Texas Roadhouse Smothered Chicken

Ingredients for Texas Roadhouse Smothered Chicken

The key to this recipe is starting with chicken breasts that are roughly the same size so they cook evenly. I always pound the thicker portions to about 3/4-inch thickness, which helps them cook uniformly and stay juicy. Here’s everything you’ll need:

Equipment:

• Large oven-safe skillet (12-inch cast iron or stainless steel works perfectly)
• Meat thermometer
• Whisk

Ingredients:

• 4 boneless, skinless chicken breasts (6-8 oz each, pounded to even thickness)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper, to taste – Season generously; I use about 1/2 tsp salt per breast
• 2 tbsp olive oil or vegetable oil
• 1 medium yellow onion, thinly sliced
• 1 cup sliced mushrooms – Baby bella mushrooms add the best earthy flavor
• 3 tbsp all-purpose flour
• 2 cups chicken broth – Low-sodium gives you better control over the final seasoning
• 1 cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese or cheddar-Monterey Jack blend, lightly packed – Freshly shredded melts smoother than pre-shredded
• Fresh parsley, chopped for garnish

Step-by-Step Instructions

Using a good oven-safe skillet is essential here since you’ll move from stovetop to oven. A 12-inch cast-iron or stainless steel pan works beautifully and helps develop those flavorful browned bits that make the gravy exceptional.

Step 1: Preheat your oven to 375°F. Pat the chicken breasts dry with paper towels, then season both sides generously with paprika, garlic powder, onion powder, salt, and black pepper. Press the spices gently into the meat so they adhere.

Step 2: Heat 2 tablespoons of oil in your oven-safe skillet over medium-high heat. Once the oil shimmers and is just starting to smoke, add the chicken breasts. Sear for 3-4 minutes per side without moving them so they develop a deep golden-brown crust. Remove the chicken to a plate and set aside.

Step 3: In the same skillet (still over medium-high heat), add the sliced onions and mushrooms. Cook for 5-7 minutes, stirring occasionally, until they soften and caramelize to golden brown. The vegetables will release moisture first, then turn beautifully golden as the liquid evaporates.

Step 4: Reduce heat to medium and sprinkle the flour over the mushroom-onion mixture. Stir constantly for 1-2 minutes, making sure every piece is coated. This cooks out the raw flour taste and creates the base for your gravy.

Step 5: Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Use your whisk to scrape up all those delicious browned bits stuck to the bottom of the pan – they add incredible depth to the gravy.

Step 6: Add the heavy cream and bring the mixture to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the gravy thickens enough to lightly coat the back of a spoon. If it gets too thick, add a splash more broth.

Step 7: Return the seared chicken breasts to the skillet, nestling them into the gravy. Spoon some of the mushroom-onion mixture over each piece of chicken so they stay moist during baking.

Step 8: Sprinkle the shredded cheese evenly over the chicken and gravy, making sure each breast gets good coverage. Transfer the skillet to your preheated oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F on a meat thermometer and the cheese is melted and bubbly with golden edges.

Step 9: Remove from the oven (remember, that handle is HOT!) and let rest for 3-5 minutes before serving. This resting time lets the juices redistribute through the meat. Garnish with freshly chopped parsley for color and a fresh flavor boost.

Best Side Dishes for Smothered Chicken

This rich, creamy chicken pairs wonderfully with sides that can soak up the luscious gravy while adding textural contrast and balanced nutrition to your plate.

Garlic Mashed Potatoes: Nothing beats creamy, buttery mashed potatoes as a base for this gravy. The smooth texture and mild garlic flavor complement the savory mushroom sauce without competing for attention, and they soak up every delicious drop.

Buttered Egg Noodles: Wide egg noodles tossed with butter and a sprinkle of parsley create the perfect vehicle for the creamy gravy. This classic pairing is especially popular with kids and adds satisfying heartiness to your dinner plate.

Roasted Vegetables: A medley of roasted carrots, green beans, and bell peppers brings vibrant color, essential nutrients, and a slight caramelized sweetness that balances the rich, savory main dish beautifully.

Caesar Salad: Crisp romaine lettuce with tangy Caesar dressing and crunchy croutons provides refreshing contrast to the creamy chicken. The bright, acidic notes cut through the richness and cleanse your palate between bites.

Steamed Asparagus: Fresh asparagus spears with a squeeze of lemon juice offer an elegant touch and nutritional balance. The slight bitterness and crisp-tender texture complement the mushrooms while the lemon brightens the entire meal.

Cheesy Ranch Potatoes: For an extra-indulgent dinner, these creamy, cheesy potatoes match the comfort food vibe perfectly while adding another layer of satisfying richness that guests absolutely love.

Storage and Reheating Tips

Store leftover smothered chicken in an airtight container in the refrigerator for up to 3 days. Keep the chicken and gravy together since they stay moist and flavorful this way. The cheese may firm up when cold, but the flavors continue to meld and develop overnight.

To reheat, place portions in a covered oven-safe dish and warm at 350°F for 15-20 minutes until heated through to 165°F. You can also microwave at 50% power in 1-minute intervals, though the oven method preserves the texture better. Add a splash of chicken broth or cream if the gravy has thickened too much during storage.

This dish freezes reasonably well for up to 2 months. Cool completely, then freeze in individual portions without the cheese topping. When ready to serve, thaw overnight in the refrigerator, reheat until warmed through, then add fresh shredded cheese on top and broil until bubbly. The texture stays better when you add fresh cheese rather than freezing it with the cheese already on top.

FAQs

Texas Roadhouse Smothered Chicken

Juicy chicken breasts topped with creamy mushroom-onion gravy and melted cheese for a restaurant-quality dinner at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts 6-8 oz each, pounded to even thickness
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper to taste, about 1/2 tsp salt per breast
• 2 tbsp olive oil or vegetable oil
• 1 medium yellow onion thinly sliced
• 1 cup sliced mushrooms baby bella recommended
• 3 tbsp all-purpose flour
• 2 cups chicken broth low-sodium preferred
• 1 cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese or cheddar-Monterey Jack blend, lightly packed
• Fresh parsley chopped, for garnish

Equipment

• 12-inch oven-safe skillet (cast iron or stainless steel)
• Meat thermometer
• Whisk
• Knife and cutting board

Method

 

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken breasts dry with paper towels, then season both sides generously with paprika, garlic powder, onion powder, salt, and black pepper. Press the spices gently into the meat so they adhere.
3. Heat 2 tablespoons of oil in your oven-safe skillet over medium-high heat. Once the oil shimmers, add the chicken breasts and sear for 3-4 minutes per side without moving them until they develop a deep golden-brown crust. Remove the chicken to a plate and set aside.
4. In the same skillet over medium-high heat, add the sliced onions and mushrooms. Cook for 5-7 minutes, stirring occasionally, until they soften and caramelize to golden brown.
5. Reduce heat to medium and sprinkle the flour over the mushroom-onion mixture. Stir constantly for 1-2 minutes, making sure every piece is coated to cook out the raw flour taste.
6. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Use your whisk to scrape up all the browned bits from the bottom of the pan.
7. Add the heavy cream and bring the mixture to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the gravy thickens enough to lightly coat the back of a spoon.
8. Return the seared chicken breasts to the skillet, nestling them into the gravy. Spoon some of the mushroom-onion mixture over each piece of chicken.
9. Sprinkle the shredded cheese evenly over the chicken and gravy. Transfer the skillet to your preheated oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
10. Remove from the oven and let rest for 3-5 minutes. Garnish with freshly chopped parsley before serving.

Notes

Use a meat thermometer to ensure chicken reaches 165°F internal temperature. Can substitute half-and-half or whole milk for heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezes well for up to 2 months without cheese topping. Add a splash of broth when reheating if gravy has thickened.