Introduction

Texas Roadhouse Smothered Chicken is a rich and comforting dish that combines tender chicken breasts with a creamy, garlicky sauce topped with melted cheese. This recipe brings restaurant-quality flavor to your home kitchen with ease.

Two cooked chicken breasts sit in a shallow pool of light brown sauce on a white marbled surface. Each chicken piece is covered with a thick, melted layer of creamy white cheese that is slightly browned on top and mixed with small, golden-brown bits. Fresh green parsley leaves are sprinkled on top, adding a pop of color and freshness. The chicken looks juicy with a golden-brown seared crust visible under the cheese, and the sauce around it glistens softly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Boneless, skinless chicken breasts
Fresh garlic
Shredded jack cheese
Heavy cream
Unsalted butter
Low-sodium chicken broth
Paprika
Salt and pepper

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
Step 2: In a large skillet, melt unsalted butter over medium heat. Season the chicken breasts with salt, pepper, and paprika, then sear them until golden brown, about 5-6 minutes per side.
Step 3: Add minced fresh garlic and additional paprika to the skillet. Stir for about 1 minute until fragrant.
Step 4: Pour in heavy cream and low-sodium chicken broth, gently simmering the sauce while scraping up any brown bits from the skillet to enhance flavor.
Step 5: Arrange the chicken breasts in the prepared baking dish and spoon the creamy sauce over them. Top each breast with shredded jack cheese.
Step 6: Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is golden and melted.
Step 7: Let the chicken rest for 5 minutes before serving to allow the flavors to meld perfectly.

Tips & Variations

For extra flavor, marinate the chicken breasts briefly in garlic and paprika before cooking.
Swap shredded jack cheese for mozzarella or cheddar for a different twist.
Add chopped fresh herbs like parsley or thyme just before serving for freshness.
Serve with steamed vegetables or mashed potatoes to complete the meal.

Storage

Store leftover smothered chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through, adding a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

Two golden-brown grilled chicken breasts are shown close up in a white bowl, each topped with a creamy, light yellow melted cheese layer mixed with small pieces of sautéed mushrooms. The chicken is covered with a glossy, smooth sauce that pools at the bottom, and fresh green parsley leaves are scattered on top, adding a pop of color. The edges of the chicken are slightly charred, giving a textured look that contrasts with the creamy topping. The dish sits on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used and will add extra juiciness and flavor. Adjust cooking time as needed to ensure they are fully cooked.

Is it possible to make this recipe dairy-free?

You can substitute heavy cream with coconut milk and use a dairy-free cheese alternative to make this dish dairy-free, though the flavor and texture will be slightly different.

Texas Roadhouse Smothered Chicken Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

This Texas Roadhouse Smothered Chicken recipe features tender, juicy chicken breasts smothered in a creamy, garlicky sauce topped with melted jack cheese. Perfectly seared and baked to golden perfection, this comforting dish combines rich flavors and a smooth texture, making it a satisfying weeknight dinner or special occasion meal.

Author: Lila
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 teaspoon paprika

Sauce

3 tablespoons unsalted butter
3 cloves fresh garlic, minced
1 cup heavy cream
½ cup low-sodium chicken broth
1 cup shredded jack cheese

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray to prepare for baking.
Sear the chicken: In a large skillet, melt the unsalted butter over medium heat. Season the chicken breasts with salt, pepper, and paprika. Sear the chicken until golden brown on each side, about 5-6 minutes per side, ensuring a flavorful crust.
Add garlic and paprika: After searing, add the minced fresh garlic and an additional sprinkle of paprika to the skillet. Stir for about 1 minute until the garlic is fragrant and softened without burning.
Prepare the sauce: Pour in the heavy cream and low-sodium chicken broth. Simmer gently, scraping up any browned bits from the bottom of the skillet to incorporate all the flavors into the sauce.
Assemble and bake: Place the seared chicken breasts in the prepared baking dish. Spoon the creamy sauce over the chicken, then top each breast evenly with shredded jack cheese. Bake uncovered in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is melted and golden.
Rest and serve: Remove the dish from the oven and let the chicken rest for 5 minutes before serving to allow the flavors to meld and the juices to redistribute for the best texture and taste.

Notes

You can substitute jack cheese with mozzarella or cheddar for a different flavor profile.
For extra heat, add a pinch of cayenne pepper or chili flakes when seasoning the chicken.
Serve with mashed potatoes or steamed vegetables to complement this rich dish.
Use low-sodium chicken broth to control salt levels in the recipe.
The dish can be prepared ahead by searing chicken and preparing the sauce, then baked just before serving.

Keywords: Texas Roadhouse, Smothered Chicken, creamy chicken recipe, baked chicken breast, garlic chicken, jack cheese chicken