Texas Roadhouse Smothered Chicken Recipe
If You’ve Never Made Smothered Chicken Like This…
Okay, I have to admit—my first attempt at Texas Roadhouse Smothered Chicken was born from a bout of hangry (that’s hungry + angry, in case you didn’t know) desperation after a long workday. I’d had the real deal at the actual restaurant a couple of weeks before, and since then it just would not leave my brain. You know how sometimes you get a craving that sort of nags at you like a pebble in your shoe? Well, that was me. The first batch was a beautiful mess. There was cheese everywhere (including the cat?) and more mushrooms fried than strictly necessary, but oh wow, the kitchen smelled absolutely amazing. And now, honestly, I whip this up whenever I want a pick-me-up dinner without having to wrangle a reservation.
Why I Keep Coming Back to This
I make this when my family’s “what’s for dinner?” chorus gets especially loud (the volume somehow doubles if you pretend not to hear). My husband swears he could eat it twice a week, and my teenager—who claims she’s “anti-mushroom”—always ends up scraping the last bits off the pan when nobody’s looking. Maybe it’s that gooey cheese, or probably it’s the savory chicken hiding under all those toppings. Sometimes, when I’m in a mood, I’ll double the onions just because I love them that much (though, word to the wise, they’ll make your kitchen smell like a county fair for hours; I kinda love it though). And don’t get me started on the struggle of keeping the cheese from burning—I think I’ve finally nailed it, but who knows?
Let’s Talk Ingredients (Swaps and Secrets)
- 4 boneless, skinless chicken breasts (I use thighs if they look juicier at the butcher—Grandma used to, so why not?)
- Salt and pepper (if I remember, a pinch of garlic powder too)
- 2 tablespoons olive oil—vegetable oil works, or honestly, a knob of butter is divine
- 1 cup fresh mushrooms, sliced (canned works in a pinch, but they’re a bit wimpy)
- 1 medium onion, thinly sliced (red onion is great if you’re feeling fancy or forgot to buy the yellow ones)
- 1-2 cups shredded mozzarella or Monterey Jack (I throw in a handful of cheddar too, because, cheese…)
- 1/2 cup chicken broth (or a scoop of stock powder mixed with water; boxed is fine, just go easy on the salt)
- 1 tablespoon cornstarch + splash of water (only if you want the sauce thicker—sometimes I skip it if I’m lazy)
- Optional: a splash of Worcestershire sauce (I always forget this, but man, it’s good when I remember)
How I Actually Make It (With Tangents)
- Preheat your oven to around 400°F (200°C). Or, if you’re feeling wild, just turn it on and guess. It’s forgiving.
- Season your chicken with salt, pepper, and—if you’re in the mood—a little garlic powder. This is where I sometimes overdo the pepper, oops.
- Heat the oil in a skillet (cast iron if you have it, but really, whatever’s not hiding at the back of the cupboard). Brown the chicken for about 4-5 minutes per side. You want golden, not burnt. Don’t panic if they stick a bit, they’ll release eventually, promise.
- Set your browned chicken in a baking dish. Don’t wash the pan! Throw in the onions and mushrooms, and sauté until soft and a little browned. This is usually where I sneak a mushroom—somebody’s gotta taste test, right?
- Pour in the chicken broth and, if using, the Worcestershire. Simmer until things look saucy. If it feels watery, stir in your cornstarch slurry and bring it just to a bubble. It thickens quickly—don’t wander away, trust me.
- Spoon that glorious mushroom and onion mess over the chicken. Pile on the cheese (more than you think, life’s too short). Resist the urge to eat it right now.
- Bake uncovered for about 10-15 minutes, or until the cheese is bubbly and the chicken is cooked through (165°F inside, if you’re being responsible). Sometimes, if I’m in a rush, I broil it for the last 2 minutes for crusty cheese edges. Watch closely or you’ll have a crispy little disaster.
Oh, the Things I’ve Learned (Mostly the Hard Way)
- If you use thick chicken breasts, whack them with a rolling pin (gently!); otherwise they take ages to cook.
- I actually think leftovers taste better—cheese seems to soak up more of the flavors overnight. But I rarely have any left, so who knows?
- Sometimes, I toss in a little spinach to the skillet before baking. No one really notices, except me and my slightly smug sense of nutrition.
- Mistake: Don’t try using smoked gouda. Sounds fun, but it made everything taste like a bonfire. Yikes.
Stuff I’ve Tried Alongside (Some Good, Some Not So Much)
I once swapped in Swiss for the cheese—too tangy for me. Cheddar plus mozzarella is my sweet spot. My cousin suggested topping with crispy bacon bits—now here’s a trusty bacon how-to if you need it—and I’m not mad at it. Jalapeños? Hot as a hornet—but only for the truly spicy crowd. I tried once with sun-dried tomatoes and, honestly, it overwhelmed the other flavors. Never again.
Gear I Use (But Don’t Sweat It)
- Baking dish (9×13 inch-ish; I use a slightly smaller one if that’s all that’s clean)
- Large skillet (mine’s cast iron, but any will do)
- Tongs—or just a fork if all else fails (I’ve played the “missing tongs” game many times)
- Cheese grater (pre-shredded cheese is fine, but I think blocks taste better if you can be bothered)
Oh, and if you don’t have a meat thermometer, do what I do and just slice into the thickest part. A little rustic, but it works.
How Long Does It Actually Last?
Store leftovers (if you luck out and have any) in an airtight container in the fridge for up to two days. Reheat in the oven or just zap it in the microwave, though the cheese gets all weird-textured if you go too long. Though, honestly, in my house it never lasts more than a day—my son swears it’s his midnight snack soulmate.
Serving This—The Fun Part
I love this over a scoop of mashed potatoes. My sister needs rice or it “doesn’t count as dinner.” Sometimes, if I’m really lazy (or it’s a Friday and we’re all worn out), just serve it with some crusty bread and call it a night. If you need a homemade potato inspiration, Serious Eats nails it every time. Oh, we always add a big salad—mostly to reassure myself we’ve had at least one green veggie.
Stuff I’ve Messed Up—So You (Maybe) Don’t Have To
- I once tried skipping the skillet sauté step. Don’t. You end up with sad, water-logged onions. Not worth saving the pan.
- I got cocky and added cheese way too early; it burned and stuck everywhere, so now I wait for the last ten minutes. Lesson learned.
- Chopping onions after a shower = regrettable. You get onion tears and foggy glasses, 0/10 recommend, would not repeat.
People Have Asked—Here’s My Take
Can I use chicken thighs? Oh, absolutely, sometimes I prefer them—they’re juicier! Just adjust your cook time—thighs cook a tiny bit faster sometimes, even though they never look like it.
Is it okay to use pre-shredded cheese? Sure! I’ll admit, I’m a bit of a cheese snob, but there are days I grab the bag and don’t look back.
I hate mushrooms. What do I do? Honestly, you can skip them—try thinly sliced bell peppers or zucchini instead (not quite the same, but still tasty). Or just go extra on the onion.
Can I freeze it? I’ve tried freezing leftover portions—yeah, it works, but the cheese gets a bit weird when reheated. If that doesn’t bug you, go for it.
Could I make this ahead? Yes, you can assemble everything up to the cheese, stash in the fridge, and bake when you’re ready. It might need an extra five minutes in the oven. Or maybe less—it depends; check it often.
So, there you go. If you make this, let me know how it turns out (and if your cat gets into the cheese, too).
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup sliced mushrooms
- 1 medium onion, sliced
- 1 tablespoon butter
- 4 slices provolone or Monterey Jack cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat grill or grill pan to medium-high heat. Season chicken breasts with garlic powder, salt, and pepper.
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2Brush chicken breasts with olive oil and grill for 5-7 minutes per side or until fully cooked and juices run clear.
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3While chicken is grilling, melt butter in a skillet over medium heat. Add sliced mushrooms and onions; sauté for 6-8 minutes until soft and lightly browned.
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4Once chicken is cooked, place on a baking sheet. Top each breast with sautéed mushrooms and onions, then a slice of cheese.
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5Broil in the oven for 1-2 minutes, or until cheese is melted and bubbly. Garnish with fresh parsley if desired and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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