Parsley: Not required, but it makes everything look like you planned ahead.
How To Make Chicken Gloria?
Step 1: Chicken First
Preheat your oven to 375°F. Slice your chicken into thin cutlets and season with salt and pepper like you mean it. Dredge them in ⅓ cup flour, shake off the extra. You want a nice light coating, not cake batter vibes.
Step 2: Sear, Don’t Cook Through
Heat up olive oil and a tablespoon of butter in a big skillet. Sear the chicken for 3–4 minutes per side—just until it’s golden. No need to cook it through yet. That comes later. Transfer to a baking dish and breathe in that chickeny goodness.
Step 3: Mushrooms & Memories
In that same skillet, melt another tablespoon of butter. Toss in your mushrooms and let them hang out for 5-ish minutes until they’re golden and a little crispy on the edges. Not soggy. You want caramelized magic. Scatter them over the chicken in your dish.
Step 4: Make the Sauce (AKA the Main Event)
Back to the skillet. Melt the remaining 2 tablespoons of butter and stir in the garlic. Cook for 30 seconds—don’t burn it, please. Whisk in the remaining 2 tbsp flour and cook for another minute. Add the sherry and stir like your life depends on it. Scrape the bottom—those brown bits are where the soul lives.
Want To Save This Recipe?
Whisk in the cream slowly until smooth. Add red pepper flakes if you’re feeling bold. Let it bubble for a few minutes. Taste. Adjust. You’re the boss here.
Step 5: Assemble and Bake
Pour that luscious sauce over the chicken and mushrooms. Top each piece of chicken with a slice of Swiss. Don’t overlap. Let them shine.
Cover with foil and bake for 20 minutes. Then remove the foil and broil for 2–3 minutes. Watch it—cheese likes to burn when you turn your back.
Step 6: Rest and Garnish
Let it sit for 5 minutes. Sprinkle with parsley if you remembered to buy it. Serve hot and prepare for silence around the table.
Storage Options:
Leftovers? Sure—if there are any. Store in an airtight container for up to 3 days. Reheat gently (oven > microwave, always). The sauce thickens in the fridge but it’s still dreamy. Freezing? Meh. It can work but cream sauces don’t always love the cold. So try not to make more than you can reasonably devour.
Variations and Substitutions:
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No sherry? Use dry white wine. Not the same, but still good.
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Different cheese? Provolone melts nicely. Mozzarella too. Just avoid anything too sharp.
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Want more veg? Add spinach or asparagus. Not traditional, but still lovely.
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Prefer thighs over breasts? Go for it. Juicier, just needs a little more cook time.
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Make it spicier? Extra red pepper flakes or even a little cayenne.
What to Serve with Chicken Gloria?
Something simple. You don’t want to fight the main character.
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Rice or orzo
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A crusty roll for scooping sauce
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A glass of wine and a quiet room
Frequently Asked Questions:
Can I prep it ahead?
Yes! Assemble the whole thing, cover with foil, and stash it in the fridge for a few hours. Bake when you’re ready.
Is it super rich?
Yeah. It’s not a salad. But it’s not heavy in a gross way—it’s cozy and balanced. The mushrooms help with that.
Does it freeze?
Sort of. The sauce might split a bit when thawed, but it’s still edible. Better to eat fresh if you can.
Look, I know it’s not the trendiest dish on the internet right now. But there’s something about Chicken Gloria that just works. It’s familiar. It’s comforting. It’s creamy and golden and makes people pause mid-bite and say, “Wait… what is this?”
Try it. Mess it up a little. Make it yours. And if you love it—even just a little—drop me a note. I wanna hear how it went. Did you tweak the cheese? Forget the parsley? Eat half the pan while standing at the stove?
Same.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Gloria
Ingredients
- 3 large boneless skinless chicken breasts, halved lengthwise
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided
- 8 ounces fresh mushrooms thinly sliced
- 3 cloves garlic finely minced
- ⅓ cup + 2 tablespoons all-purpose flour divided
- ½ cup dry sherry
- 1½ cups heavy cream
- ¼ teaspoon red pepper flakes optional
- 6 slices Swiss cheese
- Chopped fresh parsley for garnish
Instructions
Preheat the Oven
- Set the oven to 375°F (190°C) and position a rack in the upper third.
Prepare the Chicken
- Slice each chicken breast in half lengthwise to yield six thin cutlets. Season both sides generously with kosher salt and freshly ground black pepper. Dredge the chicken pieces in ⅓ cup of flour, ensuring a light, even coating. Shake off any excess.
Sear the Chicken
- In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of the butter. Sear the chicken cutlets in batches, cooking for approximately 3–4 minutes per side, until golden but not fully cooked through. Transfer the seared chicken to a 9×13-inch casserole dish.
Sauté the Mushrooms
- In the same skillet, melt an additional tablespoon of butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms are golden brown and their moisture has evaporated—about 5 minutes. Distribute the mushrooms over and around the chicken in the casserole dish.
Prepare the Sauce
- Return the skillet to medium heat. Melt the remaining 2 tablespoons of butter, then add the minced garlic and cook for approximately 30 seconds until fragrant. Stir in the remaining 2 tablespoons of flour and cook for 1 minute to form a roux.
- Gradually pour in the dry sherry, whisking continuously to deglaze the pan and incorporate the roux. Slowly whisk in the heavy cream until the sauce is smooth. Add the red pepper flakes if using. Simmer for 2–3 minutes until slightly thickened. Taste and adjust seasoning with additional salt and pepper as needed.
Assemble the Dish
- Evenly pour the cream sauce over the chicken and mushrooms in the casserole dish. Place one slice of Swiss cheese over each chicken cutlet.
Bake and Broil
- Cover the dish with foil and bake for 20 minutes. Remove the foil and broil for 2–3 minutes, watching closely, until the cheese is bubbly and lightly browned.
Garnish and Serve
- Allow the dish to rest for 5 minutes before garnishing with freshly chopped parsley. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
