Looking for some new cuisine? Indulge in the delectable taste of this Portobello Mushroom Chicken Texas Roadhouse Recipe!
Portobello Mushroom Chicken Texas Roadhouse Recipe is a delicious ode to the flavors found at Texas Roadhouse. It has perfectly cooked, soft, boneless chicken breasts covered in a rich, creamy sauce flavored with garlic, savory Portobello mushrooms, and a combination of fragrant herbs.
The sauce, which is created with a blend of heavy cream, cheeses, and chicken stock, gives the meal a luxurious coating that takes it to a whole new level of comfort food perfection. Finished with a bit of fresh parsley for a burst of color and freshness, this recipe makes a filling supper that works well for any kind of gathering.
This Portobello Mushroom Chicken, whether served with creamy mashed potatoes, buttery noodles, or a crisp garden salad, will impress with its powerful taste and warm appeal.
So, what are you waiting for?
What Will You Love About This Recipe
One of the best things about this Portobello Mushroom Chicken Texas Roadhouse Copycat recipe is the amazing combination of flavors and textures. The delicate chicken, combined with the earthy Portobello mushrooms, creamy sauce, and herb combination, makes for a wonderful and enjoyable meal.
Additionally, this recipe is simple and easy to make. No complex procedure, no complicated ingredients, just a straightforward recipe, and boom!
This recipe is versatile and affordable. You may alter this according to your preferences and needs. Overall, it’s a soothing and tasty recipe ideal for a relaxing dinner at home.
Ingredients
To make Portobello Mushroom Chicken Texas Roadhouse, you need ingredients in the following quantities:
For chicken
- Chicken breasts = 4-6 oz
- Garlic powder = 1/2 tablespoon
- Paprika = 1/2 tablespoon
- Onion powder = 1/2 tablespoon
- Black pepper = 1/4 tablespoon
- Salt = 1/2 tablespoon
For Mushroom gravy
- Olive oil = 3 tablespoon
- Portobello mushrooms, slice = 8 oz
- Thyme = 1/2 tablespoon
- Garlic powder = 1/2 tablespoon
- Onion powder = 1/2 tablespoon
- Black pepper = 1/2 tablespoon
- Unsalted butter = 1 tablespoon
- All purpose flour = 2 tablespoon
- Soy sauce = 1 tablespoon
- Vegetable stock = 14 oz
For toppings
- Parmesan cheese grated = 1/4 cup
- Monterey Jack cheese, sliced = 8 oz
Instructions for Making Portobello Mushroom Chicken Texas Roadhouse Recipe
Following are the detailed instructions for making Portobello Mushroom Chicken Texas Roadhouse.
Step 1
Rinse the chicken, then use paper towels to pat dry.
Step 2
Mix the paprika, onion, garlic, and pepper powders. Use the mixture to season the chicken on both sides. Using your preferred method, cook the chicken until the internal temperature reaches 160º F.
You may use an Air fryer for this. Set the temperature of the Air fryer to 360 degrees and cook for 14-15 minutes. Time may vary a bit depending on the thickness of the chicken breasts.
Step 3
You can use a skillet as an alternative option. Take a large skillet. Add 2 tablespoons of olive oil to that. Then add chicken and cook for 4-5 minutes on each side.
Step 4
While the chicken cooks, heat olive oil in a large skillet over medium-high heat. Sauté the mushroom in the pan for four to five minutes.
Step 5
Toss the mushrooms in a pan with the thyme, onion, garlic, and salt powders; stir to coat.
Step 6
Then add butter and reduce to medium heat. Sprinkle flour on top of the mushrooms when they have melted. Mix for a minute.
Step 7
Preheat the oven to broil low. To the skillet, add the soy sauce and vegetable stock. Stir and scrape the bottom. Turn up the heat to medium-high and simmer for three minutes to thicken. Taste the gravy and adjust the seasoning with salt and pepper if necessary.
Step 8
Take the chicken out of the oven. Place a piece of parchment paper (or aluminum foil) on a cookie sheet or baking pan, then arrange the chicken pieces on the sheet.
Every chicken breast should have a slice of Monterey jack cheese on it, along with some parmesan cheese. Let the cheese melt under low broil for two to three minutes. (Pay close attention)
Step 9
Take out and place the chicken on a plate. Place chicken on top of the mushrooms and gravy, then garnish with fresh parsley.
Step 10
Your delicious Portobello Mushroom Chicken is ready. Bon Appetit!
Recipe variations
Following are some recipe variations
- Spanish edition: For added color and nutrients, throw in a handful of fresh spinach leaves with the Portobello mushrooms in the skillet. Add the sauce ingredients and sauté until the spinach wilts.
- Sun-dried tomatoes: Add some chopped sun-dried tomatoes to the sauce for an exciting combination of sweet and tangy flavor.
- Balsamic glaze: Just before serving, drizzle some balsamic glaze over the finished dish to provide a little sweetness and acidity.
More Recipes
Portobello Mushroom Chicken Texas Roadhouse Recipe
Ingredients
For chicken
- 4-6 oz Chicken breasts
- 1/2 tablespoon Garlic powder
- 1/2 tablespoon Paprika
- 1/2 tablespoon Onion powder
- 1/4 tablespoon Black pepper
- 1/2 tablespoon Salt
For Mushroom gravy
- 3 tablespoon Olive oil
- 8 oz Portobello mushrooms, slice
- 1/2 tablespoon Thyme
- 1/2 tablespoon Garlic powder
- 1/2 tablespoon Onion powder
- 1/2 tablespoon Black pepper
- 1 tablespoon Unsalted butter
- 2 tablespoon All purpose flour
- 1 tablespoon Soy sauce
- 14 oz Vegetable stock
For toppings
- 1/4 cup Parmesan cheese grated
- 8 oz Monterey Jack cheese, sliced
Instructions
- Rinse the chicken, then use paper towels to pat dry.
- Mix the paprika, onion, garlic, and pepper powders. Use the mixture to season the chicken on both sides. Using your preferred method, cook the chicken until the internal temperature reaches 160º F. You may use an Air fryer for this. Set the temperature of the Air fryer to 360 degrees and cook for 14-15 minutes. Time may vary a bit depending on the thickness of the chicken breasts.
- You can use a skillet as an alternative option. Take a large skillet. Add 2 tablespoons of olive oil to that. Then add chicken and cook for 4-5 minutes on each side.
- While the chicken cooks, heat olive oil in a large skillet over medium-high heat. Sauté the mushroom in the pan for four to five minutes.
- Toss the mushrooms in a pan with the thyme, onion, garlic, and salt powders; stir to coat.
- Then add butter and reduce to medium heat. Sprinkle flour on top of the mushrooms when they have melted. Mix for a minute.
- Preheat the oven to broil low. To the skillet, add the soy sauce and vegetable stock. Stir and scrape the bottom. Turn up the heat to medium-high and simmer for three minutes to thicken. Taste the gravy and adjust the seasoning with salt and pepper if necessary.
- Take the chicken out of the oven. Place a piece of parchment paper (or aluminum foil) on a cookie sheet or baking pan, then arrange the chicken pieces on the sheet. Every chicken breast should have a slice of Monterey jack cheese on it, along with some parmesan cheese. Let the cheese melt under low broil for two to three minutes. (Pay close attention)
- Take out and place the chicken on a plate. Place chicken on top of the mushrooms and gravy, then garnish with fresh parsley.
- Your delicious Portobello Mushroom Chicken is ready. Bon Appetit!
