Description
This Texas Roadhouse Smothered Chicken recipe features tender, juicy chicken breasts smothered in a rich, creamy mushroom and onion gravy. It’s a comforting Southern-style dish that pairs beautifully with mashed potatoes or rice, delivering a flavorful and hearty meal perfect for family dinners or special occasions.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Gravy
- 1/4 cup unsalted butter
- 1 large yellow onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels and season them evenly on both sides with salt, black pepper, garlic powder, and paprika to ensure flavorful, well-seasoned meat.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Sauté Onions and Mushrooms: In the same skillet, melt the butter over medium heat. Add the thinly sliced onions and cook until they become translucent and slightly caramelized, about 8-10 minutes. Then add the sliced mushrooms and minced garlic, cooking for an additional 5-7 minutes until mushrooms are tender and browned.
- Make the Gravy: Sprinkle the flour over the cooked onions and mushrooms, stirring constantly for 1-2 minutes to cook out the raw flavor of the flour. Gradually whisk in the chicken broth, ensuring no lumps form. Pour in the milk or cream and continue whisking until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
- Smother the Chicken: Return the seared chicken breasts to the skillet, nestling them into the gravy. Reduce the heat to low, cover the skillet, and let the chicken simmer gently in the gravy for 10-12 minutes until it is cooked through and tender.
- Garnish and Serve: Sprinkle chopped fresh parsley over the smothered chicken before serving. This dish pairs wonderfully with creamy mashed potatoes or steamed rice for a classic Texas Roadhouse experience at home.
Notes
- You can substitute heavy cream with half-and-half or whole milk for a lighter gravy, but heavy cream provides a richer texture.
- For added flavor, consider adding a splash of Worcestershire sauce or a pinch of cayenne pepper to the gravy.
- Leftover smothered chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to loosen the gravy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
