This Texas Roadhouse Smothered Chicken is a juicy delight topped with creamy white gravy, mushrooms, and cheese. It’s a warm and comforting meal that feels like a big hug on a plate!
Sometimes, I make it for dinner just to feel a little fancy without the fuss. Pair it with some mashed potatoes and a side salad for a complete meal that everyone will love! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star here for their tenderness. If you want a different protein, turkey breasts or even thick pork chops work well, too.
Mushrooms: I enjoy using white mushrooms for a mild flavor. If you prefer, cremini or button mushrooms can also be great alternatives, adding a richer taste.
Cheese: Cheddar cheese gives that creamy touch I’d recommend. If you’re looking for a milder flavor, Monterey Jack or even mozzarella is a nice substitution. You could also try a combination!
Flour: The all-purpose flour is essential for coating the chicken and thickening the gravy. If you need a gluten-free option, use a gluten-free flour blend or cornstarch for the coating and gravy.
How Do I Ensure Juicy Chicken with a Perfect Crust?
Getting juicy chicken with a nice golden crust is easy if you follow these steps:
- Season your chicken well so it’s flavorful throughout.
- Dredge in flour evenly and shake off excess – this helps the crust stay crispy.
- Heat your oil thoroughly before adding chicken to prevent sticking. You can test it by dropping a tiny bit of flour in – if it bubbles, it’s ready!
- Cook on medium-high heat but don’t rush. 6-8 minutes per side is perfect for a nice color and to lock in juices.
Allow the chicken to rest after cooking for a few minutes. This helps keep it juicy when you cut into it!
How to Make Texas Roadhouse Smothered Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup all-purpose flour (for dredging)
- 1/4 cup vegetable oil (for frying)
For the Gravy:
- 8 oz white mushrooms, sliced
- 1 medium yellow onion, sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (for thickening gravy)
- 2 cups milk
For the Topping:
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and another 20 minutes to cook. In total, you can expect to spend around 40 minutes from start to finish, making it a quick, delicious meal option!
Step-by-Step Instructions:
1. Seasoning the Chicken:
In a small bowl, combine salt, black pepper, garlic powder, and paprika. Rub this seasoning mixture evenly over both sides of the chicken breasts to ensure they are flavorful.
2. Dredging the Chicken:
In a shallow dish, add 1 cup of flour. Dredge each seasoned chicken breast in the flour, coating it well. Make sure to shake off any excess flour so the chicken isn’t too heavy when frying.
3. Frying the Chicken:
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken breasts. Fry them until golden brown and cooked through, which should take about 6-8 minutes per side. Once done, remove the chicken from the skillet and set aside on a plate.
4. Sautéing the Vegetables:
In the same skillet, reduce the heat to medium and melt the butter. Add the sliced mushrooms and onions, sautéing until they are tender and caramelized, which takes about 8-10 minutes.
5. Making the Gravy:
Sprinkle 3 tablespoons of flour over the sautéed mushrooms and onions. Stir well and cook for 1-2 minutes to cook out the raw flour flavor. Gradually whisk in the milk while stirring continuously until the gravy thickens to a creamy consistency.
6. Combining Chicken with Gravy:
Return the cooked chicken breasts to the skillet with the gravy, spooning some of the gravy over the top of each piece of chicken. Sprinkle shredded cheddar cheese evenly on top of the chicken.
7. Melting the Cheese:
Cover the skillet with a lid and let it cook for an additional 3-5 minutes, or until the cheese has melted beautifully.
8. Serving:
Garnish your dish with freshly chopped parsley for a pop of color and serve hot, preferably alongside mashed potatoes or your favorite sides!
Enjoy your homemade Texas Roadhouse Smothered Chicken! It’s sure to be a crowd-pleaser! 🍽️
Frequently Asked Questions About Texas Roadhouse Smothered Chicken
Can I Use Thighs Instead of Breasts?
Absolutely! Boneless, skinless chicken thighs are fantastic for this recipe. They tend to be juicier and more flavorful, but you’ll need to adjust the cooking time, frying them for about 5-7 minutes per side.
What Should I Do If I Don’t Have Mushrooms?
No problem! If you’re not a fan of mushrooms or don’t have them on hand, you can omit them entirely or substitute with other vegetables like bell peppers or spinach for a different flavor and texture.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a microwave or warm on the stove over low heat until heated through. You can add a splash of milk to the gravy to restore creaminess.
Can I Make This Recipe in Advance?
Yes! You can prepare the chicken and gravy ahead of time. Just cook and assemble everything without browning the cheese. Store it in the fridge, then heat it up and melt the cheese just before serving!