Copycat Texas Roadhouse Smothered Chicken Recipe
If you’ve ever wondered how the hell Texas Roadhouse restaurant makes their dishes so flavorful and juicy – I’ve got you! The restaurant is notorious for their fun, steakhouse theme with dishes that are bursting with smokey and delicious flavors. They are most notable for their steaks that can be hand picked, but honestly – everything is great if you’re a meat lover like myself.
Although I’ve obsessed over everything I’ve ever ordered from the restaurant, the one that sent my tastebuds soaring was their smothered chicken.
Ok, so here’s the real kicker. The iconic Texas Roadhouse Smothered Chicken recipe is not only delicious, but it’s so affordable and easy to make at home! The recipe includes common household groceries that the average American household always has on hand. Perfect for a last minute dinner idea that’s quick and easy with minimal cleanup. I’m mad I haven’t found this recipe sooner!
What is Smothered Chicken?
Texas Roadhouse Smothered Chicken is a juicy yet tender chicken breast, herbed and seasoned of course, topped with sautéed onions, mushrooms, and smothered with melted Monterey Jack cheese. It blends together a bold and seasoned chicken flavor which is mellowed by the sweetness of onions, earthiness of mushrooms, and creaminess of melted cheese.
In short, I’d say Smothered Chicken is the perfect recipe (if you’re looking for a delicious meal, that is)!
Why should you make Smothered Chicken?
For one, it’s super easy and the PERFECT comfort food! Not many recipes out there today exist that are both absolutely delicious AND quick and easy at the same time. I love how you can also make this recipe in large batches with minimal effort. This is the perfect family dinner for busy, working moms like myself.
How long does the leftover chicken last?
The leftover chicken will last in an airtight container in the fridge for roughly 3-4 days. I’ve found that the sauce absorbs into the chicken breast so it will become less “saucy” over time.
To prolong the life of the meal, I would suggest freezing it. It can remain in the freezer for 3 months. The best way to get the most length of storage and reserve freshness is through this vacuum sealer. I own it myself, and it works wonders when it comes to preserving flavor!
What ingredients do you need to make Smothered Chicken?
3 Boneless chicken breasts – halved down the side to make them half as thick. Searing a whole chicken breast is near impossible to cook all the way through unless you pound it or cut it. Pounding it makes the bottom side tear a bit so I always choose to cut it lengthwise.
1 ¼ cup Monterey Jack Cheese – make sure it is not shredded as shredded cheeses are coated with a powder to prevent sticking. This in turns effects flavors and prevents easy melting. Feel free to replace the jack cheese with cheddar or any cheese your palate prefers that melts easily!
1 Onion – Either a Spanish (brown) onion or a white onion will do, but I went with white. White onions tend to be more crunchy and have more of a zest to their flavor. Spanish onions are more mild.
8 oz Mushrooms – Slice up whole onions. Baby bellas will do just fine, but if you want to kick it up a notch, you can use chopped portobello mushrooms.
½ tbsp Butter – always use a good quality butter that is more yellow than white. I use Kerry gold.
½ tbsp Olive oil – no need for a fancy brand as most of the flavor will be cooked off. A generic extra virgin brand will do.
2 tsp Garlic powder – garlic powder has a more “forward” taste than cooked, fresh garlic. To mimic the robust flavors that Texas Roadhouse prides itself on, go with powdered for this recipe.
2 tsp Chicken bouillon – this recipe uses chicken bouillon in place of salt. The bouillon is so salty that there really is no reason to get out the table salt!
2 tbsp White wine vinegar – to counteract the saltiness, add white vinegar to your sear to get a hint of sweetness that compliments the onions perfectly.
How to Cook Texas Roadhouse Smothered Chicken
The goal is to make this quick and painless! Step one – prep your chicken. Cut the chicken down the side lengthwise and season with the chicken bouillon and garlic to taste.
Allow it to rest for about 15 minutes so that it can reach room temperature. NEVER cook cold chicken as this results in an overcooked exterior and an undercooked interior (otherwise known as rubbery chicken).
While the chicken is resting, prep your onions by chopping them and setting them to the side. Shred your cheese with a cheese grater or chop into thin pieces as I did. Either way works as it will all get melted down. Lastly, chop up those mushrooms to thin slices. Set to the side.
Preheat the oven to 375°F. While waiting for it to heat, begin to cook the chicken in a pan set to medium-high heat for roughly 6 minutes on each side. Use a 50/50 blend of ½ tablespoon olive oil and ½ tablespoon butter to sear it in.
Time will vary based on how thin you sliced your chicken, but you will want an internal temperature of 160°F (check with a meat thermometer) as it will be going into the oven. It should have a deep, golden brown color. Allow chicken to cool off of the pan for at least 5 minutes.
While cooling, sauté the mushrooms and sliced onions with a pinch of chicken bouillon (this brand is the ONLY brand I use) and garlic powder for 2-3 minutes. When almost finished, give it a splash of white wine vinegar for flavor. This will be used to top the chicken.
Line a baking sheet with parchment paper or aluminum foil and place the cooked chicken breasts at least 1 inch apart. My absolute FAVORITE baking sheet is from Nordic Ware which you can find here. Top with the sautéed mushrooms and caramelized onions followed by the shredded cheese.
Place in the oven and allow to cook for 10 minutes, or until cheese is completely melted. Remove from oven and allow to cool for at least 5-10 minutes. Cutting into it too soon will allow all of the flavorful juices to leak out so always avoid doing this (I know it’s tempting)!
Now if you really want to get fancy and wow the taste buds, top those juicy chicken breasts with a little bit of chopped parsley. Fresh is best, but dried parsley works too. Serve with a variety of sides such as mashed potatoes, french fries, or even steamed veggies if you want to cut back on the calories. And there you have it – a delicious dish with amazing flavors that’s sure to impress at the dinner table! Enjoy!
Copycat Texas Roadhouse Smothered Chicken
Ingredients
- 3 boneless chicken breasts
- 1 ¼ cup monterey jack cheese
- 1 whole onion
- 8 oz mushrooms
- 1/2 tbsp butter
- 1/2 tbsp olive oil
- 2 tsp garlic powder to taste
- 2 tsp chicken bouillon to taste
- 2 tbsp white wine vinegar
Instructions
- Cut the chicken breast down the side lengthwise and season with the chicken bouillon and garlic powder to taste. Allow it to rest for about 15 minutes so that it can reach room temperature.
- While the chicken is resting, prep your onions and mushrooms by chopping them and setting them to the side. Shred your cheese with a cheese grater or chop into thin pieces.
- Preheat the oven to 375℉. Begin to cook the chicken in a pan set to medium-high heat for roughly 6 minutes on each side. Use a 50/50 blend of ½ tablespoon olive oil and ½ tablespoon butter to sear it in.
- Time will vary based on how thin you sliced your chicken, but you will want an internal temperature of 160℉ as it will be going into the oven. Make sure the chicken is a golden brown color.
- Allow chicken to cool on a resting plate for a minimum of 5 minutes.
- While cooling, sauté the mushrooms and sliced onions with a pinch of bouillon and garlic powder for 2-3 minutes. When almost finished, give it a splash of white wine vinegar for flavor. This will be used to top the chicken.
- Line a baking sheet with parchment paper or aluminum foil and place the cooked chicken breasts at least 1 inch apart. Top with the sautéed mushrooms and caramelized onions followed by the shredded cheese.
- Place in the oven and allow to cook for 10 minutes, or until cheese is completely melted. Remove from oven and allow to cool for at least 5-10 minutes.
- Serve with side of choice. Enjoy!
Note: This post contains affiliate links to the material of the products I use. I may receive a small commission from sales of these products. I have tried and tested these materials myself and hope you enjoy them as much as I do!