Texas Roadhouse Smothered Chicken with Jack Cheese
Tender chicken breasts smothered in a rich blend of sautéed mushrooms, onions, and melted Monterey Jack cheese. A creamy, savory dish with golden-brown sear and comforting flavors, perfect for family dinners.
Servings: 4 servings
Calories: 480kcal
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup sliced mushrooms (cremini or white)
- ½ cup diced onion
- 4 slices Monterey Jack cheese
- ½ cup low-sodium chicken broth
- 1 tablespoon fresh parsley, chopped
Instructions
- Pat dry the chicken breasts and evenly sprinkle garlic powder, onion powder, paprika, salt, and black pepper on both sides.
- In a large skillet over medium heat, warm the olive oil and unsalted butter until melted and sizzling.
- Add the seasoned chicken breasts to the skillet. Cook each side for 5-6 minutes until golden brown and nearly cooked through.
- Remove the chicken breasts from the skillet and place them on a plate to rest while you prepare the smothering sauce.
- In the same skillet, add the diced onion and sliced mushrooms. Cook for 4-5 minutes, stirring frequently, until softened and lightly browned.
- Pour in the chicken broth, stirring well and scraping up all those flavorful browned bits from the bottom of the pan.
- Nestle the chicken breasts back into the sauce mixture. Continue cooking for 3-4 minutes until the chicken is fully cooked (internal temperature should reach 165°F).
- Place one slice of Monterey Jack cheese on top of each chicken breast. Cover the skillet with a lid for 1-2 minutes until the cheese melts and becomes golden.
Notes
For extra richness, add a splash of low-sodium beef broth if available.
Use colby jack or provolone as a substitute for Monterey Jack if needed.
Serve with rice, mashed potatoes, or crusty bread to catch the sauce.
Leftovers can be stored in the refrigerator for up to 3 days.
Use colby jack or provolone as a substitute for Monterey Jack if needed.
Serve with rice, mashed potatoes, or crusty bread to catch the sauce.
Leftovers can be stored in the refrigerator for up to 3 days.