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Creamy Chicken with Mushrooms and Muenster Cheese Recipe

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★★★★★

4.8 from 86 reviews

Chicken Gloria is a rich, creamy baked chicken dish featuring tender chicken cutlets smothered in a luscious sherry cream sauce with sautéed cremini mushrooms and melted Muenster cheese. This comforting entrée combines seared chicken with a velvety sauce and a golden cheese topping, perfect for an elegant weeknight dinner or special occasion.

Ingredients

Scale

Chicken

  • 3 large chicken breasts
  • Salt & pepper (to taste)
  • 1 tablespoon olive oil
  • Flour for dredging + 2 tablespoons flour
  • 4 tablespoons butter (1/2 stick), divided

Mushroom Sauce

  • 8 ounces cremini mushrooms (sliced)
  • 2 cloves garlic (minced)
  • 1/2 cup dry sherry
  • 1.5 cups heavy/whipping cream

Topping

  • 6 slices Muenster cheese

Instructions

  1. Prep and Preheat: Prepare all ingredients beforehand. Preheat your oven to 375°F and position the oven rack in the upper third.
  2. Prepare Chicken Cutlets: Cut each chicken breast in half lengthwise to make 6 thin cutlets. Season both sides generously with salt and pepper, then coat in flour, shaking off excess.
  3. Brown Chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Brown chicken cutlets in batches for 3-4 minutes per side until lightly browned but not fully cooked. Transfer browned chicken to a 9×13 casserole dish. Add more oil if the pan gets dry for the second batch.
  4. Sauté Mushrooms: Add 1 tablespoon butter to the same skillet. Once melted, add sliced mushrooms and cook about 5 minutes until they release their moisture and lightly brown. Remove from heat and scatter mushrooms over and around chicken in the casserole dish.
  5. Make Roux: In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Stir in the 2 tablespoons flour and minced garlic. Cook while stirring for about 1 minute until fragrant.
  6. Add Liquids and Thicken Sauce: Pour in the sherry, whisking to deglaze the pan and dissolve browned bits. Slowly whisk in the heavy cream until smooth. Continue cooking and whisking for a few minutes until the sauce thickens slightly but remains pourable. Season with salt and pepper to taste.
  7. Assemble: Pour the cream sauce evenly over the chicken and mushrooms in the casserole dish.
  8. Add Cheese: Lay the 6 slices of Muenster cheese on top of the chicken and sauce.
  9. Bake Covered: Cover the casserole tightly with foil and bake in the preheated oven for 20 minutes.
  10. Broil to Brown Cheese: Remove the foil and switch the oven to broil. Broil for a few minutes until the cheese browns and bubbles. Watch carefully to prevent burning.
  11. Rest and Serve: Let the chicken Gloria rest for a few minutes out of the oven to settle before serving.

Notes

  • Cutting the chicken into thinner cutlets ensures even cooking and faster cook time.
  • Coating the chicken in flour before searing helps create a nice crust and thickens the sauce slightly.
  • Use dry sherry for the best flavor; cooking off the alcohol in the sauce adds depth.
  • Muenster cheese melts beautifully and browns nicely, but you can substitute with other mild melting cheeses if preferred.
  • Watch the broiler carefully as cheese can burn quickly.
  • Leftovers can be refrigerated and gently reheated; sauce may thicken, so add a splash of cream or milk to loosen if needed.

Keywords: Chicken Gloria, creamy chicken, baked chicken recipe, sherry cream sauce, mushrooms and chicken, Muenster cheese chicken

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