Name: Copycat Texas Roadhouse Smothered Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3 boneless chicken breasts; 2 tsp chicken bouillon (to taste); 2 tsp garlic powder (to taste); ½ tbsp olive oil (per batch for searing); ½ tbsp butter (per batch for searing); 1 whole onion, sliced; 8 oz mushrooms, sliced; 1 ¼ cup Monterey Jack cheese, shredded; 1 tbsp olive oil (for sautéing and searing); 1 tbsp butter (for sautéing and searing); 1 tbsp white wine vinegar

Jump to Recipe

Introduction

This Copycat Texas Roadhouse Smothered Chicken brings a comforting blend of tender chicken, savory sautéed mushrooms, caramelized onions, and melted Monterey Jack cheese. It’s a flavorful dish that’s surprisingly easy to make at home, perfect for a cozy dinner any night of the week.

The image shows a white plate with two pieces of cooked chicken breast topped with melted cheese, sliced sautéed mushrooms, and browned onions. The chicken looks golden brown and slightly crispy around the edges, while the cheese is gooey and slightly browned on top. To the side of the chicken, there is a small bunch of fresh green beans that look crisp and bright green. The plate is placed on a white marbled surface, with a gold fork and knife set beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 boneless chicken breasts
1 ¼ cup Monterey Jack cheese
1 whole onion
8 oz mushrooms
1 tbsp butter
1 tbsp olive oil
2 tsp garlic powder (to taste)
2 tsp chicken bouillon (to taste)
1 tbsp white wine vinegar

Instructions

Step 1: Slice each chicken breast lengthwise to create thinner pieces. Season them with chicken bouillon and garlic powder to taste. Let the chicken rest at room temperature for about 15 minutes.
Step 2: While the chicken rests, chop the onion and mushrooms. Shred or thinly slice the Monterey Jack cheese and set aside.
Step 3: Preheat your oven to 375℉. In a pan over medium-high heat, sear the chicken breasts for about 3 minutes on each side using a mix of half olive oil and half butter (about ½ tablespoon each per batch) until golden brown.
Step 4: Check that the chicken reaches an internal temperature of 160℉. Cooking time will vary depending on thickness.
Step 5: Transfer the chicken to a resting plate and let it cool for at least 5 minutes.
Step 6: In the same pan, sauté the mushrooms and onion with a pinch of bouillon and garlic powder for 2-3 minutes. Just before finishing, add a splash of white wine vinegar to enhance the flavor.
Step 7: Line a baking sheet with parchment paper or foil and place the chicken breasts at least 1 inch apart. Top each piece with the sautéed mushrooms and onions, then sprinkle evenly with shredded cheese.
Step 8: Bake in the preheated oven for about 10 minutes, or until the cheese is fully melted. Remove and allow to cool for 5-10 minutes before serving.
Step 9: Serve with your favorite side dish and enjoy your homemade smothered chicken!

Tips & Variations

For extra flavor, marinate the chicken in a bit of olive oil, garlic powder, and bouillon for a few hours before cooking.
Try using Swiss or cheddar cheese instead of Monterey Jack for a different melt and taste.
Caramelize the onions longer for a sweeter topping.
Serve with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.

Storage

Store any leftover smothered chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the chicken moist and cheese melty. Avoid reheating too long to prevent drying out.

How to Serve

Two pieces of grilled chicken breast topped with a thick layer of melted cheese, cooked golden brown, with visible slices of sautéed mushrooms and caramelized onions mixed in. The dish is served on a square white plate placed on a white marbled textured surface, with a golden fork visible in the background. The cheese is creamy and bubbly, covering the meat and toppings unevenly, showing textures from soft melted parts to browned crispy spots. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs work well and may be even juicier. Adjust cooking time as thighs can take slightly longer to reach the proper internal temperature.

What can I use if I don’t have white wine vinegar?

You can substitute with apple cider vinegar or a squeeze of fresh lemon juice for a similar tangy flavor in the sautéed mushrooms and onions.