Texas Roadhouse Portobello Mushroom Chicken
If you're a fan of Texas Roadhouse, you've likely enjoyed their famous Portobello Mushroom Chicken. This Texas Roadhouse chicken recipe is a crowd favorite, offering a perfect blend of juicy grilled chicken topped with a rich, creamy portobello mushroom sauce. With melted cheese over the top, it's a dish that combines savory, earthy flavors in every bite. Now, you can easily recreate this restaurant-quality dish right in your kitchen. Whether you're craving the flavors of smothered chicken or want to try something new, this recipe brings the essence of Texas Roadhouse right to your dinner table.
Equipment
- Essential Kitchen Tools
- Largesaucepan for sauce making
- Grillor grill pan
- Alarge baking dish for chicken
- Asharp knife for chopping mushrooms
- Cutting board
- Measuring Cups and Spoons
- Mixing bowls
- Whisk and spatula/tongs
- Paper towels for cleaning mushrooms
- Greater for Parmesan cheese
Ingredients
For the Chicken
- 4 pounds fresh chicken breasts
- Oil for grilling
- 1 cup Jack cheese sliced
- 1½ cups freshly grated Parmesan cheese
- Fresh parsley for garnish
For the Signature Mushroom Sauce
- 1 cup soybean oil this is crucial for authentic flavor
- 1 cup all-purpose flour
- 1 cup water
- 6 oz condensed mushroom soup
- 8 oz fresh portobello mushrooms finely chopped
- 2 tablespoons garlic powder
- 2 teaspoons granulated salt
- 1 teaspoon white pepper
- 2 tablespoons granulated sugar
Instructions
- Prepare the Ingredients: Gather all the necessary ingredients and equipment. Clean the portobello mushrooms with a paper towel, being careful not to soak them in water. Chop the mushrooms into small, uniform pieces. Let the chicken breasts come to room temperature.
- Make the Mushroom Sauce Base: Heat the soybean oil in a large saucepan over low heat. Whisk the water and condensed mushroom soup together in a separate container, then set it aside.
- Cook the Mushrooms: Once the oil is warmed, add the chopped portobello mushrooms and cook for about a minute, stirring frequently. The mushrooms should soften and release their aroma.
- Create the Roux: Gradually add flour to the mushroom mixture, whisking continuously. This step is essential to creating a smooth sauce base.
- Develop the Sauce: Slowly pour the prepared soup and water mixture into the pan, stirring constantly to prevent lumps from forming. Let the sauce simmer until it thickens and coats the back of a spoon.
- Season the Sauce: Stir in garlic powder, salt, pepper, and sugar. Let the sauce simmer for a couple more minutes to develop its flavor. Taste and adjust seasonings as needed.
- Prepare the Chicken: Coat the chicken breasts with oil and grill them over medium-high heat for about 6-7 minutes on each side, until the internal temperature reaches 165°F.
- Add Cheese to Chicken: After grilling, place the chicken in a baking dish, add a slice of Jack cheese on each breast, and broil until the cheese is melted and bubbly.
- Final Assembly: Pour the mushroom sauce over the cheese-covered chicken and sprinkle with Parmesan. Broil for an additional minute to melt the Parmesan and finish the dish.