This Easy Texas Roadhouse Smothered Chicken is juicy and delicious. Topped with creamy gravy, melted cheese, and sautéed mushrooms, it’s comfort food at its best!
It’s so simple to make, you’ll want to whip it up every week. I love serving it with mashed potatoes to soak up that yummy gravy. You might want to keep a napkin handy—it’s that good! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish, but you can use thighs for a juicier option. Just adjust the cooking time slightly since thighs may need a bit longer.
Seasoned Salt: If you don’t have seasoned salt, a mix of regular salt, paprika, garlic powder, and onion powder works perfectly. This is also a good option if you’re watching sodium intake!
Flour: All-purpose flour is key for dredging and thickening the gravy. If you prefer gluten-free, use a gluten-free flour blend instead; it works just as well.
Mushrooms: I love using cremini mushrooms for their richer flavor, but white mushrooms are also fine. If you’re not a fan of mushrooms, try adding bell peppers for a different taste.
Cheese: Shredded cheddar cheese adds that creamy finish. If you’re looking for a twist, substitute with Monterey Jack or Pepper Jack for a little heat. Vegan cheese can work as a dairy alternative.
How Do You Make Gravy Without Lumps?
Making smooth gravy is often tricky, but with a few simple tips, you’ll master it! Start by creating a roux with flour and fat.
- Heat the pan drippings before adding flour, and whisk continuously to avoid lumps.
- Gradually add the chicken broth while whisking vigorously. This helps incorporate everything smoothly.
- As you add milk, continue to whisk until the gravy is thickened and silky.
- If you do see lumps, use an immersion blender to smooth it out.
Patience is key; take your time with these steps for a creamy gravy that tops your chicken perfectly!
Easy Texas Roadhouse Smothered Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 teaspoons seasoned salt (or a blend of salt, paprika, garlic powder, and onion powder)
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 3 tablespoons vegetable oil (or olive oil)
- 1 medium onion, thinly sliced
- 8 ounces mushrooms, sliced (white or cremini)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (for gravy)
- 2 ½ cups chicken broth
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe should take about 30-40 minutes from start to finish, including preparation and cooking time. Get your apron on, and let’s make some delicious chicken!
Step-by-Step Instructions:
1. Prepare the chicken:
Start by flattening the chicken breasts slightly; this helps them cook evenly. Use your palms or a meat mallet if you have one. Generously season both sides with the seasoned salt and black pepper to flavor the chicken.
2. Dredge the chicken:
On a plate, pour out 1 cup of flour. Take each chicken breast and lightly coat it in the flour, shaking off any extra flour so it doesn’t get too thick.
3. Cook the chicken:
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the chicken breasts and cook them for about 4-5 minutes on each side or until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate to keep warm.
4. Sauté onions and mushrooms:
In the same skillet where you cooked the chicken, add the butter. Once it has melted, toss in the sliced onion and mushrooms. Stir them occasionally, cooking for about 7-8 minutes, or until they are tender and caramelized. Remove these from the pan and set aside.
5. Make the gravy:
Lower the heat to medium. In the same skillet with the remaining drippings, add 3 tablespoons of flour to form a roux. Whisk this continuously for about 1-2 minutes. Then, gradually pour in the chicken broth while stirring to avoid lumps. Finally, add the milk and continue stirring until the gravy thickens and looks smooth, about 4-5 minutes.
6. Assemble:
Return the cooked chicken breasts to the skillet. Spoon the rich gravy generously over each piece, then layer the sautéed onions and mushrooms on top. Finally, sprinkle the shredded cheddar cheese over everything, letting it settle on top.
7. Melt the cheese:
Cover the skillet with a lid and let it cook on low heat for another 2-3 minutes. This will help the cheese melt perfectly.
8. Serve:
When everything is melted and bubbly, remove the lid. Optionally, garnish with chopped fresh parsley for a pop of color. Serve your smothered chicken hot alongside mashed potatoes or your favorite side dishes for a hearty meal!
Enjoy your delicious Easy Texas Roadhouse Smothered Chicken!
Frequently Asked Questions
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to thaw it completely first! The best way to thaw chicken is by leaving it in the fridge overnight. If you’re in a hurry, you can submerge it in cold water in a sealed plastic bag for about an hour.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, vegetable broth or even water can work as alternatives. However, vegetable broth will add more flavor compared to plain water. Alternatively, you can dilute a bouillon cube in hot water to make broth.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating. If using the microwave, cover the dish to prevent splatters!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken and gravy up to a day in advance. Just store them separately in the fridge, then reheat on the stovetop before serving. Add the cheese right before you’re ready to serve for that melty goodness!
