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A close-up shot showcases the delicious Texas Roadhouse Smothered Chicken, featuring melted cheese, sautéed mushrooms, and caramelized onions atop a juicy grilled chicken breast.

Best Texas Roadhouse Smothered Chicken

Recreate the popular Texas Roadhouse Smothered Chicken at home with this easy-to-follow recipe. Featuring juicy chicken breasts smothered in a creamy mushroom and onion sauce, topped with melted Monterey Jack cheese, this dish is sure to impress. Perfect for a satisfying and flavorful weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 4 oz Monterey Jack cheese, shredded
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons chopped green onions, for garnish optional

Equipment

  • Large skillet (preferably cast iron)
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • paper towels
  • spatula
  • Lid for skillet

Method
 

  1. Prepare the Chicken: Pat chicken breasts dry with paper towels. Season generously with salt, pepper, and smoked paprika.
  2. Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Once the oil is shimmering and the butter is melted, carefully place the chicken breasts in the skillet. Sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside.
  3. Sauté the Vegetables: Add the sliced onion to the skillet and cook over medium heat until softened and translucent, about 5-7 minutes. Add the sliced mushrooms and minced garlic and cook for another 3-5 minutes, or until the mushrooms are tender and slightly browned.
  4. Create the Sauce: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly. Stir in the heavy cream and bring to a gentle simmer.
  5. Smother and Melt: Return the chicken breasts to the skillet, nestling them in the sauce. Top each chicken breast with shredded Monterey Jack cheese. Cover the skillet and cook for 2-3 minutes, or until the cheese is melted and bubbly.
  6. Garnish and Serve: Garnish with chopped green onions (optional). Serve immediately with your favorite sides.

Notes

For extra moist chicken, brine the chicken breasts for 30 minutes before cooking. To enhance the sauce's flavor, sauté the onions and mushrooms until deeply caramelized. If you don't have Monterey Jack cheese, you can substitute with mozzarella or provolone. Serve with mashed potatoes, rice, or a side salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.