This Texas Roadhouse Smothered Chicken is a true comfort food! Juicy chicken breasts topped with creamy gravy, cheese, and delicious mushrooms make every bite super tasty.
It’s so good that I might just eat it every week! And, the best part? It’s really easy to make. Just cook the chicken, add the toppings, and enjoy without the fuss!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. If you’re looking for a substitution, try using chicken thighs for a juicier texture. You could also opt for plant-based chicken alternatives for a vegetarian option.
Mushrooms: Sliced mushrooms add great flavor and texture. If you’re not a fan, you can leave them out or use other veggies like bell peppers or spinach for a different twist.
Heavy Cream: Heavy cream creates a rich sauce, but you can use half-and-half or whole milk if you want a lighter version. For dairy-free, coconut cream or cashew cream works well, too.
Cheese: Cheddar and Monterey Jack are excellent choices for topping. If you want to mix it up, try pepper jack for a spicy kick or mozzarella for a milder taste.
How Do You Make the Gravy Smooth and Delicious?
The gravy is key to this dish’s flavor! To get it just right, focus on making a great roux. After cooking the onions and mushrooms, sprinkle the flour evenly over the mixture. Stir continuously for 1-2 minutes—this helps cook off the raw flour taste.
- Whisk in chicken broth slowly, which helps prevent lumps.
- Add cream gradually, continuing to whisk for a smooth consistency.
- Let the gravy cook until it thickens to your desired texture. Remember, it will thicken more in the oven!
Texas Roadhouse Smothered Chicken Recipe Easy & Delicious
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons olive oil or vegetable oil
- 1 cup sliced mushrooms
- 1 small onion, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream or milk
- 1 cup shredded cheddar cheese or Monterey Jack cheese
- Fresh parsley, chopped (optional, for garnish)
Time Needed
This recipe takes about 10 minutes to prep and 25 minutes to cook, totaling around 35 minutes. It’s a quick and easy dish that’s perfect for a weeknight dinner or any special occasion!
Step-by-Step Instructions:
1. Prepare and Season the Chicken
Preheat your oven to 350°F (175°C). While the oven is heating up, take your chicken breasts and season them generously on both sides with paprika, garlic powder, onion powder, salt, and pepper. This will give the chicken a flavorful kick!
2. Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, place the seasoned chicken breasts in the skillet. Cook them for about 4-5 minutes on each side, or until they get a nice golden brown color. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Onions and Mushrooms
In the same skillet, add the butter. Let it melt, then toss in the sliced onions and mushrooms. Sauté these for about 5-7 minutes, stirring occasionally, until they turn soft and caramelized. This step brings out their tasty flavors!
4. Make the Gravy
Sprinkle the all-purpose flour over the sautéed onions and mushrooms, stirring constantly for about 1-2 minutes to create a roux. This helps to cook out the raw flour taste and provides a nice base for your gravy. Slowly whisk in the chicken broth, ensuring there are no lumps, and then add the heavy cream (or milk). Keep stirring until the gravy thickens up nicely.
5. Combine and Bake
Return the chicken breasts to the skillet, spooning some of the gravy with mushrooms and onions generously over the top. Then, sprinkle a good amount of shredded cheese over the chicken. Transfer the whole skillet into the preheated oven and bake for about 15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
6. Garnish and Serve
After baking, carefully remove the skillet from the oven. You can garnish your dish with fresh chopped parsley for a pop of color and flavor. Serve the smothered chicken warm alongside mashed potatoes, rice, or your favorite side dish. Enjoy every cheesy, creamy bite!
Now you’re all set to enjoy a delicious Texas Roadhouse-style smothered chicken that’s creamy, cheesy, and packed with flavor!
FAQ for Texas Roadhouse Smothered Chicken Recipe
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken, but it’s important to thaw them completely first! The best way is to place them in the fridge overnight or submerge them in cold water in a sealed bag for a quicker thaw. Always ensure they are fully thawed to cook evenly.
What Can I Substitute for Heavy Cream?
If you’d like a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free alternative, try using coconut cream or cashew cream, which will still give you a creamy texture.
How Should I Store Leftovers?
Store any leftover smothered chicken in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or warm it on the stove as needed. You can add a little chicken broth or milk while reheating to keep it moist.
Can I Add Other Vegetables?
Absolutely! Feel free to add other veggies like bell peppers, spinach, or zucchini. Just sauté them along with the onions and mushrooms to bring out their flavors!
