Copycat Texas Roadhouse Smothered Chicken Recipe
Bring the taste of your favorite steakhouse home with this Copycat Texas Roadhouse Smothered Chicken recipe. Juicy chicken breasts are topped with sautéed onions, mushrooms, and melted Monterey Jack cheese for a delicious, restaurant-style dinner that’s quick, easy, and family-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop + Oven-Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
3 boneless chicken breasts, halved lengthwise
1 ¼ cup Monterey Jack cheese, sliced
1 white onion, sliced
8 oz mushrooms, sliced
½ tbsp butter
½ tbsp olive oil
2 tsp garlic powder
2 tsp chicken bouillon
2 tbsp white wine vinegar
Instructions
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Prepare the Chicken: Halve chicken breasts lengthwise and season with garlic powder and chicken bouillon. Let rest at room temp for 15 minutes.
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Sauté Vegetables: Heat butter and olive oil in a skillet. Sauté onions and mushrooms until soft. Add white wine vinegar and cook 2–3 more minutes. Set aside.
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Cook Chicken: In the same skillet, cook chicken cutlets over medium-high heat for ~6 minutes per side or until internal temp hits 160°F.
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Assemble: Preheat oven to 375°F. Place chicken on a lined baking sheet, top with sautéed veggies and cheese.
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Bake: Bake for ~10 minutes until cheese melts. Let rest 5–10 minutes before serving.
Notes
Swap Monterey Jack with cheddar, provolone, or Swiss for a twist.
Fresh herbs like rosemary can enhance the flavor.
Great with mashed potatoes, veggies, or salad.
Store leftovers in the fridge up to 4 days or freeze for 3 months.
