Texas Roadhouse Smothered Chicken with Mushrooms and Monterey Jack
By Jonah Pike
15 min
Prep
25 min
Cook
40 min
Total
4
Servings
Easy
Level
Texas Roadhouse smothered chicken recipe lets you prepare a steakhouse-style chicken dinner at home. Onions, cremini mushrooms, and melted Monterey Jack cheese are toppings for grilled chicken breasts. Garlic and paprika season the chicken breasts before they hit the grill.
For thick breast meat, I pound it to ½-inch thickness before grilling and pat it dry. Season both sides. Pound it with plastic wrap and a meat mallet or rolling pin. Grill or use a grill pan to get grill marks on the outside without overcooking the inside.
Cook onions until soft. Add mushrooms to the same pan and cook until nearly dry and beginning to brown at the edges. There should be no liquid in the pan. I set the topping aside while the chicken cooks. I like browned edges on the topping vegetables.
Add toppings in the last 1-2 minutes of cooking and cover to cook for an additional 1-2 minutes. I like to shred my own Monterey Jack cheese because pre-shredded cheese can turn greasy from its anti-caking agents; I take the chicken off the tacos after the cheese has melted.
Why we keep this one around
- It feeds four people dinner tonight and lunch tomorrow.
- It's for people who prefer heavily breaded chicken, not grilled chicken breast.
- The cheese goes on at the end of cooking and stays on the vegetables, not on the bottom of the pan.
- You can cook it in a hot, oiled cast iron skillet on a stove if you don't have a grill.
- Each breast is 6-8 ounces and served with a side on a dinner plate.
Ingredients
- •4 boneless, skinless chicken breasts (about 6-8 oz each)
- •2 tbsp olive oil (divided)
- •1 medium yellow onion (thinly sliced)
- •8 oz cremini mushrooms (sliced)
- •1 tsp garlic powder
- •1 tsp paprika
- •1 tsp salt (plus a pinch for the vegetables)
- •½ tsp black pepper (plus a pinch for the vegetables)
- •8 slices Monterey Jack cheese (or 1.5 cups shredded)
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium heat. Cook the sliced onion for 5-7 minutes, until softened.
- 2
Add the sliced mushrooms and cook for another 8-10 minutes, until browned. Season with a pinch of salt and pepper, then set aside.
- 3
If needed, pound the chicken breasts between plastic wrap to an even ½-inch thickness.
- 4
Mix the garlic powder, paprika, salt, and black pepper in a small bowl. Pat the chicken dry and season both sides with the mixture.
- 5
Preheat a grill or grill pan to medium-high heat. Add the remaining 1 tbsp olive oil.
- 6
Cook the chicken for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C).
- 7
During the last few minutes of cooking, top each chicken breast with the sautéed onion and mushroom mixture and 2 slices of Monterey Jack cheese. Cover for 1-2 minutes, until the cheese is fully melted and bubbly.
- 8
Remove the chicken from the grill and rest for 5 minutes before serving.
FAQ
Nutrition (per serving)
Calories
550
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
