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Plate of Copycat Texas Roadhouse Smothered Chicken with sides

Smothered Chicken

A flavorful dish featuring tender chicken breasts smothered in a creamy sauce and topped with melty cheese, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3–4 pieces boneless, skinless chicken breasts (about 1 1/2–2 lb total)
  • 1 cup shredded Jack cheese (Monterey Jack or a Jack/cheddar blend)
  • 2 tablespoons olive oil
  • 2–3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup sour cream Can substitute with Greek yogurt for a lighter option.
  • Salt and pepper to taste
  • Chopped green onions for topping
  • Paprika for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and position a rack in the center.
  2. Pat the chicken breasts dry, rub them with olive oil, and season generously with salt and pepper.
  3. Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
  4. Lower the heat to medium, add the minced garlic, and sauté for 20–30 seconds until fragrant.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Allow it to simmer for 1–2 minutes.
  6. Stir in the sour cream and mix until smooth and bubbling. Return the chicken to the skillet, spooning the sauce over the top.
  7. Sprinkle the shredded Jack cheese evenly over each chicken breast and transfer the skillet to the oven.
  8. Bake for 12–15 minutes or until the cheese is melted and the chicken reaches an internal temperature of 165°F (74°C).
  9. Garnish with chopped green onions and a sprinkle of paprika before serving.

Notes

For an extra layer of flavor, consider marinating the chicken in some lemon juice and herbs before cooking. Add a pinch of cayenne or crushed red pepper flakes for heat. Letting the chicken rest after baking ensures the juices redistribute, keeping it moist.