Texas Roadhouse Smothered Chicken

If you love the mushrooms, onions, and melted cheese on Texas Roadhouse’s smothered chicken, this copycat version comes really close and is easy to make. The chicken stays juicy, the seasoning tastes just like the restaurant, and you only need one skillet before it goes in the oven.

I used a 10-inch ovenproof skillet and found that three chicken breasts fit best without crowding. You can use four if your skillet is bigger or your chicken breasts are smaller.

If you love making Texas Roadhouse recipes at home, you also have to try these Texas Roadhouse Rice Krispie Treats.

Ingredients You’ll Need

• 1 tablespoon butter, divided
• 1 tablespoon olive oil, divided
• 3 to 4 boneless skinless chicken breasts
• 4 chicken bouillon cubes, crushed into powder
• 3 teaspoons garlic powder
• 8 ounces fresh mushrooms, sliced
• 1 onion, chopped
• 1 tablespoon white wine vinegar
• 1½ cups shredded Monterey Jack cheese
• Fresh parsley, chopped for garnish

Ingredient Notes

The crushed bouillon cubes are what really give this smothered chicken its deep, savory flavor. I crushed them with a rolling pin until they became a fine powder. This helps the seasoning stick to the chicken better and gives each bite more flavor.

Fresh mushrooms only (not canned). White mushrooms or baby bella mushrooms are both great choices. Baby bellas have a slightly deeper, earthier flavor if you want something a little more robust.

No Monterey Jack on hand? Colby Jack, provolone, or even mozzarella all melt well and taste great here. It’s not as authentic, but Pepper Jack is a good option if you want a little heat.

How to Make Copycat Texas Roadhouse Smothered Chicken

Preheat the oven to 375 degrees.

Add ½ tablespoon butter and ½ tablespoon olive oil to a 10-inch ovenproof skillet over medium-high heat.

In a small bowl, combine the crushed bouillon cubes and garlic powder. Season both sides of the chicken breasts, reserving about one-third of the seasoning mixture for later.

Place the chicken into the hot skillet and sear for about 3 to 4 minutes per side until browned. The chicken does not need to be fully cooked yet since it will finish in the oven. You can use 3 or 4 breasts, depending on what fits into your cast iron pan.

Remove the chicken from the skillet and set aside.

Add the remaining butter and olive oil to the same skillet. Stir in the mushrooms, onions, and reserved seasoning mixture. Cook over medium heat for 3 to 5 minutes, stirring often, until softened.

Add the white wine vinegar and stir well.

Remove the mushroom and onion mixture from the skillet temporarily. This gives you room to nestle the chicken back in cleanly before piling everything on top. If you do not have an ovenproof skillet, this is also the point to transfer everything to a foil-lined baking dish instead.

Return the chicken to the skillet and spoon the mushroom and onion mixture over the top. Sprinkle with shredded Monterey Jack cheese.

Bake for about 10 minutes or until the cheese is fully melted and the chicken reaches a safe internal temperature of 165 degrees.

Let the chicken rest for about 5 minutes before serving. Sprinkle with fresh parsley if desired.

Helpful Tips

Chicken breasts can be thick or thin. If yours are large, try butterflying or pounding them a bit so they cook evenly.

Mashed potatoes are my favorite pairing here because the cheesy mushroom topping settles into them like a sauce. I also like to add roasted vegetables to the plate.

Make Ahead and Freezing

You can sear the chicken and cook the mushroom and onion mixture a day ahead, then store everything separately in the fridge. When you are ready to eat, assemble in the skillet, add the cheese, and bake as directed.

To freeze, let the fully cooked chicken cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat covered with foil in a 350-degree oven until warmed through.

Storage

Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat covered with foil in the oven so the cheese does not dry out.

Frequently Asked Questions

What cheese does Texas Roadhouse use on smothered chicken? Texas Roadhouse uses Monterey Jack cheese on their smothered chicken. It melts smoothly and has a mild, creamy flavor that works perfectly with the mushrooms and onions.

Can I use chicken thighs instead of chicken breasts? Yes. Boneless skinless chicken thighs work well in this recipe. They are a bit more forgiving if you accidentally cook them a little longer, and they tend to stay very juicy. Check for the same 165-degree internal temperature. Just note that this isn’t what Texas Roadhouse does.