There’s something comforting about a Texas Roadhouse Smothered Chicken that I can’t resist. As a Manhattan mom juggling kids’ schedules, this dish hits the mark every time with its simple ingredients and effortless preparation. Just last weekend, I whipped this up while helping my daughter with her school project — multitasking at its finest! You’ll find that once you try it, it’ll quickly become a family favorite too. Don’t forget to check out my ground chicken recipes for more inspiration!
Why you’ll love this recipe
This recipe brings together juicy chicken breasts, savory sautéed mushrooms and onions, and gooey melted cheese. It’s like a warm, comforting hug on a plate. The marinating time might seem long, but it’s completely worth it for that tender, flavorful chicken. Plus, it’s versatile enough for a weeknight dinner or something a little special when you’ve got guests.
Ingredients
- 1 ½- 2 lb. boneless skinless chicken breasts
- ½ cup Italian dressing
- 1 tbsp. avocado oil or other neutral, high heat oil
- 1 tbsp. butter
- 10 oz. cremini mushrooms, sliced
- ½ cup yellow onion, sliced
- 2 tbsp. water, approximately
- ¼ tsp. white pepper
- ¼ tsp. black pepper
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- ½ tsp. salt
- 2 oz. Monterey Jack cheese, sliced
Step-by-step instructions
- Place chicken breasts on a plate or cutting board. Poke several holes in the meat using a jacquard tool or fork. Place chicken in a dish or a gallon-sized Ziploc bag.
- Pour Italian dressing over chicken, coating it completely. Place in the fridge.
- Let chicken marinate for 2 to 24 hours.
- Preheat oven to 400 degrees F.
- Heat a cast iron skillet over medium-high heat. Add oil and then place chicken breasts in the skillet. Cook for approximately 5 minutes without moving until browned. Flip and repeat on the other side. Remove to a clean plate.
- Reduce heat to medium and add butter. Add sliced mushrooms and onions, sautéing until both are softened and fragrant, about 5-7 minutes. Add water and scrape up the bits on the bottom of the pan.
- Add spices and stir. Move the mushroom-onion mixture to the side of the skillet and place chicken breasts back in. Carefully scoop the mixture over the chicken.
- Top with cheese slices and place in the preheated oven.
- Cook for 10 minutes, until chicken is cooked through and cheese is melted and starting to brown.
Recipe tips & variations
Feel free to substitute any other favorite cheese if Monterey Jack isn’t available. Cheddar or mozzarella both work well in a pinch. Adding a sprinkle of fresh herbs like parsley or thyme before serving can add a nice pop of color and freshness.
Storage & reheating
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, being careful not to overcook the chicken, or it might dry out.
FAQs
Can I use a different type of dressing for marinating?
Absolutely! If you don’t have Italian dressing on hand, any vinaigrette will do. Just pick one that you enjoy the taste of — this dish is pretty forgiving.
Can I cook this without an oven?
You sure can! Just cover your skillet and continue cooking over low heat until the chicken is cooked through and the cheese is melted.
Can I prepare this ahead of time?
Yes, you can marinate the chicken the night before to save time. On the day of, just follow the cooking steps and you’re all set.
Recipes you may like
- Irresistible Texas Roadhouse Butter Chicken Skillet Delight
- Ground Chicken Recipes
- Churu Chicken Amarillo Recipe
Texas Roadhouse Smothered Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting recipe for Texas Roadhouse Smothered Chicken with juicy chicken breasts, savory sautéed mushrooms and onions, and gooey melted cheese.
Ingredients
- 1 1/2– 2 lb. boneless skinless chicken breasts
- 1/2 cup Italian dressing
- 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
- Place chicken breasts on a plate or cutting board. Poke several holes in the meat using a jacquard tool or fork. Place chicken in a dish or a gallon-sized Ziploc bag.
- Pour Italian dressing over chicken, coating it completely. Place in the fridge.
- Let chicken marinate for 2 to 24 hours.
- Preheat oven to 400 degrees F.
- Heat a cast iron skillet over medium-high heat. Add oil and then place chicken breasts in the skillet. Cook for approximately 5 minutes without moving until browned. Flip and repeat on the other side. Remove to a clean plate.
- Reduce heat to medium and add butter. Add sliced mushrooms and onions, sautéing until both are softened and fragrant, about 5-7 minutes. Add water and scrape up the bits on the bottom of the pan.
- Add spices and stir. Move the mushroom-onion mixture to the side of the skillet and place chicken breasts back in. Carefully scoop the mixture over the chicken.
- Top with cheese slices and place in the preheated oven.
- Cook for 10 minutes, until chicken is cooked through and cheese is melted and starting to brown.
Notes
- Feel free to substitute any other favorite cheese if Monterey Jack isn’t available. Cheddar or mozzarella both work well in a pinch.
- Adding a sprinkle of fresh herbs like parsley or thyme before serving can add a nice pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven and stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with toppings
- Calories: 450
- Sugar: 1 g
- Sodium: 1200 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg