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Texas Roadhouse Smothered Chicken with Jack Cheese

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • Chicken:
  • 4 boneless skinless chicken breasts 6 to 7 oz / 170 to 200g each
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional
  • 2 tablespoons extra virgin olive oil
  • Mushroom and Onion Topping:
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 8 oz 225g cremini or button mushrooms, thinly sliced
  • 1 large yellow onion thinly sliced
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 tablespoon soy sauce or Worcestershire sauce
  • Cheese:
  • 1½ cups 170g Monterey Jack cheese, freshly grated
  • ½ cup 55g sharp cheddar, freshly grated (optional)
  • For Serving:
  • Fresh flat-leaf parsley chopped
  • Mashed potatoes rice, or roasted vegetables

Instructions
 

  • Pound chicken breasts to ¾-inch even thickness. Mix all spices and rub evenly over both sides of each breast.
  • Preheat oven to 400°F (200°C).
  • Heat oil in a large oven-safe skillet over medium-high heat until shimmering. Sear chicken for 4 to 5 minutes undisturbed until deeply golden. Flip and sear 3 minutes more. Transfer to a plate — chicken will not be cooked through yet.
  • In the same skillet, melt butter with oil over medium heat. Cook onions for 8 to 10 minutes until softened and golden. Add mushrooms, garlic, salt, pepper, and thyme. Cook on medium-high for 5 to 6 minutes until mushrooms are caramelized and their liquid has fully evaporated. Add soy sauce and stir 30 seconds.
  • Return chicken to the skillet, nestle into the mushroom mixture. Spoon mushrooms and onions over each breast. Divide grated cheese evenly over the top of each chicken breast.
  • Transfer to the oven and bake for 8 to 12 minutes until cheese is melted and golden and chicken registers 165°F (74°C).
  • Rest 3 minutes. Scatter fresh parsley over the skillet. Serve with mashed potatoes, rice, or vegetables.

Notes

  • Pound chicken to even thickness — this is the most important step for juicy, evenly cooked chicken
  • Get the oil properly hot before searing — it must be shimmering and close to smoking
  • Do not move the chicken during the sear — let it develop the crust before flipping
  • Cook mushrooms until completely dry and caramelized — do not rush this stage
  • Always grate cheese from a block — pre-shredded cheese does not melt smoothly
  • Use an instant-read thermometer — pull chicken at exactly 165°F (74°C)
  • Chicken thighs work beautifully as a substitute — no pounding needed, slightly less sear time
  • Can be made ahead — sear chicken and cook mushrooms a day ahead, combine and bake to serve
  • For a broiled cheese finish, broil for 1 to 2 minutes, watching closely if more browning is desired
  • Pairs best with creamy mashed potatoes, steamed rice, or roasted vegetables