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Texas Roadhouse Smothered Chicken Copycat

Texas Roadhouse smothered chicken copycat with skillet-seared chicken breasts, caramelized mushrooms and onions, and broiled melted jack cheese. Restaurant copycat flavor with a glistening pan of savory juices for an easy chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pounded thin so they sear quickly and stay juicy.
Mushrooms and onions
  • 8 oz mushrooms Slice for even sautéing and browning.
  • 1 onion Slice to caramelize alongside mushrooms.
Fats and aromatics
  • 3 tbsp butter Divided between searing aromatics and finishing the skillet.
  • 2 tbsp olive oil Used for searing the chicken.
  • 1 tsp garlic powder Seasoning for the chicken.
  • 1 tsp onion powder Seasoning for the chicken.
Pan sauce
  • 0.5 cup chicken broth For deglazing and creating savory juices.
Cheese topping
  • 2 cup Monterey jack cheese Shredded for melting that turns bubbly under the broiler.
Seasoning and garnish
  • Salt and black pepper To taste for the seasoning blend.
  • Fresh parsley For garnish just before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with garlic powder, onion powder, salt, and black pepper. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the chicken for 5–6 minutes per side until golden and set aside.
Sauté the mushrooms and onions
  1. Melt 2 tablespoons of the butter in the same skillet, then add the onions and mushrooms. Cook over medium heat for 8–10 minutes until caramelized.
Smother and broil
  1. Add the chicken broth and stir to deglaze, loosening the browned bits from the pan. Nestle the chicken back into the skillet on top of the mushroom-onion mixture.
Melt the cheese and finish
  1. Pile Monterey jack cheese generously on top of each chicken breast. Place the skillet under the broiler for 3–4 minutes until the cheese is melted and bubbly, then garnish with fresh parsley.

Notes

For best browning, use a dry surface on the pounded chicken and avoid moving it during the first 5–6 minutes of searing. Store leftovers in an airtight container in the refrigerator for 3–4 days; reheat in a skillet over medium until warmed through and cheese is re-melted. Freezing is not recommended because the cheese texture can turn grainy after thawing. For a lower-sodium option, choose reduced-sodium chicken broth and season with less salt.