The best Chicken Gloria recipe
Few dishes combine elegance and comfort as effortlessly as Chicken Gloria. This baked chicken masterpiece features tender, golden-browned cutlets, blanketed in a velvety cream sauce and topped with gooey, melty Muenster cheese.
With its savory layers of caramelized onions, earthy mushrooms, and fragrant garlic, each bite bursts with balanced flavors. The rich sauce, enhanced by a hint of red wine vinegar, elevates the dish to restaurant-quality perfection.
Whether you’re hosting guests or craving a satisfying family dinner, Chicken Gloria’s simple preparation and irresistible flavor make it a timeless crowd-pleaser. This recipe promises to impress both novices and seasoned cooks alike.
Chicken Gloria Ingredients: A Symphony of Flavors
- Chicken Cutlets: The tender foundation of the dish, seared to golden perfection for a moist, flavorful bite.
- Muenster Cheese: Silky and indulgent, this cheese melts beautifully, creating a gooey, savory topping.
- Baby Bella Mushrooms: Earthy and rich, these mushrooms add depth and balance to the creamy sauce.
- Heavy Cream: The luscious heart of the sauce, bringing velvety texture and a touch of indulgence.
- Red Wine Vinegar: A bright, tangy note that cuts through the richness and elevates the overall flavor.
Recipe Tips
- Achieve the Perfect Sear
When browning the chicken, ensure the skillet is hot and preheated before adding the butter. This helps achieve a beautifully golden crust while locking in moisture. Avoid overcrowding the pan, which can cause the chicken to steam instead of sear. - Balance the Sauce Flavors
The red wine vinegar adds brightness and cuts through the creamy richness of the sauce. If you prefer a subtler tang, reduce the vinegar slightly or whisk in a teaspoon of honey for a hint of sweetness. - Prevent Soggy Cheese
To get a bubbly, golden cheese topping, broil the dish uncovered for the final few minutes of cooking. Keep a close eye on it to avoid burning, and let the dish rest for 5 minutes before serving to set the layers.
What to Serve with Chicken Gloria
- Garlic Mashed Potatoes
The creamy sauce from Chicken Gloria pairs wonderfully with fluffy garlic mashed potatoes. The potatoes soak up the rich flavors, adding a comforting, hearty touch to the meal. - Steamed Green Beans
Add a fresh, crisp element to your plate with lightly steamed green beans tossed in olive oil and garlic. Their vibrant color and subtle crunch balance the richness of the dish. - Buttery Dinner Rolls
Soft, buttery dinner rolls are perfect for sopping up the velvety sauce. They add a warm, pillowy complement that elevates the overall dining experience.
FAQ
1. Can I substitute Muenster cheese?
Yes! Swiss, provolone, or mozzarella are great alternatives that melt well and offer a similar creamy texture.
2. Can I make this dish ahead of time?
Absolutely. Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
3. Is there a gluten-free option for this recipe?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure your chicken broth and other ingredients are also certified gluten-free.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or use a microwave for individual portions.
Chicken Gloria
Ingredients
- 6 slices of Muenster cheese
- 6 chicken cutlets approximately 3 pounds
- Salt and black pepper to taste
- 1 cup all-purpose flour divided
- 6 tablespoons unsalted butter divided
- ½ cup finely minced onion approximately ½ medium onion
- 8 ounces diced baby bella mushrooms
- 3 teaspoons minced garlic about 3 cloves
- 1 cup heavy cream
- 1 cup chicken broth
- ¼ cup red wine vinegar
Instructions
- Preheat your oven to 375°F. Prepare a 9×13-inch baking dish by coating it with nonstick cooking spray.
- Season the chicken cutlets on both sides with salt and pepper. Set aside 3 tablespoons of the flour, then dredge the chicken in the remaining flour to coat evenly.
- Heat 3 tablespoons of butter in a skillet over medium-high heat. Add the floured chicken cutlets to the skillet, cooking each side for 3-4 minutes until lightly browned. Do not fully cook the chicken. Transfer the seared cutlets to the prepared baking dish.
- In the same skillet, melt the remaining 3 tablespoons of butter. Sauté the minced onion and diced mushrooms in the butter, stirring frequently, until softened and aromatic, approximately 4-5 minutes.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Sprinkle the reserved 3 tablespoons of flour into the skillet, stirring to form a roux-like paste.
- Gradually whisk in the heavy cream, chicken broth, and red wine vinegar, combining thoroughly. Adjust seasoning with additional salt and pepper to taste.
- Pour the prepared sauce over the chicken in the baking dish. Lay a slice of Muenster cheese over each cutlet, ensuring full coverage. Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil, switch the oven to broil, and broil the dish for 2-3 minutes, or until the cheese becomes bubbly and slightly golden.
- Allow the dish to rest for a few minutes before serving. Enjoy your Chicken Gloria!
