Texas Roadhouse Smothered Chicken with Jack Cheese

A quick and satisfying one-pan meal loaded with flavor, featuring boneless chicken breasts smothered in a rich Jack cheese and sour cream sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 400

Chicken and Sauce Ingredients

3-4 pieces boneless, skinless chicken breasts Thickness may vary; butterfly if too thick for even cooking.
1 cup shredded Jack cheese Can substitute with cheddar or pepper jack cheese for different flavor.
2 tablespoons olive oil For rubbing over chicken.
2-3 cloves garlic, minced Sauté to release flavor.
1 cup low-sodium chicken broth Ensure gluten-free if needed.
½ cup sour cream Can substitute with Greek yogurt for lighter version.
to taste none Salt and pepper Adjust to preference.
for garnish none Chopped green onions and paprika Add color and flavor.

Preparation and Cooking

Preheat your oven to 375°F (190°C).
Rub olive oil over the chicken breasts and season with salt and pepper.
In a skillet over medium-high heat, sear the chicken until golden brown on both sides (about 5 minutes per side).
Add minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and let it simmer, scraping the bottom of the pan to get all those tasty bits.
Stir in the sour cream until fully combined, allowing the mixture to bubble for about 5 minutes.
Top each chicken breast with shredded Jack cheese and transfer to the oven.
Bake for around 15 minutes or until the cheese is melted and bubbly.
Garnish with chopped green onions and paprika before serving.

Store leftovers in the fridge for up to 3 days or freeze for 2-3 months. Reheat in the microwave or oven when ready to enjoy.