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Chicken Gloria Recipe

Golden seared chicken breasts baked with sauteed mushrooms under a sherry-cream of mushroom sauce and melted Muenster cheese for a rich, satisfying one-pan dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 6 boneless, skinless chicken breasts pounded to even thickness
  • 0.5 cup all-purpose flour for dredging
  • 2 tbsp olive oil or butter for searing
  • 1 lb fresh mushrooms sliced
  • 10.5 oz condensed cream of mushroom soup low-fat preferred; do not dilute
  • 0.5 cup dry sherry or low-sodium chicken broth with 1 tsp lemon juice for a non-alcoholic version
  • 1 cup Muenster or Monterey Jack cheese shredded
  • 1 tsp garlic powder
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Shallow bowl for dredging
  • Instant-read meat thermometer

Method
 

  1. Preheat the oven to 350 degrees F.
  2. Mix flour, garlic powder, salt, and pepper in a shallow bowl. Dredge each chicken breast in the flour mixture and shake off any excess.
  3. Heat olive oil or butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden brown. The chicken does not need to be cooked through. Transfer to a 9x13-inch baking dish in a single layer.
  4. In the same skillet, cook the sliced mushrooms over medium-high heat for about 5 minutes until softened and browned. Season lightly with salt and pepper. Spread evenly over the chicken.
  5. Whisk the condensed soup and sherry together until smooth. Pour evenly over the chicken and mushrooms.
  6. Sprinkle the shredded cheese evenly over the top.
  7. Bake uncovered for 35 to 45 minutes until the chicken reaches 165 degrees F internally and the cheese is bubbling and lightly golden.
  8. Garnish with fresh parsley and serve with the creamy sauce spooned generously over each portion.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Chicken stays moist stored in the sauce.
Reheating: Warm in a 325 F oven covered with foil for 15 minutes, or microwave covered on medium power in 60-second intervals with a spoonful of sauce over the chicken.
Searing tip: Sear in batches if needed. Crowding the skillet causes steaming rather than browning.
Sherry substitute: Use chicken broth plus 1 tsp lemon juice or white wine vinegar for a non-alcoholic version.
Serving ideas: Excellent over egg noodles, whole-wheat pasta, quinoa, cauliflower rice, or garlic mashed potatoes.