Texas Roadhouse Smothered Chicken
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.
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.