Description
Texas Roadhouse Smothered Chicken features tender marinated chicken breasts seared to a golden brown, then smothered with a savory sautéed mixture of cremini mushrooms and onions, topped with melted Monterey Jack cheese, and finished in the oven for a juicy, flavorful meal perfect for any occasion.
Ingredients
Chicken and Marinade
- 1 1/2-2 lb. boneless skinless chicken breasts (2 medium-large breasts)
- 1/2 cup Italian dressing
Cooking
- 1 tbsp. avocado oil (or other neutral, high heat oil)
- 1 tbsp. butter
- 10 oz. cremini mushrooms, sliced
- 1/2 cup yellow onion, sliced
- 2 tbsp. water (approximately)
- 1/4 tsp. white pepper
- 1/4 tsp. black pepper
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 2 oz. Monterey Jack cheese, sliced
Instructions
- Prepare the chicken: Place chicken breasts on a plate or cutting board. Using a jacquard tool or fork, poke several holes in the meat (10-15 times on each side) to tenderize and help absorb marinade. Place chicken in a dish or gallon-sized ziplock bag.
- Marinate the chicken: Pour Italian dressing over the chicken, ensuring it is coated well. Seal and place in the refrigerator for 2 to 24 hours. The longer the marinade, the more flavorful the chicken.
- Preheat the oven: When ready to cook, preheat your oven to 400°F (204°C).
- Sear the chicken: Heat a cast iron or heavy skillet over medium-high heat. Add avocado oil, then carefully place chicken breasts in the pan. Cook undisturbed for about 5 minutes until a deep golden brown crust forms. Flip and repeat for the other side. Remove chicken to a clean plate.
- Sauté mushrooms and onions: Reduce heat to medium and add butter to the same skillet. Add sliced cremini mushrooms and onions, sautéing for 5-7 minutes until softened and fragrant.
- Deglaze the pan: Add approximately 2 tablespoons of water and scrape up all the flavorful browned bits from the bottom of the skillet. Stir in white pepper, black pepper, onion powder, garlic powder, and salt.
- Combine chicken and toppings: Move the mushroom and onion mixture to one side of the skillet. Place the seared chicken breasts back in the skillet and carefully spoon the mushroom-onion mixture over the tops of the chicken evenly.
- Add cheese and bake: Top each chicken breast with slices of Monterey Jack cheese. Place the skillet in the preheated oven and bake for 10 minutes, or until the chicken is cooked through and the cheese is melted and starting to brown.
- Serve: Remove from oven carefully and serve hot, enjoying the savory smothered chicken with melted cheese and tender mushrooms and onions.
Notes
- Marinate chicken longer for deeper flavor, but a minimum of 2 hours is sufficient.
- If you don’t have a jacquard tool, use a fork to poke holes for better marinade penetration.
- Use a cast iron skillet for best browning and even cooking; other heavy-duty skillets work well too.
- Adjust seasoning to taste, especially salt and pepper.
- Leftover chicken can be refrigerated and reheated gently to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
