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Copycat Texas Roadhouse Smothered Chicken Recipe

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4 from 88 reviews

  • Author: Ezabella
  • Total Time: 40 minutes
  • Yield: 6 servings

Description

This Copycat Texas Roadhouse Smothered Chicken features juicy baked chicken breasts smothered in melted Monterey Jack cheese and a creamy, flavorful mushroom and onion sauce. Perfect for a comforting American dinner, this recipe combines seared chicken with sautéed mushrooms and caramelized onions, all baked together to melty perfection.

Ingredients

Chicken

  • 3 boneless chicken breasts
  • 2 tsp chicken bouillon, to taste
  • 2 tsp garlic powder, to taste

Mushroom and Onion Sauce

  • 1 whole onion, sliced
  • 8 oz mushrooms, sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar

Cheese

  • 1 ¼ cup Monterey Jack cheese, shredded

Instructions

  1. Season the Chicken: Cut the chicken breasts lengthwise, then season both sides with chicken bouillon and garlic powder to taste. Let the chicken rest for about 15 minutes at room temperature to enhance flavor absorption and even cooking.
  2. Prepare Vegetables and Cheese: While the chicken rests, finely chop the onion and slice the mushrooms. Shred the Monterey Jack cheese using a grater or chop into thin pieces, setting all aside for later use.
  3. Preheat and Sear Chicken: Preheat your oven to 375℉ (190℃). Heat a pan over medium-high heat and add a blend of half olive oil and half butter (½ tablespoon each for the batch). Sear the chicken breasts approximately 3 minutes per side until golden brown and reaching an internal temperature of 160℉ (71℃). Thickness may affect timing.
  4. Rest the Chicken: Remove the chicken from the pan and place it on a resting plate for at least 5 minutes to allow juices to redistribute and ensure tenderness during baking.
  5. Sauté Mushrooms and Onions: In the same pan, sauté the sliced mushrooms and onions with a pinch of chicken bouillon and garlic powder for 2-3 minutes until they soften and caramelize slightly. Finish with a splash of white wine vinegar to enhance flavor. Remove from heat.
  6. Assemble for Baking: Line a baking sheet with parchment paper or aluminum foil. Arrange the seared chicken breasts spaced at least 1 inch apart. Spoon the sautéed mushrooms and onions evenly over the chicken, then top each breast with shredded Monterey Jack cheese.
  7. Bake to Melt Cheese: Place the baking sheet in the preheated oven and bake for 10 minutes or until the cheese is completely melted and bubbly.
  8. Rest and Serve: Remove from the oven and let the smothered chicken rest for 5-10 minutes before serving. This allows flavors to meld and the cheese to set slightly. Serve with your choice of sides and enjoy!

Notes

  • Ensure chicken breasts are pounded to even thickness if needed for uniform cooking.
  • Adjust seasoning quantities to suit taste preferences, especially with the bouillon and garlic powder.
  • Use a meat thermometer to confirm chicken reaches safe internal temperature.
  • White wine vinegar adds acidity and brightness; can substitute with lemon juice if unavailable.
  • For a creamier sauce, you can add a splash of heavy cream to the mushrooms and onions before topping.
  • Pair this dish with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/copycat-texas-roadhouse-smothered-chicken-recipe/