why make this recipe
Texas Roadhouse Smothered Chicken is a flavorful dish that brings the taste of the famous steakhouse right into your home. This recipe is great for family dinners or when you want to impress your friends. The combination of juicy chicken, creamy mushroom gravy, and melted cheese creates a delicious meal that everyone will enjoy. It’s also simple to make, so you don’t have to be a gourmet chef to pull it off.
how to make Texas Roadhouse Smothered Chicken
Ingredients :
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons butter
- 8 oz mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1 cup milk
- 1 cup shredded Monterey Jack cheese
- 2 slices cooked bacon, crumbled (optional)
- 2 green onions, sliced (optional)
Directions :
- Season chicken breasts evenly on both sides with salt, black pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until internal temperature reaches 165°F and chicken is golden brown. Remove and keep warm.
- In the same skillet, melt butter over medium heat. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they’ve released their liquid and started to brown.
- Sprinkle flour over mushrooms and cook for 1 minute, stirring constantly.
- Gradually whisk in beef broth and milk. Bring to a simmer and cook for 3-5 minutes, stirring frequently, until gravy has thickened. Season with additional salt and pepper to taste.
- Place cooked chicken back in skillet or on a baking sheet. Top each piece with shredded Monterey Jack cheese and spoon mushroom gravy over the top.
- Place chicken under a preheated broiler for 1-2 minutes, watching carefully, until cheese is melted and bubbly.
- Serve immediately, garnished with crumbled bacon and sliced green onions if desired.
how to serve Texas Roadhouse Smothered Chicken
You can serve Texas Roadhouse Smothered Chicken with side dishes like mashed potatoes, green beans, or a fresh salad. The rich mushroom gravy pairs well with many sides and makes for a satisfying meal.
how to store Texas Roadhouse Smothered Chicken
To store leftovers, let the chicken cool completely. Place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. You can reheat it in the microwave or on the stovetop until warmed through.
tips to make Texas Roadhouse Smothered Chicken
- Make sure to season the chicken well for the best flavor.
- You can customize the gravy by adding herbs like thyme or rosemary for extra flavor.
- Keep an eye on the broiler to prevent the cheese from burning.
variation
You can use different types of cheese if you prefer, like cheddar or pepper jack for a spicier kick. Additionally, feel free to add vegetables like spinach or bell peppers to the mushroom gravy for more nutrition.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes, you can use boneless chicken thighs instead of breasts. Just make sure to check that they reach the correct internal temperature.
Q: Is this recipe gluten-free?
A: To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Q: Can I make this recipe ahead of time?
A: You can prepare the chicken and mushroom gravy ahead of time, but it’s best to bake it with cheese just before serving for the freshest taste.
Texas Roadhouse Smothered Chicken
Ingredients
Chicken Ingredients
- 4 pieces boneless, skinless chicken breasts Use chicken that is evenly sized for uniform cooking.
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Gravy Ingredients
- 2 tablespoons butter
- 8 oz mushrooms, sliced
- 1/4 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1 cup beef broth
- 1 cup milk
- 1 cup shredded Monterey Jack cheese Can substitute with other cheeses like cheddar or pepper jack.
- 2 slices cooked bacon, crumbled (optional) For garnish.
- 2 pieces green onions, sliced (optional) For garnish.
Instructions
Preparation
- Season chicken breasts evenly on both sides with salt, black pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until internal temperature reaches 165°F and chicken is golden brown. Remove and keep warm.
Gravy Preparation
- In the same skillet, melt butter over medium heat. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they’ve released their liquid and started to brown.
- Sprinkle flour over mushrooms and cook for 1 minute, stirring constantly.
- Gradually whisk in beef broth and milk. Bring to a simmer and cook for 3-5 minutes, stirring frequently, until gravy has thickened. Season with additional salt and pepper to taste.
Assembly and Final Cooking
- Place cooked chicken back in skillet or on a baking sheet. Top each piece with shredded Monterey Jack cheese and spoon mushroom gravy over the top.
- Place chicken under a preheated broiler for 1-2 minutes, watching carefully, until cheese is melted and bubbly.
- Serve immediately, garnished with crumbled bacon and sliced green onions if desired.
