Portobello Mushroom Chicken Recipe; Texas Roadhouse Copycat

If you're looking for an easy and delicious slow cooker chicken recipe, look no further than the Portobello Mushroom Chicken Recipe, Texas Roadhouse Copycat.

This copycat dish has tender herb-infused chicken breasts baked in a creamy portobello mushroom sauce. A slice of pepper jack cheese and a sprinkle of fresh parmesan crowns this easy dinner idea.

The slow cooker will help you have dinner ready in just a few hours without much effort.

This easy copycat recipe is simple to make and only requires a few ingredients, making it the perfect meal for any occasion. Plus, the portobello mushrooms add a delicious depth of flavor that will leave you wanting more. So why not give this recipe a try tonight?

• Dried herbs: Dill, parsley, basil, oregano, rosemary. Make sure to use dried herbs in the marinade, not fresh green ones, for this recipe.
• Seasonings: Garlic powder, salt, black pepper, red wine vinegar, and olive oil.

Portobello Mushroom Sauce and Chicken Ingredients

• Chicken: The roadhouse uses boneless white meat chicken breast. If the breast is large, I suggest slicing them in half. Try and make all the chicken breasts the same size for even cooking in the crock pot.
• Sauce: Canned cream of mushroom soup and chicken broth.
• Seasoning: Garlic powder, onion powder, salt, pepper, and white sugar
• Mushrooms: Portobello mushrooms sliced thin. Brush any dirt off with a paper towel before slicing. If the mushroom has a woody stem, trim it and discard it. Then put the mushroom on your cutting board, cutting the mushrooms into 1 cm wide slices.

1. Place a gallon size plastic ziplock bag into a small mixing, gently pulling the sides over the edge of the bowl.
2. Pour all of the marinade ingredients into the plastic bag. Next, place the chicken breast into the bag.
3. Seal the plastic bag. Using your hands, gently massage the marinade around the chicken. Place it into the refrigerator for 2 hours.

Slow Cooker Instructions

1. Mix the can of condensed soup, broth, garlic powder, onion powder, sugar, salt, and pepper in a bowl. Mix with a whisk until creamy and smooth. 

2. Gently fold in the sliced portabella mushrooms. 

3. Remove the chicken from the marinade and place it into the slow cooker.

4. Pour the mushroom sauce over the chicken, spreading it out to cover the bottom of the crockpot in a single layer. Place the lid on the crockpot and cook on high for 2 hours and 30 minutes.

5. After the cooking time is up, place the ⅓ cup of milk and two tablespoons of cornstarch in a small jar with a lid. Screw the lid on tightly and shake until the cornstarch is blended into the milk. 

Tip: My favorite shaker is the OXO Good Grips Salad Dressing Shaker. I use it for making a dressing, as a measuring cup, and mixing sauces. The pour spout is really easy to keep things neat in the kitchen.

6. Remove the crockpot lid and pour the mixture into the crockpot. Stir into the sauce gently without disturbing the chicken. Place the lid back on and cook for 30 more minutes. This allows the sauce to thicken up from the milk mixture.

Make It A Meal

Let's make this Copycat Texas Roadhouse Chicken and Mushrooms a meal. We are going to make this menu authentic. Each item is on the Texas Roadhouse menu.

• Caesar Salad: Crisp romaine lettuce tossed in homemade caesar dressing and then tossed with grated Parmesan cheese and homemade croutons.
• Texas Roadhouse Chili Copycat Recipe: This Texas style chili is perfect as cup of soup before the main course or topped on a big baked potato as a side dish.
• Baked Potato: Let me teach you how to make the perfect baked potato! These potatoes have a creamy center and very crisp, salty skin on the outside.
• Applesauce: Roadhouse serves applesauce as a side on their menu. I share with you how to make Homemade Applesauce In An Instant Pot. No sugar and ready in less than 20 minutes.
• Creamy Thick Mashed Potatoes: This recipe has no daily, yet they are super creamy, nobody will know.

Expert Tips

Cooking Options

• Grill: You can use grilled chicken and just cook the mushroom sauce in the crock pot if you prefer.  
• Oven: If you would rather use your oven for baking this recipe, that is perfectly fine. Follow the directions, except cook the chicken in a covered casserol dish or cast-iron skillet at 350 degrees for 45 minutes. Then stir in thinking sauce, cover, and bake 15 more minutes before serving.

Ingredient Variations

• Chicken: You can use chicken tender strips or boneless chicken thighs.
• Mushrooms: You can use your favorite variety of mushrooms for this recipe
• Cheese: Top with cheddar cheese, Monterey Jack cheese, American cheese, or bleu cheese.

Serve Over

• Potato skins
• Steak fries
• Mashed potatoes
• Baked potatoes
• Rice

Topping and Mix-in Ideas

• Sauteed onions: Sweet onions or red onions would be great
• Sour Cream: Mix in 1/2 cup of sour cream to the sauce just before serving

#️⃣ Need to make a big batch? I can help. In the recipe card below, all you have to do is tap 2X to double or 3x to triple this recipe. The amounts for each ingredient will change, then hit the print button. Or, if you prefer, slide over the sleep mode tab to prevent your phone screen from going dark. It's that easy!

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Recipe

Portobello Mushroom Chicken Recipe; Texas Roadhouse Copycat

Gina Dickson

This slow cooker copycat recipe has tender herb-infused chicken breasts baked in a creamy portobello mushroom sauce. A slice of pepper jack cheese and a sprinkle of fresh parmesan crowns this easy dinner idea.

Note:

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Prep Time 15 mins

Cook Time 3 hrs

Total Time 3 hrs 15 mins

Course Main Dish

Cuisine American

Servings 4

Calories 650 kcal

Ingredients

  

1x2x3x

Herb Marinade

• ▢ 1 teaspoon dill dried
• ▢ 2 teaspoons parsley dried
• ▢ 1 teaspoon basil dried
• ▢ 1 teaspoon oregano dried
• ▢ 1 teaspoon rosemary finely chopped dried
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ⅓ cup red wine vinegar
• ▢ ⅓ cup olive oil

Portobello Mushroom Sauce and Chicken

• ▢ 2 pounds chicken breast Marintaed in herb marinade. This will be about 4 or 5 chicken breasts.
• ▢ 1 10.5 ounce cream of mushroom soup can
• ▢ ½ cup chicken broth
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon pepper
• ▢ 2 tablespoons sugar
• ▢ 1 ½ cups portobello mushrooms finely sliced to 1 cm thick

Thickener

• ▢ 2 tablespoons corn starch
• ▢ 1/3 cup milk

Topping

• ▢ 4 slices Pepper Jack cheese
• ▢ 2 tablespoons parsley fresh, chopped
• ▢ 1/3 cup parmesan cheese freshly grated

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Instructions

 

Herb Marinade

• Place a gallon size plastic ziplock bag into a small mixing, gently pulling the sides over the edge of the bowl.
• Pour all of the marinade ingredients into the plastic bag. Next, place the chicken breast into the bag.
  1 teaspoon dill, 2 teaspoons parsley, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon rosemary, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, ⅓ cup red wine vinegar, ⅓ cup olive oil, 2 pounds chicken breast
• Seal the plastic bag. Using your hands, gently massage the marinade around the chicken. Place it into the refrigerator for 2 hours.

Slow Cooker Instructions

• Mix the can of condensed soup, broth, garlic powder, onion powder, sugar, salt, and pepper in a bowl. Mix with a whisk until creamy and smooth.
  1 10.5 ounce cream of mushroom, ½ cup chicken broth, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, 1 teaspoon pepper, 2 tablespoons sugar
• Gently fold in the sliced portabella mushrooms.
  1 ½ cups portobello mushrooms
• Remove the chicken from the marinade and place it into the slow cooker
• Pour the mushroom sauce over the chicken, spreading it out to cover the bottom of the crockpot in a single layer. Place the lid on the crockpot and cook on high for 2 hours and 30 minutes.

Thicken

• After the cooking time is up, place the ⅓ cup of milk and two tablespoons of cornstarch in a small jar with a lid. Screw the lid on tightly and shake until the cornstarch is blended into the milk.
  2 tablespoons corn starch, 1/3 cup milk
• Remove the crockpot lid and pour the mixture into the crockpot. Stir into the sauce gently without disturbing the chicken. Place the lid back on and cook for 30 more minutes. This allows the sauce to thicken up from the milk mixture.

Serving

• After 30 minutes, remove the lid and carefully remove the chick breasts using a large spatula. Place it on a serving tray or individual dinner plates. The goal is to keep the chicken breast whole for each serving.
• Lay a piece of pepper jack cheese on each top of each hot chicken breast so the cheese melts.
  4 slices Pepper Jack cheese
• Next, spoon the portobello mushroom sauce over the chicken topped with cheese. Grate parmesan cheese over the sauce and sprinkle fresh chopped parsley on top and serve.
  1/3 cup parmesan cheese, 2 tablespoons parsley

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Notes

Cooking Options

• Grill: You can use grilled chicken and just cook the mushroom sauce in the crock pot if you prefer.  
• Oven: If you would rather use your oven for baking this recipe, that is perfectly fine. Follow the directions, except cook the chicken in a covered casserol dish or cast-iron skillet at 350 degrees for 45 minutes. Then stir in thinking sauce, cover, and bake 15 more minutes before serving.

Ingredient Swaps

• Chicken: You can use chicken tender strips or boneless chicken thighs.
• Mushrooms: You can use your favorite variety of mushrooms for this recipe
• Cheese: Top with cheddar cheese, Monterey Jack cheese, American cheese, or bleu cheese.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 19gProtein: 62gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 177mgSodium: 1806mgPotassium: 1172mgFiber: 1gSugar: 8gVitamin A: 517IUVitamin C: 6mgCalcium: 315mgIron: 2mg

Main Dish

American

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