Texas Roadhouse Smothered Chicken (Print-Friendly Version)
Juicy chicken topped with creamy mushroom-onion sauce and melted cheese. A homestyle flavor favorite.
# Ingredients You’ll Need:
→ Main
01 -
4 boneless skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
Salt to taste
06 -
Black pepper to taste
→ Vegetables
07 -
1 medium onion, thinly sliced
08 -
1 cup mushrooms, sliced
→ Dairy & Cheese
09 -
4 slices provolone cheese
10 -
2 tablespoons unsalted butter
→ Gravy
11 -
2 tablespoons all-purpose flour
12 -
1.5 cups chicken broth
# How to Make It:
01 -
Pat chicken breasts dry, then season both sides evenly with garlic powder, paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high. Sear chicken for 4 to 5 minutes per side until golden and fragrant but not cooked through. Transfer to a plate.
02 -
In the same skillet, melt butter over medium. Add sliced onions and mushrooms. Cook, stirring occasionally, until onions are caramelized and mushrooms are tender, about 8 to 10 minutes.
03 -
Sprinkle flour over the sautéed onions and mushrooms. Stir well to coat, and cook for 1 minute. Gradually pour in chicken broth while whisking to prevent lumps. Continue whisking until gravy thickens and becomes smooth, about 2 to 3 minutes.
04 -
Preheat oven to 375°F. Arrange the seared chicken breasts in a baking dish. Spoon the onion-mushroom gravy over each piece. Top each chicken breast with a slice of provolone cheese. Cover the baking dish tightly with foil.
05 -
Bake for 20 to 25 minutes until chicken is cooked through and cheese is melted. Serve hot, spooning extra gravy over each piece.
# Extra Suggestions:
01 -
For deeper flavor, blend provolone and mozzarella cheese. Substitute beef broth for chicken broth for a robust gravy. Serve immediately to maintain the best cheese texture.