TEXAS ROADHOUSE SMOTHERED CHICKEN PERFECT

Imagine sinking your teeth into a perfectly grilled chicken breast, smothered in a rich, creamy mushroom gravy, and topped with a blanket of melted jack cheese – that’s Texas Roadhouse Smothered Chicken in a nutshell! This recipe brings all that comforting, savory goodness right to your kitchen, so get ready to impress your family with this restaurant favorite.

The Secret to Authentic Flavor

Okay, let’s talk about what makes this Texas Roadhouse Smothered Chicken so unbelievably good. It’s not just throwing some chicken and mushrooms together; it’s about layering flavors and getting that perfect sear on the chicken. The mushroom gravy is the star of the show, and we’re going to make sure it’s packed with umami and that irresistible Roadhouse taste. Don’t worry, I’m going to guide you through every step, so you can achieve that authentic flavor at home.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

For the Mushroom Gravy:

• 2 tablespoons butter
• 1 medium onion, chopped
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

For the Topping:

• 4 slices Monterey Jack cheese
• Chopped green onions (optional, for garnish)

Step-by-Step Instructions

Preparing the Chicken:

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness. This helps them cook evenly and stay juicy.

2. Season Generously: In a small bowl, mix together the salt, pepper, garlic powder, and paprika. Rub this mixture all over both sides of the chicken breasts. Don’t be shy with the seasoning; it’s what gives the chicken its flavor!

Making the Mushroom Gravy:

1. Sauté the Aromatics: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes. This step is crucial for developing the rich flavor of the gravy. Don’t rush it!

2. Add Garlic and Flour: Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly. This creates a roux that will thicken the gravy.

3. Deglaze and Simmer: Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pan. This is where all the flavor lives! Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.

4. Finish the Gravy: Stir in the heavy cream, Worcestershire sauce, and dried thyme. Season with salt and pepper to taste. Reduce the heat to low and keep warm while you cook the chicken.

Grilling the Chicken:

1. Heat the Grill: Preheat your grill to medium-high heat. If you don’t have a grill, you can use a grill pan or a regular skillet on the stovetop.

2. Grill the Chicken: Brush the grill grates with olive oil. Place the seasoned chicken breasts on the hot grill and cook for about 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy. Overcooked chicken is sad chicken!

Assembling and Baking:

1. Smother and Top: Place the grilled chicken breasts in a baking dish. Spoon the mushroom gravy generously over each chicken breast. Top each with a slice of Monterey Jack cheese.

2. Melt the Cheese: Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly. Watch it closely to prevent burning!

3. Garnish and Serve: Remove from the oven and garnish with chopped green onions, if desired. Serve immediately and enjoy!

Troubleshooting Tips for Smothered Chicken Success

Sometimes, things don’t go exactly as planned in the kitchen. Here are a few common issues and how to fix them:

• Dry Chicken: The key to juicy chicken is not overcooking it. Pounding the chicken to an even thickness helps it cook faster and more evenly. Also, make sure your grill isn’t too hot, which can dry out the chicken quickly. A meat thermometer is your best friend here!

• Thin Gravy: If your mushroom gravy isn’t thickening up, make sure you’re using the correct amount of flour. You can also whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the gravy. Simmer for a few more minutes until thickened.

• Bland Gravy: Flavor is everything! Make sure you’re using good quality beef broth and don’t be afraid to season generously with salt, pepper, and Worcestershire sauce. You can also add a pinch of garlic powder or onion powder for extra flavor.

• Burnt Cheese: Keep a close eye on the chicken when broiling it. The cheese can go from perfectly melted to burnt very quickly. Position the rack in the middle of the oven to prevent the cheese from getting too close to the broiler.

Variations to Make It Your Own

This recipe is fantastic as is, but feel free to experiment and make it your own. Here are a few ideas:

• Add Bacon: Cooked and crumbled bacon adds a smoky, salty flavor that pairs perfectly with the mushroom gravy.

• Use Different Cheese: Try using provolone, mozzarella, or even a blend of cheeses for a different flavor profile.

• Spice It Up: Add a pinch of red pepper flakes to the mushroom gravy for a little heat.

• Add Peppers: Sauté some sliced bell peppers along with the onions and mushrooms for added color and flavor.

What to Serve with Your Smothered Chicken

Texas Roadhouse Smothered Chicken is delicious on its own, but it’s even better with some tasty side dishes. Here are a few of my favorites:

• Mashed Potatoes: Creamy mashed potatoes are the perfect complement to the rich gravy.

• Sweet Potato Fries: For a healthier option, try sweet potato fries.

• Green Beans: A simple side of steamed or sautéed green beans adds a touch of freshness.

• Mac and Cheese: Because who doesn’t love mac and cheese?

• Texas Roadhouse Rolls: Okay, let’s be real, you NEED to have copycat Texas Roadhouse Rolls with this meal!

Storing and Reheating Leftovers

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and gravy in a skillet over low heat, or microwave in short intervals until heated through. Be careful not to overheat, as the chicken can become dry.

Enjoy Your Homemade Texas Roadhouse Smothered Chicken!

There you have it! A delicious and easy recipe for Texas Roadhouse Smothered Chicken that you can make right in your own kitchen. With a little practice, you’ll be able to impress your family and friends with this restaurant-quality meal. Happy cooking!

Texas Roadhouse Smothered Chicken

Amelia Chen-Morrison

This recipe recreates the popular Texas Roadhouse Smothered Chicken, featuring grilled chicken breasts smothered in a rich, creamy mushroom gravy and topped with melted Monterey Jack cheese. It’s a comforting and flavorful dish perfect for a satisfying meal at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 650 kcal

Equipment

• Plastic Wrap
• Small bowl
• large skillet or saucepan
• Whisk
• Grill or grill pan/skillet
• Meat thermometer
• baking dish
• Oven

Ingredients

  

• 4 boneless, skinless chicken breasts 6-8 ounces each
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• 2 tablespoons butter
• 1 medium onion, chopped
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups beef broth
• ½ cup heavy cream
• 1 tablespoon Worcestershire sauce
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 4 slices Monterey Jack cheese
• Chopped green onions optional, for garnish

Instructions

 

• Pound each chicken breast between two sheets of plastic wrap to an even 1/2-inch thickness.
• In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
• Rub the seasoning mixture all over both sides of the chicken breasts.
• In a large skillet or saucepan, melt the butter over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly.
• Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pan.
• Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
• Stir in the heavy cream, Worcestershire sauce, and dried thyme. Season with salt and pepper to taste.
• Reduce the heat to low and keep warm while you cook the chicken.
• Preheat your grill to medium-high heat. Brush the grill grates with olive oil.
• Place the seasoned chicken breasts on the hot grill and cook for about 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
• Place the grilled chicken breasts in a baking dish.
• Spoon the mushroom gravy generously over each chicken breast.
• Top each with a slice of Monterey Jack cheese.
• Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and garnish with chopped green onions, if desired.
• Serve immediately and enjoy!

Notes

For juicy chicken, pound to even thickness and don’t overcook; use a meat thermometer. If the gravy is too thin, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into gravy, simmer until thickened. To avoid burnt cheese, position the rack in the middle of the oven and watch closely while broiling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet or microwave. Add cooked and crumbled bacon, use provolone or mozzarella cheese, add a pinch of red pepper flakes, or sauté sliced bell peppers for variations. Serve with mashed potatoes, sweet potato fries, green beans, mac and cheese, or Texas Roadhouse Rolls.