Description
A delicious copycat of the Texas Roadhouse classic featuring juicy grilled chicken breasts topped with a savory mushroom sauté and melted Swiss and Monterey Jack cheese.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 8 oz sliced white or cremini mushrooms
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup shredded Swiss cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Pound chicken breasts to an even thickness of 3/4 inch using a meat mallet or rolling pin.
- Season both sides of the chicken with salt, pepper, and paprika.
- Heat 2 tablespoons of butter in an oven-safe skillet over medium-high heat. Sear chicken for 3-5 minutes per side until golden brown, then remove chicken and set aside.
- In the same skillet, add remaining 2 tablespoons of butter and sauté sliced mushrooms until browned and moisture has evaporated.
- Stir in minced garlic and cook for 60 seconds until fragrant.
- Return chicken to the skillet, spooning the mushroom mixture over each breast.
- Top each breast with a mixture of Swiss and Monterey Jack cheese.
- Bake in a preheated oven at 350°F for 10-15 minutes until chicken reaches an internal temperature of 165°F.
- Switch oven to broiler for 2-3 minutes until cheese is bubbly and lightly browned.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Searing and Baking
- Cuisine: American