Texas Roadhouse Smothered Chicken: Just the name conjures up images of sizzling skillets and the irresistible aroma of melted cheese and savory toppings, doesn’t it? I’m thrilled to share this incredible copycat recipe that brings all the comforting flavors of this restaurant favorite right to your kitchen. Forget waiting in line – now you can enjoy this decadent dish whenever the craving strikes!
While not steeped in ancient history, Texas Roadhouse itself has become a modern American culinary institution, known for its generous portions and down-home flavors. Their Smothered Chicken is a prime example of their commitment to satisfying comfort food. It’s a celebration of simple ingredients elevated by bold flavors and textures.
What makes Texas Roadhouse Smothered Chicken so beloved? It’s the perfect combination of juicy, grilled chicken breasts, a blanket of creamy gravy, sautéed mushrooms and onions, and a generous layer of melted Jack cheese. The tender chicken, combined with the earthy mushrooms, sweet onions, and rich gravy, creates a symphony of flavors that’s simply irresistible. Plus, it’s surprisingly easy to make at home! This recipe is perfect for a weeknight dinner or a weekend gathering, guaranteed to impress your family and friends. Get ready to experience the ultimate comfort food – Texas Roadhouse Smothered Chicken, made with love, in your own kitchen!
Ingredients:
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- For the Mushroom Sauce:
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup dry sherry (optional, but highly recommended!)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon chopped fresh parsley, for garnish
- For the Jack Cheese:
- 4 slices Monterey Jack cheese
Preparing the Chicken:
- First, let’s get our chicken ready. Pat the chicken breasts dry with paper towels. This helps them get a nice sear.
- In a small bowl, combine the salt, pepper, garlic powder, and paprika. This is our simple but effective spice rub.
- Sprinkle the spice mixture evenly over both sides of the chicken breasts, making sure they’re well coated. Don’t be shy!
Cooking the Chicken:
- Heat the olive oil in a large skillet over medium-high heat. You want the skillet to be nice and hot before adding the chicken. A cast iron skillet works great for this, but any heavy-bottomed skillet will do.
- Carefully place the seasoned chicken breasts in the hot skillet. Make sure not to overcrowd the pan; you might need to cook them in batches.
- Sear the chicken for about 5-7 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!
- Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Cover it loosely with foil to keep it warm while we make the mushroom sauce.
Making the Mushroom Sauce:
- Now for the star of the show: the mushroom sauce! In the same skillet you used to cook the chicken (don’t clean it!), melt the butter over medium heat. The browned bits left in the pan from the chicken will add tons of flavor to the sauce.
- Add the sliced mushrooms and chopped onion to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes. This will help thicken the sauce.
- Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
- Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 5-7 minutes, or until it has thickened slightly.
- Stir in the heavy cream and dry sherry (if using). The sherry adds a wonderful depth of flavor, but it’s optional if you don’t have any on hand.
- Season the sauce with salt and pepper to taste. Remember, you can always add more, but you can’t take it away!
Smothering and Finishing:
- Place the cooked chicken breasts back into the skillet with the mushroom sauce.
- Top each chicken breast with a slice of Monterey Jack cheese.
- Cover the skillet and let it cook for another 2-3 minutes, or until the cheese is melted and bubbly. You can also place the skillet under the broiler for a minute or two to melt the cheese, but watch it carefully so it doesn’t burn!
- Garnish with chopped fresh parsley before serving.
Serving Suggestions:
This Smothered Chicken is fantastic served with mashed potatoes, rice, or roasted vegetables. A simple side salad also complements it nicely. Enjoy!
Tips and Variations:
- Chicken Thighs: You can easily substitute boneless, skinless chicken thighs for the chicken breasts. They’ll take a bit longer to cook, so adjust the cooking time accordingly.
- Different Mushrooms: Feel free to experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes to the mushroom sauce for a little heat.
- Cream Cheese: For an even creamier sauce, stir in a tablespoon or two of cream cheese at the end.
- Onion Soup Mix: For a richer, more savory flavor, add a packet of dry onion soup mix to the mushroom sauce.
- Wine: Instead of sherry, you can use a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Make Ahead: You can prepare the mushroom sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before adding the chicken.
- Broiling: If you choose to broil the chicken to melt the cheese, make sure to keep a close eye on it to prevent burning. Position the skillet about 6 inches from the broiler and broil for just a minute or two.
- Deglazing the Pan: Deglazing the pan after cooking the chicken is crucial for adding depth of flavor to the mushroom sauce. The browned bits (fond) left in the pan are packed with flavor.
- Thickening the Sauce: If your mushroom sauce isn’t thick enough, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce. Simmer for a minute or two until thickened.
- Thinning the Sauce: If your mushroom sauce is too thick, you can add a little more chicken broth or heavy cream to thin it out.
- Salt and Pepper: Always taste and adjust the seasoning as needed. The amount of salt and pepper you need will depend on your personal preference.
- Fresh Herbs: In addition to parsley, you can also use other fresh herbs like thyme or rosemary to garnish the chicken.
- Serving Size: This recipe serves 4 people. You can easily double or triple the recipe to serve a larger crowd.
- Storage: Leftover Smothered Chicken can be stored in the refrigerator for up to 3 days. Reheat it in the microwave or in a skillet over low heat.
- Freezing: While you can freeze this dish, the texture of the sauce may change slightly after thawing. If you do freeze it, make sure to thaw it completely before reheating.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: 450-550 per serving
- Protein: 40-50g
- Fat: 25-35g
- Carbohydrates: 10-15g
Equipment Needed:
- Large skillet (preferably cast iron)
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Meat thermometer
Why This Recipe Works:
This recipe is a winner because it combines simple ingredients with straightforward techniques to create a dish that’s both comforting and flavorful. The chicken is perfectly seasoned and seared, while the mushroom sauce is rich, creamy, and packed with umami. The Monterey Jack cheese adds a melty, gooey finish that takes it over the top. Plus, it’s easy to customize to your liking with different mushrooms, herbs, and spices.
Troubleshooting:
- Chicken is dry: Make sure you don’t overcook the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Also, searing the chicken before adding it to the sauce helps to lock in moisture.
- Sauce is too thin: If your sauce isn’t thick enough, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce. Simmer for a minute or two until thickened
Conclusion:
This isn’t just another chicken recipe; it’s a flavor explosion waiting to happen in your kitchen! The Texas Roadhouse Smothered Chicken experience is truly something special, and I wholeheartedly believe it’s a must-try for anyone who loves comfort food with a kick. The combination of the juicy, perfectly cooked chicken, the savory mushroom gravy, and the crispy, smoky bacon creates a symphony of textures and tastes that will leave you wanting more. It’s the kind of dish that makes you feel warm and satisfied from the inside out, perfect for a cozy weeknight dinner or a weekend gathering with friends and family.
But the best part? It’s surprisingly easy to make! Don’t let the “smothered” part intimidate you. The steps are straightforward, and the result is well worth the minimal effort. I’ve broken down each stage to ensure success, even for novice cooks. Trust me, you’ll be amazed at how quickly you can recreate this restaurant favorite in your own home.
Now, let’s talk about serving suggestions and variations! While this Texas Roadhouse Smothered Chicken is fantastic on its own, it pairs beautifully with a variety of sides. For a classic Texas Roadhouse experience, serve it alongside their famous mashed potatoes (loaded with butter and sour cream, of course!), a side of green beans, and a warm, fluffy roll. Alternatively, you could try serving it with roasted vegetables like asparagus or Brussels sprouts for a healthier option.
Feeling adventurous? Consider these variations:
* Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce to the mushroom gravy for an extra kick.
* Cheese, please! Sprinkle some shredded cheddar or Monterey Jack cheese over the chicken before broiling for a cheesy, melty topping.
* Creamy dream: Stir in a dollop of sour cream or cream cheese into the mushroom gravy for an even richer and creamier sauce.
* Different protein: While this recipe is designed for chicken breasts, you could also try it with chicken thighs for a more flavorful and juicy result. Just adjust the cooking time accordingly. You could even try it with pork chops!The possibilities are endless! Feel free to experiment and customize the recipe to your liking. That’s the beauty of cooking – it’s all about creating something that you and your loved ones will enjoy.
I’m so excited for you to try this recipe and experience the magic of Texas Roadhouse Smothered Chicken for yourself. I truly believe it will become a new favorite in your household. Once you’ve made it, I would absolutely love to hear about your experience! Did you make any modifications? What sides did you serve it with? What did your family think?
Please, share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. So, go ahead, grab your ingredients, and get cooking! I can’t wait to hear all about your culinary adventures. Happy cooking!
Texas Roadhouse Smothered Chicken: Recipe, Tips & Delicious Variations
Tender, juicy chicken breasts smothered in a creamy, savory mushroom sauce and topped with melted Monterey Jack cheese. A comforting and flavorful weeknight meal!
By: TessaCategory: DinnerDifficulty: EasyCuisine: AmericanYield: 4 servingsDietary: VegetarianIngredients
Instructions
Recipe Notes
- Serve with mashed potatoes, rice, or roasted vegetables. A simple side salad also complements it nicely.
- Chicken Thighs: You can easily substitute boneless, skinless chicken thighs for the chicken breasts. They’ll take a bit longer to cook, so adjust the cooking time accordingly.
- Different Mushrooms: Feel free to experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes to the mushroom sauce for a little heat.
- Cream Cheese: For an even creamier sauce, stir in a tablespoon or two of cream cheese at the end.
- Onion Soup Mix: For a richer, more savory flavor, add a packet of dry onion soup mix to the mushroom sauce.
- Wine: Instead of sherry, you can use a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Make Ahead: You can prepare the mushroom sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before adding the chicken.
- Broiling: If you choose to broil the chicken to melt the cheese, make sure to keep a close eye on it to prevent burning. Position the skillet about 6 inches from the broiler and broil for just a minute or two.
- Deglazing the Pan: Deglazing the pan after cooking the chicken is crucial for adding depth of flavor to the mushroom sauce. The browned bits (fond) left in the pan are packed with flavor.
- Thickening the Sauce: If your mushroom sauce isn’t thick enough, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce. Simmer for a minute or two until thickened.
- Thinning the Sauce: If your mushroom sauce is too thick, you can add a little more chicken broth or heavy cream to thin it out.
- Salt and Pepper: Always taste and adjust the seasoning as needed. The amount of salt and pepper you need will depend on your personal preference.
- Fresh Herbs: In addition to parsley, you can also use other fresh herbs like thyme or rosemary to garnish the chicken.
- Serving Size: This recipe serves 4 people. You can easily double or triple the recipe to serve a larger crowd.
- Storage: Leftover Smothered Chicken can be stored in the refrigerator for up to 3 days. Reheat it in the microwave or in a skillet over low heat.
- Freezing: While you can freeze this dish, the texture of the sauce may change slightly after thawing. If you do freeze it, make sure to thaw it completely before reheating.
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
