Texas Roadhouse Smothered Chicken (Copycat Recipe)
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.
Servings: 4
Calories: 503kcal
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
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.
Nutrition
Calories: 503kcal | Carbohydrates: 5g | Protein: 57g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 186mg | Sodium: 827mg | Potassium: 1076mg | Fiber: 1g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 6mg | Calcium: 242mg | Iron: 2mg