This Texas Roadhouse smothered chicken is a restaurant-quality comfort food recipe made at home. Juicy seared chicken breasts are topped with caramelized onions, mushrooms, melted provolone cheese, and rich chicken gravy, then baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
For the chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper, to taste
For the onion-mushroom topping:
1 medium onion, thinly sliced
1 cup mushrooms, sliced
2 tablespoons butter
For the gravy:
2 tablespoons all-purpose flour
1 ½ cups chicken broth
For finishing:
4 slices provolone cheese (or mozzarella)
Instructions
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Season chicken: Pat dry the chicken breasts. Season evenly with garlic powder, paprika, salt, and black pepper.
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Sear chicken: In a large skillet, heat olive oil over medium-high heat. Cook chicken 4–5 minutes per side until golden brown (but not fully cooked through). Remove from skillet and set aside.
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Caramelize vegetables: In the same skillet, melt butter. Add sliced onions and mushrooms. Cook 8–10 minutes over medium heat, stirring occasionally, until soft and golden brown.
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Make gravy: Sprinkle flour over the onion-mushroom mixture. Stir to coat and cook for 1 minute. Slowly whisk in chicken broth until smooth. Simmer until thickened into gravy.
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Assemble dish: Preheat oven to 375°F (190°C). Place seared chicken in a baking dish. Spoon onion-mushroom mixture evenly over chicken. Top each breast with a slice of provolone or mozzarella cheese. Pour gravy over everything.
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Bake: Cover with foil and bake for 20–25 minutes, until chicken reaches an internal temperature of 165°F and cheese is melted.
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Serve: Enjoy hot with mashed potatoes, rice, or vegetables.
Notes
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Swap provolone with cheddar, mozzarella, or Monterey Jack for different flavors.
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Use turkey bacon crumbles as an optional topping for added smokiness.
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For a low-carb version, thicken gravy with xanthan gum instead of flour.
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To meal prep: Assemble ahead and refrigerate up to 24 hours before baking.