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Texas Roadhouse Smothered Chicken

Juicy chicken breasts topped with sautéed mushrooms, caramelized onions, and melted Monterey Jack cheese for a quick steakhouse-style dinner at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 boneless, skinless chicken breasts 6-8 oz each
  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 cup sliced mushrooms white button or baby bella
  • 1 medium yellow onion thinly sliced
  • 2-3 cloves garlic minced, or 1 tsp garlic powder
  • 1 cup low-sodium chicken broth
  • ½ cup sour cream full-fat recommended
  • 1 cup shredded Monterey Jack cheese
  • Chopped green onions for garnish
  • Paprika for garnish

Equipment

  • Oven-safe skillet or cast iron pan
  • Meat Thermometer
  • wooden spoon

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Pat chicken breasts dry with paper towels. Rub with olive oil and season both sides with salt, pepper, and onion powder.
  3. Heat an oven-safe skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until golden brown. Remove to a plate and set aside.
  4. Reduce heat to medium. Add sliced onions and cook for 3-4 minutes until softened. Add mushrooms and cook another 3-4 minutes until they release moisture and begin to caramelize.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Pour in chicken broth and scrape bottom of pan to release browned bits. Simmer for 2-3 minutes until slightly reduced.
  7. Reduce heat to low and stir in sour cream until fully incorporated. Season with additional salt and pepper if needed.
  8. Return chicken to skillet, nestling into the sauce. Spoon mushroom and onion mixture over each chicken breast, then top with shredded Monterey Jack cheese.
  9. Transfer skillet to oven and bake for 12-15 minutes until cheese is melted and bubbly and chicken reaches 165°F internal temperature.
  10. Remove from oven and let rest 3-4 minutes. Garnish with chopped green onions and paprika before serving.

Notes

Storage: Refrigerate in airtight container for up to 3 days. Reheat covered in 325°F oven for 15-20 minutes. Freezes for up to 2 months. Make-ahead: Prepare mushroom mixture up to 2 days ahead. Sear chicken ahead and refrigerate, adding 3-5 minutes to baking time. Substitutions: Use chicken thighs (increase cook time by 5-7 minutes), pork chops, or turkey cutlets. Swiss or pepper jack cheese work well. Add bell peppers or spinach for variation.