This Texas Roadhouse Smothered Chicken is a tasty dish featuring juicy chicken topped with creamy gravy, sautéed mushrooms, and melted cheese. What’s not to love?
It’s so easy to whip up this comforting meal! I enjoy serving it with mashed potatoes for a delicious combo—perfect for cozy dinners at home!
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are great for tenderness. If you’re looking for a healthier option, you can use chicken thighs, which are juicier and more flavorful.
Spices: The blend of paprika, garlic powder, and onion powder adds depth. If you’re out of paprika, smoked paprika can give a nice twist. For a more robust flavor, feel free to add cayenne pepper for a bit of heat.
Mushrooms: I love using button mushrooms for their mild taste. However, feel free to swap with any other variety such as cremini or shiitake, which add a more earthy flavor.
Cheeses: Cheddar and Monterey Jack cheese provide wonderful creaminess. If you want to switch things up, try using pepper jack for some spice or a classic like mozzarella for a stretchy texture.
Heavy Cream: If you’re looking for a lighter option, half-and-half works, though the sauce may be less rich. Coconut cream can be a dairy-free alternative, offering a unique flavor profile.
How Do I Ensure My Chicken Is Perfectly Cooked?
Cooking chicken so it’s juicy and tender is key to this recipe. Follow these tips for success:
- Make sure the skillet is hot before adding the chicken. This helps achieve that golden crust.
- Don’t crowd the pan; cook in batches if necessary. Overcrowding can lower the pan temperature and lead to steaming rather than searing.
- Use a meat thermometer. Aim for an internal temperature of 165°F (75°C) to ensure it’s fully cooked.
- Let the cooked chicken rest for a few minutes before slicing. This helps the juices redistribute and keeps it moist.
How to Make Texas Roadhouse Smothered Chicken
Ingredients You’ll Need:
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil or vegetable oil
- For the Sauce:
- 1 medium onion, thinly sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- For Garnishing:
- 2 tablespoons butter
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 30 minutes for cooking. In total, you’ll be looking at approximately 45 minutes from start to finish. Perfect for a comforting weeknight dinner!
Step-by-Step Instructions:
1. Seasoning the Chicken:
In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice blend evenly over both sides of the chicken breasts, ensuring they’re well-seasoned.
2. Coating the Chicken:
Lightly coat each chicken breast with flour. Shake off any excess flour to prevent a clumpy texture when frying.
3. Cooking the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Cook them for about 5-6 minutes on each side until they are golden brown and fully cooked through. Once cooked, remove the chicken from the skillet and set it aside on a plate.
4. Sautéing the Vegetables:
In the same skillet, add the butter and sliced onions. Sauté the onions for about 3 minutes or until they begin to soften. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are tender and browned, about 5 minutes. Then, stir in the minced garlic and cook for another minute.
5. Creating the Sauce:
Pour in the chicken broth, bringing the mixture to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, as this adds flavor to your sauce. Allow it to reduce slightly for about 3-4 minutes.
6. Adding Cream:
Stir in the heavy cream, increasing the heat slightly until it achieves a gentle simmer. Cook until the sauce thickens a bit, which should take around 3-5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
7. Combining Chicken and Sauce:
Return the cooked chicken breasts to the skillet. Spoon the creamy mushroom and onion sauce over each piece, ensuring they are generously covered.
8. Melting the Cheese:
Evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the chicken. Cover the skillet and let it cook for 2-3 minutes until the cheese is melted and bubbly.
9. Serving:
Remove from heat, garnish with freshly chopped parsley, and serve the smothered chicken warm. This dish pairs wonderfully with mashed potatoes or your favorite side dish for a complete meal!
Frequently Asked Questions
Can I Use Different Types of Cheese?
Absolutely! While cheddar and Monterey Jack are delicious, you can easily substitute them with pepper jack for some spice, mozzarella for a stretchy option, or even a blend of Italian cheeses for a different flavor profile.
What Can I Serve with Smothered Chicken?
This dish pairs wonderfully with mashed potatoes, rice, or pasta to soak up the creamy sauce. For a lighter option, consider serving it with steamed vegetables or a fresh salad.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken and sauce ahead of time. Store the cooked chicken and sauce in separate airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and sauce on the stove over low heat, adding a splash of cream or broth if the sauce thickens too much during storage.
