Anastasia Rice January 9, 2026

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Texas Roadhouse Smothered Chicken with Jack Cheese

Name: Texas Roadhouse Smothered Chicken with Jack Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 pieces Boneless, skinless chicken breasts; 2 cloves Fresh garlic, minced; 2 cups Shredded jack cheese; 1 cup Heavy cream; 2 tablespoons Unsalted butter; 1 cup Low-sodium chicken broth; 1 teaspoon Paprika; Salt and pepper, to taste

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A warm, golden sheet of melted jack cheese stretching over tender, pan-seared chicken, garlic scent filling the kitchen, and a gentle simmer of cream and chicken broth bringing everything together, that is what makes this dish feel like a restaurant night at home. Texas Roadhouse Smothered Chicken with Jack Cheese is at once comforting and a little indulgent, perfect for a cozy family dinner or when you want to impress without fuss. For a richer green side that pairs beautifully with the flavors here, consider a creamy spinach dish like smothered chicken with creamed spinach, which echoes the same comforting notes.

What Makes This Special

This version of Texas Roadhouse Smothered Chicken with Jack Cheese is all about contrast, texture, and a comforting sauce that clings to every bite. The chicken is seared to a golden crust, which adds a toasty note and a satisfying bite, while the creamy pan sauce pulls together garlic, paprika, and chicken juices into a silky blanket of flavor. When the jack cheese melts on top it forms a gooey, slightly salty layer that complements the savory cream below.

Why you will reach for this recipe again

It comes together fast, and still feels special enough for guests
The sauce is versatile, spoonable, and perfect for mopping up with bread
Jack cheese melts perfectly, creating a gorgeous browned top
The dish pairs well with a wide range of sides, from mashed potatoes to a bright salad

Gather These Ingredients

The ingredients are straightforward, each contributing a clear role, from structure and moisture to the melting, savory finish. Use high quality jack cheese for the best melt, and a full fat heavy cream for a rich sauce, or a lighter alternative if you prefer less decadence. If you want a crunchy topping, see the variations section for ideas.

4 pieces Boneless, skinless chicken breasts
2 cloves Fresh garlic
2 cups Shredded jack cheese
1 cup Heavy cream
2 tablespoons Unsalted butter
1 cup Low-sodium chicken broth
1 teaspoon Paprika
to taste Salt and pepper

A quick note on seasoning, the chicken benefits from a little salt and pepper before searing, and the paprika adds color and a gentle warmth without heat. If you want an herby lift, add a sprinkle of chopped parsley just before serving.

How to Cook Texas Roadhouse Smothered Chicken with Jack Cheese

Preheat your oven to 375°F, and lightly spray a baking dish with nonstick cooking spray, this gives the chicken a head start to crisp while the oven finishes melting the cheese. The kitchen will begin to warm and you will smell a faint toasty note from the oven as it comes up to temperature.
Melt unsalted butter in a large skillet over medium heat until it foams, then add the seasoned chicken breasts and sear for 5 to 6 minutes on each side, until golden brown and the edges look caramelized. You should notice a satisfying sizzle and a browned crust forming under the chicken.
Toss in minced garlic and paprika, stirring gently for about a minute so the garlic softens and the paprika releases its aroma, the pan will smell savory and slightly smoky. Keep the garlic moving so it softens without browning too much.
Pour in heavy cream and chicken broth, letting the mixture simmer gently while you scrape up brown bits from the skillet with a wooden spoon, those browned bits dissolve into the sauce and give it a deep, savory flavor. The sauce should thicken slightly and take on a glossy texture.
Top off each chicken breast with a generous handful of shredded jack cheese, covering the meat evenly so each piece gets a melty crown that will bubble and brown in the oven. The cheese will begin to soften and glisten as it warms.
Transfer the skillet to the preheated oven, or move the chicken to your prepared baking dish if your skillet is not ovenproof, and bake uncovered for 20 to 25 minutes until the sauce is bubbling and the cheese is golden at the edges. You will see the sauce gently rise in tiny bubbles and the cheese will develop light golden spots.
Let the dish rest for 5 minutes before serving to allow the juices to settle and the sauce to thicken slightly, this makes the sauce cling to the chicken and improves the texture. The final plate should be glossy, the chicken tender, and the cheese beautifully melted.

Prep ~ 15 minutes, Cook ~ 35 minutes, Total ~ 50 minutes, Servings ~ 4, Kcal ~ 650 per serving

Make-Ahead and Prep Tips

You can do quite a bit ahead of time to make the dinner service stress free. Pound or even out the chicken breasts slightly and season them the night before, then keep them covered in the refrigerator so the flavors settle. Shred the jack cheese and store it in an airtight container in the fridge to save time the day you cook.

If you prefer assembling fully before baking, sear the chicken and make the sauce, then arrange everything in a baking dish, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to serve, remove from the fridge while the oven preheats, then bake for the same time but expect to add a few extra minutes if the dish is cold. This approach gives you a quick finish and keeps flavors bright.

Storing and Reheating

Refrigerate leftovers in an airtight container within two hours of cooking, the dish will stay good for up to 3 days. To freeze, place cooled portions in freezer-safe containers, leaving a little headroom for expansion, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

For gentle reheating, warm individual portions in a 325°F oven until the sauce is bubbly and the chicken is heated through, about 15 to 20 minutes, covered loosely with foil to prevent the cheese from over-browning. Alternatively, reheat on the stovetop over low heat in a skillet with a splash of chicken broth to loosen the sauce and prevent it from separating. A good freshness cue is the smell, if the dish has developed an off or sour aroma, discard it.

Perfect Pairings

Creamy mashed potatoes for a classic, comforting plate
Roasted green beans or asparagus to add grassy brightness
Fluffy steamed rice to soak up the luscious sauce
A crisp, tangy coleslaw to cut through the richness
Warm crusty bread, ideal for scooping the sauce

Variations and Swaps

Add mushrooms, sautéed until golden, stirred into the sauce for earthiness and texture.
Swap jack cheese for a mix of Monterey jack and mild cheddar for a slightly sharper finish, keeping meltability in mind.
Finish with a sprinkle of chopped fresh chives or parsley for a fresh color and herbal lift.
For a crunchy twist, top with a light mix of panko breadcrumbs and a touch of olive oil, broil for the last 1 to 2 minutes until golden.
Turn it into a lighter weeknight version by using half and half instead of heavy cream, the sauce will be lighter but still satisfying.
Try a smoky paprika or add a pinch of cayenne if you want a warm, spicy edge, add caution so heat does not overwhelm the creamy balance.
For a crisp crust alternative, coat the chicken lightly with seasoned breadcrumbs and pan sear first, then finish with cheese in the oven, this adds a contrast between crisp exterior and creamy top.
If you like a different direction, consider a breadcrumb and parmesan crust inspired by other favorite chicken dishes, see an approach for a similar technique in this parmesan crusted chicken with mayo recipe, which adapts well to adding a cheesy, crunchy top.

Pro Tips for Best Results

Pound the chicken to an even thickness so it cooks evenly and stays juicy.
Pat the chicken dry before seasoning then sear, moisture prevents good browning.
When searing, do not crowd the pan, leave space so each piece develops a golden crust.
Use a thermometer for accuracy, the thickest part should read 160°F to 165°F after resting.
Allow the dish to rest a few minutes after baking, this helps the sauce set and improves texture.
If your sauce seems thin after baking, simmer it briefly on the stovetop to reduce and concentrate flavors.

Frequently Asked Questions

Q What is the best cut of chicken to use for this recipe?
A Boneless, skinless chicken breasts are ideal for this dish, they sear nicely and take on the creamy sauce. You can use boneless thighs if you prefer more fat and a slightly richer flavor, but adjust cooking times because thighs may need a little longer.

Q Can I make this dairy free or lower in calories?
A To lighten the dish, substitute heavy cream with half and half or a blend of milk and a small amount of cornstarch to thicken. For dairy free, use a plant based heavy cream and a dairy free shredded cheese that melts well, though the texture and flavor will shift.

Q How do I prevent the cheese from becoming greasy?
A Use a moderate amount of cheese and avoid overheating it on low quality cheeses that separate. Remove from the oven when the cheese is just melted and lightly golden, and give the dish a few minutes to rest, which helps the fat reintegrate into the sauce.

Q Can I prepare this for a crowd?
A Yes, scale the ingredients and use a large baking dish or multiple skillets. Sear the chicken in batches to maintain a good crust, then assemble and bake everything together. Keep an eye on oven space to ensure even cooking and browning.

Q Is it safe to transfer a hot skillet to the oven?
A Only transfer an ovenproof skillet to the oven, such as cast iron or stainless steel. If you are using a non ovenproof pan, move the seared chicken into a preheated baking dish before sliding it into the oven.

Q How can I make the sauce thicker without adding more cream?
A Reduce the sauce by simmering it gently until it reaches the desired thickness, or whisk a small slurry of cornstarch and water and stir it into the simmering sauce, then cook for a minute or two until it thickens.

Q Can leftovers be reheated in the microwave?
A You can reheat in the microwave on medium power, stirring or rotating the portion midway so it heats evenly, but reheating in the oven or on the stovetop gives a better texture and helps the sauce regain a silky quality.

Final Thoughts

Texas Roadhouse Smothered Chicken with Jack Cheese is one of those recipes that feels special without demanding a lot of time or complicated techniques. The golden sear, the garlicky cream, and the luxurious melt of jack cheese combine into a dish that comforts and delights, and with simple make-ahead and reheating options it fits smoothly into a busy week or a relaxed weekend meal. Try it soon, pair it with a favorite side, and enjoy the warm, familiar flavors that keep this dish coming back to the table.

Texas Roadhouse Smothered Chicken with Jack Cheese

Author: anastasia-rice
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

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Description

A warm, golden sheet of melted jack cheese over tender pan-seared chicken, complemented with a creamy garlic sauce.

Ingredients

Scale

4 pieces Boneless, skinless chicken breasts
2 cloves Fresh garlic, minced
2 cups Shredded jack cheese
1 cup Heavy cream
2 tablespoons Unsalted butter
1 cup Low-sodium chicken broth
1 teaspoon Paprika
Salt and pepper, to taste

Instructions

Preheat oven to 375°F and spray a baking dish with nonstick cooking spray.
Melt butter in a skillet over medium heat. Season chicken breasts and sear for 5-6 minutes on each side until golden brown.
Add minced garlic and paprika to the skillet, stirring for about a minute.
Pour in heavy cream and chicken broth, scraping up brown bits, and let the mixture simmer until slightly thickened.
Top chicken breasts with shredded jack cheese and transfer to the oven, baking for 20-25 minutes until cheese is golden and bubbling.
Let the dish rest for 5 minutes before serving.