Copycat Texas Roadhouse Smothered Chicken Recipe
Juicy chicken breasts topped with sautéed mushrooms, onions, and melted Monterey Jack cheese for a cozy steakhouse-style dinner at home.
Equipment
- Large skillet
- Cutting board
- Sharp knife
- Tongs
Ingredients
- 3 breasts boneless skinless chicken breasts halved lengthwise for quicker cooking
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion thinly sliced
- 8 ounces mushrooms sliced
- 1 tablespoon white wine vinegar
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- Season the chicken on both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken for 3 to 4 minutes per side until golden, then transfer it to a plate.
- Add the onion and mushrooms to the same skillet and cook until softened and lightly browned.
- Stir in white wine vinegar and cook for 30 seconds.
- Return the chicken to the skillet, spoon the mushroom mixture over the top, and cover with cheese.
- Cover the pan for 2 to 3 minutes until the cheese melts and the chicken reaches 165 F.
Notes
- >Use chicken pieces that are even in thickness for the best texture.
>Freshly shredded cheese melts more smoothly than pre-shredded cheese.
>Rest the chicken a few minutes before serving to keep it juicy.