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Chicken Gloria Recipe Dinner

Tender chicken breasts in a velvety Parmesan cream sauce with sautéed mushrooms for an elegant weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.