Chicken Gloria Recipe Dinner

The aroma of garlic and mushrooms simmering in cream sauce has a way of turning an ordinary weeknight into something memorable. This chicken gloria recipe dinner brings that same restaurant elegance to your home kitchen, with tender chicken breasts nestled in a velvety Parmesan cream sauce that tastes far more complicated than it actually is. The beauty lies in the simplicity—quality ingredients, proper technique, and a sauce that builds flavor through each step.

What makes this dinner special is how the mushrooms and onions create a savory base, while the Dijon mustard adds subtle tang that keeps the cream sauce from feeling heavy. Ready in just 50 minutes with straightforward steps, this dish works equally well for a Tuesday night family dinner or when you need to impress guests without spending hours in the kitchen.

Why You’ll Love This Chicken Gloria Recipe Dinner

The cooking method ensures juicy chicken every time. Pounding the breasts to an even thickness means they cook uniformly, and searing them creates a golden crust that adds both texture and flavor. The chicken stays moist because you’re not overcooking it, and finishing it in the warm sauce helps the meat absorb those rich flavors.

This sauce has incredible depth for something so straightforward. The mushrooms release their earthy flavor as they cook down, the chicken broth concentrates during the reduction, and the Dijon mustard provides a subtle sharpness that balances the cream. Each component builds on the last, creating complexity without requiring fancy techniques.

The recipe adapts easily to what you have available. Cremini or white button mushrooms work equally well, and you can use whatever fresh herbs you prefer. The sauce itself is forgiving—if it gets too thick, a splash of broth loosens it right up. If you want it thicker, just let it simmer a bit longer.

Cleanup stays manageable since everything cooks in one skillet. You build the sauce in the same pan where you seared the chicken, which means all those flavorful browned bits contribute to the final dish. Fewer dishes and better flavor make this dinner work for busy schedules.

Ingredients for Chicken Gloria Recipe Dinner

I always pound my chicken breasts to an even thickness before cooking. This step matters more than people realize—thick spots take longer to cook, which means the thinner edges dry out by the time the center reaches temperature. Aim for about half an inch throughout.

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1/2 cup chicken broth, for deglazing
• 1 cup heavy cream
• 1/2 cup chicken broth, for sauce base
• 1 tbsp Dijon mustard
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cups mushrooms, sliced (cremini or white button)
• 2 cloves garlic, minced
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

The chicken broth serves double duty here, first deglazing the pan to capture all those browned bits, then forming part of the sauce base. Use good-quality broth if you can—the flavor difference shows up in the final sauce. Fresh Parmesan makes a noticeable difference over pre-grated versions. The aged cheese melts smoothly and adds that nutty, salty depth that balances the cream.

Cremini mushrooms have a slightly deeper flavor than white button mushrooms, but either works beautifully. Slice them about a quarter-inch thick so they cook evenly and develop some color. The Dijon mustard brings acidity and complexity without making the sauce taste obviously mustardy—it just makes everything taste more balanced and interesting.

How to Make Chicken Gloria Recipe Dinner

Getting the chicken right sets up everything else for success. Take your time with the pounding and seasoning, and make sure your pan is properly heated before the chicken goes in.

1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or heavy skillet to pound them to an even half-inch thickness throughout. This ensures they cook evenly and stay tender. Season both sides generously with salt and pepper—don’t be shy here, as proper seasoning makes a real difference.

2. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large, heavy-bottomed skillet over medium-high heat. When the butter foam subsides and the pan is hot, add the chicken breasts. Sear for 4-6 minutes per side without moving them around too much—you want a deep golden-brown crust. The internal temperature should reach 165°F. Transfer the chicken to a plate and tent loosely with foil to keep warm.

3. Add the remaining tablespoon of butter to the same skillet and reduce heat to medium. All those browned bits stuck to the pan are pure flavor. Add the finely chopped onion and cook for 2-3 minutes until it softens and turns translucent. Toss in the minced garlic and sliced mushrooms, stirring to coat everything in the butter and pan drippings. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates, leaving them tender and slightly browned.

4. Pour in the half cup of chicken broth for deglazing. Increase the heat slightly and use a wooden spoon to scrape up all the browned bits from the bottom of the pan—this is where tremendous flavor lives. Let the broth simmer and reduce by about half, which takes 2-3 minutes. You’ll notice it gets more concentrated and syrupy.

5. Reduce the heat to low and stir in the heavy cream, the remaining half cup of chicken broth, and the Dijon mustard. Whisk everything together until smooth. Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally. The sauce will thicken gradually as it reduces. You’re looking for a consistency that coats the back of a spoon but still flows easily.

6. Remove the skillet from the heat. Stir in the grated Parmesan cheese and fresh parsley. The cheese will melt into the warm sauce, adding richness and a subtle saltiness. Taste the sauce and adjust the seasoning with salt and pepper. Cream sauces often need more salt than you’d expect, so taste carefully and add gradually.

7. Return the chicken breasts to the skillet, nestling them into the warm sauce. Let them sit for a minute or two to heat through and absorb some of that incredible flavor. Serve immediately, spooning a generous amount of the creamy mushroom sauce over each piece of chicken. A sprinkle of extra parsley adds a fresh pop of color.

What to Serve with Chicken Gloria Recipe Dinner

The rich, creamy sauce calls for sides that can soak it up or provide contrast to the richness.

Garlic Mashed Potatoes: Creamy mashed potatoes are perfect for soaking up every drop of that Parmesan cream sauce. The smooth texture mirrors the sauce while the garlic adds another savory layer that complements the mushrooms. Make them extra creamy with butter and cream for a truly indulgent meal.

Rice Pilaf: Light, fluffy rice pilaf provides a neutral base that highlights the sauce without competing with it. The individual grains catch the sauce beautifully, and you can add herbs like thyme or rosemary to tie the flavors together. Brown rice works too if you prefer a nuttier flavor and more texture.

Roasted Asparagus: Roasted asparagus adds a fresh, slightly bitter element that cuts through the richness of the cream sauce. The crisp-tender spears provide textural contrast, and their bright green color makes the plate more visually appealing. A squeeze of lemon over the asparagus adds even more brightness.

Crusty Bread: A good baguette or ciabatta is essential for mopping up every last bit of sauce on your plate. Toast the slices lightly with butter for extra richness, or serve them plain to let the sauce shine. This is the kind of meal where you’ll want that bread handy.

Steamed Green Beans: Simple steamed green beans with butter and almonds provide crunch and freshness without adding more richness. The mild flavor doesn’t compete with the chicken, and the almonds add an interesting textural element. This is a lighter option that still feels substantial.

Caesar Salad: A crisp Caesar salad with romaine, Parmesan, and croutons offers acidity and crunch that balance the creamy main course. The tangy dressing refreshes your palate between bites, and the cold temperature contrasts nicely with the warm chicken.

Pro Tips & Variations

Use a meat thermometer instead of guessing when the chicken is done. Insert it into the thickest part of the breast—when it reads 165°F, the chicken is perfectly cooked. This prevents overcooking, which is the main reason chicken breasts turn out dry.

Don’t crowd the pan when searing the chicken. If your skillet isn’t large enough to hold all four breasts with space between them, cook in batches. Crowded chicken steams instead of searing, and you’ll miss out on that golden-brown crust that adds so much flavor.

Let the mushrooms cook undisturbed for the first few minutes after adding them to the pan. Constant stirring prevents them from browning properly. Once they start to release their liquid, you can stir more frequently as that moisture evaporates and they begin to caramelize.

For a smoother sauce, strain it before adding the cheese and parsley. This removes any mushroom bits for an ultra-silky texture, though I prefer the rustic appeal of leaving everything in. It’s entirely a personal preference.

Herb Variations: Try fresh thyme or tarragon instead of parsley for a different flavor profile. Thyme adds an earthy note that pairs beautifully with mushrooms, while tarragon brings a subtle anise-like quality that feels more French. Add these heartier herbs earlier in the cooking process so they have time to infuse the sauce.

Mushroom Mix: Combine different mushroom varieties for more complex flavor. Use cremini as your base, then add shiitake for earthiness or oyster mushrooms for a delicate texture. Each type contributes something different to the final dish.

Lighter Version: Substitute half-and-half or whole milk for the heavy cream to reduce calories and richness. You’ll need to cook the sauce a bit longer to thicken it properly, and you can add an extra teaspoon of Dijon mustard to compensate for the reduced richness.

Protein Options: This sauce works beautifully with pork chops or turkey cutlets. Adjust cooking times based on the thickness of your protein, but the method stays the same. Even firm white fish like halibut would be excellent, though you’d need to handle it more gently.

Storage & Reheating Tips

Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. The chicken continues to absorb the sauce flavors as it sits, making leftovers taste even more cohesive the next day.

Reheat gently to prevent the cream sauce from breaking or the chicken from drying out. Use medium-low heat on the stovetop, adding a splash of chicken broth or cream to loosen the sauce if needed. Stir occasionally and heat just until warmed through. Microwaving works in a pinch—use 50% power and check frequently to avoid overcooking.

This dish doesn’t freeze particularly well because cream sauces can separate when frozen and thawed. If you must freeze it, do so for no more than one month, and plan to whisk the sauce vigorously when reheating to help it come back together.

For meal prep, you can prep all your ingredients the night before. Pound and season the chicken, chop the vegetables, and measure the sauce ingredients. Store everything separately in the refrigerator. When you’re ready to cook, everything comes together quickly since the actual hands-on time is minimal.

Common Questions

Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work wonderfully. They stay even more moist than breasts and add richer flavor. Cook them to the same 165°F internal temperature, which may take an extra minute or two depending on thickness.

What if I don’t have Dijon mustard? Regular yellow mustard works in a pinch, though it’s milder and less complex. Use the same amount. Whole grain mustard is another option that adds texture and a similar tang. In a real pinch, a splash of white wine vinegar or lemon juice provides the acidity the sauce needs.

My sauce seems too thin—how do I fix it? Let it simmer longer over low heat to reduce and thicken naturally. If you’re in a hurry, mix a teaspoon of cornstarch with a tablespoon of cold water, then whisk this slurry into the simmering sauce. Give it a minute to thicken, and add more if needed.

Can I make this ahead for company? Cook the chicken and make the sauce up to 2 hours before serving. Keep them separate, storing the chicken covered and the sauce in a small pot. Reheat the sauce gently, adding a splash of broth if needed, then warm the chicken in the sauce just before serving.

Is there a wine alternative that’s closer to the original? White grape juice mixed with a tablespoon of white wine vinegar mimics the acidity and subtle sweetness of white wine. Non-alcoholic white wine also works. The chicken broth suggested here provides the liquid needed for deglazing while adding savory depth.

This chicken gloria recipe dinner transforms simple ingredients into something that feels genuinely special. The creamy Parmesan sauce with its earthy mushrooms and subtle tang creates restaurant-quality results without complicated techniques or hard-to-find ingredients. Whether you’re cooking for family or entertaining guests, this dish delivers impressive flavor with straightforward execution that makes you look like a much better cook than the effort required.

Chicken Gloria Recipe Dinner

Tender chicken breasts in a velvety Parmesan cream sauce with sautéed mushrooms for an elegant weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian-inspired

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1/2 cup chicken broth for deglazing
• 1 cup heavy cream
• 1/2 cup chicken broth for sauce base
• 1 tbsp Dijon mustard
• 2 tbsp butter divided
• 1 small onion finely chopped
• 2 cups mushrooms sliced (cremini or white button)
• 2 cloves garlic minced
• 1/4 cup Parmesan cheese grated
• 1 tbsp fresh parsley chopped
• Salt and pepper to taste

Equipment

• Large heavy-bottomed skillet
• Meat mallet or heavy skillet for pounding
• Meat Thermometer
• wooden spoon

Method

 

1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or heavy skillet to pound to an even 1/2-inch thickness. Season both sides generously with salt and pepper.
2. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large, heavy-bottomed skillet over medium-high heat. When hot, add chicken breasts and sear for 4-6 minutes per side until deeply golden brown and internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
3. Add remaining 1 tablespoon butter to the same skillet and reduce heat to medium. Add finely chopped onion and cook for 2-3 minutes until softened. Add minced garlic and sliced mushrooms; cook for 5-7 minutes, stirring occasionally, until mushrooms are tender and any released liquid has evaporated.
4. Pour in 1/2 cup chicken broth for deglazing. Increase heat slightly and bring to a simmer, using a wooden spoon to scrape up all browned bits from the bottom of the pan. Let broth reduce by about half, approximately 2-3 minutes.
5. Reduce heat to low. Stir in 1 cup heavy cream, 1/2 cup chicken broth, and 1 tablespoon Dijon mustard. Bring sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened to desired consistency.
6. Remove skillet from heat. Stir in 1/4 cup grated Parmesan cheese and 1 tablespoon fresh parsley. Season sauce generously with salt and pepper to taste, adjusting as needed.
7. Return cooked chicken breasts to the skillet with the warm sauce for a minute or two to warm through and absorb flavors. Serve immediately, spooning generous amount of creamy sauce over each chicken breast. Garnish with extra fresh parsley if desired.

Notes

Chicken Preparation: Pounding chicken to even 1/2-inch thickness ensures consistent cooking and tender results. Use plastic wrap or parchment to prevent splatter.

Internal Temperature: Always cook chicken to 165°F for food safety. Use a meat thermometer for accuracy.

Deglazing: The chicken broth serves as a non-alcoholic alternative to white wine. For flavor closer to wine, use white grape juice mixed with 1 tablespoon white wine vinegar.

Sauce Consistency: If sauce is too thin, simmer longer to reduce. If too thick, add splash of chicken broth or cream. For faster thickening, whisk in slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.

Mushroom Options: Cremini mushrooms offer deeper flavor than white button. Try mixing varieties like shiitake or oyster mushrooms for complexity.

Make-Ahead: Cook chicken and sauce up to 2 hours before serving. Store separately and reheat gently before combining.

Storage: Store leftovers in airtight container in refrigerator for up to 3 days. Reheat gently over medium-low heat with splash of broth to loosen sauce.

Substitutions: Use chicken thighs for more moisture and flavor. Substitute half-and-half for heavy cream to reduce calories. Try fresh thyme or tarragon instead of parsley.

Serving: Pairs perfectly with mashed potatoes, rice pilaf, roasted asparagus, or crusty bread to soak up sauce.