Texas Roadhouse smothered chicken is a hearty copycat dinner featuring juicy seasoned chicken breasts topped with sautéed onions, mushrooms, and loads of melted cheese. Savory, cheesy, and packed with restaurant-quality flavor, this easy meal lets you enjoy the steakhouse favorite without leaving home.

Going out to eat is fun, but it’s even better when you can recreate your favorite restaurant meals right in your own kitchen.

When you make your restaurant favorites at home, you get to enjoy the same flavors for a fraction of the cost.

This copycat Texas Roadhouse smothered chicken is one of those dishes that tastes just like the real thing.

You can feed your entire family for less than the cost of taking one person out to eat.

And the results are delicious with tender chicken covered with rich, savory onions and mushrooms and the melted cheese.

It’s the kind of comfort food dinner that tastes like something you’d order at a restaurant but is easy enough to make on a weeknight and will keep the whole family happy!

Ingredients

To make this you’ll need:

Chicken breasts– Large, boneless skinless chicken breasts, trimmed of fat.
Spices– Onion powder, garlic powder, Italian seasoning, smoked paprika, salt, and pepper
Olive oil– Extra virgin
Butter
Mushrooms– Sliced white button mushrooms or sliced baby bella mushrooms.
Yellow onion– Peeled and thinly sliced
Garlic– Minced or pressed
Chicken broth– You could also use stock.
Cheese– Shredded Monterey Jack is the most authentic to the Texas Roadhouse recipe but cheddar or even Swiss would be delicious.

How to Make

Copycat Texas Roadhouse smothered chicken is pretty easy to make.

Just carefully slice the chicken breasts in half lengthwise and set them aside on a waiting plate.

Then whisk all the seasonings together in a small bowl and season both sides of each chicken breast with the mixture.

Heat the oil and melt butter in a large skillet set over medium heat.

Once the butter melts, add both the mushrooms and onions to the skillet.

Saute them, stirring often, until the mushrooms have softened or about 5-7 minutes.

Stir in the garlic to combine and saute the veggies for an additional 60 seconds or just until the garlic is fragrant.

Add the seasoned chicken to the skillet and let it cook for 6-8 minutes.

Then turn the heat down to medium low and drizzle the remaining oil over the chicken.

Flip each piece over and cook them for another 3-4 minutes just until the juices run clear.

Pour the broth into the pan and deglaze the pan, using a sturdy spoon to work off any stuck on browned bits off the bottom of the pan.

Spoon a bit of sauce, mushrooms, and onion over each piece of chicken.

Remove the skillet from heat and sprinkle the cheese evenly out overtop of the chicken breasts.

Cover the dish with lid and let it rest to melt the cheese.

Spoon more of the juice and vegetables overtop the chicken and serve with your favorite sides.

Enjoy!

Serving Suggestions

This smothered chicken is delicious with:

rice
mashed potatoes
baked potatoes
steamed veggies
side salad

And don’t forget to make some Copycat Texas Roadhouse Rolls for dipping in the gravy.

Storing Leftovers

Store leftover chicken in an airtight container in the fridge for up to 4 days.

Reheat it in the microwave or in a hot oven until warmed through.

Tips and Tricks

Don’t overcrowd the pan while cooking the chicken or the chicken will steam instead of brown.
Cook the chicken until reaches 165 F and the juices run clear.
Let the chicken rest for about 5 minutes both to let the cheese melt and to keep it juicy and tender.

Other Restaurant Copycats

Copycat Texas Roadhouse smothered chicken is a yummy, restaurant style meal you can have at home.

Make it and enjoy!

Looking for other restaurant copycats?

Try these:

If you’ve tried this COPYCAT TEXAS ROADHOUSE SMOTHERED CHICKEN, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Texas Roadhouse Smothered Chicken (Copycat Recipe)

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Course: Chicken, Dinner, Entree, Main Course

Cuisine: American, Southern

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 503kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

2 lbs large boneless, skinless chicken breasts trimmed of fat
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
2 tbsp butter
2 cups sliced white button mushrooms can substitute sliced baby bella mushrooms
1 small yellow onion peeled & thinly sliced
4 garlic cloves minced or pressed
1/4 cup chicken broth
1 cup shredded Monterey jack cheese

US Customary - Metric

Instructions

Carefully slice the chicken breasts in half lengthwise, then transfer them to a waiting plate. Set aside.
2 lbs large boneless, skinless chicken breasts
Add all of the seasonings to a small bowl, then whisk them all together until evenly combined. Season both sides of each breast the seasoning mixture.
1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper
Add the oil and butter to a large skillet set over medium heat to melt. Add both the mushrooms and onions to the skillet, gently tossing them to combine. Saute them, stirring often, until the mushrooms have softened- about 5-7 minutes.
2 tbsp extra virgin olive oil, 2 tbsp butter, 2 cups sliced white button mushrooms, 1 small yellow onion
Add the garlic, stir to combine, and saute an additional 60 seconds.
4 garlic cloves
Add the seasoned chicken to the skillet and let it cook for 6-8 minutes.
Turn the heat down to medium low, drizzle the remaining oil over the chicken, then flip each piece over and cook another 3-4 minutes- just until the juices run clear.
Pour the broth into the pan and use a sturdy spoon to scrape any stuck on browned bits off the bottom of the pan. Spoon a bit of sauce, mushrooms, and onion over each piece of chicken.
1/4 cup chicken broth
Remove the skillet from heat, sprinkle the cheese evenly out overtop of the chicken breasts, then cover the dish with lid and let rest to melt the cheese.
1 cup shredded Monterey jack cheese
Spoon more of the juice and vegetables overtop the chicken, and serve!

Notes

Don't overcrowd the pan while cooking the chicken or the chicken will steam instead of brown.
Cook the chicken until reaches 165 F and the juices run clear.
Let the chicken rest for about 5 minutes both to let the cheese melt and to keep it juicy and tender.