Texas Roadhouse Smothered Chicken
Boneless skinless chicken breasts pan-seared then oven-baked, topped with a rich brown gravy featuring sautéed mushrooms and onions. Tender, juicy chicken paired with creamy smooth gravy and soft sautéed vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
4 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 large yellow onion, sliced
8 ounces white mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1/4 cup heavy cream
Chopped parsley for garnish
Instructions
Preheat oven to 375°F (190°C).
Season chicken breasts with salt, black pepper, and garlic powder.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Pan-sear chicken breasts for 3-4 minutes on each side until golden brown. Remove chicken and set aside.
In the same skillet, melt butter. Add sliced onions and mushrooms and sauté until soft and translucent, about 5-7 minutes.
Sprinkle flour over the vegetables and cook, stirring constantly, for 1-2 minutes to form a roux.
Slowly whisk in chicken broth, stirring continuously until the gravy thickens.
Stir in heavy cream and adjust seasoning if needed.
Return chicken breasts to the skillet, spoon some gravy over each piece.
Transfer skillet to the oven and bake for 20 minutes until chicken is cooked through and tender.
Remove from oven, garnish with chopped parsley, and serve with the mushroom and onion gravy spooned over the top.