Texas Roadhouse-Style Smothered Chicken
A comforting copycat recipe featuring seared chicken breasts smothered with sautéed mushrooms, onions, a creamy sauce, and melted Monterey Jack cheese over mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup sliced mushrooms (cremini or white button)
- 1 cup sliced onions (yellow or sweet)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Mashed potatoes for serving
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with salt and pepper.
- Add the chicken to the hot skillet and cook until golden, about 5 to 7 minutes. Flip and cook for another 5 to 7 minutes until cooked through.
- Remove chicken and tent with foil.
- In the same skillet, add the sliced mushrooms and onions. Sauté until onions are translucent and mushrooms are golden, about 6 to 8 minutes.
- Pour in 1/2 cup of heavy cream and let the sauce simmer for 2 to 3 minutes to thicken.
- Nestle the chicken back into the skillet and spoon the mushroom and onion mixture over each breast.
- Sprinkle shredded Monterey Jack cheese on top and cover, cooking for 2 to 3 minutes until the cheese melts.
- Serve immediately over warm mashed potatoes.
Notes
For a milder sauce, substitute with half-and-half and cornstarch. You can also swap Monterey Jack for mozzarella or mild cheddar.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg