Easy Texas Roadhouse Smothered Chicken Recipe

This Texas Roadhouse Smothered Chicken recipe transforms ordinary chicken breasts into a restaurant-worthy meal that’ll have your family asking for seconds. I’ve been making this dish for years, and it never fails to bring everyone to the table with eager smiles.

There’s something magical about the way melted cheese mingles with creamy mushroom gravy, blanketing perfectly seasoned chicken. It reminds me of those special Sunday dinners at Grandma’s farm, where she’d smother everything in her rich, savory gravy. The aroma alone would drift through the house and call us all to gather around her big wooden table. Now, I’m sharing this version with you – one that captures that same warmth and comfort but comes together easily on a busy weeknight. Your kitchen’s about to smell incredible.

What Makes This Texas Roadhouse Smothered Chicken So Special

When I first tried recreating this restaurant favorite at home, I discovered it’s one of those rare dishes that looks impressive but doesn’t require fancy techniques or hard-to-find ingredients. This smothered chicken recipe delivers the kind of comfort food my family craves, especially during those cooler months when we need something hearty on our plates.

Here’s what makes this recipe a keeper:

• Uses pantry staples – chicken breasts, common spices, mushrooms, and cheese you likely already have
• Ready in 45 minutes – perfect for those evenings when you need dinner on the table fast but want something special
• Packs 40-45g of protein per serving – keeps everyone satisfied and energized
• One-skillet wonder – less cleanup means more time with your loved ones
• Adapts beautifully – swap chicken thighs for extra juiciness or use half-and-half for a lighter version
• Leftovers taste even better – the flavors meld overnight, making next-day lunches something to look forward to

I’ve made this Texas Roadhouse Smothered Chicken countless times for potlucks and family gatherings, and it always gets recipe requests. There’s just something about that combination of savory gravy and gooey cheese that wins hearts.

Ingredient Spotlight

Boneless, skinless chicken breasts form the protein-packed foundation of this dish, and I always recommend pounding them to even thickness or slicing thick breasts horizontally for uniform cooking.

Paprika, garlic powder, and onion powder create a simple yet flavorful seasoning blend that enhances the chicken without overpowering the creamy gravy.

Olive oil or vegetable oil provides the perfect medium for achieving that golden-brown sear that locks in juices and adds depth to your Texas Roadhouse Smothered Chicken.

Yellow onions bring natural sweetness when sauteed, and I prefer slicing them thin so they practically melt into the gravy.

Sliced mushrooms add earthy flavor and meaty texture – I always choose cremini or baby bellas when they’re available for extra richness.

All-purpose flour thickens the gravy to that perfect consistency that coats the back of a spoon without being too heavy.

Chicken broth builds the savory base of our gravy, and I’ve found that using low-sodium broth gives you better control over the final seasoning.

Heavy cream or half-and-half transforms the gravy into something luxuriously silky – in my kitchen, I often use half-and-half for a lighter option that’s still wonderfully creamy.

Shredded cheddar cheese melts into gooey perfection on top, though blending it with Monterey Jack creates an even creamier finish that my grandkids absolutely love.

Fresh parsley adds a pop of color and a subtle fresh note that brightens the rich, savory flavors of this smothered chicken.

How to Make Texas Roadhouse Smothered Chicken

Step 1. Start by preheating your oven to 375°F – I’ve learned that having it ready prevents any interruption in the cooking flow once you’ve seared the chicken.

Step 2. Season both sides of your chicken breasts generously with paprika, garlic powder, onion powder, salt, and pepper, pressing the spices gently into the meat so they adhere well.

Step 3. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers, then sear the chicken for 3-4 minutes per side until beautifully golden brown – don’t skip this step as it creates incredible flavor.

Step 4. Remove the seared chicken to a plate and add your sliced onions and mushrooms to the same skillet, letting them cook in those flavorful drippings for 5-7 minutes until softened and caramelized.

Step 5. Sprinkle the flour over your vegetables and stir to coat everything well, cooking for 1-2 minutes to eliminate any raw flour taste – Betty’s tip: this step is crucial for a smooth gravy.

Step 6. Slowly whisk in the chicken broth while scraping up all those delicious browned bits from the bottom of the skillet, which add tremendous depth to your gravy.

Step 7. Stir in the heavy cream and let the mixture come to a gentle simmer, cooking for 3-5 minutes until it thickens slightly and coats a spoon.

Step 8. Nestle the chicken breasts back into the skillet and spoon that gorgeous creamy gravy generously over each piece, making sure they’re well covered.

Step 9. Sprinkle the shredded cheese evenly over the chicken and gravy – I always make sure every piece gets its fair share of cheesy goodness.

Step 10. Transfer the skillet to your preheated oven and bake for 15-20 minutes until the chicken reaches 165°F internally and the cheese is melted and bubbling beautifully, then garnish with fresh parsley before serving.

Keeping This Smothered Chicken Fresh

I typically store leftover Texas Roadhouse Smothered Chicken in an airtight container in the refrigerator for up to 3 days. The gravy keeps the chicken moist, and honestly, the flavors deepen overnight, making those leftovers something my family actually looks forward to. Just make sure to let the dish cool to room temperature before sealing it up.

When it comes to reheating, I’ve found the stovetop method works best for maintaining that creamy texture. Place the chicken and gravy in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the gravy as it warms through. The microwave works in a pinch – just reheat at 50% power in 1-minute intervals, adding a bit of liquid to prevent drying out.

Betty’s freezing method works well for this recipe if you want to prepare it ahead. Let the cooked smothered chicken cool completely, then transfer to freezer-safe containers, leaving some headspace for expansion. It’ll keep frozen for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally and adding extra cream if needed to restore that silky consistency.

Perfect Partners for Texas Roadhouse Smothered Chicken

• Garlic mashed potatoes – The creamy, buttery texture soaks up that luscious gravy beautifully, creating the ultimate comfort food combination
• Steamed green beans with butter and almonds – Their crisp-tender bite and light seasoning provide a fresh contrast to the rich, cheesy chicken
• Warm dinner rolls – Essential for sopping up every last drop of that mushroom gravy, just like we did at Grandma’s Sunday table
• Caesar salad – The crisp romaine and tangy dressing cut through the richness while adding refreshing crunch to your plate
• Roasted garlic broccoli – These slightly charred florets add a nutritious element and their earthy flavor complements the mushrooms perfectly
• Buttered egg noodles – A simple, comforting base that lets the smothered chicken shine while adding satisfying substance to the meal

For a complete spread that Betty would approve of, I often pair this with honey glazed carrots and green beans when I want to add more vegetables to the table.

FAQs

Easy Texas Roadhouse Smothered Chicken

Juicy chicken breasts topped with creamy mushroom gravy and melted cheese for a restaurant-quality, high-protein meal ready in 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 2 tablespoons olive oil or vegetable oil
• 1 medium yellow onion thinly sliced
• 1 cup sliced mushrooms
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese or blend of cheddar and Monterey Jack
• Fresh parsley chopped, for garnish

Equipment

• Large oven-safe skillet
• meat thermometer
• whisk

Method

 

1. Preheat your oven to 375°F (190°C).
2. Season both sides of chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
4. In the same skillet, add sliced onions and mushrooms. Cook for 5-7 minutes until softened and browned.
5. Sprinkle flour over the onions and mushrooms, stirring to coat well. Cook for 1-2 minutes.
6. Slowly whisk in chicken broth while scraping up any browned bits from the bottom of the skillet.
7. Add heavy cream to the skillet and bring to a simmer. Allow to thicken slightly, about 3-5 minutes.
8. Place chicken breasts back in the skillet and spoon creamy gravy over each piece.
9. Sprinkle shredded cheese evenly over the chicken and gravy.
10. Move skillet to preheated oven and bake for 15-20 minutes until chicken is fully cooked (165°F/74°C) and cheese is melted and bubbly.
11. Garnish with freshly chopped parsley and serve hot.

Notes

Slice thick chicken breasts in half horizontally for even cooking. Use a meat thermometer to check for doneness at 165°F (74°C). Can substitute chicken thighs for more flavor and juiciness. For lighter option, use half-and-half or whole milk instead of heavy cream.