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Texas Roadhouse smothered chicken topped with bacon, herbs, and creamy sauce

Texas Roadhouse Smothered Chicken

5 from 1 vote
This copycat Texas Roadhouse Smothered Chicken features juicy pan-seared chicken breasts smothered in sautéed mushrooms, onions, melted Jack cheese, and a rich savory gravy. Topped with crispy bacon.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken breasts Boneless, skinless, pounded flat
  • 4 strips bacon Chopped and cooked crispy
  • 1 cup baby bella mushrooms Sliced
  • 1 small yellow onion Diced
  • 4 slices Jack cheese Or mild cheddar
  • 1 ½ cups chicken broth For the gravy
  • ½ cup heavy cream For creaminess
  • 2 tablespoon butter Divided use
  • 2 tablespoon all-purpose flour To thicken gravy
  • 1 teaspoon garlic powder Seasoning
  • 1 teaspoon smoked paprika Seasoning

Equipment

  • 1 Large skillet Cast iron preferred
  • 1 Whisk For smooth gravy
  • 1 Tongs For flipping chicken
  • 1 Meat mallet To flatten chicken
  • 1 Knife Chopping veg

Method
 

  1. Cook chopped bacon in a large skillet until crispy; remove and set aside.
  2. Season chicken and sear in bacon drippings for 5–6 minutes per side; remove.
  3. Sauté mushrooms and onions in butter until soft; set aside.
  4. Melt butter, whisk in flour, then add broth and cream to make the gravy.
  5. Return chicken to pan, top with veggies and cheese, and cover to melt.
  6. Serve chicken smothered in gravy and topped with crispy bacon and parsley.

Notes

Pound the chicken to an even thickness for consistent cooking. Scrape the brown bits from the pan when making the gravy for maximum flavor.