Get ready to recreate a steakhouse favorite in your kitchen with this easy copycat Texas Roadhouse Smothered Chicken recipe! This succulent dish features tender chicken breasts seasoned and cooked to perfection then generously topped with sauteed mushrooms, onions, and Jack cheese. It’s a medley of flavors and textures that’s truly irresistible. Each bite is a comforting, hearty experience.
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What Makes Texas Roadhouse Smothered Chicken So Good?
Chicken is a quick and inexpensive dinner, but many recipes can be a bit bland. No one can say that about Texas Roadhouse Smothered Chicken!
This Smothered Chicken recipe with pounded tender chicken breasts piled high with sweet onions, earthy mushrooms, and creamy Monterey Jack cheese will instantly become a new family favorite.
Why You Should Try This Texas Roadhouse Smothered Chicken Recipe
This fast and tasty recipe will become one of your trusted go-tos for those weeknights when you want something special but don’t want to spend a lot of time or effort cooking. You can find other copycat recipes online for the Smothered Chicken served at the Texas Roadhouse, but this stovetop version is uncomplicated and lets the freshness and taste of the ingredients really come through.
Don’t mess with time-consuming marinades, overly sweet sauces, fancy spices, or a long list of ingredients, and give this Smothered Chicken recipe a try!
Texas Roadhouse Smothered Chicken Ingredients
For this recipe, you’ll need:
- Boneless skinless chicken breasts
- Seasoned salt
- Ground black pepper
- White onion
- Monterey Jack cheese, shredded
Ingredient Notes and Substitutions
Use Lawry’s or your favorite brand of seasoned salt.
Button and creminis mushrooms are actually the same type of mushroom, just at different stages of growth. Both will work in this dish.
You can substitute the Monterey Jack Cheese with Cheddar, Swiss, Provolone, or Gruyere.
You can use olive oil instead of butter but the dish won’t have the same rich flavor.
How to Make Smothered Chicken
To prep this chicken for this dish:
- Dry the chicken breasts with a paper towel and slice them in half horizontally.
- Place one-half of the chicken breast on plastic wrap on the counter. Cover the chicken breast with another piece of plastic wrap.
- Use the flat side of a meat mallet to pound the chicken gently until it is an even thickness.
- Season both sides of the pounded chicken with seasoned salt and black pepper—reserve for later.
- Repeat with the remaining pieces of chicken.
To cook the onions and mushrooms.
- Clean the mushrooms under the faucet and lightly scrub them with a cloth towel.
- Slice the white onion and mushrooms.
- Place a large skillet, frying pan, or grill pan over medium heat and add butter.
- When the butter stops foaming, saute the sliced white onions with a pinch of salt few a few minutes until they soften.
- Add the sliced mushrooms to the skillet and saute until they brown.
- Transfer the cooked white onions and mushrooms mixture to a bowl and keep for later.
To finish cooking chicken smothered in onions, mushrooms, and cheese:
- Return the skillet to the heat. Increase the temperature to medium-high heat.
- Add some butter to the skillet, and when it stops foaming, put the chicken in the skillet. You may need to cook in two batches to prevent overcrowding the pan.
- Cook the chicken on one side until the edges begin to turn white on the top. Flip.
- Cook the other side for a few minutes until the chicken reaches an internal temp of 165°F.
- Switch off the heat and top the chicken with the shredded Monterey Jack cheese, onions, and mushrooms. If you are cooking the chicken in two batches, keep half the toppings for the second batch.
- Alternatively, you can place the cooked chicken on a wire rack over a baking sheet, place the mushroom-onion mixture and cheese on top and bake or broil it until the cheese melts.
- Let the cheese melt and serve hot or keep warm, covered with aluminum foil in a LOW oven while preparing the rest of the chicken.
What to Serve With Smothered Chicken
This Texas Roadhouse Smothered Chicken recipe pairs well with a variety of sides and vegetables. Here are a few suggestions:
- Homemade Mashed Potatoes or a warm potato side adds some extra starch to help extend the meal and satisfy even the heartiest appetites.
- Seasoned Rice adds even more flavor to your dinner plate.
- Lawry’s Creamed Spinach is so rich and decadent that even non-spinach eaters will ask for seconds.
- Honey Roasted Carrots help balance the cheese’s richness and heat with a touch of sweetness.
- Texas Roadhouse Green Beans are a popular side at the restaurant.
- Steamed Broccoli is a great low-calorie side dish.
- Soups for and extra comforting meal.
How to Store Leftover Smothered Chicken
Cool down any extra chicken as quickly as possible. Removing the cheese, white onions, and mushrooms from the top of the chicken will help.
Once the chicken and toppings are at room temperature, place the chicken in one airtight container and the toppings in another. Store the leftovers in the refrigerator. It will last for 3-4 days in the fridge.
For longer storage, you can freeze the chicken breast in a plastic freezer bag for up to 3 months.
What Is the Best Way to Reheat a Smothered Chicken Breast
To reheat, add a little chicken stock or water to the bottom of the skillet over medium-low heat. Heat both sides in the liquid for a minute or two to bring the internal temperature of the chicken up to at least 165°F.
Top the chicken with cheese, mushrooms, and white onions and cover the skillet for about a minute and a half to remelt the cheese.
For quicker reheating, place the chicken on a microwave-safe plate and microwave it on 50% power for 1 minute. If it is not warmed through, rotate the plate and microwave it in 30-second increments.
Favorite Chicken Recipes
- Chicken Bryan
- Applebee’s Fiesta Lime Chicken
- Chicken Dijon
- Chicken Limone
- Chicken Romano
- Chili’s Cajun Chicken Pasta
- Panda Express String Bean Chicken
- Peanut Sauce Chicken
- Ritz Cracker Chicken Casserole
- Texas Roadhouse Roadkill
Texas Roadhouse Smothered Chicken
- 2 large chicken breasts
- 1 teaspoon seasoned salt such as Lawry’s
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter plus extra if needed
- 1 medium onion cut into 1/4-inch slices
- 1/2 pound button mushrooms sliced
- 1/4 pound Monterey Jack cheese shredded
- Cut the chicken breasts in half horizontally. Place each half between sheets of plastic wrap and gently pound with a meat mallet until the chicken is of a uniform thickness. Season the chicken with seasoned salt and ground black pepper.
- Place the butter in a large skillet over medium-low heat. When the butter is hot, add the onions along with a two-finger pinch of salt. Sauté for 3 to 4 minutes, stirring occasionally. Add the mushrooms and sauté for another 3 to 4 minutes, until the mushrooms begin to brown. Remove the mushrooms and onions from the skillet.
- If the skillet is dry, add a teaspoon of butter. Then place the chicken breasts into the hot skillet. Do not overcrowd the pan; you may need to cook the chicken in batches depending on the size of the skillet. Cook for 6 to 8 minutes on one side. Flip and cook for another 3 to 4 minutes on the other side.
- Top the chicken with the onions, mushrooms, and Monterey Jack cheese. Turn off the stove when the cheese has melted and serve.