Texas Roadhouse Smothered Chicken with Jack Cheese Recipe

If your family loves Texas Roadhouse as much as mine does, this copycat Smothered Chicken with Jack Cheese recipe is going to be a weeknight dinner favorite!

It’s juicy, savory grilled chicken topped with sweet sautéed onions, earthy mushrooms, and melty Monterey Jack cheese. It’s warm, comforting, and packed with the kind of flavor that makes everyone come back for seconds.

This version is made for busy home cooks: simple ingredients, straightforward steps, and family-friendly flavors. I’ve made this recipe dozens of times—it’s one of those dinners that feels a little “fancy,” but it’s actually really easy to pull off, even on a weeknight.

Why You’ll Love This Recipe

This dish is pure comfort—cheesy, savory, and satisfying, without being heavy. It pairs perfectly with mashed potatoes, rice, or even a side salad, so it works for all kinds of eaters.

It’s also a great way to get picky kids on board with mushrooms and onions, since they’re lightly caramelized and smothered in cheese. Win-win!

What You’ll Need

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large yellow onion, thinly sliced
• 8 oz mushrooms, sliced
• 4 slices Monterey Jack cheese
• Optional: fresh parsley for garnish

Pro Tips

1. Pound chicken breasts evenly for faster, more even cooking.
2. Don’t overcrowd the pan when sautéing mushrooms—they’ll steam instead of brown.
3. Use freshly sliced cheese for the meltiest finish.
4. Kids hesitant about mushrooms? Dice them finely so they blend in more.
5. Make it ahead: sauté onions and mushrooms earlier in the day and reheat before assembling.

Tools You’ll Need

• Large skillet or grill pan
• Tongs or spatula
• Cutting board
• Chef’s knife
• Meat thermometer (optional, but helpful)

Substitutions and Variations

• Cheese: Try provolone or mozzarella if you don’t have Monterey Jack.
• Mushrooms: Baby bella or button mushrooms work best.
• Add heat: A sprinkle of crushed red pepper or pepper jack cheese adds a spicy twist.
• Low-carb version: Skip the side of mashed potatoes and serve with roasted veggies.

Make Ahead Tips

You can sauté the onions and mushrooms up to 2 days ahead—store them in the fridge and just reheat before topping the chicken. You can also season the chicken the morning of for extra flavor.

Instructions

1. Season the Chicken

Sprinkle both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.

2. Sear the Chicken

In a large skillet, heat olive oil over medium heat. Cook the chicken for 6–7 minutes per side, or until golden brown and fully cooked through (internal temp of 165°F). Remove and set aside.

3. Sauté Onions and Mushrooms

In the same pan, melt butter. Add sliced onions and cook for 5 minutes until softened. Add mushrooms and continue to cook until both are tender and slightly caramelized.

4. Smother the Chicken

Return chicken to the pan. Top each piece with the mushroom-onion mixture and a slice of cheese. Cover pan with lid or foil and let sit for 2–3 minutes until cheese melts.

5. Serve

Transfer to plates, garnish with fresh parsley if desired, and serve hot!

Leftovers and Storage

Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet over low heat. Add a splash of water or broth to keep the chicken moist.

Recipe FAQs

Q: Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great—just adjust the cook time slightly since they’re thinner and cook faster.

Q: What’s the best way to reheat smothered chicken?
Use a skillet on low heat for best results, or microwave in 30-second bursts with a splash of water to keep it juicy.

Q: My kids don’t like mushrooms. Can I leave them out?
Absolutely! You can skip them, or finely chop them to “hide” them in the onions.

Q: Can I grill the chicken instead of pan-searing?
Yes, and it adds a nice smoky flavor! Grill over medium heat and then smother and melt the cheese in a foil pan.

Time to Try It!

This Smothered Chicken with Jack Cheese brings a little Texas Roadhouse magic to your dinner table—with way less effort than you’d expect. It’s cozy, flavorful, and made to please the whole family.

Give it a try this week and come back to let me know how it turned out! I’d love to hear your questions, tips, or even your favorite sides to serve with it.

Happy cooking!