Copycat Texas Roadhouse Smothered Chicken Recipe

This Texas Roadhouse Smothered Chicken recipe is a true comfort food classic. Juicy marinated chicken breasts are seared until golden, smothered with sautéed mushrooms and onions, and topped with melted Monterey Jack cheese. It’s a hearty, flavorful dish that tastes just like the restaurant favorite—but made right at home in under an hour. If you've tried my Texas Roadhouse herb crusted chicken or Texas Roadhouse country fried chicken, then you know how legit this copycat recipe will be. 

Why I Love This Texas Roadhouse Smothered Chicken Recipe

Whenever I go to Texas Roadhouse, I usually order the steak, but I’ve always had my eye on the smothered chicken. The last time I went, I finally tried it—and from the very first bite, I knew I had to recreate it at home. That’s how this copycat Texas Roadhouse smothered chicken recipe was born.

What I love most about this dish is the way it layers flavor. The chicken is soaked in a simple Italian dressing marinade that keeps it juicy, then seared in a hot cast-iron skillet for a golden crust. From there, it’s topped with buttery sautéed mushrooms and onions and finished with melted Monterey Jack cheese that ties everything together in the most comforting way.

The best part? It’s surprisingly easy to make. With just a few straightforward steps, you can have a restaurant-quality Texas Roadhouse chicken dinner on the table without leaving your kitchen. My family requests it for Sunday dinner all the time, and it’s one recipe I know will always be a hit. So it doubles as a go-to recipe for hosting guests, as well as a family dinner.

Don't just take my word for how good this recipe is, here's what one of our readers had to say about it:

I know this sounds weird but the smothered chicken is my favorite thing to get at Texas Roadhouse and this recipe is SPOT ON to the one they serve. 11/10 is my rating. -Mika R

Ingredients You’ll Need

• 2 medium-large chicken breasts
• ½ cup Italian dressing (for marinade): Use this Texas Roadhouse Italian dressing for the most spot-on copycat recipe
• 1 tablespoon avocado oil (or olive oil)
• 1 tablespoon butter
• 8 oz cremini mushrooms, sliced
• ½ cup yellow onion, sliced
• 2–3 tablespoon water (for deglazing)
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• 2 oz Monterey Jack cheese, sliced

How to Make Texas Roadhouse Smothered Chicken

Step 1: Marinate the Chicken

Place the chicken breasts on a clean surface and pierce each one 10–15 times per side with a fork or tenderizer. Place in a dish or resealable bag and coat with Italian dressing. Marinate at least 2 hours or up to 24 hours in the fridge.

Step 2: Sear the Chicken

Preheat the oven to 400°F (200°C). Heat a cast-iron skillet over medium-high heat with 1 tablespoon oil. Add the chicken and sear it undisturbed for 5 minutes per side, until golden. Transfer to a plate.

Step 3: Cook the Vegetables

Reduce the heat to medium, add the butter to the same skillet you just cooked the chicken in, and let it melt. Then, add the mushrooms and onions and sauté for 5–7 minutes, until they are softened and golden.

Step 4: Deglaze and Season

Pour water into the skillet and scrape up the browned bits. Stir in black pepper, garlic powder, onion powder, and salt.

Step 5: Smother and Bake

Push vegetables to the sides, return chicken to the skillet, and spoon veggies over the top. Add a slice of Monterey Jack to each breast. Put the skillet in the oven and bake for 10 minutes until the cheese is melted and the internal temperature reaches 165°F.

Step 6: Serve

Spoon any pan juices left over the chicken before serving. Enjoy hot with any sides you want,, like Texas Roadhouse green beans and potatoes.

Expert Tips for the Best Smothered Chicken

• Marinate smart (and safe) — An overnight soak (up to 24 hours) in Italian dressing deeply seasons and tenderizes because the vinegar and salt migrate into the meat while the oil carries fat-soluble herbs into the surface. For a balanced marinade, aim for ~¾ cup dressing per pound of chicken; any more just dilutes flavor. Pat the chicken very dry before searing (paper towels) so the marinade’s water and sugar don’t steam or burn. If you’d like to use leftover marinade as a glaze, boil it at a rolling simmer for 1 full minute to make it food-safe.
• No time to marinate? Dry-brine instead — Lightly salt the chicken (about ½–¾ teaspoon kosher salt per pound) and rest uncovered in the fridge 1–12 hours. This boosts juiciness and browning without extra liquid, and you can still finish with a splash of Italian dressing in the pan sauce for the same flavor profile.
• Flatten for even cooking — Gently pound breasts to an even ½–¾ inch. Even thickness means the exterior browns before the interior overcooks, and you’ll hit target temp consistently across the piece. Thin cutlets also match restaurant texture and make the cheese melt feel more integrated rather than sitting on top of a thick slab.
• Use cast iron (and preheat properly) — A 10–12 inch cast-iron skillet retains heat so the chicken sears instead of steams. Preheat 3–5 minutes over medium-high; you’re looking for ~400–450°F surface temperature (a drop of water should skitter). Add a high-heat oil (avocado, canola) first, then butter for flavor just before the chicken so milk solids don’t burn.
• Sear, then finish — Give each side 2–3 undisturbed minutes for a deep crust, then finish in a 375–400°F oven if needed. Crowding cools the pan; cook in batches to keep the Maillard reaction humming. Rest seared chicken on a rack while you sauté the mushrooms and onions—drippings stay crisp and you avoid soggy bottoms.
• Mushrooms + onions: salt timing matters — Start mushrooms in a bit of oil over medium-high and don’t stir for 2–3 minutes so they release moisture and brown. Add onions once mushrooms pick up color; salt lightly after browning begins. Early salting dumps water into the pan and blocks caramelization. Finish with a small knob of butter for gloss.
• Deglaze like a pro — When the veg are browned, add ½ cup liquid to dissolve the fond (brown bits): low-sodium chicken stock for clean savor, a splash (1–2 Tbsp) dry white wine for brightness, or 1 teaspoon Worcestershire + 1 teaspoon lemon juice for a steakhouse vibe. Scrape with a wooden spoon as it bubbles; reduce to a light nappe (it should coat the back of a spoon in ~2–3 minutes).
• Pan-sauce insurance (no splitting, perfect body) — If the sauce tastes great but looks thin, whisk 1 teaspoon cornstarch into 1 tablespoon cold stock and stream it in off heat, then return to a brief simmer to thicken. For silky restaurant sheen, mount with 1–2 tablespoon cold butter off heat, whisking until glossy. If it tastes a touch sharp, a pinch of sugar balances the wine/acid; if it’s too salty, add 2–3 tablespoon unsalted stock and re-reduce.
• Cheese that melts (and how to melt it) — Monterey Jack is classic for pull and mildness; provolone adds stretch with a faint tang; low-moisture mozzarella gives dramatic strings; pepper Jack brings heat. Grate the cheese from a block—anti-caking agents on bagged shreds slow melting. Add cheese during the last 60–90 seconds under a loose foil tent or broiler so it melts fully without overcooking the chicken.
• Layer for flavor (the Texas Roadhouse feel) — Build in this order on the plate/skillet: chicken - mushrooms/onions - spoon of pan sauce - cheese - brief cheese melt. Stacking this way keeps the crust intact, traps moisture under the cheese, and lets the sauce perfume each bite instead of drowning the sear.

Variations to Try

• Texas Roadhouse Smothered Chicken with Gravy: Replace the cheese with a drizzle of brown gravy or white cream gravy for a more comforting meal.
• BBQ Smothered Chicken: Swap Italian dressing for BBQ sauce in the marinade. I've tried it with a smoky BBQ sauce, and it was delicious!
• Low-Carb Option: Serve the chicken over zucchini noodles or cauliflower rice for a low-carb, high-protein meal.
• Add peppers: Sauté bell peppers with the onions and mushrooms for extra flavor and a pop of color.

Texas Roadhouse Smothered Chicken FAQs

What sides go best with smothered chicken?

This dish is rich and hearty, so it pairs perfectly with classic comfort sides. Try it with creamy mashed potatoes, Texas Roadhouse seasoned rice, buttery green beans, or a fresh side salad—just like you’d get at the restaurant. For a full copycat dinner, serve it with Texas Roadhouse rolls on the side.

How do I store leftover Texas Roadhouse smothered chicken?

Let the chicken cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat in a 350°F oven for 10–12 minutes or until warmed through. For best results, cover the dish loosely with foil to keep the chicken moist and prevent the cheese from drying out. You can also reheat individual portions in the microwave, but the oven preserves the texture better.

Can I make smothered chicken ahead of time?

Yes, you can prep ahead to save time. Marinate the chicken up to 24 hours in advance—the longer it marinates, the more flavorful it gets. You can also slice the mushrooms and onions ahead of time and store them in an airtight container in the fridge. For the best texture, cook the chicken fresh, but if you have to cook the chicken in advance as well, leftovers cane be reheated in a 350°F oven for 10–12 minutes.

Can I use a different cheese?

Yes! While Monterey Jack is what the restaurant uses, you can substitute it with provolone, mozzarella, Swiss, or even cheddar. For the best results, choose a cheese that melts easily with a flavor that complements the savory mushrooms and onions.

What if I don’t have Italian dressing?

For the marinade, you’ll need ½ cup of Italian dressing to coat two medium-large chicken breasts. If you don’t have Italian dressing on hand, you can make a quick substitute by whisking together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar (or white vinegar), 1 minced garlic clove (or ½ teaspoon garlic powder), ½ teaspoon each of dried oregano and dried basil, plus ¼ teaspoon of salt and ¼ teaspoon of black pepper. Marinate the chicken in this mixture for at least 2 hours—or up to 24 hours in the refrigerator—for maximum flavor.

Can I make smothered chicken without a cast-iron skillet?

Absolutely. Cast iron gives the best sear, but you can use any heavy-bottomed skillet or oven-safe pan. Just make sure the pan is hot before adding the chicken to get that golden crust. If you don't have an oven-safe pan, transfer the chicken to a baking sheet and then finish it in the oven. 

Final Thoughts

This Texas Roadhouse smothered chicken recipe is comfort food done right—juicy chicken, savory mushrooms and onions, and melty cheese all in one skillet. It’s quick enough for a weeknight but impressive enough for guests, and it brings all the flavors of the restaurant right to your table. Once you try it, this dish is sure to become a regular in your dinner rotation. If you make it, leave a comment and review below!

More Copycat Recipes To Try

• Texas Roadhouse grilled shrimp
• In-N-Out burger
• Zippy's chili recipe 
• Cheesecake Factory shrimp scampi