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Texas Roadhouse smothered chicken with melted cheese and mushroom gravy on white plate with mashed potatoes

Texas Roadhouse Smothered Chicken

Juicy chicken breasts topped with creamy mushroom-onion gravy and melted cheese for a restaurant-quality dinner at home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.