Copycat Texas Roadhouse Smothered Chicken Recipe
This Copycat Texas Roadhouse Smothered Chicken recipe features tender, boneless chicken breasts seasoned and seared to golden perfection, then smothered with sautéed mushrooms and caramelized onions, topped with melted Monterey Jack cheese. The dish is finished off in the oven to meld all the flavors together, creating a deliciously comforting and flavorful entree that’s perfect for a hearty family dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 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)
Vegetables
- 1 whole onion, sliced
- 8 oz mushrooms, sliced
Cheese
- 1 ¼ cup Monterey Jack cheese, shredded
Other
- 1 tbsp olive oil (for sautéing and searing)
- 1 tbsp butter (for sautéing and searing)
- 1 tbsp white wine vinegar
Instructions
- Season and Rest the Chicken: Cut each chicken breast lengthwise into thinner pieces. Season both sides with chicken bouillon and garlic powder to taste. Allow the seasoned chicken to rest at room temperature for about 15 minutes to enhance flavor and ensure even cooking.
- Prep Vegetables and Cheese: While chicken rests, chop the onion and slice the mushrooms. Shred the Monterey Jack cheese using a grater or slice it thinly. Set aside for assembling the dish later.
- Preheat and Sear Chicken: Preheat your oven to 375℉ (190℃). Heat a pan over medium-high heat and add a blend of ½ tablespoon olive oil and ½ tablespoon butter. Sear the chicken breasts for approximately 3 minutes on each side until golden brown and cooked to an internal temperature of 160℉ (71℃). Time may vary depending on thickness.
- Rest the Chicken: Remove the chicken from the pan and let it rest on a plate for at least 5 minutes. This allows juices to redistribute, keeping the chicken moist.
- Sauté Mushrooms and Onions: In the same pan, add a pinch of chicken bouillon and garlic powder to the sliced onions and mushrooms. Sauté for 2 to 3 minutes until tender. Near the end, splash in the white wine vinegar to add a subtle tangy flavor. Remove from heat.
- Assemble for Baking: Line a baking sheet with parchment paper or aluminum foil. Arrange the seared chicken breasts on the sheet, spacing them at least 1 inch apart. Evenly top each chicken breast with the sautéed mushrooms and onions, then cover with shredded Monterey Jack cheese.
- Bake Until Cheese Melts: Place the baking sheet in the preheated oven and bake for 10 minutes or until the cheese has fully melted and is bubbly.
- Cool and Serve: Remove from the oven and allow the chicken to cool for 5 to 10 minutes to let flavors meld and prevent burns. Serve hot with your choice of side dishes and enjoy this savory smothered chicken delight.
Notes
- You can adjust the amount of garlic powder and chicken bouillon depending on your taste preferences.
- Ensure chicken reaches an internal temperature of 160℉ before placing it in the oven for best food safety.
- White wine vinegar adds a nice acidity; substitute with apple cider vinegar if preferred.
- Pair this dish with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.
- For a crispier top, place chicken under a broiler for 1-2 minutes after baking but watch closely to prevent burning.
Keywords: Texas Roadhouse, smothered chicken, copycat recipe, chicken breasts, sautéed mushrooms, caramelized onions, Monterey Jack cheese, comfort food, American cuisine
