I’m sharing my Copycat Texas Roadhouse Chicken recipe where seared, oven-baked chicken breasts are topped with mushrooms and melting cheese for an easy family dinner.
I had to try cloning that Texas favorite, so I made my own Copycat Texas Roadhouse Chicken and honestly I was kind of shocked. The chicken breasts come out juicy with a cheesy finish and mushrooms piled right on top, giving it that familiar smothered vibe you’d expect.
I’ve made a lot of Roadhouse Recipes but this one nailed the taste without feeling like a big production, which is saying something. If you like bold, slightly nostalgic dinners that disappear fast, this will make you curious enough to test it on your family, just warning you it wont last long.
Ingredients
- Chicken breasts: Lean protein, fills you up, low carb, can dry out if overcooked.
- Mushrooms: Earthy umami, low calorie, adds meaty texture and soaks up gravy flavors.
- Yellow onion: Sweet when caramelized, gives body to sauce, its some fiber and antioxidants.
- Garlic: Punchy aromatics, tiny calories but big flavor, helps balance rich dishes.
- Flour: Thickens gravy, adds carbs and calories, use sparingly or lighter subs if needed.
- Butter: Adds richness and silk, saturated fat so use in moderation, tastes amazing.
- Heavy cream: Super creamy mouthfeel, boosts calories and fat, makes sauce velvety and smooth.
- Cheddar cheese: Melts for gooey finish, adds salt and calcium, sharpness cuts rich sauce.
- Chicken broth: Adds savory base, lower calorie if low sodium, deepens gravy flavor fast.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 1/2 to 2 lbs)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup all purpose flour, divided
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 8 oz sliced mushrooms (white or cremini)
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream or half and half
- 1 tsp Worcestershire sauce
- 1 cup shredded cheddar or cheddar/Monterey Jack blend
- Fresh parsley, chopped for garnish (optional)
How to Make this
1. Preheat oven to 375 F. If breasts are thick, gently pound them to an even thickness so they cook evenly, then pat dry.
2. In a shallow bowl mix 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder. Put about 1/2 cup of the flour in another shallow dish for dredging. Season both sides of each chicken breast with the spice mix and dredge in the flour, shaking off excess.
3. Heat a large ovenproof skillet over medium-high heat and add 2 tbsp vegetable oil and 2 tbsp unsalted butter. When the fat is hot and foamy, sear the chicken 3 to 4 minutes per side until golden brown. Remove chicken to a plate, it will finish cooking in the oven.
4. To the same skillet add the 8 oz sliced mushrooms and 1 thinly sliced yellow onion. Sauté 5 to 7 minutes until they release moisture and start to brown, scraping up browned bits from the pan.
5. Add 2 minced garlic cloves and cook about 30 seconds till fragrant. Sprinkle the remaining flour (about 1/2 cup) over the veggies and stir for 1 minute to cook the raw flour taste.
6. Slowly pour in 1 cup chicken broth while stirring or whisking so the mixture smooths out, scraping up any stuck bits. Stir in 1/2 cup heavy cream (or half and half) and 1 tsp Worcestershire sauce. Bring to a gentle simmer and let thicken for 2 to 3 minutes; taste and adjust salt/pepper if needed.
7. Return the seared chicken breasts to the skillet, spoon some sauce over them so they’re partly covered. Sprinkle 1 cup shredded cheddar or cheddar/Monterey Jack blend evenly over the chicken.
8. Transfer the skillet to the preheated oven and bake 12 to 18 minutes until the chicken reaches 165 F and cheese is melted and bubbly. If your skillet is not ovenproof, move chicken and sauce to a baking dish before adding cheese.
9. Remove from oven and let rest 5 minutes so juices settle and sauce thickens a touch. Garnish with chopped fresh parsley if you want, for color.
10. Serve over mashed potatoes, rice or with veggies to sop up the sauce. If sauce is too thin, simmer longer on the stovetop for a minute or two, or whisk a teaspoon of flour with a little cold water and stir in to thicken.
Equipment Needed
1. 10 to 12 inch ovenproof skillet (cast iron or heavy stainless), or use a skillet plus a 9×13 baking dish if yours isnt ovenproof
2. Meat mallet or rolling pin in a zip‑top bag for pounding breasts to even thickness
3. Two shallow bowls or plates for the spice mix and for the flour dredge
4. Chef’s knife and cutting board for slicing onions and mushrooms
5. Measuring cups and measuring spoons
6. Pair of tongs and a heatproof spatula for searing and turning chicken
7. Whisk and a wooden spoon for smoothing and stirring the sauce
8. Instant read thermometer and oven mitts for checking doneness and safe handling
FAQ
Texas Roadhouse Smothered Chicken Copycat Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs (juicier, same seasoning, cook to 165°F), or use extra‑firm tofu for a vegetarian version (press, dredge and pan-fry till golden).
- 1 cup all purpose flour: use a 1:1 gluten‑free flour blend for GF cooking, or replace with a cornstarch slurry to thicken the gravy (1 tbsp cornstarch + 1 tbsp cold water per cup broth).
- 1/2 cup heavy cream or half and half: use evaporated milk for a lighter sauce, or whole milk plus 1 tbsp melted butter per cup to mimic cream; you can also stir in a bit of plain Greek yogurt off the heat to add creaminess.
- 1 tsp Worcestershire sauce: substitute low‑sodium soy sauce plus a splash of apple cider vinegar or lemon juice, or use a dash of steak sauce for similar savory depth.
Pro Tips
1. Let the chicken sit out about 15 to 20 minutes and pat it very dry before you flour it, and if some breasts are thick give them a few gentle pounds to even them out. It sounds basic but it makes browning way better and helps them finish at the same time.
2. Don’t crowd the pan when you sear, do it in batches if you gotta, and really let the mushrooms and onions get a little color before adding liquid. Those brown bits are gold for the sauce so scrape them up with the broth.
3. If the sauce looks thin after baking, don’t freak out, simmer it a minute on the stovetop to reduce, or mix a teaspoon of flour with a little cold water and stir that in to thicken fast. Add the cheese right before baking so it melts nicely without making the sauce gummy.
4. Use an instant read thermometer and pull the chicken at 165 F, then rest it about five minutes before serving so juices reabsorb. Saves you from dry meat, trust me.
Texas Roadhouse Smothered Chicken Copycat Recipe
I'm sharing my Copycat Texas Roadhouse Chicken recipe where seared, oven-baked chicken breasts are topped with mushrooms and melting cheese for an easy family dinner.
4
servings
803
kcal
Equipment: 1. 10 to 12 inch ovenproof skillet (cast iron or heavy stainless), or use a skillet plus a 9×13 baking dish if yours isnt ovenproof
2. Meat mallet or rolling pin in a zip‑top bag for pounding breasts to even thickness
3. Two shallow bowls or plates for the spice mix and for the flour dredge
4. Chef’s knife and cutting board for slicing onions and mushrooms
5. Measuring cups and measuring spoons
6. Pair of tongs and a heatproof spatula for searing and turning chicken
7. Whisk and a wooden spoon for smoothing and stirring the sauce
8. Instant read thermometer and oven mitts for checking doneness and safe handling
Ingredients
-
4 boneless skinless chicken breasts (about 1 1/2 to 2 lbs)
-
1 tsp salt
-
1/2 tsp freshly ground black pepper
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 cup all purpose flour, divided
-
2 tbsp vegetable oil
-
2 tbsp unsalted butter
-
8 oz sliced mushrooms (white or cremini)
-
1 medium yellow onion, thinly sliced
-
2 cloves garlic, minced
-
1 cup chicken broth
-
1/2 cup heavy cream or half and half
-
1 tsp Worcestershire sauce
-
1 cup shredded cheddar or cheddar/Monterey Jack blend
-
Fresh parsley, chopped for garnish (optional)
Directions
- Preheat oven to 375 F. If breasts are thick, gently pound them to an even thickness so they cook evenly, then pat dry.
- In a shallow bowl mix 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder. Put about 1/2 cup of the flour in another shallow dish for dredging. Season both sides of each chicken breast with the spice mix and dredge in the flour, shaking off excess.
- Heat a large ovenproof skillet over medium-high heat and add 2 tbsp vegetable oil and 2 tbsp unsalted butter. When the fat is hot and foamy, sear the chicken 3 to 4 minutes per side until golden brown. Remove chicken to a plate, it will finish cooking in the oven.
- To the same skillet add the 8 oz sliced mushrooms and 1 thinly sliced yellow onion. Sauté 5 to 7 minutes until they release moisture and start to brown, scraping up browned bits from the pan.
- Add 2 minced garlic cloves and cook about 30 seconds till fragrant. Sprinkle the remaining flour (about 1/2 cup) over the veggies and stir for 1 minute to cook the raw flour taste.
- Slowly pour in 1 cup chicken broth while stirring or whisking so the mixture smooths out, scraping up any stuck bits. Stir in 1/2 cup heavy cream (or half and half) and 1 tsp Worcestershire sauce. Bring to a gentle simmer and let thicken for 2 to 3 minutes; taste and adjust salt/pepper if needed.
- Return the seared chicken breasts to the skillet, spoon some sauce over them so they're partly covered. Sprinkle 1 cup shredded cheddar or cheddar/Monterey Jack blend evenly over the chicken.
- Transfer the skillet to the preheated oven and bake 12 to 18 minutes until the chicken reaches 165 F and cheese is melted and bubbly. If your skillet is not ovenproof, move chicken and sauce to a baking dish before adding cheese.
- Remove from oven and let rest 5 minutes so juices settle and sauce thickens a touch. Garnish with chopped fresh parsley if you want, for color.
- Serve over mashed potatoes, rice or with veggies to sop up the sauce. If sauce is too thin, simmer longer on the stovetop for a minute or two, or whisk a teaspoon of flour with a little cold water and stir in to thicken.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 456g
- Total number of serves: 4
- Calories: 803kcal
- Fat: 41.1g
- Saturated Fat: 17.7g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 18g
- Cholesterol: 243mg
- Sodium: 972mg
- Potassium: 762mg
- Carbohydrates: 30.5g
- Fiber: 2.3g
- Sugar: 2.5g
- Protein: 74.8g
- Vitamin A: 758IU
- Vitamin C: 3.5mg
- Calcium: 238mg
- Iron: 3.4mg