Why Make This Texas Roadhouse Smothered Chicken
Craving a delicious and comforting meal that feels like a warm hug? Texas Roadhouse Smothered Chicken is a fantastic choice! This dish beautifully combines tender chicken breasts with a rich and creamy sauce, packed with flavors from onions, mushrooms, and ooey-gooey cheese. Each bite is a savory delight that transports you straight to a cozy restaurant booth. Plus, it’s an easy recipe to whip up at home, making it perfect for family dinners or when entertaining friends.
How to Make Texas Roadhouse Smothered Chicken
Making Texas Roadhouse Smothered Chicken is a straightforward process that yields mouthwatering results. The method involves searing the chicken to lock in juiciness, sautéing vegetables for depth of flavor, and crafting a creamy sauce that elevates the dish. With just a few simple ingredients and steps, you can create a dinner that feels special without spending hours in the kitchen.
Ingredients:
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper (to taste)
- 2 tablespoons olive oil or vegetable oil
- 1 medium yellow onion (thinly sliced)
- 1 cup sliced mushrooms (baby bella or white button)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese (or cheddar-Monterey Jack blend)
- Fresh parsley (chopped, for garnish)
Directions:
- Preheat your oven to 375°F (190°C). Pat the chicken breasts completely dry with paper towels and season both sides generously with paprika, garlic powder, onion powder, salt, and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Add the chicken breasts and sear for 4-5 minutes per side until deeply golden brown. Remove the chicken to a plate and set aside.
- In the same skillet, add the sliced onions and mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and starting to caramelize.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth while whisking constantly to prevent lumps. Scrape up all the browned bits from the bottom of the skillet. Bring to a simmer, then stir in the heavy cream. Let the gravy simmer for 5-7 minutes until it thickens enough to coat the back of a spoon.
- Return the chicken breasts to the skillet, nestling them into the gravy. Spoon some of the creamy sauce over each piece, then sprinkle the shredded cheese evenly over everything.
- Transfer the skillet to your preheated oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. For extra-golden cheese, turn on the broiler for the last 2 minutes, watching very carefully to prevent burning.
- Remove from the oven and let rest for 3-5 minutes. Garnish with fresh parsley and serve immediately.
Nutritional Information
- Calories: 487
- Total Fat: 29g
- Saturated Fat: 14g
- Cholesterol: 147mg
- Sodium: 680mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 43g
Note: Nutritional values are approximate and can vary based on specific ingredients used.
How to Serve Texas Roadhouse Smothered Chicken
Texas Roadhouse Smothered Chicken looks beautiful on the plate and tastes incredible. Serve it alongside some fluffy mashed potatoes or steamed vegetables for a well-rounded meal. For a casual gathering, pair it with a fresh garden salad and warm, buttery bread rolls. Don’t forget a glass of your favorite white wine to elevate the dining experience!
How to Store Texas Roadhouse Smothered Chicken
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the microwave or warm in the oven until heated through. For longer storage, consider freezing the chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Expert Tips for Perfect Texas Roadhouse Smothered Chicken
- Don’t rush the searing: Allow the chicken to get a nice golden brown crust before flipping. This adds flavor and texture.
- Use low-sodium broth: This helps control the salt levels in your dish, allowing you to season to taste more effectively.
- Experiment with cheese: Cheddar-Monterey Jack blend adds complexity, while pepper jack will give a spicy kick!
- Vegetable variations: Feel free to include other veggies like bell peppers or spinach for an extra punch of color and nutrition.
Delicious Variations
- BBQ Smothered Chicken: After baking, drizzle with your favorite barbecue sauce for a smoky twist.
- Spicy Version: Add sliced jalapeños to the onion and mushroom mixture for some heat.
- Herbed Chicken: Incorporate fresh herbs like thyme or rosemary into the creamy sauce for added flavor.
Frequently Asked Questions
1. Can I use frozen chicken breasts?
Yes, but it’s best to thaw them completely before cooking to ensure even cooking and optimal texture.
2. Can I substitute the heavy cream?
If you prefer a lighter option, you can use half-and-half or whole milk. However, keep in mind that the sauce may not be as rich.
3. What can I do if my sauce is too thick?
If your sauce gets too thick, simply add a splash more chicken broth or cream until you reach your desired consistency.
Conclusion
Texas Roadhouse Smothered Chicken is an easy-to-make yet impressive dish that delivers big on flavor and comfort. From the creamy sauce to the juicy chicken, every bite is worth savoring. Encourage your inner chef to give this recipe a try—you won’t be disappointed! Be sure to share your cooking experience or any variations you’ve tried in the comments below. Happy cooking!
Texas Roadhouse Smothered Chicken
Ingredients
Method
- Preheat your oven to 375°F (190°C). Pat the chicken breasts completely dry with paper towels and season both sides generously with paprika, garlic powder, onion powder, salt, and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Add the chicken breasts and sear for 4-5 minutes per side until deeply golden brown. Remove the chicken to a plate and set aside.
- In the same skillet, add the sliced onions and mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and starting to caramelize.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth while whisking constantly to prevent lumps. Scrape up all the browned bits from the bottom of the skillet. Bring to a simmer, then stir in the heavy cream. Let the gravy simmer for 5-7 minutes until it thickens enough to coat the back of a spoon.
- Return the chicken breasts to the skillet, nestling them into the gravy. Spoon some of the creamy sauce over each piece, then sprinkle the shredded cheese evenly over everything.
- Transfer the skillet to your preheated oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. For extra-golden cheese, turn on the broiler for the last 2 minutes, watching very carefully to prevent burning.
- Remove from the oven and let rest for 3-5 minutes. Garnish with fresh parsley and serve immediately.