Go Back
Texas Roadhouse Smothered Chicken Copycat Recipe
Ben Carraoli

Texas Roadhouse Smothered Chicken Copycat Recipe

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.
Print Recipe Pin Recipe
Total Time 2 hours 55 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once baked, spoon the flavorful pan juices over the chicken to keep it moist and glossy. Serve hot and watch how quickly it disappears!

Notes

  • 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.