Texas Roadhouse Smothered Chicken

Why You’ll Love This Recipe

I love this smothered chicken because it combines simple ingredients in a way that delivers deep, satisfying flavor. The garlic-infused sauce, creamy sour cream, and melted cheese give it a luxurious feel, while the seared chicken adds that perfect savory depth. Best of all, it’s gluten-free, doesn’t require any fancy ingredients, and comes together quickly in just one pan and a baking dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Components
3 to 4 boneless, skinless chicken breasts
1 cup shredded Jack cheese

Sauce and Seasonings
2 tablespoons olive oil
2 to 3 cloves garlic, minced
1 cup low-sodium chicken broth
½ cup sour cream
Salt, to taste
Black pepper, to taste

Garnish
Chopped green onions
Paprika

Directions

1. Preheat and Season
   I preheat my oven to 190°C (375°F). Then, I rub olive oil over the chicken breasts and season both sides generously with salt and black pepper.

2. Sear the Chicken
   In a hot skillet over medium-high heat, I sear the chicken breasts for about 5 minutes per side until they develop a golden-brown crust. This step adds great flavor.

3. Build the Sauce
   I add the minced garlic to the pan and sauté for about 30 seconds until fragrant. Then I pour in the chicken broth, making sure to scrape up all the flavorful browned bits from the pan.

4. Add Creaminess
   I reduce the heat to medium and stir in the sour cream, mixing until the sauce is smooth and well blended. I let it simmer gently for about 5 minutes to thicken slightly.

5. Bake with Cheese
   I transfer the seared chicken to a baking dish, pour the creamy sauce over each piece, and top them with a generous layer of shredded Jack cheese. Then I bake everything for 15 minutes until the cheese is melted and golden.

6. Garnish and Serve
   Once out of the oven, I sprinkle chopped green onions and a pinch of paprika over the top before serving. I serve it hot, right from the baking dish.

Servings and Timing

This recipe makes 4 servings.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Add Mushrooms: I like sautéing sliced mushrooms with the garlic for an earthy twist.

• Cheese Swap: Sometimes I use a mix of Monterey Jack and mozzarella or pepper jack for a little kick.

• Low-Fat Option: I use light sour cream and reduced-fat cheese without sacrificing too much flavor.

• Extra Veggies: Spinach or steamed broccoli can be added to the baking dish for a built-in side.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in the oven at 180°C (350°F) until hot, or microwave in short bursts, covering to prevent drying. I add a splash of broth if the sauce thickens too much.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless thighs work beautifully. I just adjust the cooking time slightly depending on their size, as they may cook faster.

What can I serve with smothered chicken?

I usually serve it with mashed potatoes, steamed rice, or roasted vegetables. Garlic bread or a simple green salad also works well.

Can I make it ahead of time?

I can sear the chicken and prep the sauce in advance, then assemble and bake just before serving. It’s great for prepping earlier in the day.

Is it spicy?

No, it’s mild and creamy, but I sometimes add a dash of cayenne or chili flakes if I want a bit of heat.

Can I freeze it?

Yes, though the sauce may change texture slightly. I let it cool completely, then freeze in a tightly sealed container for up to 2 months. I thaw in the fridge and reheat gently.

Conclusion

This Texas Roadhouse Smothered Chicken is the kind of comforting dish that always feels like a treat. It’s easy to make, full of creamy and cheesy goodness, and works just as well for a cozy family dinner as it does for casual entertaining. With minimal ingredients and maximum flavor, this one’s a keeper in my weeknight rotation.

Print