Description
Skip the drive and the wait – this homemade Texas Roadhouse Smothered Chicken tastes even better than the restaurant version and comes together in just 30 minutes!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons seasoned salt (like Lawry’s)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 8 oz button or cremini mushrooms, sliced
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 cup Monterey Jack cheese, shredded
- Fresh parsley for garnish (optional)
Instructions
- Place chicken breasts between plastic wrap and pound to 1/2 inch thickness. Combine seasoned salt, garlic powder, onion powder, black pepper, and paprika; season chicken on both sides. Let rest 10-15 minutes.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- In the same skillet, add 2 tablespoons butter. Add mushrooms and onions, cooking 5-7 minutes until mushrooms brown and onions soften. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over mushroom mixture and stir for 1 minute. Gradually whisk in beef broth until smooth. Bring to a simmer for 2-3 minutes until it begins to thicken.
- Reduce heat to low; stir in heavy cream and Worcestershire sauce. Simmer 2-3 minutes until gravy reaches desired consistency.
- Return chicken to skillet, nestling into the gravy. Sprinkle cheese evenly over each chicken breast. Cover and cook 2-3 minutes until cheese melts.
- Garnish with parsley if desired and serve hot with extra gravy spooned over the top.