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Pan-seared chicken breast topped with sautéed mushrooms, caramelized onions, and melted Monterey Jack cheese in a skillet.
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Easy Texas Roadhouse Smothered Chicken

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 4 boneless skinless chicken breasts, pounded to 0.5-inch thickness
  • 1 tablespoon Montreal steak seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cups white button mushrooms, sliced
  • 1 large yellow onion, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1.5 cups shredded Monterey Jack cheese
  • 1/4 teaspoon kosher salt

Instructions

  • Season chicken breasts uniformly on both sides with steak seasoning and garlic powder.
  • Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
  • Place chicken in the skillet and sear for 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
  • Remove chicken from the skillet and tent loosely with foil to retain heat.
  • In the same skillet, melt the butter and add the sliced onions and mushrooms.
  • Sauté the vegetables over medium heat for 8-10 minutes, stirring occasionally, until the onions are translucent and the mushrooms are golden brown.
  • Season the vegetable mixture with salt.
  • Return the chicken breasts to the skillet, placing them directly onto the pan surface or atop the vegetables.
  • Distribute the sautéed onion and mushroom mixture evenly over each chicken breast.
  • Top each breast with approximately 0.375 cups of shredded Monterey Jack cheese.
  • Cover the skillet with a lid for 2 minutes or place under a broiler for 60-90 seconds until the cheese is fully melted and bubbling.
  • Serve immediately.