Texas Roadhouse Smothered Chicken
This Texas Roadhouse Smothered Chicken is a rich, savory dish made with juicy marinated chicken, buttery mushrooms, onions, and melted Monterey Jack cheese. It’s an easy restaurant-style meal you can make at home.
Equipment
- Skillet Oven-safe preferred
- Oven
- Tongs
- Knife For slicing vegetables
Ingredients
- 1.5-2 lb boneless skinless chicken breasts
- ½ cup Italian dressing
- 1 tbsp avocado oil
- 1 tbsp butter
- 10 oz mushrooms, sliced
- ½ cup yellow onion, sliced
- 2 tbsp water
- ¼ tsp white pepper
- ¼ tsp black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt
- 2 oz Monterey Jack cheese, sliced
Instructions
- Pierce chicken breasts with a fork, then coat with Italian dressing. Cover and refrigerate for at least 2 hours or up to 24 hours for deeper flavor.
- Preheat oven to 400°F. Heat oil in a skillet over medium-high heat. Sear chicken for about 5 minutes per side until browned, then remove from pan.
- In the same skillet, melt butter. Add mushrooms and onions, then cook for 5–7 minutes until softened. Add water to deglaze the pan and stir in seasonings.
- Return chicken to the skillet. Top with mushroom-onion mixture and add sliced cheese. Transfer to oven and bake for about 10 minutes until chicken is fully cooked and cheese is melted.
Notes
Piercing the chicken helps the marinade soak in better. You can butterfly thick chicken breasts for even cooking. Avoid overcooking to keep the chicken juicy.