Introduction

This Copycat Texas Roadhouse Smothered Chicken brings the rich flavors of a favorite restaurant dish right to your home kitchen. Tender chicken breasts are topped with sautéed mushrooms, caramelized onions, and melted Monterey Jack cheese for a satisfying and comforting meal.

The image shows two pieces of cooked chicken breast topped with melted, bubbly white cheese, golden-brown sautéed onions, and dark brown mushrooms on a white square plate. The chicken has a slightly charred, crispy edge and is placed side by side in the middle right of the plate. On the left side of the plate, there is a neat stack of fresh green beans with a glossy texture. The plate is set on a white marbled surface, with a gold fork and knife placed diagonally in the upper right corner, and part of a checkered white and green cloth is visible in the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 boneless chicken breasts
1 ¼ cup Monterey Jack cheese
1 whole onion
8 oz mushrooms
1 tbsp butter
1 tbsp olive oil
2 tsp garlic powder (to taste)
2 tsp chicken bouillon (to taste)
1 tbsp white wine vinegar

Instructions

Step 1: Cut the chicken breasts lengthwise down the side and season both sides with chicken bouillon and garlic powder to taste. Let the chicken rest for about 15 minutes at room temperature.
Step 2: While the chicken rests, chop the onion and mushrooms. Shred the Monterey Jack cheese using a grater or cut into thin slices.
Step 3: Preheat the oven to 375°F. Heat a pan over medium-high heat and add a 50/50 blend of ½ tablespoon olive oil and ½ tablespoon butter per batch. Sear the chicken for about 3 minutes on each side until golden brown.
Step 4: Check the chicken’s internal temperature; it should reach 160°F. Adjust cooking time depending on thickness to ensure doneness before baking.
Step 5: Remove the chicken from the pan and let it rest on a plate for at least 5 minutes.
Step 6: In the same pan, sauté the mushrooms and onions with a pinch of garlic powder and chicken bouillon for 2-3 minutes. Near the end, splash in the white wine vinegar for extra flavor.
Step 7: Line a baking sheet with parchment paper or aluminum foil. Place the cooked chicken breasts at least 1 inch apart, then top each with the sautéed mushrooms, onions, and a generous layer of shredded cheese.
Step 8: Bake in the preheated oven for 10 minutes, or until the cheese is fully melted and bubbly. Remove and let cool for 5-10 minutes before serving.
Step 9: Serve your smothered chicken with your favorite side dishes and enjoy!

Tips & Variations

For more depth of flavor, use fresh garlic instead of garlic powder when sautéing the onions and mushrooms.
Try adding a pinch of smoked paprika to the chicken seasoning for a subtle smoky taste.
Substitute Monterey Jack with cheddar or pepper jack cheese for a different flavor profile.
Use balsamic vinegar instead of white wine vinegar if you prefer a sweeter tang.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to maintain the melted cheese texture. Avoid microwaving to prevent drying out the chicken.

How to Serve

The image shows several small, round pieces of grilled chicken topped with melted white cheese and browned mushroom pieces scattered on top. Each piece has a base layer of light brown grilled chicken with char marks, a middle layer of orange-red sauce peeking from under the cheese, and a final layer of cheese that is melted and slightly browned, covering the mushrooms in irregular shapes on the surface. The pieces are placed on parchment paper inside a baking tray, resting on a white marbled surface in soft lighting with a shallow depth of field, highlighting the texture and color contrast of cheese, mushrooms, and chicken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may take slightly longer to cook and will be juicier with a different texture.

Is it necessary to rest the chicken before cooking?

Allowing the chicken to come to room temperature helps it cook more evenly and prevents the outside from drying out before the inside is done.