Name: Texas Roadhouse Smothered Chicken
Prep time: 10 min
Cook time: PT-488375H52M55S
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and black pepper, to taste; 1 small onion, thinly sliced; 1 cup mushrooms, sliced; 1 tablespoon butter; 1 cup shredded Monterey Jack or mozzarella cheese; Fresh parsley for garnish (optional)

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This Texas Roadhouse Smothered Chicken is my go-to when I’m craving something hearty, juicy, and loaded with flavor. It’s everything I love about a good restaurant-style meal—tender chicken, melty cheese, sautéed onions and mushrooms, all finished with a punch of garlic and herbs. The best part? I can make it right at home in under 30 minutes.

Why You’ll Love This Recipe

I love how this dish transforms simple ingredients into something bold and satisfying. The chicken comes out juicy and golden, and when I pile on the sautéed mushrooms, onions, and cheese, it feels like I’m digging into a plate straight from a steakhouse. It’s easy enough for a weeknight but special enough for a weekend dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
1 small onion, thinly sliced
1 cup mushrooms, sliced
1 tablespoon butter
1 cup shredded Monterey Jack or mozzarella cheese
Fresh parsley for garnish (optional)

Directions

I start by seasoning both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper.
In a large skillet, I heat olive oil over medium-high heat. I sear the chicken for 4–5 minutes on each side until golden and cooked through, then remove it from the pan and set it aside.
In the same skillet, I melt butter and add the sliced onions and mushrooms. I sauté them for about 5–6 minutes until they’re tender and caramelized.
I place the chicken back in the skillet, spoon the onion and mushroom mixture over the top, and sprinkle with shredded cheese.
I cover the skillet with a lid and let the cheese melt for a couple of minutes.
Once everything is melted and gooey, I garnish with chopped parsley and serve hot.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 15–20 minutes to cook, so dinner is ready in around 30 minutes.

Variations

Sometimes I switch up the cheese and use pepper jack for a little heat, or provolone for a smoky twist. If I don’t have mushrooms, I’ve used bell peppers or spinach instead for a different flavor and texture. I’ve also added a splash of Worcestershire sauce to the onions for extra savory depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet on low heat with a splash of water or broth to keep the chicken moist. The microwave works too, but I cover it with a damp paper towel to help the cheese melt evenly and avoid drying it out.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve made this with boneless thighs and they stay extra juicy. I just adjust the cooking time slightly since they’re thinner.

What sides go well with smothered chicken?

I usually serve it with mashed potatoes, rice, or a baked potato. Steamed broccoli or green beans also pair well to balance the richness.

Can I prep this ahead of time?

Definitely. I cook the chicken and veggies ahead, then reheat and add the cheese just before serving to keep everything fresh.

Do I have to cook the onions and mushrooms separately?

Not at all. I use the same pan after the chicken to soak up all the flavor—it keeps cleanup easy and adds depth to the dish.

Can I make this dish low-carb?

Yes, this dish is naturally low in carbs. I just skip starchy sides and serve it with cauliflower mash or a big salad.

Conclusion

Texas Roadhouse Smothered Chicken is one of those comforting meals I can always count on. It’s rich, cheesy, and packed with flavor from the garlic, mushrooms, and onions—all wrapped around tender chicken. Whether I’m recreating that steakhouse vibe at home or just need a reliable dinner idea, this recipe always hits the spot.

Texas Roadhouse Smothered Chicken

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This Texas Roadhouse Smothered Chicken is a restaurant-quality dish made right at home in under 30 minutes. Juicy, pan-seared chicken breasts are topped with caramelized onions, sautéed mushrooms, and gooey melted cheese for a hearty, flavorful meal. Perfect for weeknights or a cozy weekend dinner, this easy skillet recipe delivers steakhouse flavor with simple ingredients.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Main Course
Method: Stovetop Skillet
Cuisine: American

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
1 small onion, thinly sliced
1 cup mushrooms, sliced
1 tablespoon butter
1 cup shredded Monterey Jack or mozzarella cheese
Fresh parsley for garnish (optional)

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Instructions

Season chicken on both sides with garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side, until golden and cooked through. Remove and set aside.
In the same skillet, melt butter. Add sliced onions and mushrooms. Sauté for 5–6 minutes until soft and caramelized.
Return chicken to the pan. Spoon onions and mushrooms over the top, then sprinkle with shredded cheese.
Cover the skillet and cook for 2–3 minutes until the cheese melts.
Garnish with chopped parsley and serve hot.