Texas Roadhouse Smothered Chicken is a comforting and delicious dish that brings the flavors of a classic Texas steakhouse right into your home. This recipe features tender chicken breasts topped with creamy mushroom gravy and melted cheese, making it a hearty meal that is sure to please everyone at the table. Whether you’re cooking for a family dinner or impressing guests at a gathering, this dish is a fantastic option that showcases hearty ingredients in a simple and satisfying way.
Why Make This Recipe
You should consider making Texas Roadhouse Smothered Chicken because it is not only delicious but also easy to prepare. The combination of juicy chicken, savory mushrooms, and creamy cheese creates a rich flavor that is hard to resist. This recipe is perfect for any occasion, from busy weeknights to weekend family gatherings, and it can be ready in under an hour. Plus, the use of simple ingredients means you likely have most of them on hand, making it a convenient choice for dinner.
How to Make Texas Roadhouse Smothered Chicken
Making Texas Roadhouse Smothered Chicken is easier than you might think! Just follow these simple steps to create a flavorful dish that everyone will love.
Ingredients:
- 4 boneless, skinless chicken breasts (6-8 oz each, similar thickness)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons butter
- 8 oz mushrooms (sliced)
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1 cup milk (whole milk preferred)
- 1 cup shredded Monterey Jack cheese
- 2 slices cooked bacon (crumbled, optional)
- 2 green onions (sliced, optional)
Directions:
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the seasoned chicken breasts. Cook for 6-7 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165°F. Remove from the skillet and tent with foil to keep warm.
- In the same skillet, reduce the heat to medium and melt the butter. Add the sliced mushrooms and cook for 5-7 minutes until they release their liquid and turn golden-brown.
- Sprinkle the flour evenly over the mushrooms. Cook for 1 minute while stirring constantly to prevent lumps.
- Gradually whisk in the beef broth and milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-5 minutes until the gravy thickens enough to coat the back of a spoon. Taste and adjust seasoning with additional salt and pepper if necessary.
- Return the chicken breasts to the skillet. Top each breast with about 1/4 cup of shredded Monterey Jack cheese and spoon the mushroom gravy over the top.
- Place the skillet under a preheated broiler (about 6 inches from the heat source) for 1-2 minutes. Keep a close eye on it until the cheese is melted and bubbly with light golden spots.
- Serve immediately, garnished with crumbled bacon and sliced green onions if desired. Let the chicken rest for 2-3 minutes before cutting.
How to Serve Texas Roadhouse Smothered Chicken
Texas Roadhouse Smothered Chicken is best served hot from the skillet. Pair it with mashed potatoes, rice, or a fresh garden salad for a complete meal. The creamy mushroom gravy is perfect for spooning over any side dish, adding a rich flavor to your plate.
How to Store Texas Roadhouse Smothered Chicken
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over low heat or in the microwave until heated through. The gravy may thicken upon refrigeration, so you can add a splash of milk or broth while reheating to restore its creamy texture.
Tips to Make Texas Roadhouse Smothered Chicken
- For maximum flavor, let the chicken marinate in the seasonings for 30 minutes before cooking.
- Use freshly sliced mushrooms for a better texture and flavor.
- Feel free to add more vegetables like spinach or bell peppers to the gravy for extra nutrition and color.
Variation
For a different twist, you can swap the Monterey Jack cheese for cheddar cheese or add some spicy jalapeños for a kick. You can also replace the chicken with pork chops for a fun variation of this dish.
FAQs
1. Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely in the refrigerator before cooking for even results.
2. Can I make the mushroom gravy ahead of time?
Yes, you can prepare the mushroom gravy in advance, store it in the fridge, and then reheat it when you’re ready to serve.
3. Is this recipe suitable for meal prep?
Absolutely! Texas Roadhouse Smothered Chicken is great for meal prep. Just portion it out into containers with your favorite sides for easy lunches or dinners throughout the week.
Texas Roadhouse Smothered Chicken
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts (6-8 oz each) Ensure that they are of similar thickness for even cooking.
Seasonings
- 2 tablespoons olive oil For frying the chicken.
- 1 teaspoon salt For seasoning the chicken.
- ½ teaspoon black pepper For seasoning.
- ½ teaspoon garlic powder For added flavor.
- ½ teaspoon onion powder For extra seasoning.
Gravy
- 2 tablespoons butter For cooking the mushrooms.
- 8 ounces mushrooms (sliced) Use fresh mushrooms for better taste.
- ¼ cup all-purpose flour To thicken the gravy.
- 1 cup beef broth For the gravy base.
- 1 cup milk (whole milk preferred) To make the gravy creamy.
Toppings
- 1 cup shredded Monterey Jack cheese For topping the chicken.
- 2 slices cooked bacon (crumbled, optional) For added flavor.
- 2 pieces green onions (sliced, optional) For garnish.
Instructions
Preparation
- Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, garlic powder, and onion powder.
Cooking Chicken
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and tent with foil to keep warm.
Making Gravy
- In the same skillet, melt the butter and cook the sliced mushrooms over medium heat for 5-7 minutes until golden brown.
- Sprinkle flour over the mushrooms and cook for 1 minute while stirring constantly.
- Gradually whisk in beef broth and milk, scraping browned bits from the bottom. Simmer for 3-5 minutes until thickened.
- Adjust seasoning with additional salt and pepper if necessary.
Final Steps
- Return chicken to the skillet, top with cheese and spoon mushroom gravy over each piece.
- Broil under a preheated broiler for 1-2 minutes until cheese is melted and bubbly.
- Serve hot, garnished with crumbled bacon and green onions if desired.
