Texas Roadhouse Portobello Mushroom Chicken

Ingredients

• 4 6 oz chicken breasts
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 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
• 8 oz Monterrey Jack Cheese (sliced)
• 1/4 cup Parmesan Cheese (grated)

Instructions

1. Rinse chicken and pat dry with paper towel
2. 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
3. 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.
4. Add thyme, garlic powder, onion powder, salt and pepper to pan with mushrooms and stir to coat.
5. Reduce to medium heat and add butter. Once melted sprinkle flour over the mushrooms. Stir for one minute.
6. 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.
7. 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. Remove chicken from oven and plate. Spoon mushrooms and gravy over chicken and sprinkle with fresh parsley.