Texas Roadhouse Smothered Chicken
Make Texas Roadhouse Smothered Chicken at home! Juicy seasoned chicken topped with mushrooms, onions, and melted cheese in one easy skillet.
A One Pan Dinner Recipe
Texas Roadhouse Chicken is full of flavor from the onions, seasonings, and button mushrooms that soak up the rich flavors. This is an easy recipe that is pretty darn close to the original Texas Roadhouse version! So you can save yourself a trip to the restaurant and enjoy this dish in the comfort of your own home. Plus, you’ll probably save a few bucks by making it at home.
This smothered chicken was so delicious that my family asked for it again!!! And the best part was that it tasted just like Texas Roadhouse’s version! Thank you so much for sharing!!
– Shannon
Frequently Asked Questions:
Mashed Potatoes, Crock Pot Mashed Potatoes, pasta, Green Beans or rice work great with this chicken. You can also add your favorite vegetable and a garden salad. Don’t forget the crusty bread or Garlic Bread.
This really is a meal for mushroom lovers. You can leave them out of the dish if you are not a fan. I don’t love mushrooms either, but, I wanted to keep this as close to a copycat recipe to the original one from Texas Roadhouse as possible. If you do choose to omit the mushrooms, you’ll just end up with cheesy chicken.
I made these with the two thicker chicken breasts that are cut in half to create 4 thinner chicken breasts. However, I know some grocery stores carry thin cut chicken breasts where the cutting them in half is already done for you. If you see those, they’ll work for this and it’s less work you have to do.
This dish is best fresh, but you can prep the mushrooms, onions, and chicken ahead of time to make cooking even faster later.
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat gently in a skillet or microwave until warmed through.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- yellow onion – I think you could even dice up some shallots here. That would also give great flavor.
- butter – You can use unsalted or salted.
- button mushrooms – You can use whole button mushrooms, but you can buy them already sliced which is a time saver. Or use your favorite kind of mushroom here.
- chicken breasts – You can use chicken tenders if you would like. Keep in mind they’ll cook faster, so keep an eye on them. I talked more about what chicken to use in the FAQ section above.
- salt, black pepper, onion powder, garlic powder, Italian seasoning, and paprika – This is my go-to combination seasoning for a lot of chicken recipes. Feel free to play around with this and adjust to your tastes.
- chicken broth – I tend to go with slow sodium chicken broth these days so I can control the salt a bit better. You can always add salt in but you can’t take it out once it’s in there.
- monterey jack cheese – please feel free to change up the cheese here to what you would like. I think pepper jack cheese would add a nice little kick to the dish.
How To Make Texas Roadhouse Smothered Chicken:
To a large skillet over medium heat, add the mushrooms, onion, butter, 1 Tablespoon oil, and a pinch of salt and pepper. Stir for about 7-8 minutes or until the mushrooms are softened.
Add the garlic. Stir for 1 minute. Add the chicken to the skillet. Season both sides of the chicken with the remaining dried seasonings. Cook the chicken for 6-8 minutes.
Add the remaining oil. Turn the heat down to low-medium. Flip the chicken over and cook for an additional 3-4 minutes or until the juices run clear. You want an internal temperature of 165° F when fully cooked. Add the broth. Scrape the bits off the pan. Spoon some of the sauce, mushrooms, and onions over the chicken. Top the chicken with the cheese. Spoon some more of the sauce, mushrooms, and onions over the chicken. Place the lid on top and turn off the heat to let the cheese melt.
Top with fresh parsley. Serve and enjoy.
Craving More Recipes?
Texas Roadhouse Smothered Chicken
Ingredients
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 boneless, skinless chicken breasts, halved to create 4 thinner chicken breasts (see notes below)
- 2 Tablespoons oil (avocado, olive or vegetable oil, divided use)
- 2 Tablespoons butter (salted or unsalted)
- 2 cups sliced button / baby bella mushrooms
- ½ cup sliced yellow onion
- 3 garlic cloves, minced
- ¼ cup low-sodium chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 Tablespoon chopped fresh parsley (optional, for garnish, can use dried)
Instructions
- In a small bowl combine 1/2 teaspoon salt,, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning and 1/2 teaspoon paprika. Stir to combine.Season both sides of the halved chicken breasts with the seasoning. Set aside.
- To a large skillet over medium heat, add 1 Tablespoon oil, 2 Tablespoons butter, 2 cups sliced button / baby bella mushrooms, 1/2 cup sliced yellow onion and a pinch of salt and pepper to season.
- Stir for 7-8 minutes or until the mushrooms are softened.
- Add in 3 garlic cloves, minced. Stir for about 1 minute or until fragrant.
- Add in the chicken breasts and cook the chicken for about 6-8 minutes.
- Add in remaining 1 Tablespoon oil. Turn the heat down to low-medium.
- Flip the chicken over and cook for an additional 3-4 minutes or until the juices run clear. You want an internal temperature of 165° F when fully cooked.
- Add 1/4 cup low-sodium chicken broth. Scrape the bits off the pan.
- Spoon some of the sauce, mushrooms, and onions over the chicken.
- Top the chicken breasts evenly with 1 cup shredded Monterey Jack cheese.
- Spoon some more of the sauce, mushrooms, and onions over the chicken.
- Place the lid on top and turn off the heat to let the cheese melt.
- Top with 1 Tablespoon chopped fresh parsley (if using). Serve and enjoy.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- If your grocery store sells thin cut chicken breasts, you can purchase those instead of cutting two larger ones in half. You need 4 thinner cut chicken breasts in total for this recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This smothered chicken was so delicious that my family asked for it again!!! And the best part was that it tasted just like Texas Roadhouse’s version! Thank you so much for sharing!!
That makes me so happy to read Shannon!! Thanks so much for taking the time to come back and comment!
I’ve never had their version but Im trying yours for sure! Question, your recipe says sliced onions but the photo shows diced, which should it be?
We loved it…