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Better Than Texas Roadhouse Smothered Chicken: Easy Copycat Recipe

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This copycat recipe for smothered chicken features seared chicken breasts in a rich, creamy mushroom gravy topped with melted provolone cheese. It’s a quick and easy weeknight dinner that rivals the restaurant version.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each, pounded to even thickness)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • 1/2 teaspoon dried thyme
  • 4 slices provolone cheese
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Prep the chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound gently with a meat mallet or rolling pin until about 1/2-inch thick. Season both sides evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika. Let it sit for 5 minutes while you heat the pan.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes). Place the seasoned chicken breasts in the pan in a single layer—don’t overcrowd. Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
  3. Sauté the mushrooms: Reduce heat to medium and add butter to the same skillet. Once melted, add sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until they’re golden brown and have released their liquid. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Make the gravy: Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while whisking or stirring vigorously to prevent lumps. Bring to a simmer, then add the heavy cream, sour cream, and dried thyme. Stir until smooth and thickened, about 3-4 minutes. The gravy should coat the back of a spoon.
  5. Combine and melt: Return the seared chicken breasts to the skillet, nestling them into the mushroom gravy. Spoon some gravy over the top of each piece. Place a slice of provolone cheese on each chicken breast. Cover the skillet with a lid (or foil) and reduce heat to low. Let it cook for 2-3 minutes until the cheese is melted and bubbly.
  6. Finish and serve: Sprinkle with fresh chopped parsley if using. Serve immediately over mashed potatoes, rice, or with crusty bread to soak up the gravy.

Notes

For best results, pound chicken to even thickness for even cooking. Use a hot pan for a good sear. Deglaze the pan with chicken broth to incorporate browned bits for maximum flavor. If gravy is too thin, simmer uncovered; if too thick, add a splash of broth or cream. Start sides (like mashed potatoes) before making gravy for perfect timing.

Nutrition

Keywords: smothered chicken, Texas Roadhouse copycat, creamy mushroom chicken, easy chicken dinner, weeknight chicken recipe

Find it online: https://larameals.com/better-than-texas-roadhouse-smothered-chicken-easy-copycat-recipe/