Texas Roadhouse Smothered Chicken
A creamy, cozy, soul-hugging dish inspired by Texas Roadhouse, this smothered chicken is made with juicy pan-seared chicken breasts simmered in a rich mushroom-garlic gravy and finished with luscious cream. It's the ultimate comfort food for chaotic days, with pantry-friendly ingredients and a whole lotta love.
Equipment
- Large skillet or sauté pan
- Tongs
- Wooden spoon or silicone spatula
- Small whisk
- Cutting board + knife
- Measuring spoons/cups
Ingredients
- 4 boneless skinless chicken breasts – the real MVPs of this dish (non-negotiable, babe!)
- 1 teaspoon paprika – because we need that smoky warmth
- Salt and pepper to taste – basic but oh-so-important
- 2 tablespoons butter – for that rich buttery base
- 1 cup sliced mushrooms – optional but they add a lovely earthiness
- 2 cloves garlic minced – don’t skip the garlic, trust me
- 2 tablespoons all-purpose flour – to thicken that dreamy gravy
- 2 cups chicken broth – keep it handy for the sauce
- 1/2 cup heavy cream – for the creamy dreamy finish
Instructions
Season and Sear Like a Pro
- Pat those chicken breasts dry and sprinkle ’em with paprika, salt, and pepper like you mean it. Heat up the butter in a skillet over medium heat and sear the chicken until golden brown—about 5 minutes per side. (Oops moment alert: I once burned mine because I got distracted by a phone call—just lower the heat and keep an eye on ’em!)
Get That Gravy Going
- Remove the chicken and toss in the mushrooms and garlic. Sauté until fragrant and the mushrooms soften. Sprinkle in the flour and stir for about a minute—that’s your secret to thick, velvety gravy. Slowly pour in the chicken broth while stirring, then bring to a simmer until the sauce thickens.
Smother and Simmer
- Put the chicken back in the skillet, pour that creamy gravy all over, and let it simmer on low for 10 minutes until the chicken’s cooked through and soaking in all the goodness. (If your gravy gets too thick, add a splash of broth or water — no shame in that game.)
Finish with Creamy Love
- Stir in the heavy cream, give everything a final stir, and taste-test. Adjust salt and pepper if needed, then plate it up and get ready to swoon.
Notes
- Chicken swap: Chicken thighs can be used for a juicier twist—just adjust cook time slightly.
- Cream subs: Half-and-half or even whole milk works, though the result will be slightly less rich.
- Gravy too thick? A splash of broth saves the day—don't stress.
- Extra flair: Add shredded Monterey Jack cheese on top while simmering for the true Texas Roadhouse smothered experience.
- Dairy-free tip: Coconut cream works like a dream for a dairy-free version (just skip the cheese!).