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Texas Roadhouse Smothered Chicken with Jack Cheese. Easy recipe!
Lady Maria

Texas Roadhouse Smothered Chicken with Jack Cheese

This recipe recreates the popular Texas Roadhouse Smothered Chicken, featuring juicy chicken breasts smothered in a savory gravy with sautéed onions and mushrooms, all topped with melted Jack cheese. It's a comforting and flavorful dish that's easier to make than you might think.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 4 tablespoons butter divided
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 medium onion, sliced
  • 8 ounces mushrooms, sliced
  • 4 slices Jack cheese or shredded Jack cheese
  • Fresh parsley for garnish optional

Equipment

  • Oven
  • Oven-safe skillet (large)
  • Cutting board
  • knife
  • measuring cups and spoons
  • whisk
  • meat thermometer
  • tongs

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Season chicken breasts generously with salt, black pepper, garlic powder, onion powder, and paprika.
  3. Heat olive oil in a large, oven-safe skillet over medium-high heat.
  4. Sear chicken breasts for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
  5. Add 2 tablespoons of butter to the skillet. Once melted, add the sliced onion and mushrooms.
  6. Sauté until the onions are softened and the mushrooms are nicely browned, about 5-7 minutes.
  7. Push the onions and mushrooms to the side of the skillet.
  8. Add the remaining 2 tablespoons of butter to the center of the skillet. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to make a roux.
  9. Slowly pour in the beef broth, whisking constantly to prevent lumps.
  10. Add the Worcestershire sauce and continue to whisk until the gravy is smooth and thickened, about 3-5 minutes. Adjust seasoning as needed.
  11. Place the seared chicken breasts back into the skillet, nestled in the gravy with the onions and mushrooms.
  12. Top each chicken breast with a slice of Jack cheese, or sprinkle generously with shredded Jack cheese.
  13. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.
  14. Remove the skillet from the oven and let the chicken rest for a few minutes before serving.
  15. Garnish with fresh parsley, if desired.

Notes

For best results, use high-quality, low-sodium beef broth to control the salt level. Don't overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). If the gravy is too thick, add more beef broth. Feel free to experiment with different cheeses like pepper jack or cheddar. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave; add a little extra beef broth if the gravy has thickened too much during storage.