I recently whipped up my version of Copycat Texas Roadhouse Chicken featuring seared chicken breasts dusted in flour, spice, and garlic powder, tossed with succulent mushrooms and melted cheddar and cream cheeses. This hearty creation with butter, olive oil, and chicken broth delivers a bold flavor that mirrors my culinary passion.
I’ve always been a fan of Texas Roadhouse and their amazing smothered chicken, so when I discovered this copycat recipe, I had to give it a try. I started with four boneless, skinless chicken breasts, seasonin’ them with a mix of half a cup of all-purpose flour, salt, black pepper, paprika, and garlic powder.
I seared the chicken in olive oil and butter until each side was beautifully golden then added diced onions, sliced mushrooms, and minced garlic to create a rich base. I then deglazed the pan with low-sodium chicken broth and added heavy cream, cubed cream cheese, and shredded sharp cheddar cheese for that extra cheesy, comforting kick.
This recipe is a perfect blend of Roadhouse Chicken vibes with a twist that makes it unique. It’s one of my favorites for a family dinner since it’s both flavorful and fun, appealing to any summer supper or company chicken craving.
Why I Like this Recipe
I love this recipe because I get that perfect mix of crispy outside and juicy inside from the searing process and then the chicken gets soaked up in that rich, cheesy sauce.
I really like how the blend of cream cheese and cheddar combined with the mushrooms and garlic gives the sauce a deep, comforting flavor that reminds me of those Texas Roadhouse dishes.
I also appreciate how easy it is to prep and cook, making it a great option for a dinner when I want something delicious for the whole family without spending hours in the kitchen.
The dish feels special to me since it combines familiar ingredients in a way that makes every bite taste homey and satisfying, even if I sometimes forget to stir the sauce properly and end up with little pockets of extra gooey cheese.
Ingredients
- Chicken breasts: provide lean protein, keep dish hearty and satisfying for your tastebuds.
- Flour: thickens the sauce, giving a slightly crisp coating on the chicken sear.
- Butter: adds rich flavour and helps in browning, makin the chicken more delish.
- Mushrooms: give a savory, earthy taste while infusing vital nutrients into your meal.
- Heavy cream: creates a velvety texture and boosts the richness of the smothered sauce.
- Cheddar cheese: melts into a gooey topping, offering a tangy bold flavor burst, its awesome.
- Chicken broth: provides moisture and a savory base balancing the heavy cream perfectly.
- Garlic: infuses a punchy kick that complements the rich flavors and spiced seasonins.
Ingredient Quantities
- 4 boneless, skinless chicken breasts (about 2 lbs total)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter (for searing the chicken)
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 4 oz cream cheese, cubed
- 1 cup shredded sharp cheddar cheese
How to Make this
1. Preheat your oven to 375°F.
2. In a shallow dish mix the flour, salt, black pepper, paprika, and garlic powder. Dredge your chicken breasts in the flour mixture coating them lightly.
3. Heat the olive oil and butter in a large ovenproof skillet over medium-high heat. Sear your chicken breasts for about 3-4 minutes per side until they get a nice golden brown.
4. Remove the chicken from the skillet and set aside.
5. Add the diced onion, sliced mushrooms and minced garlic into the same skillet. Cook them for about 2-3 minutes until they start to soft.
6. Pour in the chicken broth and heavy cream to the skillet, and bring it to a gentle simmer.
7. Add the cubed cream cheese and stir constantly until it melts into the sauce. Then stir in the shredded cheddar cheese until the sauce becomes smooth.
8. Place the seared chicken breasts back into the skillet and spoon some of that delicious sauce over each piece.
9. Slide the skillet into the oven and bake for about 20-25 minutes or until the chicken is cooked all the way through.
10. Let the dish rest for 5 minutes before serving to allow the flavors to meld together. Enjoy your meal!
Equipment Needed
1. Preheated oven – You’ll need an oven set at 375°F so it cooks the chicken evenly.
2. Large ovenproof skillet – This is needed for searing the chicken and then finishing it in the oven.
3. Shallow dish – Use this dish to mix your flour and spices for dredging the chicken.
4. Measuring cups and spoons – They’re important to get accurate amounts of the flour, salt, pepper and other spices.
5. Cutting board and sharp knife – These are essential for dicing the onion, slicing the mushrooms and mincing the garlic.
6. Spatula or wooden spoon – You’ll need one to stir the delicate sauce and help incorporate the cheeses.
7. Tongs – These help you flip the chicken without breaking the breading.
8. Timer – A simple kitchen timer ensures you don’t overcook your seared chicken or sauce.
FAQ
Texas Roadhouse Smothered Chicken Copycat Recipe Substitutions and Variations
- For the all-purpose flour, you can use cornflour (cornstarch) or almond flour if you’re looking for a gluten free option.
- If you don’t have heavy cream, try using half and half or even evaporated milk, but just be aware the sauce might be a bit thinner.
- Instead of cream cheese, Neufchatel cheese works pretty well and gives you a similar creamy texture.
- If you run out of sharp cheddar, you can mix Monterey Jack with a bit of regular cheddar to get that bold flavor without losing the melt factor.
Pro Tips
1. Make sure your chicken is really dry before you dredge it in the flour mix so that the coating sticks really well and you get a nice crispy sear later on.
2. When you’re melting the creams and cheeses into the sauce, keep stirring constantly so they blend well and don’t end up with lumps or burn on the bottom.
3. Don’t skip deglazing the pan after searing the chicken. Scrape up all those tasty bits left behind with the onion and mushrooms because thats what gives your sauce a real depth of flavor.
4. Let the chicken rest a little bit after you take it out of the oven. This step is super important because it lets the juices redistribute and makes the meat more tender and moist.
Texas Roadhouse Smothered Chicken Copycat Recipe
I recently whipped up my version of Copycat Texas Roadhouse Chicken featuring seared chicken breasts dusted in flour, spice, and garlic powder, tossed with succulent mushrooms and melted cheddar and cream cheeses. This hearty creation with butter, olive oil, and chicken broth delivers a bold flavor that mirrors my culinary passion.
4
servings
600
kcal
Equipment: 1. Preheated oven – You’ll need an oven set at 375°F so it cooks the chicken evenly.
2. Large ovenproof skillet – This is needed for searing the chicken and then finishing it in the oven.
3. Shallow dish – Use this dish to mix your flour and spices for dredging the chicken.
4. Measuring cups and spoons – They’re important to get accurate amounts of the flour, salt, pepper and other spices.
5. Cutting board and sharp knife – These are essential for dicing the onion, slicing the mushrooms and mincing the garlic.
6. Spatula or wooden spoon – You’ll need one to stir the delicate sauce and help incorporate the cheeses.
7. Tongs – These help you flip the chicken without breaking the breading.
8. Timer – A simple kitchen timer ensures you don’t overcook your seared chicken or sauce.
Ingredients
-
4 boneless, skinless chicken breasts (about 2 lbs total)
-
1/2 cup all-purpose flour
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon paprika
-
1/2 teaspoon garlic powder
-
2 tablespoons olive oil
-
2 tablespoons butter (for searing the chicken)
-
1 small onion, diced
-
8 oz mushrooms, sliced
-
2 cloves garlic, minced
-
1 cup low-sodium chicken broth
-
1/2 cup heavy cream
-
4 oz cream cheese, cubed
-
1 cup shredded sharp cheddar cheese
Directions
- Preheat your oven to 375°F.
- In a shallow dish mix the flour, salt, black pepper, paprika, and garlic powder. Dredge your chicken breasts in the flour mixture coating them lightly.
- Heat the olive oil and butter in a large ovenproof skillet over medium-high heat. Sear your chicken breasts for about 3-4 minutes per side until they get a nice golden brown.
- Remove the chicken from the skillet and set aside.
- Add the diced onion, sliced mushrooms and minced garlic into the same skillet. Cook them for about 2-3 minutes until they start to soft.
- Pour in the chicken broth and heavy cream to the skillet, and bring it to a gentle simmer.
- Add the cubed cream cheese and stir constantly until it melts into the sauce. Then stir in the shredded cheddar cheese until the sauce becomes smooth.
- Place the seared chicken breasts back into the skillet and spoon some of that delicious sauce over each piece.
- Slide the skillet into the oven and bake for about 20-25 minutes or until the chicken is cooked all the way through.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld together. Enjoy your meal!
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: 300g
- Total number of serves: 4
- Calories: 600kcal
- Fat: 35g
- Saturated Fat: 15g
- Trans Fat: 1g
- Polyunsaturated: 5g
- Monounsaturated: 12g
- Cholesterol: 135mg
- Sodium: 700mg
- Potassium: 600mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 3g
- Protein: 45g
- Vitamin A: 300IU
- Vitamin C: 7mg
- Calcium: 150mg
- Iron: 2.5mg
