Texas Roadhouse Smothered Chicken
Texas Roadhouse Smothered Chicken
Ingredients
For the Chicken
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 3 tablespoons olive oil, divided
For the Gravy
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, for gravy
- 1 teaspoon black pepper, for gravy
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper to create a seasoning mix. Season both sides of the chicken thighs generously with this spice blend, then rub them with 2 tablespoons of olive oil.
⏱️ 10 min
- 2
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Once hot, place the seasoned chicken thighs skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5-7 minutes on the other side. Remove the seared chicken from the skillet and set it aside.
⏱️ 15 min
- 3
In the same skillet (without cleaning it, to capture the chicken drippings), melt the 4 tablespoons of unsalted butter. Add the chopped onion and sauté until it softens, about 5 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.
⏱️ 7 min
- 4
Sprinkle the 1/4 cup of all-purpose flour over the onion and garlic mixture. Cook for 1 minute, stirring constantly, to form a roux which will thicken the gravy.
⏱️ 2 min
- 5
Gradually whisk in the 2 cups of chicken broth, ensuring the mixture remains smooth and lump-free. Stir in the 1/2 cup of heavy cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of Worcestershire sauce. Bring the gravy to a simmer and cook, stirring occasionally, until it thickens to a creamy consistency. Season the gravy with the 1/2 teaspoon of salt and 1 teaspoon of black pepper.
⏱️ 10 min
- 6
Return the seared chicken thighs to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through (internal temperature 165°F). Garnish with fresh parsley before serving.
⏱️ 20 min•🌡️ 165
Kitchen Tools
Nutrition Facts (per serving)
Texas Roadhouse Smothered Chicken
Ingredients
For the Chicken
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 3 tablespoons olive oil, divided
For the Gravy
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, for gravy
- 1 teaspoon black pepper, for gravy
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper to create a seasoning mix. Season both sides of the chicken thighs generously with this spice blend, then rub them with 2 tablespoons of olive oil.
⏱️ 10 min - 2
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Once hot, place the seasoned chicken thighs skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5-7 minutes on the other side. Remove the seared chicken from the skillet and set it aside.
⏱️ 15 min - 3
In the same skillet (without cleaning it, to capture the chicken drippings), melt the 4 tablespoons of unsalted butter. Add the chopped onion and sauté until it softens, about 5 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.
⏱️ 7 min - 4
Sprinkle the 1/4 cup of all-purpose flour over the onion and garlic mixture. Cook for 1 minute, stirring constantly, to form a roux which will thicken the gravy.
⏱️ 2 min - 5
Gradually whisk in the 2 cups of chicken broth, ensuring the mixture remains smooth and lump-free. Stir in the 1/2 cup of heavy cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of Worcestershire sauce. Bring the gravy to a simmer and cook, stirring occasionally, until it thickens to a creamy consistency. Season the gravy with the 1/2 teaspoon of salt and 1 teaspoon of black pepper.
⏱️ 10 min - 6
Return the seared chicken thighs to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through (internal temperature 165°F). Garnish with fresh parsley before serving.
⏱️ 20 min•🌡️ 165