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Texas Roadhouse Smothered Chicken

Restaurant-quality chicken breasts seasoned and pan-seared, then topped with caramelized onions, sautéed mushrooms, and melted cheese for an easy, impressive dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6-8 oz each
  • 2 tablespoons olive oil or butter
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sliced mushrooms
  • 1 small onion thinly sliced
  • 1 cup shredded mozzarella cheese or Monterey Jack
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • large skillet
  • Meat mallet or heavy pan
  • Meat Thermometer
  • Lid for skillet

Method
 

  1. Place each chicken breast between two pieces of plastic wrap or parchment paper and pound to an even 1/2-inch thickness. Pat dry with paper towels.
  2. Combine paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the seasoning mixture evenly on both sides of each chicken breast.
  3. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-6 minutes without moving them, allowing a golden-brown crust to develop.
  4. Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F in the thickest part. Transfer to a plate and tent loosely with foil.
  5. Add the remaining tablespoon of oil or butter to the skillet. Add sliced mushrooms and onions and cook over medium heat for 5-7 minutes, stirring occasionally, until mushrooms have released their moisture and onions are tender and caramelized.
  6. Return the chicken breasts to the skillet, nestling them among the vegetables. Top each piece with sautéed mushrooms and onions, distributing evenly.
  7. Sprinkle mozzarella cheese over the chicken first, then add the cheddar on top.
  8. Reduce heat to low, cover the skillet with a lid, and cook for 2-3 minutes until the cheese is completely melted and bubbly.
  9. Remove from heat and garnish with freshly chopped parsley before serving immediately.

Notes

Storage: Cool to room temperature, then store in airtight container in refrigerator for up to 3-4 days. Freezing: Freeze cooked chicken without cheese topping for up to 2 months. Add fresh mushrooms, onions, and cheese when reheating. Reheating: Warm gently in skillet over low heat with tablespoon of broth, or in oven at 350°F covered with foil for 15-20 minutes. Avoid microwaving too long. Variations: BBQ twist (brush with BBQ sauce before adding cheese), Tex-Mex (use pepper jack and add jalapeños), Creamy version (add splash of heavy cream to vegetables), Loaded (top with bacon crumbles), Grilled (grill chicken and top with vegetables and cheese). Pro Tips: Use meat thermometer to pull chicken at exactly 165°F. Let vegetables cook undisturbed for 2-3 minutes before stirring for better caramelization. Add splash of broth if onions dry out before caramelizing. Chicken thighs can be substituted with slightly longer cooking time.