Texas Roadhouse Smothered Chicken Jack Cheese is your ticket to a delicious, homemade steakhouse experience without leaving your kitchen. This recipe recreates that iconic, cheesy, and savory chicken dish, perfect for a weeknight craving or impressing guests.
Key Ingredients for Texas Roadhouse Smothered Chicken Jack Cheese
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- For the Smothering Sauce:
- 1 tablespoon butter
- ½ cup finely chopped yellow onion
- ½ cup finely chopped mushrooms (cremini or button)
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- For the Topping:
- 1 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and cheddar)
- 2 tablespoons chopped fresh parsley (for garnish)
How to Make Texas Roadhouse Smothered Chicken Jack Cheese
This Texas Roadhouse Smothered Chicken Jack Cheese recipe is surprisingly easy to whip up, bringing a restaurant-quality dish to your table in under 40 minutes. You’ll be amazed by the rich, creamy sauce and perfectly cooked chicken, making it a satisfying and flavorful meal that’s perfect for any occasion.
Step-by-Step Instructions
- Prepare the Chicken: If your chicken breasts are particularly thick, gently pound them to an even thickness, about ¾ inch. This ensures they cook evenly. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and paprika. Pat the chicken breasts dry with paper towels, then generously season both sides with the spice mixture.
- Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. Sear for 3-4 minutes per side, until golden brown and a nice crust has formed. The chicken doesn’t need to be cooked through at this stage. Remove the chicken from the skillet and set aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped yellow onion and mushrooms. Cook, stirring occasionally, for about 5-7 minutes, until the onions are softened and translucent, and the mushrooms have released their moisture and started to brown.
- Build the Sauce: Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Pour in the heavy cream and chicken broth. Stir in the Worcestershire sauce and dried thyme. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Bring the sauce to a gentle simmer, stirring to scrape up any browned bits from the bottom of the pan.
- Return Chicken to Skillet: Carefully place the seared chicken breasts back into the skillet, nestling them into the creamy sauce. Ensure the chicken is partially submerged in the sauce for optimal flavor infusion.
- Smother and Bake: Generously sprinkle the shredded Monterey Jack cheese over the chicken breasts, ensuring it melts and creates a delightful cheesy blanket. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese is melted, bubbly, and lightly golden.
- Rest and Serve: Once the chicken is done, carefully remove the skillet from the oven. Let the Texas Roadhouse Smothered Chicken Jack Cheese rest in the skillet for about 5 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken. Garnish with fresh chopped parsley before serving.
Why You’ll Love This Texas Roadhouse Smothered Chicken Jack Cheese
The star of this dish is undeniably the incredibly tender chicken bathed in a rich, velvety sauce, absolutely dripping with melty, gooey Monterey Jack cheese. It’s a symphony of savory flavors and comforting textures that will make your taste buds sing. Imagine the succulent chicken, perfectly seasoned and then blanketed by that luscious cream sauce and a generous layer of cheese – it’s pure indulgence!
Beyond the incredible taste, making this Texas Roadhouse Smothered Chicken Jack Cheese at home is a game-changer for your wallet. You can easily recreate this steakhouse favorite for a fraction of the cost of dining out, proving that gourmet meals don’t have to break the bank. And let’s not forget the flavor boosters: the sautéed onions and mushrooms add a delightful depth, while the subtle hint of Worcestershire and thyme elevates the entire dish. If you love a good chicken Parmesan but crave something even more decadently creamy and cheesy, this is your next must-try! Don’t just dream about this delicious meal; bring it to life in your own kitchen.
Storing and Reheating Tips
Leftover Texas Roadhouse Smothered Chicken Jack Cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken and sauce have cooled completely before transferring them to the container to prevent condensation and spoilage. For longer storage, you can freeze individual portions of the chicken and sauce in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months.
To reheat your delicious smothered chicken, the best method for optimal taste is on the stovetop or in the oven. For stovetop reheating, gently warm the chicken and sauce in a skillet over low to medium-low heat, stirring occasionally, until heated through. You might need to add a splash of chicken broth or cream if the sauce has thickened too much. In the oven, place the leftovers in an oven-safe dish, cover with foil, and reheat at 350°F (175°C) for about 15-20 minutes, or until fully warmed. If reheating from frozen, allow the dish to thaw in the refrigerator overnight if possible, or reheat at a lower temperature for a longer duration, ensuring it is thoroughly cooked through.
Final Thoughts
This Texas Roadhouse Smothered Chicken Jack Cheese recipe delivers on all fronts: incredible flavor, satisfying richness, and a surprisingly simple preparation. Give it a try and transform your dinner routine with this crowd-pleasing dish.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Texas Roadhouse Smothered Chicken Jack Cheese
Ingredients
Equipment
Method
- If your chicken breasts are particularly thick, gently pound them to an even thickness, about ¾ inch. This ensures they cook evenly. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and paprika. Pat the chicken breasts dry with paper towels, then generously season both sides with the spice mixture.4 boneless, skinless chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon paprika
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. Sear for 3-4 minutes per side, until golden brown and a nice crust has formed. The chicken doesn’t need to be cooked through at this stage. Remove the chicken from the skillet and set aside on a plate.1 tablespoon olive oil, 4 boneless, skinless chicken breasts
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped yellow onion and mushrooms. Cook, stirring occasionally, for about 5-7 minutes, until the onions are softened and translucent, and the mushrooms have released their moisture and started to brown.1 tablespoon butter, ½ cup finely chopped yellow onion, ½ cup finely chopped mushrooms
- Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Pour in the heavy cream and chicken broth. Stir in the Worcestershire sauce and dried thyme. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Bring the sauce to a gentle simmer, stirring to scrape up any browned bits from the bottom of the pan.2 cloves garlic, minced, 1 cup heavy cream, ½ cup chicken broth, 1 teaspoon Worcestershire sauce, ½ teaspoon dried thyme, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Carefully place the seared chicken breasts back into the skillet, nestling them into the creamy sauce. Ensure the chicken is partially submerged in the sauce for optimal flavor infusion.4 boneless, skinless chicken breasts
- Generously sprinkle the shredded Monterey Jack cheese over the chicken breasts, ensuring it melts and creates a delightful cheesy blanket. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese is melted, bubbly, and lightly golden.1 cup shredded Monterey Jack cheese
- Once the chicken is done, carefully remove the skillet from the oven. Let the Texas Roadhouse Smothered Chicken Jack Cheese rest in the skillet for about 5 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken. Garnish with fresh chopped parsley before serving.2 tablespoons chopped fresh parsley