Chicken Gloria

If you’ve never tried Chicken Gloria, you’re in for something special. This creamy, cheesy chicken dish is pure comfort food—rich, flavorful, and the kind of recipe that makes people ask for seconds. It’s one of those meals that looks fancy enough for company but is surprisingly simple to make with everyday ingredients.

The magic is in the sauce—creamy, garlicky, loaded with mushrooms and sweet onions, and finished with melty Muenster cheese on top. And yes, it tastes just as dreamy as it sounds. It’s perfect for those nights when you want a cozy, homemade dinner that feels a little extra.

I first made Chicken Gloria years ago when looking for something new to serve for Sunday dinner. I had mushrooms that needed using up, and I happened to have some Muenster cheese in the fridge—totally random, but it worked out beautifully. From the first bite, my family was hooked. Now it’s one of those recipes I keep coming back to, especially when I want to make something comforting without a ton of fuss.

Whether you’re feeding your family or making something to impress, Chicken Gloria is always a hit. Once you try it, it just might earn a regular spot in your dinner rotation.

Why You’ll Love This Recipe

• Creamy, dreamy sauce: The rich mushroom and cream sauce is packed with flavor and tastes like something you’d get at a restaurant.
• Simple ingredients, big flavor: No fancy ingredients here—just everyday staples that come together to make something special.
• Perfect for make-ahead: You can prep everything earlier in the day, then pop it in the oven when you’re ready to eat.
• Family-friendly: Even picky eaters love this one—it’s cheesy, comforting, and not too fussy.
• Great for entertaining: Looks impressive on the table but is surprisingly easy to throw together.
• Leftovers reheat beautifully: If you’re lucky enough to have any left, they taste just as good the next day.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Chicken breasts: Slice them in half lengthwise so they cook faster and more evenly in the oven.
• All-purpose flour: Gives the chicken a light coating and helps it brown up nicely in the skillet. It’s also used to thicken the sauce.
• Salt and black pepper: A simple seasoning that adds flavor right from the start.
• Unsalted butter: Using unsalted butter lets you control the salt level in the chicken and the sauce.
• Extra virgin olive oil: Mixing it with butter helps prevent the butter from burning while searing the chicken.
• Chicken broth: Adds depth to the sauce—use low-sodium if you want to adjust the salt yourself.
• Whipping cream: Gives the sauce that rich, silky texture. You can swap for half-and-half, but it won’t be as luscious.
• Sliced white mushrooms: Button mushrooms or cremini both work well here—just be sure to cook off the moisture so the sauce doesn’t get watery.
• Sweet onion: Adds a mellow, slightly sweet flavor that balances the garlic and mushrooms.
• Garlic: Freshly minced garlic gives the sauce a delicious savory kick.
• Dried thyme: A little herbiness goes a long way—don’t skip it!
• Muenster cheese slices: This cheese melts beautifully and adds a creamy, mild finish. In a pinch, you can sub in mozzarella or provolone.
• Fresh parsley: A sprinkle on top adds a pop of color and freshness, but it’s totally optional.

How to Make Chicken Gloria Casserole

Chicken

• Step One: Preheat the oven to 375℉. Mix the flour, salt, and pepper in a bowl. Lightly dredge each piece of chicken in the flour and shake off any excess.
• Step Two: Melt the butter with olive oil over medium heat in a large skillet.
• Step Three: Add the chicken and sear for 2 to 3 minutes per side, until golden brown. Work in batches if necessary. The chicken does not need to be fully cooked. Remove the chicken from the skillet and set aside.

Sauce

• Step One: Melt the butter in the same skillet over medium heat. Whisk the flour, salt, and pepper, and cook for 1 to 2 minutes to remove the raw flour taste.
• Step Two: Add the onion and garlic to the skillet and sauté for 2 to 3 minutes until softened.
• Step Three: Add the sliced mushrooms and dried thyme and cook for 4 to 5 minutes until the mushrooms are tender and any liquid has evaporated.

• Step Four: Gradually whisk in the chicken broth and whipping cream. Cook, stirring constantly, until the sauce thickens, about 3 to 4 minutes. Remove from the heat.

Assembly

• Step One: Arrange the chicken breasts in a 9×13-inch baking dish in a single layer.
• Step Two: Pour the mushroom cream sauce over the top. Make sure the chicken is covered.
• Step Three: Lay the slices of cheese over the sauce to cover.
• Step Four: Bake for 25 to 30 minutes or until the chicken is cooked and reaches an internal temperature of 165℉ and the cheese is bubbly and golden.
• Step Five: Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley, if using, and serve.

What to Serve With It

Chicken Gloria is rich and creamy, so it pairs well with simple sides that help soak up that delicious sauce. Here are a few ideas to round out your meal:

• Mashed potatoes: Classic and comforting. They’re perfect for catching every drop of that creamy mushroom sauce.
• Steamed rice: An easy, no-fuss option that balances the richness of the dish.
• Buttered egg noodles: A cozy pairing that works especially well if you’re feeding kids.
• Green beans or asparagus: Something green on the side helps lighten things up. Try roasting or sautéing with a little garlic and lemon.
• Crusty bread: Because let’s be honest—you’re going to want something to mop up that sauce.

Variations and Substitutions

• Swap the cheese: Muenster is creamy and melts like a dream, but if you can’t find it, mozzarella, provolone, or even Swiss cheese will work in a pinch.
• Use chicken thighs: Boneless, skinless thighs are a great substitute for breasts if you prefer darker meat. Just keep an eye on the cooking time—they may take a bit longer.
• Add white wine: For an extra depth of flavor, try replacing ½ cup of the chicken broth with dry white wine. It adds a lovely, subtle tang to the sauce.
• Add a splash of sherry: Stir in 2 to 3 tablespoons of dry sherry while cooking the mushrooms for a subtle, nutty depth of flavor. Let it cook off before adding the broth and cream.
• Make it mushroom-free: Not a mushroom fan? You can leave them out and still have a rich and flavorful sauce, or swap in chopped spinach or zucchini instead.
• Toss in extra veggies: Feel free to bulk up the dish with vegetables like baby spinach, chopped bell peppers, or peas. Stir them into the sauce just before assembling, or sauté heartier veggies (like carrots or zucchini) with the mushrooms so they’re tender by the time it bakes.
• Lighter version: You can use half-and-half instead of whipping cream for a slightly lighter sauce, but it won’t be quite as thick or rich.
• Gluten-free option: To keep the dish gluten-free, use a gluten-free all-purpose flour blend to drench the chicken and make the sauce.

Storage Instructions

• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken a bit as it sits, but it’s still just as delicious the next day.
• Reheating: To reheat, place the chicken and sauce in a baking dish, cover with foil, and warm in a 325°F oven until heated through. You can also microwave individual portions—just add a splash of broth or cream to loosen up the sauce before heating.
• Freezing: This dish isn’t the best candidate for freezing due to the cream sauce, which can sometimes separate when thawed. If you do freeze it, let it cool completely, then wrap it tightly and use it within 1 month. Thaw overnight in the fridge before reheating.
• Make Ahead: You can sear the chicken and prep the sauce in advance, or even assemble the full dish and refrigerate it (unbaked) for up to 24 hours. When ready to bake, add a few extra minutes if it’s going in cold. Leftovers also make great meal prep for the next day!

Recipe Tips and Tricks

• Don’t skip the sear: Browning the chicken adds flavor and helps lock in moisture, even though it finishes cooking in the oven.
• Cook the flour in the sauce: Let the flour cook for a minute or two before adding the liquids. It gets rid of that raw flour taste and makes a smoother sauce.
• Use freshly grated garlic: It adds a stronger, more aromatic flavor than the pre-minced kind.
• Let the sauce thicken: Don’t rush it. Give it a few minutes to simmer so it reaches a nice, creamy consistency before pouring it over the chicken.
• Keep your pan: Reusing the same skillet for the sauce builds flavor by picking up all the tasty browned bits from the chicken.
• Cheese coverage matters:  Make sure the slices of cheese fully cover the top—this helps seal in the sauce and gives that irresistible bubbly, golden top.
• Let it rest: A quick 5-minute rest after baking helps the juices settle and makes it easier to serve.

What is Chicken Gloria?

Chicken Gloria (or Gloria Chicken, depending on who you ask) is one of those retro recipes that’s been around for decades—and once you taste it, you’ll see why it stuck. It became popular in the mid-1900s, especially at family dinners and potlucks, thanks to its creamy mushroom sauce and gooey layer of melted Muenster cheese.

No one knows exactly who “Gloria” was, but it’s believed the dish got its name from someone who made it famous—maybe through a church or community cookbook.

Chicken Casserole Recipes

• Chicken Shepherd’s Pie
• Chicken Cordon Bleu Casserole
• South of the Border Chicken
• Cowboy Chicken Chili Casserole

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