Texas Roadhouse Smothered Chicken Copycat
This copycat recipe recreates the Texas Roadhouse Smothered Chicken, featuring tender boneless chicken breasts topped with sautéed mushrooms and onions, smothered with melted Monterey Jack cheese. It's a hearty and flavorful dish that's perfect for dinner.
Ingredients
- 3 boneless, skinless chicken breasts
- 1¼ cups Monterey Jack cheese, shredded
- 1 medium onion, thinly sliced
- 8 oz mushrooms, sliced
- ½ tbsp butter
- ½ tbsp olive oil
- 2 tsp garlic powder
- 2 tsp chicken bouillon powder
- 2 tbsp white wine vinegar
Instructions
Prepare the Chicken:
- Slice each chicken breast in half horizontally to create thinner cutlets.
- Season both sides with garlic powder and chicken bouillon powder.
- Let the chicken rest at room temperature for about 15 minutes.
Preheat Oven:
- Preheat your oven to 375°F (190°C).
Sear the Chicken:
- In a large skillet over medium-high heat, add the olive oil and butter.
- Once the butter has melted and the mixture is hot, add the chicken cutlets.
- Sear for approximately 6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 160°F or 71°C).
- Remove the chicken from the skillet and let it rest on a plate.
Sauté Onions and Mushrooms:
- In the same skillet, add the sliced onions and mushrooms.
- Sauté over medium heat until the onions are caramelized and the mushrooms are tender, about 5-7 minutes.
Assemble the Dish:
- Place the seared chicken cutlets on a baking sheet lined with parchment paper or aluminum foil.
- Top each piece with the sautéed onions and mushrooms.
- Sprinkle shredded Monterey Jack cheese over the top.
Bake:
- Transfer the baking sheet to the preheated oven.
- Bake for about 10 minutes, or until the cheese is fully melted and bubbly.
Serve:
- Remove from the oven and let the chicken rest for 5 minutes before serving.
- Garnish with chopped parsley if desired.
- Serve with your choice of sides, such as mashed potatoes, steamed vegetables, or rice.