Luby's Cafeteria Chicken Durango

Recreate the comforting flavors of a classic dining experience with Luby's Cafeteria Chicken Durango, a soul-satisfying dish featuring tender, golden-seared chicken breasts bathed in a rich mushroom cream sauce and topped with a generous layer of melted Monterey Jack and Colby Jack cheeses. This easy-to-make casserole blends simple, wholesome ingredients like garlic, mushrooms, and buttery cream to create a decadent oven-baked meal that's perfect for family dinners or special occasions. Ready in under an hour, this creamy chicken recipe is a crowd-pleasing favorite, ideal for serving alongside fluffy rice, al dente pasta, or crisp steamed vegetables. Elevate your weeknight meals with this deliciously cheesy and flavorful comfort food classic!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 8 ounces White mushrooms, sliced
• 2 cloves Garlic, minced
• 1 cup Chicken broth
• 1 cup Heavy cream
• 1 cup Shredded Monterey Jack cheese
• 1 cup Shredded Colby Jack cheese
• 2 tablespoons Chopped parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season both sides of the chicken breasts with salt, black pepper, and garlic powder.

Step 3

Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside (they do not need to be cooked through).

Step 4

Lower the heat to medium and melt the butter in the skillet. Add the sliced mushrooms and sauté for 5-7 minutes until they release their liquid and soften.

Step 5

Add the minced garlic to the mushrooms and sauté for another minute until fragrant.

Step 6

Pour in the chicken broth and scrape the bottom of the skillet to deglaze it, incorporating any browned bits. Let the broth simmer for 2-3 minutes.

Step 7

Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.

Step 8

Place the partially cooked chicken breasts in a 9x13-inch baking dish. Pour the mushroom cream sauce evenly over the chicken.

Step 9

Sprinkle the shredded Monterey Jack cheese and Colby Jack cheese evenly over the top of the dish.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the cheese is melted and bubbly.

Step 11

Remove the dish from the oven and let it rest for 5 minutes. Optionally, garnish with chopped parsley before serving.

Step 12

Serve hot with your choice of sides, such as rice, pasta, or steamed vegetables.

Nutrition Facts

Serving size	(1699.7g)

Amount per serving	% Daily Value*
Calories	3334.9

Total Fat 225.1g	0%
Saturated Fat 116.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 1118.5mg	0%
Sodium 5198.8mg	0%
Total Carbohydrate 20.4g	0%
Dietary Fiber 2.9g	0%
Total Sugars 5.3g
Protein 283.4g	0%

Vitamin D 58.1IU	0%
Calcium 1735.3mg	0%
Iron 9.4mg	0%
Potassium 2852.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 35.0%

Carbs: 2.5%