Texas Roadhouse-Style Smothered Chicken with Creamy Mushroom Sauce & Monterey Jack

This smothered chicken is the ultimate comfort-food dinner: perfectly seasoned chicken breasts finished under a blanket of velvety mushroom cream sauce and bubbly, melted Monterey Jack cheese. The sauce clings beautifully, the mushrooms add earthy depth, and that cheesy top makes every bite irresistible. Serve it with mashed potatoes, rice, steamed veggies, or Texas Roadhouse-style rolls for the full experience.

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: About 35 minutes
Approximate Nutrition per Serving: ~520–580 kcal, ~40–45g protein

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (about 6–8 oz each; pound to even thickness if needed)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked or sweet paprika
• 1 teaspoon garlic powder

For the creamy mushroom sauce:

• 1½ cups sliced cremini or button mushrooms (about 8 oz)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups low-sodium chicken broth
• ½ cup heavy cream (or half-and-half for a lighter version)
• Salt and black pepper (to taste)
• Optional flavor boost: 2–3 tablespoons dry white wine (like Sauvignon Blanc) or a splash of sherry

For topping & garnish:

• 1 cup shredded Monterey Jack cheese (or a Monterey Jack + cheddar blend)
• 1 tablespoon fresh parsley, finely chopped

Step-by-Step Instructions

1. Season the chicken
   Pat the chicken breasts dry with paper towels. In a small bowl, mix salt, black pepper, paprika, and garlic powder. Rub this seasoning evenly over both sides of the chicken. Let sit at room temperature 10 minutes while you prep the rest.
2. Sear or grill the chicken
   Heat olive oil in a large oven-safe skillet (or grill pan) over medium-high heat until shimmering.
   Add chicken and sear 5–6 minutes per side until golden-brown and cooked through (internal temp 165°F / 74°C). If grilling, preheat grill to medium-high and grill 5–7 minutes per side.
   Remove chicken to a plate and tent loosely with foil to keep warm.
3. Cook the mushrooms
   In the same skillet (keep those flavorful browned bits!), melt butter over medium heat. Add sliced mushrooms and sauté 4–6 minutes until tender and golden, stirring occasionally. Season lightly with a pinch of salt and pepper.
4. Make the creamy sauce
   Sprinkle flour over the mushrooms and stir 1 minute to cook out the raw flour taste.
   Gradually whisk in chicken broth (and white wine if using) until smooth—no lumps. Pour in heavy cream and bring to a gentle simmer. Cook 3–5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Taste and adjust salt/pepper.
5. Assemble & melt the cheese
   Return the cooked chicken to the skillet, nestling it into the sauce. Spoon sauce generously over each breast.
   Sprinkle shredded Monterey Jack evenly over the top. Cover the skillet (or transfer to a 375°F oven for 3–5 minutes if your skillet isn’t oven-safe) and cook until the cheese is fully melted and bubbly.
6. Garnish & serve
   Remove from heat. Sprinkle with chopped fresh parsley for color and freshness.
   Serve hot—plate with extra sauce spooned over the top. Pairs perfectly with mashed potatoes, rice, garlic bread, or steamed green beans.

Pro Tips for Restaurant-Quality Results

• Even cooking — Pound thicker chicken breasts to uniform thickness so they cook evenly.
• Cheese melt — Use freshly shredded Monterey Jack—pre-shredded has anti-caking agents that can make it greasy.
• Sauce thickness — Simmer gently; if too thick, add a splash more broth or cream.
• Make-ahead — Sear chicken and make sauce earlier; reheat gently and melt cheese just before serving.

Delicious Variations

• Extra veggies — Add sliced onions or spinach to the mushrooms.
• Spicy twist — Stir in ¼–½ tsp cayenne or hot sauce to the sauce.
• Lighter version — Use half-and-half or evaporated milk instead of heavy cream.
• Grill finish — Grill chicken outdoors for smoky flavor, then finish sauce on the stovetop.

This Texas Roadhouse-style smothered chicken is juicy, cheesy, creamy, and packed with mushroom-garlic goodness—the perfect comfort dinner that tastes like it came straight from the restaurant. Give it a try and let me know your favorite side to pair it with in the comments! 🍗🧄🧀🍄