This Texas Roadhouse Smothered Chicken is a tasty dish featuring juicy grilled chicken topped with creamy gravy, mushrooms, and melted cheese. It’s a real crowd-pleaser!
I love serving this dish with mashed potatoes or a side of veggies. It’s comforting and feels like a warm hug on a plate! Plus, who can resist cheesy goodness? 🍗🧀
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish because they cook quickly and absorb flavors well. If you’re looking for a healthier option, you can substitute with turkey cutlets.
Mushrooms: Sliced mushrooms add an earthy flavor that complements the dish. If you’re not a fan, try substituting with spinach or bell peppers for a different taste.
Heavy Cream: This adds richness to the gravy. If you prefer lighter options, use half-and-half or even a non-dairy milk mixed with a bit of cornstarch to thicken it.
Cheese: Monterey Jack is great for melting, but cheddar works just as well. If you want a more unique flavor, try pepper jack for a spicy kick!
How Do You Create a Rich and Creamy Gravy?
Making the gravy is a key step. Follow these guidelines for a smooth, rich sauce:
- After cooking the onions and mushrooms, add flour to create a roux. This thickens the gravy and gives it body. Cook it briefly to avoid a raw flour taste.
- When whisking in the chicken broth, do it gradually while stirring continuously. This prevents lumps!
- Finishing with cream gives the gravy its creamy texture. Make sure to stir well until it reaches your desired thickness.
With these tips, your gravy should be silky and delicious every time!
How to Make Texas Roadhouse Smothered Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack or cheddar cheese
- Chopped fresh parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 20 minutes of cooking time, for a total of about 35 minutes. It’s a quick and satisfying meal that comes together easily!
Step-by-Step Instructions:
1. Prepare the Chicken:
First, pat the chicken breasts dry with a paper towel. This helps them sear better. Then, season both sides with paprika, garlic powder, onion powder, salt, and pepper. Make sure to cover them evenly for a flavorful bite!
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 5-6 minutes on each side or until they’re golden brown and fully cooked through (internal temperature should reach 165°F or 75°C). Once done, remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
In the same skillet, add the butter and allow it to melt. Then, toss in the sliced onions and mushrooms. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and the mushrooms have softened.
4. Add Garlic:
Next, add the minced garlic to the skillet, sautéing for about 30 seconds until fragrant. This adds lovely aromatic flavor to the dish.
5. Make the Gravy:
Sprinkle the flour over the mushroom and onion mixture, stirring well to combine and form a roux. Cook for 1-2 minutes to remove the raw flour taste. Then, slowly whisk in the chicken broth and heavy cream, stirring continuously until the mixture thickens into a creamy gravy. Season with salt and pepper to your taste.
6. Combine and Melt Cheese:
Return the cooked chicken breasts to the skillet, placing them on top of the gravy. Spoon some of the gravy over each chicken piece and sprinkle the shredded cheese on top. Reduce the heat to low, cover the skillet, and let it cook for another 3-5 minutes, allowing the cheese to melt and the chicken to warm through.
7. Serve and Enjoy:
Once the cheese is melted and bubbly, remove the skillet from the heat. Garnish with chopped parsley if desired for a pop of color. Serve the smothered chicken hot with your favorite sides, like creamy mashed potatoes or steamed vegetables. Enjoy your delicious homemade Texas Roadhouse Smothered Chicken!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs work well in this recipe and can add extra juiciness and flavor. Just ensure they are boneless and skinless, and adjust the cooking time as needed since they may take a bit longer to cook through.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half, whole milk, or a plant-based milk with a bit of cornstarch to thicken it. The key is to achieve a creamy consistency for the gravy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to reheat, warm gently in a skillet over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Ahead of Time?
Yes, you can prep the chicken and gravy ahead of time! Cook everything as instructed, let it cool, and then store it in the refrigerator. When you’re ready to serve, reheat it in a skillet over low heat until warmed through, then add cheese and melt before serving.
