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Texas Roadhouse-Style Smothered Chicken

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Recreate the famous Texas Roadhouse Smothered Chicken with juicy chicken breasts topped with sautéed mushrooms, onions, and gooey Monterey Jack cheese.

Ingredients

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  • 4 pieces boneless skinless chicken breasts
  • 1/2 cup Italian dressing
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, thinly sliced
  • 8 ounces mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded Monterey Jack cheese
  • 4 slices bacon, cooked and crumbled (optional)
  • Chopped parsley (for serving, optional)

Instructions

  1. Marinate the chicken: Place the chicken and Italian dressing in a bowl or resealable bag. Let it marinate for at least 30 minutes in the refrigerator.
  2. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, discard the leftover marinade, and cook the chicken for 5 to 6 minutes on each side until it’s golden brown and reaches an internal temperature of 165°F. Once done, transfer the chicken to a plate.
  3. Sauté the vegetables: Lower the heat to medium and add the butter to the same skillet. Once melted, add the sliced onions and mushrooms, sautéing them for about 6 to 8 minutes until they are soft and browned. Season the mixture with salt, black pepper, and garlic powder.
  4. Smother the chicken: Return the cooked chicken back into the skillet. Spoon the caramelized onions and mushrooms generously over each piece of chicken.
  5. Melt the cheese: Top each piece of chicken with a good helping of shredded Monterey Jack cheese. Sprinkle the crumbled bacon on top if desired. Cover the skillet and let it cook for 2 to 3 minutes, allowing the cheese to melt.
  6. Serve and garnish: Garnish with chopped parsley if desired, and serve hot for an indulgent experience.

Notes

For maximum flavor, marinate the chicken overnight. Use fresh mushrooms and onions for the best taste.

Nutrition

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