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Texas Roadhouse Smothered Chicken Copycat

Texas Roadhouse smothered chicken delivers golden seared chicken breasts topped with sautéed mushrooms, caramelized onions, and broiled Monterey Jack cheese. This restaurant copycat recipe sears, builds a rich mushroom-onion topping, then broils until the cheese is bubbly and golden.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 2 tbsp Cajun seasoning or steak seasoning
  • 2 tbsp olive oil
Mushrooms, onions, and cheese
  • 2 tbsp butter
  • 8 oz cremini mushrooms
  • 1 onion
  • 2 clove garlic
  • 0.25 Salt and pepper to taste
  • 8 slice Monterey Jack cheese
Deglazing and garnish
  • 2 tbsp Jack Daniel's whiskey or chicken broth
  • 1 Fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken generously with Cajun seasoning. Heat olive oil in an oven-safe skillet over medium-high and sear the breasts for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove.
Caramelize onions
  1. Melt the butter in the same pan. Cook the sliced onions over medium heat for 8-10 minutes until deeply caramelized.
Cook mushrooms and deglaze
  1. Add the sliced mushrooms and minced garlic to the pan. Cook for 4-5 minutes until golden, then deglaze with Jack Daniel's whiskey or chicken broth and season with salt and pepper.
Smother and top
  1. Return the chicken to the pan. Spoon the mushroom-and-onion mixture over each breast, then lay 2 slices of Monterey Jack on top of each.
Broil
  1. Broil the skillet for 2-3 minutes until the cheese is melted, bubbly, and golden.
Serve
  1. Garnish the chicken with fresh parsley and serve.

Notes

Pro tip: use an oven-safe skillet so you can go straight from stovetop searing to broiling without transferring the chicken. Refrigerate leftovers in an airtight container for up to 3-4 days; freeze cooked chicken for up to 2 months. For a lighter swap, use reduced-fat Monterey Jack (the topping and broiling method stays the same).