Description
So I was obsessed with that smothered chicken from Texas Roadhouse – you know, the one with the mushrooms, onions, and all that melty cheese on top? I couldn’t get enough of it, but my wallet was definitely feeling the pain of my twice-weekly TR visits. After some serious kitchen experimentation (and a few failures my roommate politely choked down), I finally cracked the code! This is my take on their famous smothered chicken – juicy grilled chicken breasts topped with sautéed mushrooms and onions, crispy bacon bits, and a blanket of melted Jack cheese. It’s basically restaurant-quality comfort food that’ll make your family think you’ve been taking secret chef lessons.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (try to get them all roughly the same thickness)
- 2 tablespoons olive oil
- 3 cloves garlic, minced (or more, I won’t judge)
- 1 teaspoon paprika (smoked paprika if you have it)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste (be generous)
- 1/4 cup chicken broth (for deglazing)
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce (liquid magic, basically)
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon black pepper
For the Topping:
- 8 oz mushrooms, sliced (baby bellas or white mushrooms work great)
- 1 large onion, sliced into thin half-moons
- 6 strips bacon, cooked and crumbled (cook extra for snacking, you know you want to)
- 1 1/2 cups shredded Monterey Jack cheese (or a mix of Jack and cheddar)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup Marsala wine (the secret ingredient!)
- 1 teaspoon fresh thyme leaves (dried works too)
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)