Description
Chicken Gloria is a creamy, flavorful skillet chicken dish featuring sautéed mushrooms and garlic in a rich sauce made from heavy cream, chicken broth, and melted cheeses. This comforting meal comes together in just 35 minutes, making it perfect for a satisfying weeknight dinner, served garnished with fresh parsley.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- Salt to taste
Sauce and Vegetables
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with paprika, black pepper, Italian seasoning, and salt to build a flavorful base.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5 to 6 minutes per side until they develop a golden brown crust. Remove the chicken from the skillet and set aside to rest.
- Sauté the Mushrooms: In the same skillet, melt the butter. Add the sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until they are softened and have a light golden color.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, making sure it does not burn.
- Create the Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer gently for 3 to 4 minutes until it begins to thicken slightly.
- Melt the Cheeses: Stir in the grated Parmesan cheese along with half of the shredded mozzarella. Continue stirring until the cheeses melt and the sauce becomes smooth and creamy.
- Return Chicken to Skillet: Place the seared chicken breasts back into the skillet. Spoon the creamy sauce over the chicken. Sprinkle the remaining mozzarella cheese evenly on top of the breasts.
- Cook Covered: Cover the skillet with a lid and cook the chicken in the sauce for 5 to 7 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the cheese is fully melted.
- Garnish and Serve: Remove from heat, sprinkle the dish with freshly chopped parsley for a pop of color and fresh flavor. Serve warm alongside your favorite sides.
Notes
- You can use button or cremini mushrooms depending on your preference.
- For a lighter option, substitute heavy cream with half-and-half, though sauce will be less rich.
- Ensure not to overcook the chicken to keep it juicy and tender.
- This recipe pairs well with pasta, rice, or steamed vegetables.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
