Texas Roadhouse Smothered Chicken Recipe

Smothered chicken breast topped with melted cheese served with a side of bacon green beans and a roll cut in half.

Texas Roadhouse Smothered Chicken Recipe

easyhealthyrecipes.com/texas-roadhouse-smothered-chicken-recipe/

This easy copycat recipe for Texas Roadhouse Smothered Chicken tops a tender chicken breast in a rich mushroom and onion sauce, all finished off with melty Jack cheese. It's ready in just 35 minutes - just add sides!

Prep: 10

Cook: 25

Total: 35

Recipe makes approximately 4

Ingredients Needed

2 chicken breasts (choose large ones)
salt and fresh cracked black pepper
3 tbsp butter (plus extra if needed)
1 medium onion (cut into 1/4 inch slices)
½ lb button mushrooms (sliced)
2 tsp seasoning blend (like Kinder steakhouse)
2 tbsp red wine
¼ lb Monterey Jack cheese (shredded, or as needed)

Get Recipe Ingredients

Instructions

Cut the chicken breasts horizontally to create two flatter breasts. Use a jaccard and pound the chicken to tenderize. Season with plenty of salt and black pepper.
Heat 1-tbsp butter in skillet over medium-high heat. Add the chicken breasts and cook, without moving, 2-3 minutes, or until chicken releases easily from the skillet. Flip and cook another 2 minutes or until firm. Transfer to plate.
Add 2 tbsp butter and let it melt until foaming. Add the mushrooms and onions, and let them soften about 3 minutes, then season with the seasoning blend.
Use the red wine to deglaze the pan - be careful of open flames as the pan can light on fire. Use a whisk to whisk up the browned bits and boil for a minute.
Reduce the heat to low. Push aside the mushrooms/onions, and return the chicken to the skillet. Spoon the mushrooms/onion on top, and sprinkle the Jack cheese over the top. Cover, and let the cheese melt for about 30-60s.

Recipe Notes

Choose large chicken breasts for proper portions. As you're splitting two chicken breasts between four, choose the largest chicken breasts you can find so that everyone gets enough chicken!

Use a fork if you don't own a jaccard. The key is to get nice, tender, juicy chicken - the prongs of a fork will work if you don't own one!

Nutrition Info (Approximate)