Creamy Gloria Chicken Bake

Turn everyday basics into a cozy, creamy chicken bake. Every mouthful is packed with juicy chicken, rich silky sauce, tasty mushroom bits, and sweet cooked onions. It always gathers everyone at my table — and somehow, the leftovers disappear way too fast.

I made this first for a friend after her surgery, and my family immediately wanted it again and again. It’s now one of our go-tos for dinner.

Mouthwatering Ingredients

• Half and half: classic creamy texture if you can’t find it, use milk mixed with heavy cream
• Lemon juice: wakes up the sauce’s flavor always squeeze fresh if you can
• Chicken broth: ties the sauce together low sodium keeps salt levels friendly
• Unsalted butter: lets you decide how salty it gets rich taste is key
• Garlic: brings a big hit of aroma fresh cloves make everything pop
• Onion: builds flavor and adds a gentle sweetness yellow is perfect here
• White mushrooms: hearty and mild go for ones without dark spots
• Olive oil: makes a tasty base, extra virgin is awesome but any kind will do
• All-purpose flour: thickens everything up pick unbleached if possible
• Black pepper: a bit of heat grind it fresh if you can
• Sea salt: brings out all the flavors use fine salt for even coverage
• Chicken breasts: pick ones that feel plump and are all about the same size for the best and juiciest bites

Easy-to-Follow Steps

Serve

Wait a few minutes before scooping out helpings let things settle then spoon it over rice noodles or mashed spuds for a full meal

Assemble and Bake

Smooth the piping hot sauce over everything in the dish cover with foil pop in your 350 oven for 45 minutes so the sauce soaks in and the chicken bakes through

Build the Creamy Sauce

Slowly pour broth into the pan while whisking so you don’t get lumps stir in lemon juice half and half salt and pepper let it just start to bubble and thicken

Make the Sauce

Use a clean pan or wipe out your skillet toss in butter and melt it on medium add flour whisking for around two minutes until you get that nutty aroma and just a bit of color this step adds tons of flavor

Layer the Vegetables

Move all those browned mushrooms onions and garlic over the chicken spread them to cover every bit

Cook the Vegetables

Add more oil to your skillet toss in mushrooms and onions cook for about eight minutes keep things moving so they brown nicely don’t pack the pan or they’ll steam instead of caramelize add garlic last and cook just until it smells amazing

Brown the Chicken

Pour three tablespoons olive oil into a big skillet and heat on medium-high once hot lay chicken pieces in one layer let them sizzle for about three minutes each side until golden remove and arrange in a big casserole dish skipping the need to fully cook because the oven does that later

Season and Coat

Lay your chicken strips out sprinkle with salt and pepper on each side dunk them in flour and shake them off so they’re dusted not doughy

Prepare the Chicken

Dry off chicken with a towel first then cut into strips about an inch wide this helps them stay juicy and cook evenly

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The mushrooms steal the show in this meal. They drink up all that buttery sauce and have a bite that’s almost meaty. I still laugh thinking about my youngest picking out every single mushroom and calling them the best part.

Best Ways to Store

After baking, cool it down and pop it in the fridge covered. It’ll be good for up to four days. Warm it back up in the oven or gently on the stove with some broth or cream so the chicken stays moist. Skip big batches in the microwave—they dry out fast. If you want to freeze, use airtight containers and let it thaw in the fridge overnight before you rewarm it.

Swap-In Ideas

If you’re a fan of juicier chicken, go for boneless thighs instead of breasts. Swap in cremini or baby bella mushrooms for a deeper taste. Out of half and half? Just mix milk with cream, or use all milk for something lighter.

How to Serve It

This chicken dish goes great over mashed potatoes for peak comfort. Lighter sides like white rice or egg noodles keep things easy. A pile of steamed broccoli or a crisp salad helps balance out all the creamy goodness. For some extra flair, throw on chopped herbs or another splash of lemon right before serving.

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Cozy Story Behind It

This meal grabs its roots from old-school European casseroles where chicken, mushrooms, and rich creamy sauces warm up the whole table. Makes me think of Sunday dinners at grandma’s house. No shock it’s now a favorite in kitchens everywhere.

Frequently Asked Questions

→ What kind of chicken works best here?

Go for thick-cut, boneless chicken breasts. They cook up juicy and soft in this bake.

→ Can mushrooms be swapped out?

Absolutely—try cremini, portobello, or just skip mushrooms if they're not your thing.

→ How do I keep the chicken moist?

Sear chicken just till browned, then let the oven finish. That keeps it nice and juicy.

→ What do I serve with it?

Mashed potatoes, noodles, rice, or even greens all go great with this dish.

→ Can I prep this in advance?

No problem! Build your dish, chill it, then bake before eating. Leftovers warm up well, too.

→ What if I need it gluten-free?

Use a gluten-free blend for dusting the chicken and sauce—it still comes out just right.