The Best Elevated Chicken Gloria
Servings: 4
A sophisticated "glow-up" of the retro classic, this Chicken Gloria features tender cutlets nestled in a from-scratch Madeira mushroom cream sauce and topped with bubbly, melted Gruyère. It’s an elegant, one-pan wonder that’s perfect for entertaining or a cozy family dinner!
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Equipment
- 1 large (12-inch) skillet ovenproof: cast-iron, stainless steel, see NOTES
Ingredients
For the Chicken
- 4 chicken breasts boneless, skinless, about ½-inch thick
- salt and pepper
- ½ cup all-purpose flour
- 1 teaspoon smoked paprika
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
For Finishing the Dish
- 2 tablespoon unsalted butter
- 12 oz baby Bella mushrooms sliced
- salt and pepper
- 1 medium shallot finely chopped
- 3 cloves garlic minced
- 3 tablespoon all-purpose flour
- ½ cup Madeira wine or Sherry, see NOTES
- 1½ cups chicken stock or broth
- ½ cup heavy cream
- 1 teaspoon dried thyme
- 1 cup Gruyere cheese grated
- 2 tablespoon Italian parsley chopped, for garnish
Instructions
Prep and Sear the Chicken
- Season the chicken cutlets all over with salt and pepper.4 chicken breasts, salt and pepper
- On a platter or a plate, mix the flour with the salt (1 tsp), pepper (1 tsp), and paprika (1 tsp). Dredge the cutlets (one at a time) through the flour until coated, shaking off excess flour.½ cup all-purpose flour, 1 teaspoon smoked paprika
- In a large oven-proof skillet, heat the oil and butter (2 tbsp) over medium heat. Add the cutlets to the pan and sear until browned on the bottom, about 4 to 5 minutes, then flip them over and sear for another 4 to 5 minutes. Remove from the skillet onto a plate and set aside.2 tablespoon olive oil, 2 tablespoon unsalted butter
Finish the Dish
- Preheat your oven to 375°F.
- Add two more tbsps of butter to the skillet over medium heat. Add the mushrooms and sauté, stirring often, until softened and starting to release their juices. Sprinkle a pinch of salt and pepper over the mushrooms. Stir in the shallots and garlic and cook for another minute, stirring often.2 tablespoon unsalted butter, 12 oz baby Bella mushrooms, salt and pepper, 1 medium shallot, 3 cloves garlic
- Add the flour to the mushroom mixture and cook, stirring often, for one minute.3 tablespoon all-purpose flour
- Pour in the wine and cook until reduced by at least half, about 3 minutes.½ cup Madeira wine
- Whisk in the chicken stock, cream, salt (1 tsp), pepper (1 tsp), and dried thyme. Cook, stirring often, until slightly thickened, about 3 to 4 minutes.1½ cups chicken stock, ½ cup heavy cream, 1 teaspoon dried thyme
- Nestle the chicken cutlets into the sauce. Spoon some of the sauce over the cutlets and then top each one with the shredded Gruyere.1 cup Gruyere cheese
- Place the skillet in the oven for 15 minutes, until the cheese has melted and the sauce is bubbly. If desired, turn the broiler on HIGH for the last couple of minutes, but keep an eye on it. Don't let it burn!
- Carefully remove from the oven and serve at once, garnish with chopped Italian parsley.2 tablespoon Italian parsley
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- The Chicken Cutlets: For the best results, slice your chicken breasts in half horizontally to create cutlets of medium thickness. This ensures they cook quickly and evenly while remaining incredibly juicy, all without the need for heavy pounding.
- The Wine & Substitutions: Use a dry Madeira (such as Rainwater) or a dry Sherry (such as Amontillado) for a sophisticated, nutty depth of flavor. If you prefer to cook without alcohol, simply substitute the wine with an equal amount of chicken stock and add one teaspoon of balsamic vinegar or lemon juice to provide that essential hit of acidity.
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. We do not recommend freezing this dish, as the cream-based sauce can lose its silky texture and separate once thawed and reheated.
- Reheating: To keep the chicken juicy, reheat gently in the oven at 325°F until warmed through. If the sauce has thickened too much in the fridge, simply stir in a splash of chicken stock or milk before heating to bring back that perfectly velvety consistency.