Copycat Texas Roadhouse Mushroom Jack Chicken

Name: Copycat Texas Roadhouse Mushroom Jack Chicken (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 4 Chicken breasts-organic, air-chilled; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Smoked paprika; 1/2 tsp Black pepper-freshly ground; 2 tbsp Avocado oil; 12 oz Mixed wild mushrooms-sliced (shiitake, oyster, cremini); 1/4 cup Butter-European style; 4 cloves Garlic-minced; 1/2 cup Dry sherry; 1/4 cup Heavy cream; 1 tbsp All-purpose flour; 1 tsp Fresh thyme leaves; 1/4 tsp Salt-sea salt; 1/4 tsp Black pepper-freshly ground; 1 cup Monterey Jack cheese-aged, shredded

⏱1h 30m

👥4

🔥800 cal

Hard

🍽️American

A luxurious version of the dish, utilizing high-quality ingredients and a more refined sauce technique. Features a mushroom duxelles and a touch of cream for richness.

4 Chicken breasts-organic, air-chilled

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1/2 tsp Black pepper-freshly ground

See all 16 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥800 cal

Hard

🍽️American

A luxurious version of the dish, utilizing high-quality ingredients and a more refined sauce technique. Features a mushroom duxelles and a touch of cream for richness.

#chicken #mushroom #cheese #dinner #gourmet

Instructions

Preheat oven to 375°F (190°C).
Season Chicken with garlic powder, onion powder, smoked paprika, and pepper.
Heat Avocado oil in a large skillet over medium-high heat. Sear Chicken for 3-4 minutes per side, until browned. Transfer to a baking dish.
In the same skillet, melt Butter over medium heat. Add Mushrooms and Garlic and cook, stirring frequently, until Mushrooms release their liquid and it evaporates, about 10-12 minutes. This creates a mushroom duxelles.
Deglaze the pan with Dry sherry, scraping up any browned bits from the bottom. Cook for 2 minutes.
Sprinkle Flour over Mushrooms and cook for 1 minute, stirring constantly.
Gradually whisk in Heavy cream. Bring to a simmer and cook until Sauce has thickened, about 2-3 minutes.
Stir in Thyme, Salt, and Pepper.
Pour Sauce over Chicken. Top with Monterey Jack cheese.
Bake for 15-20 minutes, or until Chicken is cooked through and cheese is melted and bubbly.

Ingredients

4 4 Chicken breasts-organic, air-chilled
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Black pepper-freshly ground
2 tbsp 30 mL Avocado oil
12 oz 340 g Mixed wild mushrooms-sliced (shiitake, oyster, cremini)
1/4 cup 60 mL Butter-European style
4 cloves 4 Garlic-minced
1/2 cup 120 mL Dry sherry
1/4 cup 60 mL Heavy cream
1 tbsp 15 mL All-purpose flour
1 tsp 5 mL Fresh thyme leaves
1/4 tsp 1.25 mL Salt-sea salt
1/4 tsp 1.25 mL Black pepper-freshly ground
1 cup 100 g Monterey Jack cheese-aged, shredded

Equipment

Large skillet
Baking dish
Whisk

Instructions

Preheat oven to 375°F (190°C).
Season Chicken with garlic powder, onion powder, smoked paprika, and pepper.
Heat Avocado oil in a large skillet over medium-high heat. Sear Chicken for 3-4 minutes per side, until browned. Transfer to a baking dish.
In the same skillet, melt Butter over medium heat. Add Mushrooms and Garlic and cook, stirring frequently, until Mushrooms release their liquid and it evaporates, about 10-12 minutes. This creates a mushroom duxelles.
Deglaze the pan with Dry sherry, scraping up any browned bits from the bottom. Cook for 2 minutes.
Sprinkle Flour over Mushrooms and cook for 1 minute, stirring constantly.
Gradually whisk in Heavy cream. Bring to a simmer and cook until Sauce has thickened, about 2-3 minutes.
Stir in Thyme, Salt, and Pepper.
Pour Sauce over Chicken. Top with Monterey Jack cheese.
Bake for 15-20 minutes, or until Chicken is cooked through and cheese is melted and bubbly.

Nutrition per serving

Calories 800

Ratings & Reviews

0 reviews

Copycat Texas Roadhouse Mushroom Jack Chicken

Copycat Texas Roadhouse Mushroom Jack Chicken

Ratings & Reviews

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