Copycat Texas Roadhouse Smothered Chicken is a hearty and comforting dish that’s all about tender chicken breasts covered in a rich, flavorful mushroom and onion gravy. The juicy chicken pairs perfectly with the creamy sauce, making every bite full of those warm, home-cooked vibes you crave after a long day.
I love making this at home because it’s way easier than it looks, and you don’t need a special occasion to enjoy it. Sometimes, I sneak in extra mushrooms or add a bit more black pepper to get that peppery kick just like at the restaurant. It’s a simple dish that feels fancy but is quick enough for a weeknight dinner.
My favorite way to serve it is over a bed of fluffy mashed potatoes or buttery rice, so the gravy soaks up every bite. It’s perfect comfort food for chilly nights or anytime you want something soothing and satisfying. Plus, it’s always a crowd-pleaser when friends come over, and I’m pretty sure you’ll be making it again and again too!
Key Ingredients & Substitutions
Chicken breasts: Use boneless, skinless chicken breasts for easy cooking and quick meal prep. If you prefer, chicken thighs are a juicier alternative but may change the cooking time slightly.
Onions and mushrooms: Yellow onions bring sweetness when softened, and cremini or button mushrooms add earthiness. You can use white or portobello mushrooms for different flavors.
Butter and flour: Butter creates a rich base for the gravy. Flour thickens it nicely. For gluten-free options, use cornstarch or a gluten-free flour blend instead.
Chicken broth and cream: Broth adds depth, while heavy cream gives the sauce its creamy texture. For a lighter sauce, try half-and-half or milk but expect less richness.
Worcestershire sauce: Optional but brings umami flavor that enhances the gravy. You can leave it out or add soy sauce for a similar boost.
How Do You Achieve the Perfect Creamy Mushroom Gravy?
Making creamy gravy involves a few key steps to get smooth, flavorful results without lumps:
- Sauté onions and mushrooms over medium heat until they’re soft and browned — this builds deep flavor.
- Add flour and stir well to coat everything, cooking about 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in chicken broth and cream while stirring constantly to prevent lumps.
- Keep stirring and simmering until the sauce thickens—this usually takes 3-5 minutes.
- If the sauce feels too thick, add a splash more broth; if too thin, let it cook a little longer to reduce.
Patience and constant stirring are the secrets here. It helps to scrape the pan’s bottom to mix in the flavorful browned bits, making the gravy extra tasty!
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet to evenly cook the chicken and make the sauce in one pan.
- Meat mallet or rolling pin – helps pound the chicken to an even thickness for consistent cooking.
- Wooden spoon or spatula – perfect for stirring the gravy and scraping up browned bits.
- Measuring spoons and cups – for accuracy with seasonings, broth, and cream.
- Optional: Tongs – for turning and handling the chicken breasts easily.
Flavor Variations & Add-Ins
- Swap the protein: Use turkey cutlets or pork chops for different flavors but similar cooking methods.
- Cheese twist: Add shredded parmesan or mozzarella on top just before serving for extra richness.
- Spice it up: Mix in a pinch of cayenne or chili flakes to give the gravy a little heat.
- Veggie boost: Incorporate spinach, peas, or chopped bell peppers into the gravy for more color and nutrients.
Copycat Texas Roadhouse Smothered Chicken Recipe
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons olive oil or vegetable oil
- 1 medium yellow onion, thinly sliced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce (optional)
- Fresh rosemary or parsley for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. Plan around 10 minutes for prepping your chicken and veggies, then about 20 minutes for cooking and simmering the chicken with the creamy mushroom gravy. It’s a quick, satisfying meal any night of the week!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by pounding your chicken breasts gently to an even thickness. This helps them cook evenly. Then, sprinkle both sides with salt, pepper, garlic powder, and paprika so the chicken gets plenty of flavor.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add your chicken breasts and cook them about 5-7 minutes on each side until they’re golden brown and cooked through. Take the chicken out of the skillet and set it aside but keep it warm.
3. Sauté Onions & Mushrooms:
In the same skillet, melt the butter. Add your thinly sliced onions and mushrooms. Sauté them for about 6-8 minutes until the onions soften and the mushrooms release their juices and start browning. This creates a wonderful base for the gravy.
4. Make the Gravy:
Sprinkle the flour over the onions and mushrooms, stirring well so everything is coated. Cook for 1-2 minutes to get rid of the raw flour taste. Next, slowly whisk in the chicken broth and heavy cream, stirring constantly. Scrape the bottom of the pan to mix in all the tasty bits. Keep stirring and cooking until the sauce thickens into a creamy gravy (about 3-5 minutes).
5. Final Touches:
If you like, stir in Worcestershire sauce to boost that savory flavor. Taste your gravy and add a pinch more salt or pepper if you need. Return the chicken breasts to the skillet, spoon plenty of gravy over the top, and let everything simmer together for 2-3 minutes so the flavors blend perfectly and your chicken stays nice and warm.
6. Serve and Enjoy:
Sprinkle fresh rosemary or parsley on top if you’d like a touch of green and freshness. Serve your smothered chicken hot over mashed potatoes, rice, or your favorite vegetables so you can enjoy every bit of that creamy mushroom gravy. Dig in!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure the chicken breasts are fully thawed before cooking. To thaw, place them in the fridge overnight or use the cold water method by sealing them in a plastic bag and submerging in cold water until thawed. Pat dry before seasoning and cooking.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and gravy up to a day in advance. Store them separately in airtight containers in the fridge. Reheat gently on the stove, adding a splash of broth or cream if the sauce thickens too much.
What Can I Substitute for Heavy Cream?
If you want a lighter option, half-and-half or whole milk works well, though the sauce will be less rich and creamy. For a dairy-free alternative, use coconut milk or a plant-based cream substitute, but note the flavor may be different.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally to warm evenly and keep the sauce smooth.