Texas Roadhouse Smothered Chicken Copycat Recipe
A juicy and cheesy chicken dinner featuring grilled chicken breasts topped with sautéed mushrooms, sweet onions, and melty Monterey Jack cheese—just like the restaurant favorite.
Equipment
- 1 Grill Preheated to 350°F
- 1 Grill pan For onions and mushrooms
- 1 Meat thermometer To check chicken doneness
Ingredients
Main Ingredients
- 2 Boneless skinless chicken breasts
- 1 cup Italian dressing for marinade
- 1 Sweet yellow onion sliced thin
- 8 oz Mushrooms cleaned and sliced
- 1 tablespoon Olive oil
- 1 cup Monterey Jack cheese shredded
- Salt and pepper to taste
- Fresh herbs like thyme or parsley optional
- 1 Zipper freezer bag for marinating
Instructions
Instructions
- Preheat your grill to 350°F or medium heat.
- Place chicken breasts into a zipper freezer bag with Italian dressing. Toss to coat and refrigerate for at least 30 minutes or overnight.
- Slice onion in half and then into thin slivers. Clean and slice mushrooms. Toss both in olive oil.
- Place chicken on grill and onions and mushrooms in a grill pan. Cook for 5 to 8 minutes.
- Flip chicken and stir vegetables. Cook another 5 to 8 minutes until internal chicken temperature reaches 155–160°F.
- Move sautéed onions and mushrooms aside in the grill pan and place chicken in the pan.
- Top chicken with grilled onions and mushrooms, then cover with shredded Monterey Jack cheese.
- Reduce grill heat to 300°F or low, close the lid, and let cheese melt for 2–3 minutes.
- Once cheese is melted, remove pan and let chicken rest 3–5 minutes before serving.
Notes
Marinate the chicken ahead of time and use a meat thermometer to ensure perfect doneness. Pre-sliced mushrooms and onions can save you time on prep. Leftovers make great meal prep!