Name: Texas Roadhouse Smothered Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts (about 6–8 oz each); 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil (or butter), divided; 1 cup sliced mushrooms; 1 small onion, thinly sliced; 1 cup shredded mozzarella cheese (or Monterey Jack); ½ cup shredded cheddar cheese; 2 tablespoons fresh parsley, chopped (for garnish)

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Introduction

Texas Roadhouse Smothered Chicken is a comforting and flavorful dish featuring tender chicken breasts topped with savory sautéed mushrooms, onions, and melted cheese. It’s a simple yet delicious meal perfect for family dinners or casual gatherings.

A close-up of a grilled chicken breast with a golden brown, slightly charred skin as the bottom layer, covered by a creamy white sauce mixed with cooked, sliced brown mushrooms scattered on top and around the chicken. The dish is garnished with small pieces of chopped green parsley spread evenly. The food is served on a white plate with a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 6–8 oz each)
2 tablespoons olive oil (or butter)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 cup sliced mushrooms
1 small onion (thinly sliced)
1 cup shredded mozzarella cheese (or Monterey Jack)
½ cup shredded cheddar cheese
2 tablespoons fresh parsley (chopped, for garnish)

Instructions

Step 1: Pound chicken breasts to an even thickness of about ½ inch and pat dry with paper towels.
Step 2: In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning evenly over both sides of the chicken.
Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken and keep warm.
Step 4: In the same skillet, add the remaining oil, sliced mushrooms, and onions. Sauté for 5–7 minutes until they are softened and lightly caramelized.
Step 5: Return the chicken to the skillet. Top each piece with the sautéed mushrooms and onions.
Step 6: Sprinkle mozzarella and cheddar cheese evenly over the chicken. Cover the skillet with a lid and cook on low heat for 2–3 minutes until the cheese melts.
Step 7: Garnish with chopped fresh parsley and serve hot with mashed potatoes, rice, or steamed vegetables.

Tips & Variations

For extra flavor, add a splash of white wine or chicken broth when sautéing the mushrooms and onions.
Substitute mozzarella with Monterey Jack or pepper jack cheese for a mild or spicy twist.
Use butter instead of olive oil for a richer taste in the sautéed vegetables and chicken.
Try adding a pinch of cayenne pepper to the seasoning mix for a subtle kick.

Storage

Store leftover smothered chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, covering to retain moisture and prevent drying out.

How to Serve

A white plate holds a single, thick grilled chicken breast with a golden-brown, slightly crispy crust. On top, there are numerous browned mushroom slices, juicy and tender, scattered across and around the chicken. The dish is covered in a creamy beige sauce that pools at the bottom of the plate, threading through the mushrooms and chicken. Bright green chopped parsley is sprinkled generously on the mushrooms and sauce, adding a fresh accent to the warm tones. The background is a white marbled texture. 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 breasts?

Yes, boneless, skinless chicken thighs can be used. They may require slightly longer cooking time and will provide a juicier, richer flavor.

Is there a way to make this recipe dairy-free?

To make this dish dairy-free, substitute the cheese with a dairy-free melting cheese alternative or skip the cheese altogether. Use olive oil instead of butter as well.