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Texas Roadhouse Smothered Chicken Copycat

Texas Roadhouse smothered chicken copycat features seared, golden chicken breasts blanketed in caramelized onions, sautéed mushrooms, and melted Monterey Jack cheese. A quick skillet deglaze keeps the pan juices glossy, then broiling makes the cheese bubbly and browned.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 840
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pounded thin for even cooking.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt To taste.
  • 0.5 tsp black pepper To taste.
  • 2 tbsp olive oil
Smothering mixture
  • 8 oz mushrooms Sliced.
  • 1 large onion Sliced.
  • 3 tbsp butter Divided.
  • 0.5 cup chicken broth
Cheese topping
  • 2 cup Monterey jack cheese Shredded.
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season boneless skinless chicken breasts with garlic powder, onion powder, salt, and black pepper until evenly coated. Let them sit while you preheat the skillet for a consistent sear.
  2. Heat olive oil in an oven-safe cast iron skillet over medium-high heat, then add the chicken in a single layer. Sear for 5–6 minutes per side until golden, then set aside.
Sauté mushrooms and onions
  1. Melt butter in the same skillet over medium heat, then add the sliced onions and mushrooms. Cook for 8–10 minutes, stirring occasionally, until caramelized.
  2. Pour in chicken broth and stir to deglaze the pan, loosening the browned bits into the sauce. Keep it simmering briefly so the juices lightly thicken.
Smother and broil
  1. Nestle the seared chicken breasts back into the skillet on top of the mushroom-onion mixture. Spoon some of the mixture over the tops as you arrange them.
  2. Pile Monterey jack cheese generously on top of each chicken breast so it fully covers. Place the skillet under the broiler for 3–4 minutes until the cheese is melted and bubbly, then garnish with fresh parsley.

Notes

Pro tip: pounding the chicken thin helps it stay juicy while the cheese broils quickly. Refrigerate leftovers in a sealed container up to 3 days; reheat covered in a 300°F oven until warm through. Freezing is not recommended because the mushrooms and cheese can lose texture. For a lighter option, use part-skim Monterey Jack while keeping the same broil timing.