Dish Snapshot
Introduction
Close your eyes and imagine a skillet-simmered chicken breast, its crust caramelized to a warm golden-brown, releasing savory notes that mingle with the gentle tang of garlic and a rich, creamy sauce. When the shredded Jack cheese melts into a glossy blanket, it sighs and bubbles, promising gooey pull-apart bites. The first forkful gives you tender, juicy chicken, a silky sauce that coats the palate, and the playful pop of fresh green onion on top. This is comfort food with personality — familiar, indulgent, and quietly celebratory.
Texas Roadhouse Smothered Chicken with Jack Cheese is perfect when you want a homey, satisfying main without hours in the kitchen. It’s ideal for weeknight dinners that deserve a little extra, casual weekend family meals, or as a crowd-pleasing option for small gatherings. Make it for cooler evenings when you crave something warming, or anytime you want the aroma of garlic and browned chicken to fill the house and draw everyone to the table.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes (searing + simmering + baking)
- Total Time: About 40 minutes
- Servings: 4 (using 4 chicken breasts)
- Difficulty Level: Easy–Medium
Nutrition Highlights
Estimated nutrition per serving (1 chicken breast; recipe yields 4 servings). Values are approximate and based on USDA FoodData Central entries for boneless skinless chicken breast, Monterey/Jack cheese, olive oil, and full-fat sour cream; actual numbers will vary with brands and portion sizes.
- Calories: ~510 kcal
- Protein: ~61 g
- Carbohydrates: ~2 g
- Total Fat: ~27 g
- Saturated Fat: ~12 g
- Sodium: ~700 mg (varies with broth/cheese)
- Fiber: 0–0.5 g
Notes on nutrition: this dish is protein-forward and relatively low in carbohydrates. The saturated fat and sodium content can be moderated by choosing reduced-fat sour cream or low-fat/shredded cheese alternatives and ensuring low-sodium chicken broth. Nutrition references: USDA FoodData Central and general dietary guidance from the Mayo Clinic.
Why You’ll Love It
- Irresistible aroma and texture: Maillard-browned chicken plus a creamy, garlicky sauce and melted Jack cheese create layers of savory taste and lush mouthfeel.
- Comfort with a lift: Familiar, approachable flavors that feel indulgent without being fussy.
- Fast and family-friendly: Ready in about 40 minutes, making it a go-to for weeknights that need something special.
- Versatility: Pairs beautifully with simple sides (rice, mashed potatoes, roasted veg) or a light salad to balance richness.
Step-by-Step Instructions
Ingredients
- 3–4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1 cup shredded Jack cheese (about 113 g)
- 2 tablespoons olive oil
- 2–3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup sour cream (120 ml)
- Salt and pepper, to taste
- Chopped green onions and paprika for topping
Optional ingredients and substitutions
- For a lighter version: use low-fat sour cream or Greek yogurt (same amount, whisked to smooth).
- Cheese swap: Mozzarella or Monterey Jack are great; for more tang, try a blend with sharp cheddar.
- Add herbs: 1 teaspoon dried thyme or 1 tablespoon chopped fresh parsley.
- Make it gluten-free: Ensure broth and any added seasoning are certified gluten-free.
Directions
- Preheat your oven to 375°F (190°C).
- Pat chicken breasts dry and rub with 2 tablespoons olive oil. Season both sides with salt and pepper.
- Heat a large oven-safe skillet over medium-high heat. When hot, add the chicken and sear until golden brown, about 4–5 minutes per side. Remove chicken and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and cook 20–30 seconds until fragrant, scraping browned bits from the pan.
- Pour in 1 cup low-sodium chicken broth and bring to a gentle simmer, scraping the pan to lift fond.
- Stir in ½ cup sour cream until the sauce is smooth and heated through; allow it to bubble lightly for about 3–5 minutes to thicken slightly. Taste and adjust seasoning.
- Return chicken to the skillet, spoon sauce over each breast, then top each with a generous amount of shredded Jack cheese.
- Transfer the skillet to the preheated oven and bake for about 12–15 minutes, or until cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and garnish with chopped green onions and a light dusting of paprika. Let rest 3–5 minutes before serving.
Practical tips
- Don’t overcrowd the skillet when searing — work in batches if needed to get a good crust.
- Use an instant-read thermometer to confirm doneness (165°F / 74°C).
- If using Greek yogurt as a sour cream substitute, temper it by whisking in a little hot broth before adding to the pan to prevent curdling.
- Save browned bits in the pan — they add essential flavor to the sauce.
Best Pairings
- Starches: Buttery mashed potatoes, garlic mashed cauliflower, or steamed rice soak up the creamy sauce perfectly.
- Vegetables: Roasted asparagus, green beans almondine, or a crisp arugula salad with lemon vinaigrette cuts through the richness.
- Bread: Warm crusty bread or garlic toast for sopping up sauce.
- Wine/Drink: A medium-bodied Chardonnay or a light Pinot Noir pairs nicely; for non-alcoholic, iced tea or sparkling water with lemon works well.
- For a brunch twist: Serve with sautéed spinach and a poached egg on top for an extra decadent morning option.
Storage Instructions
- Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (1 hour if above 90°F / 32°C). For safety, refrigerate promptly.
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Freeze components separately for best texture — cooked chicken and sauce together in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat in a 325°F oven covered with foil until warmed through, or reheat on the stovetop over low heat, stirring to prevent sauce separation. If sauce looks dry, add a splash of broth or a little milk.
Pro Tips & Tricks
- Even browning: Pat chicken fully dry before searing and make sure the pan is hot enough — a properly caramelized exterior locks in juices.
- Sauce body: To thicken the sauce more, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce before returning the chicken.
- Cheese melt: For an even melt and light browning, broil for 1–2 minutes at the end of baking — watch closely to avoid burning.
- Texture cue: If the chicken looks dry while searing, lower heat slightly and add a splash of broth to the pan; higher heat can cause the exterior to brown too quickly without cooking through.
- Flavor boost: A splash (1–2 teaspoons) of Worcestershire sauce or a pinch of smoked paprika in the sauce adds depth.
Creative Twists
- Smoky Southwest: Add 1 teaspoon smoked paprika, ½ teaspoon cumin, and swap Jack cheese for pepper jack. Top with sliced avocado and cilantro.
- Lighter Mediterranean: Use ½ cup full-fat Greek yogurt in place of sour cream, stir in 1 tablespoon lemon juice and 1 teaspoon dried oregano, and finish with crumbled feta instead of Jack.
- Mushroom & Herb: Sauté 1 cup sliced cremini mushrooms with the garlic before adding broth; stir in 1 tablespoon chopped fresh thyme and finish with Swiss cheese.
- Gluten-free & Dairy-free: Use dairy-free sour cream and dairy-free shredded cheese, and swap olive oil for a neutral oil; check labels for gluten-free certification.
- Slow-cooker variation: Sear chicken, then place in slow cooker with garlic and broth; stir in sour cream and cheese in the final 30 minutes on low.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs will need longer cooking (bake 20–25 minutes after searing); boneless thighs work similarly but may be slightly more forgiving and juicier.
Q: My sauce split when reheating. How can I prevent that?
A: To avoid separation, reheat gently over low heat and add a splash of broth or milk while stirring. If using yogurt, temper it before adding to hot liquid.
Q: Is there a lower-fat version?
A: Use low-fat or nonfat Greek yogurt for the sour cream, select reduced-fat shredded cheese, and reduce olive oil to 1 tablespoon. Note: texture and richness will be lighter.
Q: Can I prep this ahead?
A: Yes — sear the chicken and make the sauce, then assemble (with cheese) and refrigerate up to 24 hours before baking. Add several extra minutes in the oven if cold from the fridge.
Q: How do I keep chicken from becoming dry?
A: Don’t overcook; remove from oven when internal temp reaches 165°F (74°C). Let the chicken rest 3–5 minutes to reabsorb juices.
Conclusion
Give this Texas Roadhouse–style smothered chicken a try the next time you want a comforting, cheesy main that feels special without the fuss. If you’d like to compare versions or see step-by-step photos and alternate ingredient ideas, check out this home-cook’s adaptation at Texas Roadhouse Smothered Chicken – Season & Thyme and another take with tips and variations at Texas Roadhouse Smothered Chicken – The Food Hussy. I’d love to hear how your batch turned out — share photos, tweaks, and serving ideas in the comments or on social using #SmotheredChicken. Happy cooking!
Print
Texas Roadhouse Smothered Chicken with Jack Cheese
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting skillet-simmered chicken breast topped with creamy Jack cheese and a rich garlic sauce, perfect for weeknight dinners.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1 cup shredded Jack cheese (about 113 g)
- 2 tablespoons olive oil
- 2–3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup sour cream (120 ml)
- Salt and pepper, to taste
- Chopped green onions and paprika for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Pat chicken breasts dry and rub with 2 tablespoons olive oil. Season both sides with salt and pepper.
- Heat a large oven-safe skillet over medium-high heat. When hot, add the chicken and sear until golden brown, about 4–5 minutes per side. Remove chicken and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and cook 20–30 seconds until fragrant, scraping browned bits from the pan.
- Pour in 1 cup low-sodium chicken broth and bring to a gentle simmer, scraping the pan to lift fond.
- Stir in ½ cup sour cream until the sauce is smooth and heated through; allow it to bubble lightly for about 3–5 minutes to thicken slightly. Taste and adjust seasoning.
- Return chicken to the skillet, spoon sauce over each breast, then top each with a generous amount of shredded Jack cheese.
- Transfer the skillet to the preheated oven and bake for about 12–15 minutes, or until cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and garnish with chopped green onions and a light dusting of paprika. Let rest 3–5 minutes before serving.
Notes
For a lighter version, use low-fat sour cream or Greek yogurt. Ensure broth and any added seasoning are gluten-free if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 510
- Sugar: 1g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 61g
- Cholesterol: 100mg
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