Smothered Chicken Recipe (Texas Roadhouse Copycat)

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This easy Texas Roadhouse smothered chicken recipe brings all that steakhouse-style comfort right to your own kitchen.

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Tender chicken breasts that are pan-seared until golden, then topped with a savory onion and mushroom mixture and gooey, melty cheese. It’s a flavorful dish that can be on the dinner table in about an hour, making it perfect for busy weeknights.

• Prep time: 5 minutes
• Marinating time: 30 minutes
• Cooking time: 20 minutes
• Total time: 55 minutes
• Servings: 4
• Prep level: Beginner +

Ingredient Notes

• Chicken: Boneless, skinless chicken breasts work best for this recipe. Chicken thighs can be substituted.
• Italian dressing:  This works as a quick and easy marinade for the chicken. It makes the chicken tender, moist, and full of flavor.
• Butter and olive oil: Using both gives a rich flavor and helps the chicken have a golden brown color without burning.
• Mushrooms: Fresh button or baby bellas add earthy flavor and a meaty bite.
• Onions: yellow or white onions, caramelized, add just a hint of sweetness to the signature topping.
• Cheese: Monterey Jack is the Texas Roadhouse way. Colby Jack or Parmesan cheese are great swaps.

Step-by-Step Instructions

• Prep the chicken – Start by patting the chicken breasts dry with paper towels. Then slice each breast in half horizontally to make thinner cutlets. Lay one piece of chicken between two sheets of plastic wrap on a cutting board. Repeat with the remaining pieces of chicken.
• Pound it out – Use the flat side of a meat mallet (or even a rolling pin) and gently pound the chicken until it’s an even thickness. This step makes all the difference for evenly cooked chicken.
• Marinate – Place the chicken in a dish or resealable bag and coat with Italian dressing. Let it marinate for at least 30 minutes or overnight if time allows.

• Clean the mushrooms, then slice them.
• Thinly slice the onion and garlic cloves.
• Place a large skillet, frying pan, or grill pan over medium heat and add some of both the butter and olive oil.
• Add the sliced white onions, mushrooms, and garlic with a pinch of salt and pepper, and sauté until they are soft. Transfer the cooked mixture to a bowl and keep warm.

• Increase the temperature and add the remaining oil and butter to the pan. Place chicken breasts in the skillet.
• Cook until the edges/sides of the chicken begin to turn white, then flip, then flip them and continue to cook until done.

• Turn off the heat and top the chicken with the mushroom mixture and shredded Monterey Jack cheese.
• Cover the skillet with a lid or aluminum foil to let the cheese melt.
• Serve warm and with your favorite side dishes!

See the recipe card at the bottom of this post for the full list of ingredients and cook time.

Laura Belle’s Tips

1. Pound the chicken evenly – This ensures the chicken cooks evenly and stays juicy. Uneven thickness can lead to dry edges and undercooked centers.
2. Marinade – For the best flavor, use a good-quality dressing or make your own (I love this Italian Dressing recipe from Valerie’s Kitchen). For a zesty kick, add a pinch of red pepper flakes or a splash of lime juice.
3. Use real butter for flavor – It gives the onions and mushrooms that rich, steakhouse-style taste.

Storing

Let the leftover chicken cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

To Reheat

Warm gently in a skillet over medium-low heat with a splash of chicken broth to keep the chicken moist. Toaster oven: Preheat the oven to 350°F. Place the chicken and any sauce in an oven-safe dish or a foil packet and heat for 15-20 minutes, or until it reaches an internal temperature of 165°F. You can add a small amount of broth or water to the dish or foil packet to keep it moist.

What to Serve With Smothered Chicken

Round out your Texas Roadhouse dinner with these delicious sides:

• Creamy mashed potatoes – Classic comfort food.
• Rice Pilaf – A great alternative to potatoes.
• Steamed or Roasted Veggies – Green beans, broccoli, or Brussels sprouts.
• Chopped Salad – A delicious salad tossed in a blue cheese vinaigrette.
• Dinner Rolls or Garlic Bread – Because who doesn’t love warm bread with a delicious meal?

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Yield: 4 servings

Smothered Chicken Recipe (Texas Roadhouse Copycat)

Print

Tender chicken breasts that are pan-seared until golden, then topped with a savory onion and mushroom mixture and gooey, melty cheese. It's a flavorful dish that can be on the dinner table in about an hour, making it perfect for busy weeknights.

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Ingredients

• 2 large skinless, boneless chicken breasts – horizontally cut into 4 pieces
• 1/2 cup Italian dressing
• 1 tablespoon olive oil – divided
• 1.5 tablespoons butter – divided
• 8 ounces sliced mushrooms
• 1 medium white onion, thinly sliced (or yellow)
• 2-3 fresh garlic cloves
• Salt and black pepper, to taste
• 2 ounces of Monterey Jack cheese, shredded

Instructions

1. Pat the chicken breasts dry with paper towels. Slice each one in half horizontally to make thinner cutlets. Lay one piece of chicken between two sheets of plastic wrap on a cutting board. Gently pound the chicken until it’s an even thickness. Repeat with the remaining pieces of chicken.
2. Place the chicken in a dish or resealable bag and coat with Italian dressing. Let it marinate for at least 30 minutes.
3. Clean the mushrooms with a dry cloth.
4. Slice the onion, mushrooms, and garlic.
5. Place a large skillet over medium heat and add half the butter and half of the olive oil.
6. Once the butter stops foaming, add the sliced white onions, mushrooms, and garlic with a pinch of salt and pepper, and sauté for 6 to 8 minutes or until they are soft, stirring occasionally. Transfer the cooked mixture to a bowl and cover to keep warm.
7. Increase the temperature to medium-high heat. Add the remaining oil and butter to the pan. Once the butter stops foaming, place chicken breasts in the skillet and discard the marinade.
8. Cook the chicken pieces on one side for 6 to 8 minutes, until the edges begin to turn white, then flip.
9. Cook the other side for 3 to 4 minutes until the chicken reaches an internal temperature of 165°F. The best way to check is by using a meat thermometer inserted into the thickest part of the chicken breast.
10. Turn off the heat and top the chicken with the mushroom mixture and shredded Monterey Jack cheese.
11. Cover the skillet with a lid or aluminum foil for 1 to 2 minutes to let the cheese melt.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 321Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 75mgSodium: 603mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 24g

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