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Texas Roadhouse Portobello Mushroom Chicken

Texas Roadhouse Portobello Mushroom Chicken

Texas Roadhouse Portobello Mushroom Chicken is my favorite chicken dish! Grilled chicken topped with Monterrey Jack and Parmesan Cheese and then smothered in a made-from-scratch portobello mushroom gravy!
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Entree, Main Course
Cuisine American
Servings 4 people
Calories 395 kcal

Ingredients
  

Chicken

Mushroom Gravy

  • 3 tbsp olive oil
  • 8 oz portobello mushrooms sliced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 1 tbsp unsalted butter
  • 2 tbsp all purpose flour
  • 14 oz vegetable stock
  • 1 tsp soy sauce

Toppings

  • 8 oz Monterrey Jack Cheese sliced
  • 1/4 cup Parmesan Cheese grated

Instructions
 

  • Rinse chicken and pat dry with paper towel
    4 6 oz chicken breasts
  • Mix together garlic powder, onion powder, paprika, salt & pepper. Season chicken on both sides with the mix.
    Cook chicken to an internal temperature of 160º F whichever style of cooking you like:
    Recommended method: Air Fryer – Air fry at 360º for 10-14 min depending on size and thickness of chicken breast. 
    Secondary method: Skillet – over medium high heat, add 2 tbsp olive oil to nonstick skillet. Add chicken and cook for 4-5 min on each side
    1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper
  • While chicken is cooking, in a large skillet, heat olive oil over medium-high heat. Add mushroom to pan and saute for 4-5 minutes. 
    3 tbsp olive oil, 8 oz portobello mushrooms
  • Add thyme, garlic powder, onion powder, salt and pepper to pan with mushrooms and stir to coat. 
    1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp thyme, 1/2 tsp black pepper
  • Reduce to medium heat and add butter. Once melted sprinkle flour over the mushrooms. Stir for one minute. 
    1 tbsp unsalted butter, 2 tbsp all purpose flour
  • Turn oven to preheat Broil-Low. Add vegetable stock and soy sauce to skillet. Scrape the bottom and stir. Increase heat to medium-high and bring to a soft boil to thicken for 3 minutes. Give the gravy a taste and add salt and pepper if you feel like it needs it. 
    14 oz vegetable stock, 1 tsp soy sauce
  • Remove chicken from cooking method. Line a cookie sheet or baking tray with a sheet of parchment (or aluminum foil) and lay each piece of chicken on sheet. Add one slice of monterey jack cheese to each chicken breast and sprinkle with parmesan cheese. Broil on low until cheese melts - about 2-3 minutes. (Watch closely) 
    8 oz Monterrey Jack Cheese, 1/4 cup Parmesan Cheese
  • Remove chicken from oven and plate. Spoon mushrooms and gravy over chicken and sprinkle with fresh parsley.

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1chicken breast & gravyCalories: 395kcalCarbohydrates: 9gProtein: 18gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 64mgSodium: 1229mgPotassium: 302mgFiber: 1gSugar: 3gVitamin A: 926IUVitamin C: 1mgCalcium: 488mgIron: 1mg
Keyword air fryer, chicken, copycat, mushrooms, texas roadhouse
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