Texas Roadhouse Smothered Chicken (Printer-Friendly)

Juicy chicken baked with onions, mushrooms, and cheese under rich gravy for a cozy, Southern-inspired dinner.

# What You’ll Need:

→ Main

01 - 4 boneless, skinless chicken breasts (about 6 ounces each)
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon kosher salt
06 - 0.5 teaspoon freshly ground black pepper

→ Topping

07 - 1 large yellow onion, thinly sliced
08 - 8 ounces white or baby bella mushrooms, thinly sliced

→ Cheese

09 - 4 slices provolone or mozzarella cheese

→ Gravy

10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1 cup low sodium chicken broth

# Steps to Make This:

01 - Pat chicken breasts dry using paper towels. Season both sides evenly with garlic powder, paprika, salt, and freshly ground black pepper.
02 - Preheat a large oven-safe skillet over medium-high heat and add olive oil. Sear chicken breasts for 4 to 5 minutes per side until golden and just browned. Transfer chicken to a plate; chicken will finish cooking in oven.
03 - Lower heat to medium. Melt butter in the same skillet, then add sliced onion and mushrooms. Sauté, stirring occasionally, for 8 to 10 minutes until onions are softened and golden, and mushrooms have released moisture. Vegetables should begin to caramelize.
04 - Sprinkle flour evenly over onion and mushroom mixture. Stir to coat and cook for 1 minute to eliminate raw flour flavor. Gradually add chicken broth while whisking to form a smooth sauce free of lumps. Simmer for 2 to 3 minutes until gravy thickens.
05 - Preheat oven to 375°F (190°C). Arrange seared chicken breasts in a baking dish. Spoon onion and mushroom mixture evenly over each piece. Drap a slice of cheese over each breast. Pour gravy over the top.
06 - Cover baking dish tightly with foil. Bake for 20 to 25 minutes until chicken is fully cooked (internal temperature reaches 165°F), cheese is melted, and sauce is bubbling. Let rest for 3 minutes before serving.

# Additional Notes:

01 - Always brown chicken thoroughly in the skillet to seal in juices and develop flavor.
02 - For extra richness, caramelize the onions slowly and be patient when sautéing.
03 - If preparing ahead, assemble and store covered in the refrigerator, then add five extra minutes to baking time.

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