Texas Roadhouse Smothered Chicken
Juicy pan-seared chicken breasts smothered in sautéed mushrooms, onions, and melted cheese for a cozy, restaurant-style dinner at home.
Equipment
- Large skillet
- Meat mallet
- Meat thermometer
Ingredients
- 4 boneless skinless chicken breasts about 6–8 oz each
- 2 tablespoons olive oil or butter
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sliced mushrooms
- 1 small onion thinly sliced
- 1 cup shredded mozzarella cheese or Monterey Jack
- 0.5 cup shredded cheddar cheese
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Prep the chicken: Pound chicken breasts to an even thickness (about ½ inch thick). Pat dry with paper towels.
- Season: Mix paprika, garlic powder, onion powder, salt, and pepper. Rub evenly on both sides of the chicken.
- Cook chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Remove to a plate and keep warm.
- Sauté vegetables: In the same skillet, add the remaining oil, mushrooms, and onions. Cook 5–7 minutes until softened and lightly caramelized.
- Smother the chicken: Place chicken back into the skillet. Top each piece with sautéed mushrooms and onions. Sprinkle with mozzarella and cheddar. Cover the skillet with a lid and cook on low heat for 2–3 minutes, until cheese is melted.
- Serve: Garnish with fresh parsley. Serve hot with mashed potatoes, rice, or steamed vegetables.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, cook the chicken and mushroom-onion topping without the cheese, then add fresh cheese when reheating; use within about 2 months. Reheat gently in a skillet or a 350°F oven rather than the microwave to keep the chicken from drying out. Serve with mashed potatoes, rice, or steamed vegetables.
