Name: Texas Roadhouse Smothered Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 tsp salt; ½ tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; 1 medium onion, thinly sliced; 1 cup mushrooms, sliced; ¾ cup chicken broth; ½ cup heavy cream; 1 tbsp flour or 2 tsp cornstarch (for thickening); 2 tbsp olive oil; 2 tbsp butter; 1 tbsp fresh parsley, chopped (optional); 2 slices Monterey Jack or cheddar cheese (optional)

There’s something irresistibly comforting about a dish that’s both rich and familiar—Texas Roadhouse Smothered Chicken checks every box. I’ve always been a fan of meals that bring restaurant-quality flavors to my own kitchen without fuss, and this one is a weeknight hero. Juicy chicken breasts, seared until golden, then bathed in a creamy mushroom and onion gravy—it’s hearty, savory, and tastes like a warm hug on a plate.

The beauty of this dish lies in its balance. The pan-seared chicken holds its own with a flavorful crust, while the smothering sauce is velvety and loaded with umami from mushrooms and onions. I like to serve it with a simple side of mashed potatoes or buttered noodles to soak up all that luxurious sauce. Whether you’re cooking for family or craving something soulful for dinner, this is the kind of recipe that keeps bringing people back to the table.

Why You’ll Love This Texas Roadhouse Smothered Chicken

This dish delivers big flavor with minimal effort. It’s a great option when you’re craving comfort food but don’t want to spend hours in the kitchen. The ingredients are simple, the steps are straightforward, and the result is a plate that’s good enough to rival your favorite restaurant meal.

Smothered chicken is also incredibly versatile. You can adjust the richness of the sauce, switch up the seasoning, or add toppings like cheese or bacon for extra indulgence. It’s a great base recipe that welcomes creativity while remaining deeply satisfying on its own.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the classic choice here, as they cook quickly and stay juicy with the right technique. I prefer flattening them slightly to ensure even cooking. If you like a richer flavor, you can opt for boneless thighs—they bring a little more fat and tenderness to the table.

No matter which cut you choose, make sure to season it well and give it a good sear. That crust is where so much of the flavor starts.

Options for Substitutions

There are plenty of ways to make this dish your own without sacrificing taste:

Mushrooms: If you’re not a fan, swap them with bell peppers or skip them entirely.
Onions: Shallots or leeks work well if you want a milder or more delicate flavor.
Cheese: Want to go full Texas Roadhouse style? Add a slice of Monterey Jack or cheddar on top before serving.
Gravy: A homemade roux-based sauce is ideal, but you can use a store-bought mushroom gravy in a pinch.
Chicken broth: Swap with vegetable broth for a slightly different depth of flavor, or use a bouillon cube and water mix if you’re out.

Ingredients for This Texas Roadhouse Smothered Chicken

Boneless, Skinless Chicken Breasts: The star of the dish—choose fresh, evenly sized pieces for even cooking. Flattening them slightly helps with consistent doneness and a great sear.
Salt and Pepper: Basic, but essential. Proper seasoning on both sides brings out the natural flavor of the chicken.
Paprika: Adds warmth and subtle smokiness that enhances the savory profile of the chicken.
Garlic Powder: A layer of depth and a hint of sharpness that balances the creamy sauce.
Onions: Sliced thin and caramelized to bring sweetness and richness to the sauce.
Mushrooms: Earthy and savory, they add body to the gravy. Baby bella or white mushrooms work well.
Chicken Broth: Forms the base of the gravy, infusing the sauce with chicken flavor.
Heavy Cream: Gives the sauce its rich, velvety texture.
Flour or Cornstarch: Used for thickening the sauce to a smooth consistency.
Olive Oil & Butter: For sautéing and building flavor in every component.
Fresh Parsley (optional): A sprinkle on top adds color and freshness to finish the dish.

Step 1: Season and Prep the Chicken

Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and paprika. If the breasts are thick, use a meat mallet to pound them to an even thickness of about ¾ inch.

Step 2: Sear the Chicken

In a large skillet over medium-high heat, add a tablespoon of olive oil and a tablespoon of butter. Once hot, sear the chicken breasts for 4–5 minutes on each side until golden brown. Remove the chicken from the pan and set aside; it will finish cooking in the sauce.

Step 3: Sauté the Vegetables

In the same skillet, add a little more butter if needed. Toss in the sliced onions and mushrooms. Cook over medium heat, stirring occasionally, until they are soft and lightly caramelized—about 6–8 minutes.

Step 4: Build the Sauce

Sprinkle in a tablespoon of flour (or make a slurry with cornstarch and broth for a gluten-free version) and stir well to coat the veggies. Slowly pour in the chicken broth, scraping up any browned bits from the bottom. Let it simmer for a minute, then stir in the heavy cream.

Step 5: Return Chicken to the Pan

Place the seared chicken back into the skillet, nestling it into the sauce. Reduce the heat to low, cover, and simmer for about 10–12 minutes, or until the chicken is fully cooked through (internal temp should be 165°F).

Step 6: Optional Cheese Topping

If you’re going full Texas Roadhouse style, place a slice of cheese (Monterey Jack or cheddar) over each chicken breast in the last few minutes of cooking. Cover until melted.

Step 7: Garnish and Serve

Sprinkle freshly chopped parsley over the finished dish before serving. Serve hot with mashed potatoes, rice, or a thick slice of bread to mop up the sauce.

How Long to Prepare the Texas Roadhouse Smothered Chicken

Prep Time

Preparing this dish takes about 15 minutes. That includes trimming and seasoning the chicken, slicing the onions and mushrooms, and gathering your sauce ingredients. If you’re organized and have everything ready, it’s a quick and easy process.

Cooking Time

The cooking portion takes around 25–30 minutes, including searing the chicken, making the sauce, and finishing it all together in the pan. From start to finish, you can expect this recipe to be ready in under 45 minutes, making it a great option for weeknights or casual dinners.

Tips for Perfect Texas Roadhouse Smothered Chicken

Pound the chicken breasts evenly to ensure they cook at the same rate.
Use a heavy skillet (like cast iron) for an even sear and better browning.
Don’t overcrowd the pan while searing—do it in batches if needed.
Deglaze the pan with broth to lift up all the flavorful bits stuck to the bottom.
Let the sauce simmer to develop deeper flavor before adding the chicken back in.

Watch Out for These Mistakes While Cooking

Overcooking the chicken: It can become dry if left too long on heat. Use a thermometer and aim for 165°F.
Skipping the sear: This builds flavor and texture—don’t rush it.
Adding cream too early: If the sauce is too hot when you add cream, it can curdle. Lower the heat first.
Undercooked vegetables: Make sure onions and mushrooms are well cooked before making the sauce.
Over-thickening the sauce: Use flour or cornstarch gradually. The sauce thickens as it simmers.

What to Serve With Texas Roadhouse Smothered Chicken?

1. Mashed Potatoes

Creamy mashed potatoes are perfect for soaking up every bit of that savory gravy.

2. Steamed Green Beans

A light and fresh side that cuts through the richness of the dish.

3. Buttered Egg Noodles

Simple, buttery noodles make a great base under the chicken and sauce.

4. Roasted Vegetables

Carrots, zucchini, and bell peppers add color, texture, and a healthy balance.

5. Garlic Bread

Thick slices of garlic bread work wonderfully to mop up the creamy sauce.

Storage Instructions

Refrigeration

Store any leftover chicken in an airtight container in the refrigerator. It will keep well for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed.

Freezing

You can freeze smothered chicken, but keep in mind that cream-based sauces may change texture. To freeze, let the chicken and sauce cool completely, transfer to freezer-safe containers, and store for up to 2 months. Thaw overnight in the fridge before reheating.

Estimated Nutrition

Calories: 420 per serving
Protein: 38g
Fat: 24g
Saturated Fat: 10g
Carbohydrates: 12g
Sugar: 3g
Fiber: 1g
Sodium: 520mg
Cholesterol: 110mg

Frequently Asked Questions

What if I don’t have heavy cream?

You can use half-and-half or even whole milk in a pinch. The sauce won’t be as rich but will still taste great.

Can I make this recipe dairy-free?

Yes! Use olive oil or a plant-based butter alternative and swap the cream with coconut milk or a non-dairy creamer.

Is this recipe gluten-free?

It can be! Use cornstarch instead of flour for the sauce and ensure your broth is certified gluten-free.

Can I use rotisserie chicken instead?

While rotisserie chicken won’t give you the same seared flavor, you can use it in a pinch. Just warm it gently in the sauce.

Can I prep this ahead of time?

Absolutely. You can pre-slice the mushrooms and onions, season the chicken, and even make the sauce ahead. Store components separately and combine when ready to cook.

Conclusion

Texas Roadhouse Smothered Chicken is everything I want in a comfort food meal—hearty, creamy, and packed with flavor. It’s a dish that turns a regular dinner into something special, yet it’s easy enough for any night of the week. With its savory gravy, tender chicken, and endless serving possibilities, this is a go-to recipe worth adding to your rotation. Give it a try, and you just might find yourself making it on repeat.