This Texas Roadhouse Smothered Chicken is a tasty dish featuring juicy chicken breasts covered in creamy gravy and topped with cheese. It’s comforting and filling, perfect for any meal!
I love making this dish because it’s so simple! Just cook the chicken, pour on the gravy, and let the cheese melt—easy peasy! Pair it with mashed potatoes for a real treat! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts are perfect here. If you’re looking for a change, try using thighs for more flavor, or even a plant-based substitute if going meatless.
Flour: All-purpose flour is used for breading the chicken. If you’re gluten-free, you can substitute it with a gluten-free flour blend or almond flour.
Heavy Cream: This adds richness to the gravy. You can replace it with half-and-half, whole milk, or a non-dairy cream like coconut cream for a lighter option.
Cheese: Monterey Jack adds smoothness, but feel free to swap in cheddar for a sharper taste. Any melty cheese like mozzarella also works nicely!
How Do You Get the Chicken Perfectly Cooked and Juicy?
The key to juicy chicken is proper cooking time and temperature. Here’s how to do it:
- Use medium-high heat to ensure a nice golden crust forms without overcooking.
- Cook each side for about 5-7 minutes, until the internal temperature reaches 165°F (75°C).
- A meat thermometer is your best friend! It helps you avoid dry chicken.
Letting the chicken rest for a few minutes after cooking helps keep the juices inside.
How Can You Make a Creamy Gravy That Sticks?
To achieve a creamy gravy that clings to the chicken, follow these steps:
- Deglaze the pan after cooking the onions and mushrooms. This means adding the chicken broth and scraping up those tasty bits.
- Let the broth simmer to deepen the flavor, then slowly stir in the cream. This helps create a smooth sauce.
- Make sure to cover the skillet with a lid after adding the cheese to trap the heat and melt it evenly.
These little tips will help you create a rich and flavorful gravy for your dish! Enjoy your cooking!
Texas Roadhouse Smothered Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil (for frying)
- 1 cup sliced mushrooms
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and cheddar)
- Fresh parsley (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 20 minutes of cooking time, for a total of about 40 minutes. It’s simple and quick, perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Dredge:
Start by combining the flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. This will be your seasoned dredge for the chicken.
2. Dredge the Chicken:
Take each chicken breast and coat it evenly in the flour mixture. Make sure to shake off any excess flour—it helps prevent a lumpy coating later!
3. Cook the Chicken:
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the chicken breasts to the pan. Cook them for about 5-7 minutes per side, until they’re golden brown and fully cooked. Remove the chicken from the skillet and set it aside on a plate.
4. Sauté the Vegetables:
In the same skillet, reduce the heat to medium and add the butter. Once melted, toss in the sliced mushrooms, onions, and minced garlic. Sauté them together for about 5 minutes, or until the mushrooms are browned and the onions are soft.
5. Make the Gravy:
Pour the chicken broth into the skillet, bringing the mixture to a gentle simmer. Use a spatula to scrape up any tasty bits stuck to the bottom of the pan—this adds flavor to your gravy!
6. Thicken the Gravy:
Lower the heat to medium-low and stir in the heavy cream. Let the gravy simmer for about 5 minutes until it thickens slightly.
7. Combine Chicken with Gravy:
Return the cooked chicken breasts to the skillet, spooning some of the thick gravy over the top. This will infuse the chicken with all that delicious flavor!
8. Add Cheese:
Now, sprinkle the shredded cheese evenly over the chicken. Cover the skillet with a lid and cook for another 3-5 minutes, until the cheese has melted and become bubbly.
9. Serve and Enjoy:
Garnish with fresh parsley if you like and serve the smothered chicken warm. It goes perfectly with mashed potatoes or your favorite side dishes!
Enjoy your delicious Texas Roadhouse Smothered Chicken!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Chicken?
Absolutely! While this recipe uses boneless, skinless chicken breasts, you can substitute with thighs or even boneless chicken tenders for a different flavor and texture. Just adjust the cooking time if necessary, as thighs may take a bit longer to cook through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop over low heat, adding a splash of chicken broth or cream if the gravy thickens too much.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the chicken and gravy in advance! Cook the chicken and store it covered in the refrigerator after it cools. When you’re ready to serve, reheat the chicken gently and add the cheese to melt before serving.
What Can I Serve with Smothered Chicken?
This dish pairs wonderfully with mashed potatoes, rice, or even a side of steamed vegetables. You might also consider serving it with a green salad or cornbread to complete the meal!
