Texas Roadhouse Smothered Chicken with Jack Cheese brings the savory flavors of a beloved restaurant dish straight to your table. This recipe features juicy, tender chicken breasts smothered in a creamy, flavorful sauce and topped with melty Monterey Jack cheese. It’s a comforting and indulgent meal that will quickly become a family favorite.
Why You’ll Love This Recipe
This copycat recipe is packed with flavor and easy to make! The tender chicken is pan-seared to golden perfection and then smothered in a rich sauce made with chicken broth, heavy cream, and Dijon mustard. The star of the dish, though, is the melty Monterey Jack cheese, which adds a creamy, gooey texture that takes the dish to the next level. Ready in just 30 minutes, this recipe is perfect for a weeknight dinner that’s both comforting and indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions
- Preheat the oven to 375°F (190°C).
- Season both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth and bring it to a simmer. Stir in the heavy cream and Dijon mustard, allowing the sauce to thicken slightly, about 3-4 minutes.
- Return the chicken breasts to the skillet, spooning the sauce over the chicken. Sprinkle the shredded Monterey Jack cheese on top of each piece of chicken.
- Transfer the skillet to the oven and bake for 10-12 minutes or until the chicken is fully cooked and the cheese is melted and bubbly.
- Remove from the oven and drizzle the sauce over the chicken. Garnish with fresh parsley before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Smothered Chicken: Add a pinch of cayenne pepper or chili flakes to the sauce for a spicy kick.
- Cheese Variations: Substitute Monterey Jack with other cheeses like pepper jack for a little heat or cheddar for a sharper flavor.
- Vegetarian Version: Swap the chicken breasts for large portobello mushrooms for a vegetarian take on this recipe.
Storage/Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze this dish for up to 2 months. Let the chicken cool completely, then wrap it tightly in plastic wrap and foil before freezing.
- Reheating: Reheat the chicken in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat it in the microwave.
FAQs
1. Can I use boneless, skinless chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used as an alternative. They will be slightly more tender but may require a bit more cooking time.
2. Can I use a different type of cheese?
Yes, you can swap Monterey Jack cheese for other cheeses like cheddar, provolone, or mozzarella for a different flavor profile.
3. Can I make the sauce in advance?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat it before using it to smother the chicken.
4. How do I know when the chicken is fully cooked?
Use a meat thermometer to check the chicken’s internal temperature, which should be 165°F (74°C) when fully cooked.
5. Can I make this dish without heavy cream?
Yes, you can substitute heavy cream with half-and-half or whole milk, but the sauce will be slightly less rich.
6. Can I cook the chicken entirely in the skillet instead of baking it?
Yes, you can cook the chicken entirely in the skillet by lowering the heat and letting the cheese melt over the chicken for about 5-7 minutes. Just make sure the chicken is cooked through.
7. Can I use Dijon mustard in place of other types of mustard?
Yes, Dijon mustard adds a mild, tangy flavor that works well in this dish, but you can also use yellow mustard or whole-grain mustard for different flavors.
8. Can I add vegetables to this recipe?
Yes, adding sautéed vegetables like mushrooms, spinach, or broccoli will enhance the dish. You can sauté the veggies in the same skillet before making the sauce.
9. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but make sure to thaw them thoroughly before cooking. This will help ensure they cook evenly.
10. How can I make the sauce thicker?
If the sauce is too thin, you can simmer it longer to reduce it, or add a small amount of cornstarch mixed with water to thicken it quickly.
Conclusion
Texas Roadhouse Smothered Chicken with Jack Cheese is a comforting, indulgent dish that’s packed with flavor and sure to satisfy. The tender chicken breasts are perfectly complemented by the creamy mustard sauce and melted Monterey Jack cheese, making each bite a savory treat. This easy recipe is ideal for a quick and satisfying dinner and is sure to become a family favorite. Try it tonight for a restaurant-quality meal in the comfort of your own home!
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Texas Roadhouse Smothered Chicken with Jack Cheese
Texas Roadhouse Smothered Chicken with Jack Cheese brings the comforting flavors of a classic restaurant dish straight to your table. Tender chicken breasts are smothered in a creamy mustard sauce and topped with melty Monterey Jack cheese for a rich, savory meal that’s perfect for weeknight dinners or special occasions.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Sauce:
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 cup shredded Monterey Jack cheese
For Garnish:
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Season both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth and bring it to a simmer. Stir in the heavy cream and Dijon mustard, allowing the sauce to thicken slightly, about 3-4 minutes.
- Return the chicken breasts to the skillet, spooning the sauce over the chicken. Sprinkle the shredded Monterey Jack cheese on top of each piece of chicken.
- Transfer the skillet to the oven and bake for 10-12 minutes or until the chicken is fully cooked and the cheese is melted and bubbly.
- Remove from the oven and drizzle the sauce over the chicken. Garnish with fresh parsley before serving.
Notes
- Spicy Option: Add cayenne pepper or chili flakes to the sauce for a spicy kick.
- Cheese Variations: Swap Monterey Jack cheese for cheddar, provolone, or mozzarella for different flavors.
- Vegetarian Option: Use portobello mushrooms as a substitute for chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Courses
- Method: Pan-fry & Bake
- Cuisine: American
- Diet: Gluten Free
