Ingredients
Equipment
Method
- Pat the chicken thighs dry with paper towels. In a shallow dish, combine the salt, black pepper, garlic powder, and paprika. Dredge each chicken thigh in this seasoning mixture, ensuring it's evenly coated on all sides.1.5 lbs boneless, skinless chicken thighs, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon garlic powder, 0.5 teaspoon paprika
- Melt the butter in a large skillet or Dutch oven over medium-high heat. Once the butter is shimmering, carefully place the seasoned chicken thighs in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for about 3-4 minutes per side, until golden brown and caramelized. Remove the chicken from the skillet and set aside on a plate.2 tablespoons butter, 1.5 lbs boneless, skinless chicken thighs
- Reduce the heat to medium. Add the sliced mushrooms and chopped onion to the same skillet, scraping up any browned bits from the bottom. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and the onions are softened and translucent.1 cup sliced mushrooms, 0.5 cup chopped yellow onion
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 cloves garlic, minced
- Sprinkle the flour over the mushroom and onion mixture. Stir well and cook for 1-2 minutes, allowing the flour to cook out and form a roux.2 tablespoons all-purpose flour, 1 cup sliced mushrooms, 0.5 cup chopped yellow onion
- Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes, during which time the sauce will begin to thicken.1.5 cups chicken broth
- Stir in the heavy cream and grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy.0.5 cup heavy cream, 0.25 cup grated Parmesan cheese
- Nestle the seared chicken thighs back into the skillet with the sauce. Spoon some of the sauce over the chicken.1.5 lbs boneless, skinless chicken thighs, 0.5 cup heavy cream
- Cover the skillet and reduce the heat to low. Let the chicken simmer in the sauce for 15-20 minutes, or until the chicken is cooked through and tender.
- Garnish the Texas Roadhouse Smothered Chicken with fresh chopped parsley before serving. Enjoy!2 tablespoons chopped fresh parsley
Notes
Once cooled, store leftover Texas Roadhouse Smothered Chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, portions of the chicken and sauce can be frozen in freezer-safe containers or bags for up to 2-3 months. To reheat, gently warm the chicken and sauce in a skillet over low heat, stirring occasionally, until heated through. Alternatively, you can microwave individual servings until hot. If the sauce seems too thick after reheating, add a splash of chicken broth or cream to loosen it to your desired consistency.
