Description
This Texas Roadhouse Smothered Chicken with Jack Cheese is a mouthwatering dish that combines juicy, grilled chicken breasts with a rich, creamy layer of cheese, sautéed onions, and mushrooms. The flavors meld together to create a comforting and indulgent meal that’s perfect for a family dinner or a special occasion. A true taste of the restaurant-style smothered chicken, right at home!
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 teaspoon paprika
For the smothered topping:
- 1 tablespoon butter
- 1 medium onion, sliced
- 1 cup sliced mushrooms (button or cremini)
- 1/2 cup heavy cream
- 1 1/2 cups shredded Jack cheese (or a mix of Monterey Jack and cheddar)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
- Fresh parsley, chopped (for garnish, optional)
Instructions
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Prepare the chicken: Preheat the oven to 400°F (200°C). Pat the chicken breasts dry and rub them with olive oil. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
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Cook the chicken: Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 5-6 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F or 74°C). Once cooked, remove the chicken from the skillet and set aside on a plate.
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Prepare the smothered topping: In the same skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for about 4-5 minutes, until softened and caramelized. Add the sliced mushrooms and continue cooking for another 3-4 minutes, until the mushrooms are tender.
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Make the sauce: Pour in the heavy cream, garlic powder, and red pepper flakes (if using), stirring to combine. Let the mixture simmer for about 2-3 minutes, or until it thickens slightly.
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Add the cheese: Stir in the shredded Jack cheese and continue cooking for another 1-2 minutes until the cheese is fully melted and the sauce is smooth.
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Smother the chicken: Place the cooked chicken breasts back into the skillet with the sauce. Spoon some of the creamy mushroom and onion mixture over each chicken breast. Reduce the heat to low and cook for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld.
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Serve: Garnish with fresh parsley, if desired, and serve immediately. Pair with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad.
Notes
- If you prefer a more intense mushroom flavor, you can use a mix of wild mushrooms or portobello mushrooms.
- For a lighter version, you can use half-and-half or milk instead of heavy cream.
- You can make this recipe ahead of time by cooking the chicken and the topping separately, then assembling and reheating when ready to serve.
- Feel free to adjust the seasoning based on your preference. If you like a bit of heat, adding a dash of hot sauce or a sprinkle of cayenne pepper will spice it up.
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 135mg