This Texas Roadhouse Smothered Chicken is a hearty dish that features juicy chicken breasts topped with creamy gravy and melted cheese. It’s comfort food at its best!
If you’re like me, you can’t resist that gooey cheese! Pair it with some mashed potatoes or fresh veggies for a filling meal that will make your taste buds sing. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is ideal for this dish. You can use thighs for a juicier option. If you prefer plant-based, try using tofu or seitan as a substitute.
Spices: The paprika, garlic powder, and onion powder add great flavor. If you want to change things up, try smoked paprika for a deeper taste or add Italian seasoning for a different twist.
Mushrooms: Sliced mushrooms provide a lovely texture. If mushrooms aren’t your thing, you could leave them out or swap in bell peppers for added color and sweetness.
Cheese: Monterey Jack is creamy and melts well. Cheddar works too, but feel free to use a dairy-free cheese if you’re looking for a vegan option.
Heavy Cream: This adds richness to the sauce. If you’re watching calories, you can substitute with half-and-half or even plain Greek yogurt for a lighter touch.
How Do You Achieve a Perfect Gravy?
Making a smooth and flavorful gravy can be tricky, but here are some steps to follow:
- Make a roux first with flour and butter; this thickens the gravy. Stir it for a minute to cook off the raw taste.
- Gradually whisk in chicken broth instead of dumping it all at once. This helps avoid lumps!
- Cook until it thickens. If it seems too thick, you can always add a splash more broth or cream to reach the desired consistency.
- Don’t forget to taste! Adjusting the seasoning at the end can make a big difference in the flavor.
By following these tips, you’ll have a creamy, delicious gravy that brings your smothered chicken to life!
Texas Roadhouse Smothered Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil or olive oil
- 1 medium onion, sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack or cheddar cheese
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious recipe will take approximately 40 minutes total. You’ll spend about 10 minutes on preparation and 30 minutes cooking and baking. It’s a quick and satisfying dish that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by preheating your oven to 350°F (175°C). In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and black pepper. Take your chicken breasts and rub this spice mix evenly over both sides. This will give your chicken lots of flavor!
2. Brown the Chicken:
Next, heat the vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook them for about 4-5 minutes on each side until they’re browned but not fully cooked. Once they’re done, remove them from the skillet and set them aside.
3. Sauté the Veggies:
In the same skillet you just used, add the butter and melt it over medium heat. Toss in your sliced onions and mushrooms. Sauté everything for about 6-8 minutes until the onions are soft and the mushrooms are golden brown.
4. Make the Gravy:
Sprinkle the flour over the cooked onions and mushrooms, stirring it in well to make a roux. Cook this mixture for 1-2 minutes to eliminate any raw flour taste. Next, slowly whisk in the chicken broth, scraping the bottom of the pan to get all those delicious browned bits. Let it cook until the sauce thickens, about 3-5 minutes.
5. Add Cream and Assemble:
Stir in the heavy cream and let the gravy simmer gently for another 2 minutes. Adjust the seasoning with additional salt and pepper if desired. Then, return the chicken breasts to the skillet and spoon some of that savory gravy over each piece. Now, sprinkle the shredded cheese on top of the chicken.
6. Bake to Perfection:
Transfer the skillet (or if your skillet isn’t oven-safe, move the chicken and gravy into a baking dish) to the preheated oven. Bake for about 15-20 minutes until the chicken is cooked through and the cheese is melted and bubbly.
7. Serve and Enjoy:
Once done, remove from the oven and garnish your dish with fresh parsley if you like. Serve hot alongside mashed potatoes or green beans for a complete meal. Enjoy your delicious homemade Texas Roadhouse Smothered Chicken!
Frequently Asked Questions (FAQ)
Can I Use Bone-In Chicken for This Recipe?
Yes, you can! Just adjust the cooking time, as bone-in chicken will take longer to cook through. Ensure the internal temperature reaches 165°F (74°C). It’s best to use a cooking thermometer to check for doneness.
What Can I Substitute for Mushrooms?
If you’re not a fan of mushrooms, you can simply leave them out or replace them with sliced bell peppers or zucchini for added flavor and texture. You can also incorporate spinach for a greens boost!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat or microwave in short intervals, stirring occasionally to heat evenly.
Can I Make This Dish in Advance?
Absolutely! You can prepare everything up to baking the chicken. Just cover and refrigerate the assembled dish for up to 2 days. When ready to serve, bake it straight from the refrigerator, but allow an extra 10-15 minutes for cooking time.
