This Texas Roadhouse Smothered Chicken is a hearty dish that features juicy grilled chicken topped with creamy mushrooms, onions, and melted cheese. It’s a tasty delight!
You can’t go wrong with all that cheese and those flavorful toppings! I love serving it with a side of mashed potatoes—perfect for soaking up all the goodness! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are perfect for this dish. If you need a quick option, consider using pre-cooked rotisserie chicken instead. Just shred it and add it in later in the recipe for a speedy dinner.
Mushrooms: Fresh sliced mushrooms add great flavor. If you can’t find them or prefer a different taste, use canned mushrooms or even spinach as a substitute. They won’t give exactly the same texture but will still be delicious!
Heavy Cream: For a lighter option, you can swap heavy cream with half-and-half or a non-dairy cream like coconut cream, but the sauce will be less rich.
Cheese: Cheddar cheese is a classic choice, but feel free to mix it up! Gouda or mozzarella also make great substitutes. If you’re going for a healthier version, consider using a reduced-fat cheese.
How Do I Get My Chicken Perfectly Cooked?
Getting your chicken cooked just right is key! Here’s how to ensure it turns out juicy and flavorful:
- Start by making sure your skillet is hot enough before adding the chicken. This helps to sear it and lock in moisture.
- Cook on medium-high heat to get that golden outside. If browning is happening too quickly, lower the heat slightly.
- Use a meat thermometer to check for doneness. Chicken should reach an internal temperature of 165°F (75°C).
- Let the chicken rest for a couple of minutes after cooking. This allows the juices to redistribute, keeping it moist.
With these tips and ingredient swaps, you can make this Texas Roadhouse-style smothered chicken your own. Enjoy your cooking!
Texas Roadhouse Smothered Chicken Recipe Made Easy
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour (for dredging)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, thinly sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme (or fresh if available)
- 1 1/2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes total—15 minutes to prep and cook the chicken, and about 15 minutes for the sauce. You’ll want to have everything ready to go so you can enjoy a delicious meal in no time!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika. Dredge each chicken breast in the seasoned flour, ensuring they are evenly coated. Shake off any excess flour.
2. Cook the Chicken:
In a large skillet, heat the oil over medium-high heat. Add the chicken breasts and cook them for about 5-7 minutes on each side until they are golden brown and fully cooked through. Once they are done, remove them from the skillet and set aside on a plate.
3. Sauté the Vegetables:
In the same skillet, add the sliced onions and mushrooms. Cook these for about 5 minutes, stirring occasionally, until they soften and start to brown. Then, add the minced garlic and cook for another 30 seconds until it becomes fragrant.
4. Make the Sauce:
Pour in the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the skillet—it adds flavor! Next, stir in the heavy cream, Worcestershire sauce, and thyme. Let this mixture simmer for about 5-7 minutes until it thickens slightly.
5. Combine and Melt:
Return the cooked chicken breasts to the skillet, making sure to spoon some of the sauce, mushrooms, and onions over each piece. Sprinkle the shredded cheese evenly across the top. Cover the skillet and let it cook for about 3-5 minutes, or until the cheese has melted.
6. Serve and Enjoy:
Garnish with freshly chopped parsley and serve the smothered chicken hot. It pairs wonderfully with mashed potatoes, green beans, or your side of choice!
Enjoy your Texas Roadhouse-style smothered chicken, rich and comforting with all those savory toppings!
FAQ About Texas Roadhouse Smothered Chicken
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The safest way to thaw is in the refrigerator overnight. If you’re short on time, you can also use the cold water method: place the chicken in a sealed plastic bag and submerge it in cold water until thawed.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or even a non-dairy cream, like coconut cream. Keep in mind that the sauce won’t be as rich, but it’ll still be tasty!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove over low heat or use the microwave, stirring occasionally until warmed through.
Can I Make This Dish in Advance?
Absolutely! You can prepare the chicken and sauce a day ahead and store them separately in the fridge. When you’re ready to serve, just reheat everything together until heated through, then top with cheese and let it melt as directed in the recipe.
