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Texas Roadhouse Smothered Chicken Copycat

Texas Roadhouse smothered chicken copycat features seared, pounded chicken breasts blanketed with caramelized mushrooms, onions, and melted jack cheese. Finished under the broiler for bubbly, golden cheese and savory pan juices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts pounded thin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and black pepper to taste
  • 2 tbsp olive oil
Mushroom-onion topping
  • 8 oz mushrooms sliced
  • 1 onion large, sliced
  • 3 tbsp butter divided
  • 0.5 cup chicken broth
Cheese
  • 2 cup Monterey jack cheese shredded
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the pounded chicken breasts with garlic powder, onion powder, salt, and black pepper. Let them sit briefly while you heat the skillet.
  2. Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden. Set the chicken aside on a plate.
Sauté mushrooms and onions
  1. Melt 1/2 of the butter in the same skillet, then add the onions and mushrooms. Cook over medium heat for 8–10 minutes until caramelized, stirring as needed.
  2. Pour in the chicken broth and stir to deglaze the browned bits from the pan. Continue stirring until the liquid looks glossy.
Smother and broil
  1. Nestle the chicken back into the skillet on top of the mushroom-onion mixture. Spoon the topping over the sides so it clings.
  2. Pile Monterey jack cheese generously on top of each chicken breast. Place the skillet under the broiler for 3–4 minutes until melted and bubbly, then garnish with fresh parsley.

Notes

Pro tip: If your chicken isn’t browning fast enough, pat it dry before seasoning so the sear develops. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because the cheese and topping can change texture after thawing. For a lighter option, use part-skim Monterey jack cheese.