Texas Roadhouse Smothered Chicken with Jack Cheese 🧀🍗✨

By: Rabia

Juicy chicken breasts smothered in a creamy garlic sauce, topped with melted Jack cheese, and finished with paprika and green onions. A restaurant favorite you can make at home in under 40 minutes!

🥘 Recipe Card

Servings & Timing

  • Yield: 3–4 servings

  • Prep Time: 10 minutes

  • Cook Time: 25 minutes

  • Total Time: 35 minutes

Dietary Badges:

  • Comfort Food

  • High-Protein

  • Family-Friendly

✅ Ingredients

  • 3–4 chicken breasts

  • 1 cup shredded Jack cheese (Monterey Jack or Pepper Jack for spice)

  • 2 tbsp olive oil

  • 2–3 cloves garlic, minced

  • 1 cup low-sodium chicken broth

  • ½ cup sour cream

  • Salt & pepper, to taste

  • Paprika (for garnish)

  • Chopped green onions (for garnish)

📖 Instructions

  1. Prepare chicken:
    Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and sear chicken for 5–6 minutes per side, until golden and cooked through (165°F/74°C). Remove and keep warm.

  2. Make sauce:
    In the same skillet, add minced garlic and sauté 30 seconds until fragrant. Pour in chicken broth, scraping up brown bits. Simmer 2–3 minutes.

  3. Creamy base:
    Lower heat and whisk in sour cream until smooth and slightly thickened. Taste and adjust seasoning.

  4. Smother the chicken:
    Return chicken to skillet, spoon sauce over each piece, and sprinkle generously with shredded Jack cheese. Cover skillet and let cheese melt (2–3 minutes).

  5. Finish & serve:
    Garnish with chopped green onions and a sprinkle of paprika. Serve hot.

🔑 Notes

  • Pepper Jack cheese adds a nice kick if you like it spicy.

  • For extra richness, stir in 2 tbsp of heavy cream with the sour cream.

  • Don’t overcook chicken — searing first keeps it juicy.

🌟 Introduction

This Texas Roadhouse–inspired Smothered Chicken is creamy, cheesy, and packed with flavor. It’s the kind of comfort dish that feels indulgent but comes together easily in one skillet.

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With its garlicky cream sauce and gooey melted cheese, it pairs beautifully with mashed potatoes, rice, or roasted veggies — a true family-pleaser!

🥬 Ingredient Notes & Substitutions

  • Chicken Breasts: Boneless thighs also work (juicier & more forgiving).

  • Jack Cheese: Use Monterey Jack for mild creaminess or Pepper Jack for extra heat.

  • Sour Cream: Can be swapped with Greek yogurt for a tangier, lighter option.

  • Chicken Broth: Low-sodium keeps the sauce from getting too salty.

🍽 Variations & Serving Suggestions

  • Loaded Style: Add sautéed mushrooms, onions, or bell peppers before topping with cheese.

  • Tex-Mex Twist: Use Pepper Jack, add chili powder to the sauce, and garnish with fresh cilantro.

  • Pairings: Serve with mashed potatoes, rice pilaf, roasted broccoli, or Texas Roadhouse–style rolls.

❄️ Storage & Make-Ahead

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.

  • Freezer: Freeze chicken (without cheese topping) up to 2 months. Thaw and reheat with cheese fresh.

  • Reheat: Warm gently in a skillet over low heat, adding a splash of broth to loosen the sauce.

⚖️ Nutrition (per serving, est. 4 servings)

  • Calories: ~360

  • Protein: 37g

  • Fat: 20g

  • Carbs: 4g

❓ FAQ

Q: Can I bake this instead of using the skillet?
A: Yes! Sear chicken first, then bake in a casserole dish with sauce and cheese at 375°F for 15–20 minutes.

Q: Can I double this recipe?
A: Absolutely — just use a larger skillet or transfer everything to a baking dish after making the sauce.

Q: Can I make this keto-friendly?
A: Yes! The recipe is already low-carb — just ensure your sour cream and broth are sugar-free.

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💌 Final Notes

This Smothered Chicken with Jack Cheese is a creamy, cheesy, garlicky dinner that feels restaurant-quality but takes less than 40 minutes to make at home.

Rabia
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