Description
Chicken Gloria is a rich and creamy skillet dish featuring tender boneless chicken breasts cooked to golden perfection and served in a luscious mushroom cream sauce with melted mozzarella and Parmesan cheeses. This comforting Italian-inspired recipe combines savory mushrooms and garlic with a velvety sauce for a satisfying meal that only takes 35 minutes to prepare, perfect for a weeknight dinner or casual entertaining.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- Salt to taste
Sauce
- 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, for garnish
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides evenly with paprika, black pepper, Italian seasoning, and salt to enhance the flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 5 to 6 minutes on each side until they develop a golden brown crust. Remove the chicken and set aside on a plate.
- Sauté mushrooms: In the same skillet, add butter and allow it to melt. Add the sliced mushrooms and cook for 4 to 5 minutes until they are softened and lightly golden brown, stirring occasionally.
- Add garlic: Stir in the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- 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 thickens slightly.
- Add cheeses: Stir in the grated Parmesan cheese and half of the shredded mozzarella cheese until they melt smoothly into the sauce.
- Return chicken to skillet: Place the seared chicken breasts back into the skillet, spoon the creamy mushroom sauce over them, and sprinkle the remaining mozzarella cheese on top.
- Finish cooking: Cover the skillet and cook for 5 to 7 minutes more until the chicken is cooked through (reaches an internal temperature of 165°F/74°C) and the cheese is fully melted and bubbly.
- Garnish and serve: Sprinkle freshly chopped parsley over the chicken just before serving to add a fresh herbal note and vibrant color.
Notes
- Use a meat thermometer to ensure chicken is fully cooked without drying it out.
- For a lighter option, substitute half-and-half for heavy cream.
- Freshly grated Parmesan yields the best melting and flavor.
- This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop to avoid curdling the cream.
