Texas Roadhouse Style Smothered Chicken with Jack Cheese
Make a copycat version of Texas Roadhouse Smothered Chicken at home! This easy recipe features pan-seared chicken breasts finished in a creamy garlic sauce under melted Jack cheese.
Ingredients
(Estimated Quantities for 4 Servings)
- ▢ 4 boneless, skinless chicken breasts (approx. 6-8 oz each), pounded to even thickness if large
- ▢ Salt and pepper, to taste
- ▢ 2-3 tablespoons unsalted butter
- ▢ 2-4 cloves fresh garlic, minced
- ▢ 1 teaspoon paprika (sweet or smoked)
- ▢ ½ – ¾ cup heavy cream
- ▢ ½ – ¾ cup low-sodium chicken broth
- ▢ 1 ½ – 2 cups shredded Monterey Jack cheese
Garnish (Optional):
- ▢ Fresh chopped parsley or chives
Instructions
1. Prepare Oven and Skillet:
- Preheat your oven to 375°F (190°C).
- If not using an oven-safe skillet, lightly spray a baking dish with nonstick cooking spray.
2. Season and Sear Chicken:
- Pat the chicken breasts completely dry with paper towels. Season generously on both sides with salt and pepper.
- Heat an oven-safe skillet over medium-high heat. Add the butter (and/or a drizzle of olive oil if preferred) to the hot skillet.
- Carefully place the seasoned chicken breasts in the hot skillet. Sear for 5-6 minutes per side until nicely golden brown. The chicken doesn’t need to be fully cooked through at this stage.
- (If not using an oven-safe skillet, transfer the seared chicken to your prepared baking dish now).
3. Make Sauce Base:
- Reduce the heat under the skillet to medium or medium-low.
- Add the minced garlic to the skillet with the pan drippings. Sauté for about 1 minute until fragrant, stirring constantly. Be careful not to burn the garlic.
- Stir in the paprika.
4. Add Liquids and Simmer:
- Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, scraping up any flavorful browned bits (fond) from the bottom of the skillet with a whisk or spoon.
- Let the sauce simmer gently for 2-3 minutes to meld the flavors slightly. Taste and add a pinch more salt or pepper if needed.
5. Assemble and Bake:
- Nestle the seared chicken breasts back into the sauce in the skillet (or pour the sauce over the chicken if you transferred it to a baking dish).
- Top each chicken breast generously with the shredded Monterey Jack cheese.
- Carefully transfer the oven-safe skillet (or the baking dish) to the preheated oven.
- Bake uncovered for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), the sauce is bubbly, and the cheese is fully melted and lightly golden.
6. Rest and Serve:
- Carefully remove the skillet or baking dish from the oven.
- Let the Smothered Chicken rest for 5 minutes before serving. This allows the juices in the chicken to redistribute and the sauce to settle slightly.
- Garnish with fresh chopped parsley or chives, if desired. Serve hot, spooning extra sauce over the chicken.