Texas Roadhouse Smothered Chicken Ultimate
Recreate the iconic Texas Roadhouse flavor at home with this recipe for smothered chicken. Juicy chicken breasts are topped with a rich mushroom gravy and melted cheese for a restaurant-quality meal that's easy enough for a weeknight.
Equipment
- Large skillet (oven-safe preferred)
- Baking dish (if skillet is not oven-safe)
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Small bowl
- Paper towels
- Whisk
- Spatula
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¼ cup heavy cream
- 1 tablespoon Worcestershire sauce
- Salt to taste
- Pepper to taste
- 1 cup shredded Monterey Jack cheese
- ¼ cup shredded cheddar cheese
- ¼ cup chopped green onions optional
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels.
- In a small bowl, combine the salt, pepper, garlic powder, and paprika.
- Sprinkle the spice mixture evenly over both sides of the chicken breasts.
- Heat the olive oil in your large skillet over medium-high heat.
- Sear the chicken breasts for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the sliced mushrooms and chopped onion. Cook, stirring occasionally, until the mushrooms are softened and the onion is translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth, making sure to smooth out any lumps.
- Bring the gravy to a simmer, then reduce the heat and stir in the heavy cream and Worcestershire sauce.
- Season with salt and pepper to taste.
- Simmer for a few minutes, until the gravy has thickened slightly.
- If you used an oven-safe skillet, place the seared chicken breasts back into the skillet with the mushroom gravy. If not, transfer the gravy to a baking dish and arrange the chicken breasts on top.
- Top each chicken breast with the shredded Monterey Jack and cheddar cheese.
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).
- Optional: Garnish with chopped green onions before serving.
Notes
Don't overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). Customize your cheese with provolone, mozzarella, or pepper jack. If the gravy isn't thick enough, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened. You can prepare the mushroom gravy ahead of time and store it in the refrigerator for up to 2 days. Add a pinch of red pepper flakes to the gravy for a little kick. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave.