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Texas Roadhouse Smothered Chicken Recipe
Youssef Hb

Texas Roadhouse Smothered Chicken Recipe

A rich, cheesy comfort dish with golden-brown chicken, sautéed mushrooms, and melted Monterey Jack. Perfectly balanced textures and flavors in one easy-to-clean-up baking sheet meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: DINNER
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 2 large boneless chicken breasts, halved lengthwise
  • 1 teaspoon garlic powder
  • 1 cube chicken bouillon, crushed in 2 tablespoons water
  • 8 ounces Monterey Jack cheese, shredded
  • 1 medium onion, diced (1/4" cubes)
  • 8 ounces mushrooms (baby bellas or portobellos), halved or quartered
  • 1 tablespoon butter, high-quality yellow
  • 1 tablespoon olive oil, extra virgin
  • 1 tablespoon white wine vinegar, adds brightness

Method
 

  1. Season chicken breasts with crushed chicken bouillon and garlic powder. Let rest 15 minutes
  2. Shred Monterey Jack cheese with a grater
  3. Dice onion (1/4" cubes) and prepare mushrooms
  4. Preheat oven to 375°F (190°C). Line a 15" x 10" baking sheet with parchment paper
  5. Heat butter + olive oil in a 12" skillet. Sear chicken 3 minutes per side until 160°F
  6. Transfer chicken to plate and let rest 5 minutes
  7. Use remaining skillet fat to sauté onions and mushrooms 2-3 minutes. Add vinegar and stir until softened
  8. Arrange seared chicken on prepared baking sheet. Top with sautéed vegetables and shredded cheese
  9. Bake 5-7 minutes until cheese is bubbly and golden

Notes

Use block cheese for better melt
Reserve cooking fat for richer vegetable flavor
Store leftovers in airtight containers up to 3 days