Introduction

If you’re craving a hearty, comforting dish that brings restaurant flavors right to your kitchen, this Texas Roadhouse Smothered Chicken recipe is a winner. It features tender, seasoned chicken breasts topped with sautéed mushrooms, caramelized onions, and melted Monterey Jack cheese. Perfect for a weeknight dinner or special occasion, this dish is sure to impress.

A white plate with one thick cooked chicken breast covered in creamy light beige sauce with black pepper sprinkled, topped with three golden-brown sautéed mushroom slices. Around the chicken are more sautéed mushrooms, glistening with oil, and chopped green parsley scattered over the dish. On the right side of the plate, there is a serving of light yellow pasta with soft texture. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 small onion, thinly sliced
8 oz mushrooms, sliced
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
1/2 cup chicken broth
1/4 cup heavy cream (optional for richer sauce)
1 cup shredded Monterey Jack cheese
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season your chicken breasts evenly with garlic powder, paprika, salt, and pepper to build a flavorful base.
Step 2: Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
Step 3: Add butter to the same skillet and melt it. Sauté the sliced onions until soft and golden, about 5 minutes.
Step 4: Add the sliced mushrooms to the onions and cook for an additional 5 minutes until tender and browned.
Step 5: Pour in the chicken broth and let it simmer for about 3 minutes. Stir in heavy cream now if you want a richer sauce.
Step 6: Return the seared chicken breasts to the skillet. Spoon the mushroom and onion mixture over the chicken, then sprinkle with shredded Monterey Jack cheese.
Step 7: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10-12 minutes until the chicken is cooked through and the cheese is melted and bubbly.

Tips & Variations

Use freshly shredded cheese for a creamier melt compared to pre-shredded varieties.
Swap chicken for turkey breasts or tofu for a different protein option.
Try adding bell peppers or spinach with the mushrooms for extra nutrition and flavor.
Experiment with spices like Italian herbs or Cajun seasoning to change up the flavor profile.
Garnish with fresh parsley just before serving for a bright, fresh touch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to maintain the sauce’s creaminess and keep the chicken moist.

How to Serve

This image shows a white plate with a grilled chicken breast in the center, topped with creamy light brown sauce. On top of the chicken, there are three cooked, caramelized mushrooms with a shiny texture. Around the chicken on the same plate, several more cooked mushrooms sit in the sauce. The creamy sauce is speckled with black pepper bits and fresh green chopped herbs sprinkled all over, adding contrast and freshness. To the right side of the chicken on the plate, there is a portion of yellowish pasta with a soft, slightly glossy look. The surface beneath the plate is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

It’s best to use thawed chicken for even cooking. Frozen chicken may not sear properly and could lead to uneven cooking.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C). Using a meat thermometer is the most accurate way to check doneness.

Can I prepare this dish ahead of time?

Yes, you can assemble the dish in advance and store it in the refrigerator. Bake it just before serving for best results.