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- 4 boneless, skinless chicken breasts - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 medium onion, sliced - 2 cups mushrooms, sliced - 1 cup chicken broth - 1 cup heavy cream - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - ½ cup shredded cheddar cheese - ¼ cup chopped green onions for garnish You can add a few extras to boost the taste. Consider using: - Fresh herbs like parsley or basil for a fresh kick. - A dash of hot sauce for some heat. - Crumbled bacon for a smoky crunch. Using fresh ingredients makes a big difference. Fresh chicken tastes better and stays juicy. Fresh mushrooms add rich flavor and texture. Fresh herbs give a bright taste. Always choose the best you can find. It makes your dish shine! {{ingredient_image_1}} First, take your chicken breasts. Season them well. Use garlic powder, onion powder, paprika, salt, and pepper. Make sure each breast gets an even coat. This step adds great flavor to the chicken. Heat 2 tablespoons of olive oil in a large skillet. Set the heat to medium-high. When the oil is hot, add the seasoned chicken breasts. Cook them for 6 to 7 minutes on each side. You want them golden brown and cooked through. After cooking, take them out of the skillet and set them aside on a plate. In the same skillet, toss in your sliced onions and mushrooms. Sauté these for about 5 to 6 minutes. You want the onions to be translucent and the mushrooms lightly browned. This brings out their natural sweetness and adds depth to your dish. Now, it’s time for the sauce. Pour in 1 cup of chicken broth. Don’t forget to scrape up any brown bits from the bottom of the skillet. Those bits are full of flavor! Next, stir in 1 cup of heavy cream, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of dried thyme. Bring this mixture to a gentle simmer. Cook for about 3 to 4 minutes until it thickens a bit. Return the cooked chicken breasts to the skillet. Nestle them right into the sauce. Then, sprinkle ½ cup of shredded cheddar cheese on top. Cover the skillet with a lid and let it simmer on low heat. This should take about 5 to 7 minutes. The chicken will reheat, and the cheese will melt beautifully. When serving, think about presentation. Place the smothered chicken on a bed of creamy mashed potatoes or rice. Spoon the delicious mushroom and onion sauce over the chicken. For a pop of color, garnish with chopped green onions. This makes your dish look as good as it tastes! To get the best chicken, start with good cuts. Use boneless, skinless chicken breasts. Season them well. I suggest garlic powder, onion powder, and paprika. This adds flavor right away. Cook the chicken until golden brown. Aim for about 6-7 minutes on each side. This helps lock in juices. If you cut into them too early, they may dry out. Let them rest before serving. This keeps the chicken tender and juicy. For the sauce, you want a creamy texture. Start by sautéing onions and mushrooms. This adds depth. After that, pour in chicken broth and heavy cream. Stir well to mix everything. You want to simmer this mixture. This helps it thicken in about 3-4 minutes. If it’s too thin, let it cook longer. Keep stirring to avoid burning. The sauce should coat the back of a spoon when it's ready. To boost the flavor, add Worcestershire sauce and dried thyme. These ingredients really bring out the taste. You can also use fresh herbs, which add a nice touch. Don’t skip the cheese! Cheddar melts beautifully, adding richness. Lastly, a sprinkle of chopped green onions before serving adds freshness. This makes the dish look pretty and taste great! Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor profile of your dish significantly. If possible, opt for fresh herbs instead of dried for a more vibrant taste. Let Chicken Rest: After cooking, allow the chicken to rest for a few minutes before serving. This helps retain juices, making the chicken more tender and flavorful. Customize the Cheese: Experiment with different types of cheese like gouda or pepper jack for a unique twist. Each cheese brings its distinct flavor to the dish. Thicken the Sauce: If you prefer a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to the simmering sauce for a perfect consistency. {{image_2}} You can spice up your smothered chicken easily. Add some heat with sliced jalapeños or a dash of hot sauce. This gives your dish a nice kick. You may also use cayenne pepper to taste. Mix it in with your seasonings for the chicken. Trust me, your taste buds will love this change! Another tasty option is to add spinach. Spinach adds color and nutrition. Simply stir in a few cups of fresh spinach when you make the sauce. Let it wilt before adding the chicken back in. This gives your dish a healthy twist. Plus, the flavors blend well with the creamy sauce. If you want a low-carb option, skip the heavy cream. Use unsweetened almond milk instead. You can also add cauliflower rice instead of traditional rice. This keeps the dish light but still tasty. Season the chicken as usual, and you won’t miss the carbs! Enjoy your meal without the guilt. Storing leftovers is simple. Place any leftover smothered chicken in an airtight container. Let it cool down first. You can keep it in the fridge for up to three days. Make sure to cover it well to prevent drying out. You want to keep that creamy sauce intact! Reheating smothered chicken is easy. You can use the microwave or the stove. If using a microwave, place the chicken on a microwave-safe plate. Cover it with a damp paper towel. Heat in short bursts, about one to two minutes, until warmed through. For stovetop reheating, use a skillet on low heat. Add a splash of chicken broth to keep it moist. Stir gently until hot. Freezing smothered chicken is a great option if you have too much. Start by letting it cool completely. Then, place it in a freezer-safe container. Make sure to leave some space for expansion. It can last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above. Enjoy your tasty meal later! Yes, you can use bone-in chicken. Just adjust the cooking time. Bone-in chicken takes longer to cook. Cook it until the internal temperature reaches 165°F. The flavor from the bones adds richness to the dish. You can serve Smothered Chicken with several sides. Creamy mashed potatoes pair well. Rice also works great to soak up the sauce. Steamed vegetables or a fresh salad add a nice crunch. Smothered Chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing it. Reheat gently on the stove or in the microwave. Yes, you can prepare Smothered Chicken ahead of time. Cook it fully and let it cool. Store it in the fridge. When you are ready to eat, reheat it gently on the stove. A good substitute for heavy cream is half-and-half. You can also use whole milk mixed with butter. This will give you a similar creaminess. Coconut cream is a fun dairy-free option too. We discussed essential ingredients and extra flavor ideas for your dish. Fresh ingredients make a big difference in taste. The step-by-step instructions help you cook the chicken right and create a creamy sauce. I shared tips for perfect texture and sauce consistency, plus variations for different tastes. Storing leftovers properly keeps your meal fresh for later. Remember, you can make this dish yours with the right tweaks. Enjoy creating your smothered chicken!

Smothered Chicken Texas Roadhouse Style

Discover the ultimate smothered chicken recipe inspired by Texas Roadhouse! This creamy chicken dish features tender skillet chicken dinner topped with a rich mushroom onion sauce chicken that will impress your family and friends. Enjoy a comforting meal that's easy to make and packed with flavor. Try it tonight and savor every bite! Save this recipe for your next dinner! #SmotheredChicken #TexasRoadhouseChicken #SkilletDinner #CreamyChickenDish
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Ingredients
  

4 boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

1 medium onion, sliced

2 cups mushrooms, sliced

1 cup chicken broth

1 cup heavy cream

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

½ cup shredded cheddar cheese

¼ cup chopped green onions for garnish

Instructions
 

Prepare the Chicken: Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Ensure they are evenly coated.

    Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the sliced onions and mushrooms. Sauté until the onions are translucent and the mushrooms are lightly browned, about 5-6 minutes.

        Make the Sauce: Pour the chicken broth into the skillet, scraping up any brown bits from the bottom. Stir in the heavy cream, Worcestershire sauce, and thyme. Bring the mixture to a simmer and cook for about 3-4 minutes until slightly thickened.

          Combine and Cook Longer: Return the chicken breasts to the skillet, nestling them into the sauce. Sprinkle the shredded cheddar cheese over the top. Cover the skillet and let it simmer on low heat for an additional 5-7 minutes, until heated through and the cheese has melted.

            Serve: Garnish with chopped green onions before serving.

              Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

                - Presentation Tips: Serve the smothered chicken on a bed of creamy mashed potatoes or rice, with the mushroom and onion sauce generously spooned over the top. Garnish with additional green onions for a pop of color.