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
Notes
This recipe recreates a steakhouse favorite at home. The resting time is crucial for tender chicken.
