I first made Texas Roadhouse Smothered Chicken on a cozy, rainy Friday when my kitchen windows were fogged up and my stomach was growling for something deeply comforting. As the garlic sizzled in the olive oil and the chicken began to brown, that incredible savory smell took over my entire house, promising a meal that would feel like a hug. What came out of the oven was pure magic—juicy chicken smothered in a creamy, cheesy sauce that instantly became a family favorite. I’m so excited to share this recipe with you because it delivers that restaurant-style indulgence right in your own kitchen, with surprisingly simple steps.
Ingredients
- 3–4 chicken breasts
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons olive oil
- 2–3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- 1 teaspoon paprika
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Let’s talk about a few key players here. Using low-sodium chicken broth is one of my non-negotiable tips—it lets you control the salt level perfectly, especially since the cheese adds its own saltiness. For the cheese, I always shred a block of Monterey Jack myself. I’ve tried the pre-shredded bags, and trust me, the anti-caking agents can keep it from melting as smoothly and beautifully. And don’t even think about skipping the sour cream; it’s the secret to that luxuriously tangy and creamy sauce that makes this dish so special.
Equipment Needed
- A large, oven-safe skillet (like cast iron or stainless steel)
- Tongs
- Measuring cups and spoons
- Cutting board and sharp knife
- Microplane or garlic press
- Aluminum foil
The star of the show here is definitely the oven-safe skillet. Using one pan from stovetop to oven is a game-changer—it means all those delicious browned bits (the fond) stay in the pan and become part of your sauce. If you don’t have one, you can sear the chicken in any skillet and then transfer everything to a baking dish, but the one-pan method is so much easier for cleanup. My well-seasoned cast iron skillet is my go-to; it gives the chicken a fantastic sear and holds heat beautifully in the oven. (See the next page below to continue…)