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Texas Roadhouse Smothered Chicken

Texas Roadhouse Smothered Chicken

Tender, juicy chicken and a rich, savory mushroom and onion gravy brought right to your own kitchen. This recipe makes recreating that restaurant-quality experience at home deliciously straightforward.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs If using chicken breasts, you may want to pound them to an even thickness for more uniform cooking.
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion thinly sliced
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1.5 cups chicken broth
  • 0.5 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Worcestershire sauce
  • salt to taste
  • black pepper to taste
  • Fresh parsley chopped, optional garnish

Equipment

  • Oven-safe skillet
  • Plate
  • Airtight container
  • Freezer-safe airtight containers
  • Heavy-duty freezer bags
  • Microwave-safe dish

Method
 

  1. Pat the chicken breasts or thighs dry with paper towels. Season generously on both sides with salt and black pepper. If using chicken breasts, you may want to pound them to an even thickness for more uniform cooking.
    1.5 lbs boneless, skinless chicken breasts or thighs, salt, black pepper
  2. Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Once the butter has melted and is shimmering, carefully add the seasoned chicken to the skillet. Sear for 3-4 minutes per side, until golden brown. The chicken doesn't need to be cooked through at this stage. Remove the chicken from the skillet and set aside on a plate.
    1.5 lbs boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 tablespoon butter
  3. Reduce the heat to medium. Add the thinly sliced yellow onion to the same skillet, stirring to scrape up any browned bits from the bottom. Cook the onions for 5-7 minutes, stirring occasionally, until they begin to soften and caramelize slightly.
    1 medium yellow onion
  4. Add the sliced cremini mushrooms to the skillet with the onions. Cook for another 5-7 minutes, stirring, until the mushrooms have released their moisture and started to brown. Stir in the minced garlic and cook for about 1 minute more until fragrant, being careful not to burn it.
    8 ounces cremini mushrooms, 2 cloves garlic
  5. Sprinkle the all-purpose flour over the mushroom and onion mixture. Stir well and cook for 1 minute, allowing the flour to toast slightly. This will help thicken the sauce.
    2 tablespoons all-purpose flour, 1 medium yellow onion, 8 ounces cremini mushrooms
  6. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and scrape the bottom of the skillet to loosen any remaining browned bits. Stir in the Worcestershire sauce.
    1.5 cups chicken broth, 1 teaspoon Worcestershire sauce
  7. Reduce the heat to low. Pour in the heavy cream and stir until well combined. Allow the sauce to simmer gently for 2-3 minutes to thicken slightly. Season the sauce with salt and pepper to taste.
    0.5 cup heavy cream, salt, black pepper
  8. Return the seared chicken to the skillet, nestling it into the creamy mushroom and onion sauce. Ensure the chicken is mostly submerged in the sauce.
    1.5 lbs boneless, skinless chicken breasts or thighs, 1 medium yellow onion, 8 ounces cremini mushrooms, 0.5 cup heavy cream
  9. Cover the skillet and let the chicken simmer gently on the stovetop for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C). Alternatively, you can transfer the oven-safe skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes until the chicken is cooked through.
    1.5 lbs boneless, skinless chicken breasts or thighs
  10. Once cooked, remove the chicken from the skillet. Spoon the rich mushroom and onion sauce generously over each piece of chicken. Garnish with fresh chopped parsley, if desired, and serve immediately.
    Fresh parsley

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze in freezer-safe containers for up to 2-3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth or cream if needed. Microwave reheating is also an option.