Can I use a different type of cheese?

Yes, absolutely. While Monterey Jack gives a creamy melt and mild flavor, you can easily swap it out for mozzarella, Colby Jack, or even sharp cheddar. If you like a bit of tang, try provolone. Just make sure it's a good melting cheese so you get that signature gooey top.

How do I make Texas Roadhouse Smothered Chicken gluten-free?

To make this dish gluten-free, double-check that your bouillon powder and seasoning blends are certified gluten-free. You don’t need any flour or breading for this recipe, so it’s naturally easy to adapt. Pair it with gluten-free sides like mashed potatoes or veggies.

Is this recipe freezer-friendly?

Yes, but with a small note. You can freeze Texas Roadhouse Smothered Chicken after it's fully cooked and cooled. Wrap individual portions tightly in foil, then place in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw overnight and bake covered at 350°F until warmed through.

Why is my chicken dry after baking?

Dry chicken usually means it was either overcooked on the stove or in the oven. Use a meat thermometer and stop cooking once the internal temp hits around 160°F, remember, it will rise slightly as it rests. Also, searing helps lock in moisture, so don’t skip that step.

Texas Roadhouse Smothered Chicken

Name: Texas Roadhouse Smothered Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 boneless, skinless chicken breasts (sliced thin lengthwise); 2 tsp garlic powder; 2 tsp chicken bouillon powder; Salt and pepper, to taste; 1 tbsp white wine vinegar; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 yellow onion, sliced; 8 oz mushrooms, sliced; 1 ¼ cups Monterey Jack cheese, shredded

Description

Juicy seared chicken topped with buttery mushrooms, sweet onions, and melted cheese, this copycat Texas Roadhouse Smothered Chicken is easy and packed with flavor.

Ingredients

Scale

3 boneless, skinless chicken breasts (sliced thin lengthwise)

2 tsp garlic powder

2 tsp chicken bouillon powder

Salt and pepper, to taste

1 tbsp white wine vinegar

1 tbsp olive oil

1 tbsp unsalted butter

1 yellow onion, sliced

8 oz mushrooms, sliced

1 ¼ cups Monterey Jack cheese, shredded

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Instructions

1. Slice the chicken breasts lengthwise and season with garlic powder, bouillon, salt, and pepper. Let sit 15 minutes.

2. Preheat oven to 375°F. Heat a skillet over medium-high and add ½ tbsp butter and ½ tbsp olive oil.

3. Sear the chicken for about 3 minutes on each side until golden brown. Transfer to a plate and rest.

4. In the same pan, sauté onions and mushrooms with seasoning for 2–3 minutes. Add white wine vinegar and stir.

5. Line a baking sheet with foil or parchment. Place the chicken, top with onion/mushroom mix, then cheese.

6. Bake for 10 minutes or until the cheese is melted and bubbly.

7. Let rest 5–10 minutes before serving.

Notes

Use freshly shredded cheese for best melt.

Don’t skip the vinegar, it brightens the dish.

Resting the chicken keeps it juicy and tender.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 515
Sugar: 4g
Sodium: 760mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 48g
Cholesterol: 130mg