If you’re looking for a hearty, flavorful chicken recipe to add to your dinner rotation, look no further than this delicious smothered chicken from Texas Roadhouse. This recipe is a crowd-pleaser, perfect for feeding a hungry family or impressing dinner guests.
To start, heat a skillet over medium-high heat. Add two tablespoons of butter and let it melt. Season both sides of four boneless, skinless chicken breasts with a pinch of salt and black pepper. Place the chicken in the skillet and let it cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add two tablespoons of butter, 1/4 cup of diced red onions, and 1/4 cup of diced mushrooms. Cook until the onions are translucent and the mushrooms are tender. Add 1/4 cup of flour to the skillet and stir continuously until the flour is golden brown and the mixture has a nutty aroma.
Slowly pour in 2 cups of chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for about 5 minutes, or until thickened. Reduce the heat to low and stir in 1/2 cup of sour cream and 1 cup of shredded cheddar cheese until the cheese is melted and the mixture is smooth.
Return the chicken to the skillet and spoon the sauce over the top of the chicken. Cover the skillet and let the chicken cook for an additional 5-7 minutes, or until heated through and the sauce is bubbly. Garnish with chopped parsley or chives, if desired.
Serve the chicken hot with your favorite sides, such as roasted vegetables or mashed potatoes. This smothered chicken recipe is sure to become a family favorite. Enjoy!
Ingredients:
- 4 boneless, skinless chicken breasts
- 3 tbsp butter, divided
- 1/4 cup diced red onion
- 1/4 cup diced mushrooms
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- Salt and black pepper
Instructions:
- Heat a skillet over medium-high heat.
- Add two tablespoons of butter and let it melt.
- Season both sides of four boneless, skinless chicken breasts with a pinch of salt and black pepper. Place the chicken in the skillet and let it cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add two tablespoons of butter, 1/4 cup of diced red onions, and 1/4 cup of diced mushrooms. Cook until the onions are translucent and the mushrooms are tender.
- Add 1/4 cup of flour to the skillet and stir continuously until the flour is golden brown and the mixture has a nutty aroma.
- Slowly pour in 2 cups of chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for about 5 minutes, or until thickened.
- Reduce the heat to low and stir in 1/2 cup of sour cream and 1 cup of shredded cheddar cheese until the cheese is melted and the mixture is smooth.
- Return the chicken to the skillet and spoon the sauce over the top of the chicken. Cover the skillet and let the chicken cook for an additional 5-7 minutes, or until heated through and the sauce is bubbly. Garnish with chopped parsley or chives, if desired.
- Serve the chicken hot with your favorite sides, such as roasted vegetables or mashed potatoes.
This smothered chicken recipe is a classic Texas Roadhouse dish that is oh-so-delicious and easy to make. It’s perfect for a weeknight dinner or a special occasion. So, go ahead and give it a try. Your taste buds will thank you!
