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Texas Roadhouse Smothered Chicken Copycat

Texas Roadhouse smothered chicken copycat is skillet chicken smothered with caramelized mushrooms and onions, then finished under a broiler with melted Monterey jack cheese. Juicy seared chicken breasts sit on a savory mushroom-onion base for a restaurant-style, pan-glistening dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Smothered chicken
  • 4 boneless skinless chicken breasts Pounded thin for even searing.
  • 8 oz mushrooms Sliced.
  • 1 onion Large, sliced.
  • 3 tbsp butter Divided.
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 cup chicken broth
  • 2 cup Monterey jack cheese Shredded.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season both sides of the pounded chicken breasts with garlic powder, onion powder, salt, and black pepper.
  2. Heat the olive oil in an oven-safe cast iron skillet over medium-high heat, then sear the chicken for 5–6 minutes per side until golden; set aside.
Sauté mushrooms and onions
  1. Melt 2 tablespoons of the butter in the same skillet, then add the onions and mushrooms and cook over medium heat for 8–10 minutes until caramelized.
  2. Add the chicken broth and stir to deglaze, scraping up the browned bits from the pan.
  3. Nestle the chicken back into the skillet on top of the mushroom-onion mixture.
  4. Pile the shredded Monterey jack cheese generously on top of each chicken breast.
Broil and garnish
  1. Place the skillet under the broiler for 3–4 minutes until the cheese is melted and bubbly.
  2. Garnish with fresh parsley and serve hot.

Notes

For maximum browning, pat the chicken dry and keep the skillet hot before searing. Store leftovers covered in the refrigerator up to 3 days; rewarm in a skillet over medium-low until hot and the sauce loosens slightly. Freezing is not recommended because the cheese and chicken texture can change. If you want a lighter option, use reduced-fat Monterey jack (still broil) for similar melt with fewer calories.