Texas Roadhouse Smothered Chicken with Jack Cheese is a delicious and satisfying dish that brings the cozy flavors of the Lone Star State right to your table. With juicy chicken breasts topped with creamy Jack cheese, this dish promises comfort and flavor in every bite. Perfect for family dinner or a special gathering, it is sure to please anyone who loves hearty meals.
Why Make This Recipe
Making Texas Roadhouse Smothered Chicken is a great choice for several reasons. Firstly, it is uncomplicated and quick to prepare, making it ideal for busy weeknights. Second, the combination of flavors—savory chicken, rich cheese, and zesty garlic—creates a mouthwatering meal that feels fancy but is easy to achieve. Additionally, this dish is packed with protein and can be paired with various sides, making it a versatile option for any occasion.
How to Make Texas Roadhouse Smothered Chicken with Jack Cheese
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
Directions:
- Preheat your oven to 375°F (190°C). Rub the olive oil over the chicken breasts and season them with salt and pepper.
- In a skillet over medium-high heat, sear the chicken for about 5 minutes on each side until golden brown.
- Add the minced garlic to the skillet and cook for 30 seconds until it becomes fragrant.
- Pour in the chicken broth and let it simmer while scraping the bits from the pan to mix in the flavor.
- Stir in the sour cream until it’s well combined, and let the mixture bubble for about 5 minutes.
- Top each chicken breast with shredded Jack cheese and transfer it to the oven. Bake for around 15 minutes or until the cheese is melted and bubbly.
- Garnish with chopped green onions and paprika before serving.
How to Serve Texas Roadhouse Smothered Chicken
Serve Texas Roadhouse Smothered Chicken hot from the oven with a side of mashed potatoes, steamed vegetables, or a fresh salad. The creamy sauce and melted cheese make it a delightful main dish that everyone will enjoy.
How to Store Texas Roadhouse Smothered Chicken
To store leftovers, let the chicken cool down and then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken in a freezer-safe container, and it will last for up to 3 months.
Tips to Make Texas Roadhouse Smothered Chicken
- For additional flavor, consider marinating the chicken in your favorite spices or herbs before cooking.
- Use freshly shredded cheese for the best melting quality.
- If you want more heat, feel free to add some sliced jalapeños or your preferred hot sauce to the garlic mixture.
Variation
For a low-carb version, substitute the chicken broth with vegetable broth and omit the sour cream to create a lighter dish. You can also experiment with different kinds of cheese, such as cheddar or pepper jack, for a unique twist.
FAQs
Q: Can I use skin-on chicken breasts?
A: Yes, you can use skin-on chicken breasts for more flavor, but the cooking times may vary slightly.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chicken and the sauce ahead of time, refrigerate them, and then bake when you’re ready to serve.
Q: What sides go well with this dish?
A: Texas Roadhouse Smothered Chicken pairs well with sides like rice, baked potatoes, or a side of fresh green salad.
Smothered Chicken with Jack Cheese
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts
- 1 cup shredded Jack cheese Use freshly shredded for best melting quality.
- 2 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- to taste Salt and pepper
- Chopped green onions and paprika For topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Rub the olive oil over the chicken breasts and season them with salt and pepper.
Cooking
- In a skillet over medium-high heat, sear the chicken for about 5 minutes on each side until golden brown.
- Add the minced garlic to the skillet and cook for 30 seconds until it becomes fragrant.
- Pour in the chicken broth and let it simmer while scraping the bits from the pan to mix in the flavor.
- Stir in the sour cream until it’s well combined, and let the mixture bubble for about 5 minutes.
- Top each chicken breast with shredded Jack cheese and transfer it to the oven. Bake for around 15 minutes or until the cheese is melted and bubbly.
- Garnish with chopped green onions and paprika before serving.
