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Texas Roadhouse Smothered Chicken Copycat Recipe | So Tasty

I’ve always been a huge fan of Texas Roadhouse, and their smothered chicken is one of my all-time favorites. The juicy, marinated chicken topped with caramelized onions, sautéed mushrooms, and melty cheese is pure comfort on a plate.

After craving it one too many times, I decided to recreate it at home — and wow, it turned out just as delicious! It’s easy, quick to make, and tastes even fresher than the restaurant version. If you enjoy trying flavorful Tex-Mex dishes, you can also check out this steak tacos with corn salsa recipe for another crowd-pleasing option.

Texas Roadhouse Smothered Chicken Copycat Recipe

Ingredients

(Note: Serves several people depending on portion size.)

2 medium-large chicken breasts — choose even-thickness pieces so they cook evenly and stay juicy.
½ cup Italian dressing — this tangy dressing tenderizes the chicken and infuses flavor during marination.
1 tablespoon avocado oil (or olive oil) — ideal for getting a golden sear before baking.
1 tablespoon butter — adds richness and helps sauté the vegetables.
8 oz cremini mushrooms, sliced — fresh mushrooms brown beautifully; skip frozen for best flavor.
½ cup yellow onion, sliced — turns sweet and golden when sautéed, adding balance to the dish.
2–3 tablespoons of water — helps deglaze the skillet and lift up all those tasty browned bits.
¼ teaspoon black pepper — enhances all the savory flavors.
¼ teaspoon onion powder — deepens the onion flavor without overpowering.
¼ teaspoon garlic powder — adds mild, aromatic warmth.
½ teaspoon salt — seasons the dish perfectly; don’t oversalt since mushrooms release moisture.
2 oz Monterey Jack cheese, sliced — creamy and melty; perfect for that restaurant-style finish.

Variations

This recipe is super flexible — here are some fun twists you can try:

Dairy-Free: Use vegan cheese or skip it and drizzle a dairy-free sauce instead.
Low-Carb: Serve with cauliflower mash or zucchini noodles instead of mashed potatoes.
Extra Flavor: Add a pinch of smoked paprika or chipotle powder for a smoky kick.
Veggie Boost: Include bell peppers or spinach for more texture and nutrients.
Gravy Lovers: Pour a bit of light mushroom or brown gravy on top for a saucier version.

Cooking Time

Prep Time: 15 minutes (plus marinating)
Cooking Time: 40 minutes
Total Time: Around 2 hours 55 minutes (including marinating)

Equipment You Need

Oven-safe skillet (like cast iron): For searing and baking in the same pan.
Meat tenderizer or fork: To pierce the chicken so the marinade penetrates.
Measuring spoons and cups: For precise flavor balance.
Sharp knife and cutting board: For slicing mushrooms and onions.
Instant-read thermometer: To ensure the chicken is cooked to 165°F.
Oven mitts: Essential for handling a hot skillet safely.

How to Make Texas Roadhouse Smothered Chicken Recipe

Marinate the Chicken

Start by piercing the chicken breasts with a fork 10–15 times on each side. This helps the Italian dressing seep in. Pour the dressing over the chicken in a bowl or ziplock bag and refrigerate for at least 2 hours — overnight if possible — for maximum tenderness and flavor.

Sear the Chicken

Preheat your oven to 400°F (200°C). Heat oil in a skillet over medium-high heat. Add the marinated chicken and sear for about 5 minutes per side, until golden brown. Remove from the pan and set aside.

Cook the Vegetables

In the same skillet, lower the heat and melt the butter. Add sliced mushrooms and onions. Sauté for 5–7 minutes, stirring occasionally, until they’re soft and golden. This step builds that rich, restaurant-quality base flavor.

Deglaze and Season

Pour a few tablespoons of water into the skillet to loosen any browned bits stuck at the bottom. Sprinkle in black pepper, garlic powder, onion powder, and salt. Stir everything together to coat the vegetables evenly with the seasoning.

Smother and Bake

Push the veggies to the sides of the skillet, return the seared chicken to the center, and spoon the mushrooms and onions over the top. Lay slices of Monterey Jack cheese on each chicken breast. Transfer the skillet to the oven and bake for 10 minutes, or until the chicken reaches 165°F internally and the cheese is melted and bubbly.

Serve

Once baked, spoon the flavorful pan juices over the chicken to keep it moist and glossy. Serve hot and watch how quickly it disappears! For a fun twist, you can also try making steak tacos with chimichurri recipe — another delicious way to enjoy juicy steak flavors with a zesty kick.

Additional Tips for Making This Recipe Better

After making this recipe multiple times, here are my favorite tips to make it even better:

I always pat the chicken dry after marinating — it helps the chicken sear beautifully instead of steaming.
Pound the chicken evenly for uniform cooking; this ensures every bite is tender.
I heat my skillet until a drop of water sizzles — that’s when it’s perfect for searing.
Let mushrooms sit for a couple of minutes before stirring — they’ll caramelize instead of getting soggy.
I grate cheese from a block rather than using pre-shredded bread; it melts creamier and tastes richer.
To make a light sauce, whisk in a touch of cornstarch mixed with chicken broth after sautéing the vegetables.

How to Serve Texas Roadhouse Smothered Chicken Recipe

Presentation makes all the difference! I like to serve this chicken on a warm plate, topped generously with the mushrooms, onions, and melted cheese. Garnish with a sprinkle of parsley for color.

Pair it with mashed potatoes, green beans, or a fresh side salad for a restaurant-worthy meal at home. For a bright touch, serve with a lemon wedge — the acidity lifts the richness of the dish.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 610 kcal
Protein: 48 g
Carbohydrates: 19 g
Fat: 38 g

This dish is hearty, filling, and high in protein — perfect for a comforting dinner.

Make Ahead and Storage

Storage

Allow leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat with a splash of water or broth to keep it juicy.

Freezing

Wrap the cooked chicken individually or store in a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a preheated 350°F oven for 10–12 minutes or until heated through. Cover with foil so the cheese doesn’t dry out. You can also microwave it for 1–2 minutes, but the oven method keeps the texture better.

Why You’ll Love This Recipe

Here’s why this dish is a total keeper in my kitchen:

Simple yet flavorful: Minimal ingredients, maximum taste — perfect for busy nights.
Restaurant-style at home: You get the same juicy chicken and melty topping without leaving your kitchen.
Customizable: Great base recipe that adapts to your dietary needs and flavor preferences.
Meal-prep friendly: Keeps well in the fridge or freezer for quick weekday meals.
Comfort food made healthier: You control the oil, cheese, and salt — without losing that indulgent flavor.

This Texas Roadhouse Smothered Chicken Copycat Recipe has become one of my go-to comfort meals. The blend of juicy chicken, tender veggies, and gooey cheese hits every craving. Once you try it, you’ll see why it’s such a crowd favorite — and why making it at home feels just as special as dining out.

Ben Carraoli