Texas Roadhouse Smothered Chicken with Jack Cheese — Easy Copycat Recipe

introduction

Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. I still reach for those memories when I make Texas Roadhouse Smothered Chicken with Jack Cheese. This dish blends savory seared chicken, a creamy garlic sauce, and melted Jack cheese for a comforting meal the whole family loves.

Texas Roadhouse Smothered Chicken with Jack Cheese is a copycat comfort recipe inspired by a popular steakhouse favorite. People search for this dish because they want a restaurant-style meal at home. In this article, you will learn how to cook the chicken, build the sauce, and get perfect melted cheese every time. If you like rich chicken dishes, you may also enjoy ideas similar to baked cream cheese chicken taquitos for another creamy chicken option.

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Texas Roadhouse Smothered Chicken with Jack Cheese

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• Author: issam-blogger
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A comforting copycat recipe inspired by Texas Roadhouse that features seared chicken breasts topped with a creamy garlic sauce and melted Jack cheese.

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Ingredients

• 3–4 boneless, skinless chicken breasts
• 1 cup shredded Jack cheese
• 2 tablespoons olive oil
• 2–3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• ½ cup sour cream
• Salt and pepper to taste
• Chopped green onions and paprika for topping

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Instructions

1. Preheat your oven to 375°F (190°C). Rub olive oil over chicken breasts and season with salt and pepper.
2. In a skillet over medium-high heat, sear chicken until golden brown on both sides (about 5 minutes per side).
3. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and let simmer while scraping the pan.
4. Stir in sour cream until well combined, allowing the mixture to bubble for about 5 minutes.
5. Top each chicken breast with shredded Jack cheese and transfer to the oven. Bake for around 15 minutes or until cheese is melted and bubbly.
6. Garnish with chopped green onions and paprika before serving.

Notes

For perfect results, keep the sauce warm but avoid boiling after adding the sour cream. Let the chicken rest a few minutes after baking to keep it moist.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

why make this recipe

You should make Texas Roadhouse Smothered Chicken with Jack Cheese because it tastes indulgent yet cooks quickly. The sear locks flavor. The sauce stays silky and rich without heavy cream. This recipe uses simple ingredients you likely already buy. It scales well for two or a crowd. You can serve it for weeknight dinners or a special weekend meal.

Many cooks worry about a dry chicken breast. This recipe prevents that with a quick sear and an oven finish under cheese. The savory sauce adds moisture and flavor. If you want another creamy chicken dinner with herbs, try the flavor profile found in chicken in Boursin sauce for a herb-forward twist. This smothered chicken also saves well for leftovers and reheats without losing texture.

how to make Texas Roadhouse Smothered Chicken with Jack Cheese

Start with trimmed boneless, skinless breasts. Pound them to even thickness for uniform cooking. Heat olive oil over medium-high heat until it shimmers. Sear the breasts until they develop a golden crust. Turn and brown the other side. This step builds deep flavor.

Add minced garlic to the hot skillet and cook briefly to release aroma. Pour in low-sodium chicken broth and scrape the brown bits from the pan. Let the broth reduce slightly. Stir in sour cream and whisk until smooth. Simmer just long enough to thicken the sauce. Do not boil hard; the sauce can separate.

Top each breast with shredded Jack cheese. Move the pan to a preheated oven to melt the cheese and finish the chicken. The oven time ensures even doneness and a bubbly topping. Garnish with green onions and a pinch of paprika for color and mild heat.

Key techniques: sear well, scrape the fond, do not overheat the dairy. Timing matters. Sear about 5 minutes a side. Simmer the sauce 3–5 minutes. Bake about 15 minutes. Watch the cheese so it becomes melty and slightly browned without burning. Avoid overcrowding the pan; cook in batches if needed.

Ingredients

• 3-4 boneless, skinless chicken breasts
• 1 cup shredded Jack cheese
• 2 tablespoons olive oil
• 2-3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• ½ cup sour cream
• Salt and pepper to taste
• Chopped green onions and paprika for topping

Each ingredient plays a clear role. The olive oil sears and adds flavor. Chicken broth deglazes and forms the base of the sauce. Sour cream creates a creamy texture without adding too much fat. Jack cheese melts smoothly and delivers mild tang. Use fresh garlic for the best aroma. If you prefer, swap sour cream for Greek yogurt for a tangier note or use Monterey Jack if you prefer a milder melt. Choose low-sodium broth to control salt. If breasts are large, cut them in half or pound them to even thickness for fast, even cooking.

Directions

1. Preheat your oven to 375°F (190°C). Rub olive oil over chicken breasts and season with salt and pepper.
2. In a skillet over medium-high heat, sear chicken until golden brown on both sides (about 5 minutes per side).
3. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and let simmer while scraping the pan.
4. Stir in sour cream until well combined, allowing the mixture to bubble for about 5 minutes.
5. Top each chicken breast with shredded Jack cheese and transfer to the oven. Bake for around 15 minutes or until cheese is melted and bubbly.
6. Garnish with chopped green onions and paprika before serving.

For perfect results, keep the sauce warm but avoid boiling after adding the sour cream. Use a thermometer if you want precise doneness; the chicken is done at 165°F (74°C). Let the chicken rest a few minutes after baking so juices settle. This keeps the meat moist.

how to serve Texas Roadhouse Smothered Chicken with Jack Cheese

Serve this rich chicken over mashed potatoes or creamy polenta to soak up the sauce. You can also pair it with steamed green beans, a crisp salad, or roasted broccoli for a fresh contrast. A simple rice pilaf also works well. Offer warm rolls to mop the pan.

Texture and flavor balance matter. The chicken brings tender meat and savory crust. The sauce adds creaminess and garlicky depth. The melted Jack cheese forms a gooey, buttery top. For extra brightness, squeeze a little lemon over the chicken at the end or add chopped parsley. If you want a different meal pairing, try the lighter Mediterranean notes found in Greek chicken flatbread to inspire side salads or flatbread combos.

how to store Texas Roadhouse Smothered Chicken with Jack Cheese

Cool leftovers within two hours and refrigerate in an airtight container for up to 3–4 days. Reheat gently in a low oven at 325°F (160°C) until warm, about 10–15 minutes, to keep the cheese creamy. You can reheat single portions in a microwave at 50% power in 30-second bursts to prevent rubbery texture.

To freeze, wrap cooled portions tightly in foil and place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge before reheating. Do not refreeze once thawed. Always check internal temperature when reheating; it should reach 165°F (74°C) for safety.

tips to make Texas Roadhouse Smothered Chicken with Jack Cheese

Use even-thickness breasts for even cooking. Pat the chicken dry before searing to get a real crust. Keep the pan hot but not smoking when you sear. Deglaze with broth and scrape the brown bits for rich flavor. When you add sour cream, lower the heat and stir continuously to keep the sauce smooth. If the sauce looks thin, simmer for another minute or two. If it looks grainy, remove from heat and whisk in a splash of warm broth until silky. Finish under the oven broiler for a minute if you want extra browning on the cheese. Watch closely under the broiler to avoid burning.

variation (if any)

• Bacon and Mushroom Smothered Chicken: Add sliced mushrooms and crispy bacon to the skillet before adding the broth. The mushrooms add earthiness and the bacon brings smoky salt.
• Spicy Pepper Jack Version: Swap Jack cheese for Pepper Jack and add a pinch of cayenne to the sauce for heat.
• Herb and Lemon Twist: Stir in chopped thyme and a teaspoon of lemon zest into the sauce for bright herbal notes.
• Light Version: Replace half the sour cream with plain Greek yogurt and use reduced-fat Jack cheese. Cook slightly less time to avoid drying.

Each variation keeps the basic technique the same. Adjust cook time slightly for added ingredients. Add vegetables to the pan for a one-skillet dinner.

FAQs

Conclusion

If you like a restaurant-style meal at home, try this copycat recipe and compare it with other takes like the recipe at Texas Roadhouse Smothered Chicken – Season & Thyme. For a different twist and step-by-step photos, check out Texas Roadhouse Smothered Chicken – Gourmet Martha. For another home cook’s version with tips, see Texas Roadhouse Smothered Chicken – The Food Hussy.