why make this recipe
This dish gives you juicy chicken with a creamy, cheesy sauce. It is simple to cook. You get comfort food that tastes like Texas Roadhouse. If you want a quick dinner that feels special, try it.
introduction
This smothered chicken uses boneless, skinless chicken breasts, garlic, heavy cream, and shredded jack cheese. You sear the chicken, make a rich sauce, and finish it in the oven. For a full reference and more notes, see this detailed Cowiron smothered chicken page.
how to make Texas Roadhouse Smothered Chicken with Jack Cheese
- Season the chicken with salt, pepper, and paprika.
- Heat butter in a large skillet over medium heat.
- Sear the chicken until golden, about 5–6 minutes per side.
- Add minced garlic and paprika, and cook 1 minute until fragrant.
- Pour in heavy cream and low-sodium chicken broth. Scrape up any browned bits and simmer gently.
- Top each chicken breast with shredded jack cheese.
- Transfer the skillet or chicken to a baking dish and bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
- Let the chicken rest 5 minutes before serving.
You can also follow a step-by-step version on this step-by-step Cowiron guide if you want more photos and details.
Ingredients :
- Boneless, skinless chicken breasts
- Fresh garlic
- Shredded jack cheese
- Heavy cream
- Unsalted butter
- Low-sodium chicken broth
- Paprika
- Salt and pepper
Directions :
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- In a large skillet, melt butter over medium heat. Sear the seasoned chicken breasts until golden brown, about 5-6 minutes per side.
- Add minced garlic and paprika to the skillet, stirring for about 1 minute until fragrant.
- Pour in heavy cream and chicken broth, simmering gently while scraping up any brown bits from the skillet.
- Top each chicken breast with shredded jack cheese and transfer to the oven. Bake uncovered for 20-25 minutes until bubbly and golden.
- Let rest for 5 minutes before serving to enhance flavor.
how to serve Texas Roadhouse Smothered Chicken with Jack Cheese
Serve this chicken over mashed potatoes, rice, or egg noodles to catch the sauce. Add a side of steamed green beans or a simple salad. For more side ideas, check this butter chicken skillet idea that pairs well with similar sides.
how to store Texas Roadhouse Smothered Chicken with Jack Cheese
Cool the chicken to room temperature for no more than two hours. Place in an airtight container and refrigerate for up to 3–4 days. To freeze, put portions in a freezer-safe container for up to 2 months. Reheat in a 350°F (175°C) oven until hot, or warm gently in a skillet over low heat.
tips to make Texas Roadhouse Smothered Chicken with Jack Cheese
- Pound chicken to even thickness so it cooks evenly.
- Do not crowd the skillet when searing. Work in batches if needed.
- Use low-sodium broth to control salt.
- Heat the cream slowly so it does not break.
- For extra flavor, add a splash of white wine to the pan before adding cream.
- For related creamy chicken tips, read this baked cream cheese chicken tips.
variation (if any)
- Add sliced mushrooms and onions to the skillet for a deeper flavor.
- Swap jack cheese for cheddar or pepper jack for heat.
- Use a mix of cream and sour cream for a tangy sauce.
- Add chopped fresh herbs like parsley or chives before serving.
FAQs
Q: Can I use bone-in chicken?
A: Yes, but cook time will be longer. Use an instant-read thermometer and cook to 165°F (74°C) internal.
Q: Can I skip the oven?
A: You can finish the chicken on the stove on low heat, but the oven helps melt the cheese and blend flavors. If you skip the oven, cover the skillet and warm until cheese melts.
Q: Can I use half-and-half instead of heavy cream?
A: You can, but the sauce will be thinner. Simmer a bit longer to thicken or add a small slurry of cornstarch and water.
Q: How do I keep the chicken moist?
A: Do not overcook. Let the chicken rest 5 minutes after baking so juices spread and stay in the meat.
Q: Can I make this ahead?
A: Yes. Cook the chicken and sauce, cool, and refrigerate. Reheat gently in the oven and add fresh cheese before serving.
Conclusion
For another take on this favorite, see the Season & Thyme version of Texas Roadhouse Smothered Chicken for extra tips and photos: Season & Thyme’s smothered chicken. If you want a different write-up with step photos and notes, try The Food Hussy’s version here: The Food Hussy’s smothered chicken.
Texas Roadhouse Smothered Chicken with Jack Cheese
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts Pound to even thickness for even cooking.
- 2 cloves Fresh garlic, minced
- 1 cup Shredded jack cheese Can be substituted with cheddar or pepper jack.
- 1 cup Heavy cream Heat slowly to prevent breaking.
- 2 tablespoons Unsalted butter For searing the chicken.
- 1 cup Low-sodium chicken broth Use low-sodium to control salt levels.
- 1 teaspoon Paprika For seasoning.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- In a large skillet, melt butter over medium heat.
- Season the chicken breasts with salt, pepper, and paprika. Sear the chicken in the skillet until golden brown, about 5-6 minutes per side.
- Add minced garlic and paprika to the skillet, stirring for about 1 minute until fragrant.
- Pour in heavy cream and chicken broth, simmering gently while scraping up any brown bits from the skillet.
- Top each chicken breast with shredded jack cheese.
Baking
- Transfer the skillet or chicken to a baking dish and bake uncovered for 20-25 minutes until bubbly and golden.
- Let the chicken rest for 5 minutes before serving to enhance flavor.
