Craving that classic Texas Roadhouse Smothered Chicken but don’t feel like leaving home? This recipe is the ultimate copycat, delivering juicy, perfectly seasoned chicken breasts topped with sautéed mushrooms, melted cheese, and rich, flavorful gravy. It’s a hearty, comforting dish that’s surprisingly easy to whip up in your own kitchen. Serve it alongside mashed potatoes or a fresh side salad for the full experience.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil or butter
- 1 cup sliced mushrooms
- 1 small onion, thinly sliced
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 cup prepared chicken gravy (store-bought or homemade)
Directions
- Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with a mix of salt, pepper, paprika, garlic powder, and onion powder.
- Coat the chicken in flour, shaking off the excess.
- Heat olive oil or butter in a large skillet over medium heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add a touch more oil if needed and sauté the mushrooms and onions until tender and lightly caramelized, about 5 minutes.
- Preheat your oven to 375°F (190°C).
- Place the seared chicken breasts in a baking dish. Top each piece with the sautéed mushrooms and onions, then sprinkle generously with shredded cheese.
- Pour the chicken gravy over the top, covering the chicken partially to keep it moist while baking.
- Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is fully cooked (internal temperature of 165°F).
- Serve hot, garnished with fresh parsley if desired.
Time and Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Variations
- Use Swiss cheese or a sharp cheddar for a different flavor profile.
- For a smoky twist, add a touch of smoked paprika to the seasoning mix.
- Add a layer of sautéed bell peppers or spinach for extra vegetables.
- Swap out the chicken for boneless pork chops for a delicious variation.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are just as delicious and tend to stay juicier. Adjust the cooking time slightly to ensure they’re fully cooked.
Can I make this recipe ahead of time?
Yes! Prepare the chicken with the toppings and store it covered in the fridge for up to 24 hours. Bake it just before serving for the best results.
What sides pair well with this dish?
Mashed potatoes, steamed green beans, or a crisp side salad complement this dish perfectly. Don’t forget some crusty bread to soak up the gravy!
Can I freeze leftovers?
You can freeze the cooked chicken for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through. Keep in mind that the cheese may lose some of its texture upon reheating.
Texas Roadhouse Smothered Chicken Copycat
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan-Frying & Baking
- Cuisine: American
Description
If you love the tender, flavorful Smothered Chicken from Texas Roadhouse, you’re in for a treat! This copycat recipe brings that same irresistible combination of juicy chicken breasts, savory mushrooms, melted cheese, and rich gravy right into your kitchen. Perfect for a family dinner or any night you’re craving something comforting and delicious. Pair it with mashed potatoes or your favorite veggies for a meal that’s truly satisfying.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil or butter
- 1 cup sliced mushrooms
- 1 small onion, thinly sliced
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 cup prepared chicken gravy (store-bought or homemade)
Instructions
- Marinate the Chicken:
-
- Place the chicken breasts in a resealable plastic bag.
- Pour the Italian dressing over the chicken, seal the bag, and refrigerate for at least 30 minutes, preferably up to 2 hours.
- Prepare the Vegetables:
- In a large skillet over medium heat, add 1 tablespoon of olive oil.
- Sauté the sliced onions until they become translucent, about 5 minutes.
- Add the sliced mushrooms and minced garlic to the skillet.
- Continue cooking until the mushrooms are tender and any liquid has evaporated, approximately 5-7 minutes.
- Season the mixture with a pinch of salt and pepper.
- Remove the vegetables from the skillet and set aside.
- Cook the Chicken:
- Remove the chicken breasts from the marinade and pat them dry with paper towels.
- In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder.
- Sprinkle this seasoning mixture evenly over both sides of the chicken breasts.
- In the same skillet, add the remaining 1 tablespoon of olive oil over medium-high heat.
- Cook the chicken breasts for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (74°C).
- Assemble the Dish:
- Preheat your oven to 350°F (175°C).
- Place the cooked chicken breasts on a baking sheet or oven-safe dish.
- Evenly distribute the sautéed onions and mushrooms over each chicken breast.
- Sprinkle the shredded Monterey Jack cheese on top of the vegetables.
- Bake:
- Place the dish in the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and let rest for a couple of minutes.
- Garnish with chopped fresh parsley before serving.
Notes
- For added flavor, consider adding a splash of Worcestershire sauce to the mushroom and onion mixture during sautéing.
- This dish pairs well with mashed potatoes or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 520
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g Carbohydrates: 8g Fiber: 1g Protein: 58g Cholesterol: 165mg