Texas Roadhouse Smothered Chicken with Jack Cheese
Enjoy juicy chicken breasts topped with a creamy, cheesy sauce for a comforting dish that feels special.
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.
Notes
Serve this chicken over mashed potatoes, rice, or egg noodles to catch the sauce. For extra flavor, add a splash of white wine before adding cream. Cool the chicken to room temperature and refrigerate for up to 3-4 days, or freeze for up to 2 months. Reheat in a 350°F (175°C) oven.