SMOTHERED CHICKEN JACKPOT RECIPE

I’ll never forget the first time I tasted something even remotely close to the deliciousness that is Texas Roadhouse Smothered Chicken. It was at a potluck, and a friend brought a dish that attempted to capture the magic – but it needed some serious help! Since that day, I’ve been on a mission to perfect the recipe. Today, I’m sharing all my secrets for the most amazing Texas Roadhouse Smothered Chicken with Jack Cheese-Easy! you’ll ever make!

The Ultimate Texas Roadhouse Smothered Chicken with Jack Cheese-Easy! Recipe

Okay, my friend, buckle up! We’re about to embark on a culinary adventure that will transport you straight to Texas Roadhouse without ever leaving your kitchen. This recipe is all about juicy chicken, smothered in savory gravy, and topped with melty, gooey Jack cheese. It’s comfort food at its finest, and I promise, it’s easier to make than you think!

What Makes This Recipe So Special?

Let’s be honest, there are a lot of chicken recipes out there. But what sets this one apart is the combination of flavors and textures. The perfectly seasoned chicken, the rich and flavorful gravy, and the creamy Jack cheese create a symphony of deliciousness in every bite. Plus, it’s a crowd-pleaser! Everyone loves it, from kids to adults.

Ingredients You’ll Need

Before we dive into the step-by-step instructions, let’s gather our ingredients. Don’t worry, you probably have most of them in your pantry already!

• Chicken Breasts: 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• Salt and Black Pepper: To taste, for seasoning the chicken
• Garlic Powder: 1 teaspoon
• Onion Powder: 1 teaspoon
• Paprika: 1/2 teaspoon
• Olive Oil: 2 tablespoons, for searing the chicken
• Butter: 4 tablespoons (divided – 2 for the gravy, 2 for the mushrooms/onions)
• All-Purpose Flour: 3 tablespoons, for thickening the gravy
• Beef Broth: 1 1/2 cups, for the gravy base
• Worcestershire Sauce: 1 tablespoon, for adding depth of flavor to the gravy
• Onion: 1 medium, sliced
• Mushrooms: 8 ounces, sliced (cremini or button mushrooms work great)
• Jack Cheese: 4 slices, or shredded Jack cheese to cover the chicken breasts
• Fresh Parsley (optional): For garnish

Step-by-Step Instructions

1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts generously with salt, black pepper, garlic powder, onion powder, and paprika. Don’t be shy with the seasoning – this is where the flavor starts!
2. Sear the Chicken: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet. Sear for about 3-4 minutes per side, until golden brown. You’re not cooking the chicken all the way through at this point, just getting a nice crust on the outside.
3. Sauté the Onions and Mushrooms: Remove the chicken from the skillet and set aside. Add 2 tablespoons of butter to the skillet. Once melted, add the sliced onion and mushrooms. Sauté until the onions are softened and the mushrooms are nicely browned, about 5-7 minutes. The aroma at this point is heavenly!
4. Make the Gravy: Push the onions and mushrooms to the side of the skillet. Add the remaining 2 tablespoons of butter to the center of the skillet. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux that will thicken the gravy. The roux should be a light golden-brown color.
5. Add the Beef Broth and Worcestershire Sauce: Slowly pour in the beef broth, whisking constantly to prevent lumps. Add the Worcestershire sauce and continue to whisk until the gravy is smooth and thickened. This should take about 3-5 minutes. If the gravy is too thick, add a little more beef broth until it reaches your desired consistency. Taste and adjust seasoning as needed.
6. Smother the Chicken: Place the seared chicken breasts back into the skillet, nestled in the gravy with the onions and mushrooms. Make sure the chicken is mostly covered by the gravy.
7. Top with Jack Cheese: Place a slice of Jack cheese on top of each chicken breast, or sprinkle generously with shredded Jack cheese.
8. Bake in the Oven: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).
9. Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes before serving. Garnish with fresh parsley, if desired.

Success Tips for Perfect Smothered Chicken

Okay, friend, listen up! These are my golden rules for ensuring your Texas Roadhouse Smothered Chicken is a resounding success. Follow these tips, and you’ll be amazed at the results!

• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Start checking the temperature around 15 minutes.
• Use High-Quality Beef Broth: The flavor of the beef broth will significantly impact the flavor of the gravy. Use a good quality broth for the best results. I prefer low-sodium so I can control the salt content.
• Don’t Skip the Searing Step: Searing the chicken creates a beautiful crust and helps to seal in the juices, resulting in a more flavorful and tender chicken breast.
• Adjust the Gravy Consistency: If the gravy is too thick, add more beef broth. If it’s too thin, simmer it for a few more minutes until it thickens. You can also make a slurry of cornstarch and water (1 tablespoon of each) and whisk it into the gravy to thicken it quickly.
• Get Creative with Toppings: While Jack cheese is the classic choice, feel free to experiment with other cheeses, such as pepper jack, cheddar, or even a blend of cheeses. You can also add other toppings, such as bacon bits, diced tomatoes, or green onions.

Serving Suggestions

Now that you’ve created this masterpiece, it’s time to serve it up! Here are a few of my favorite serving suggestions:

• Mashed Potatoes: Creamy mashed potatoes are the perfect complement to the rich gravy.
• Rice: White rice, brown rice, or even STREET CORN CHICKEN RICE BOWL all work well.
• Green Beans: A simple side of steamed or roasted green beans adds a touch of freshness.
• Salad: A crisp green salad provides a nice contrast to the richness of the chicken.
• Rolls: Warm, fluffy rolls are perfect for soaking up the delicious gravy.

Variations and Substitutions

Want to put your own spin on this recipe? Here are a few variations and substitutions you can try:

• Chicken Thighs: Instead of chicken breasts, you can use boneless, skinless chicken thighs. They’re a bit more flavorful and tend to stay more moist.
• Different Mushrooms: Experiment with different types of mushrooms, such as shiitake, oyster, or portobello.
• Spicy Kick: Add a pinch of red pepper flakes to the gravy for a little heat. You could even drizzle some Hot Honey Feta Chicken sauce over the top for a truly unique flavor.
• Creamy Gravy: Stir in a tablespoon or two of heavy cream or sour cream at the end for an extra creamy gravy.
• Wine: Deglaze the pan with a splash of dry white wine (like Chardonnay or Pinot Grigio) after sautéing the onions and mushrooms for a richer flavor. Let the wine reduce slightly before adding the beef broth.

Make-Ahead Instructions

Want to get a head start on dinner? You can prepare the gravy and sauté the onions and mushrooms ahead of time. Store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to cook, simply sear the chicken, add it to the gravy, top with cheese, and bake as directed.

Storage Instructions

Leftover Texas Roadhouse Smothered Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. The chicken may be slightly drier after reheating, so you may want to add a little extra beef broth to the gravy.

This dish also reminds me of another creamy, cheesy chicken dish I love to make: Marry Me Chicken! The richness and flavor profiles are similar, guaranteeing a comforting and satisfying meal.

If you’re looking for another chicken dish that is a little lighter but still packed with flavor, I recommend trying BANG BANG CHICKEN BOWLS!. The sauce is incredibly addictive!

And for those nights when you crave something truly indulgent, why not whip up some BBQ CHICKEN MAC HEAVEN? It’s the ultimate comfort food combination!

This recipe also reminds me of Longhorn’s Parmesan Crusted Chicken Copycat Recipe. The combination of the chicken with the crust is simply amazing!

Recipe

Here’s the full recipe card for easy reference:

Conclusion

There you have it, my friend! The ultimate Texas Roadhouse Smothered Chicken with Jack Cheese-Easy! recipe that’s guaranteed to impress. I hope you enjoy making and eating this dish as much as I do. Remember to have fun in the kitchen, don’t be afraid to experiment, and most importantly, enjoy the delicious results! Happy cooking!

Lady Maria

Texas Roadhouse Smothered Chicken with Jack Cheese

This recipe recreates the popular Texas Roadhouse Smothered Chicken, featuring juicy chicken breasts smothered in a savory gravy with sautéed onions and mushrooms, all topped with melted Jack cheese. It’s a comforting and flavorful dish that’s easier to make than you might think.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts 6-8 ounces each
• Salt to taste
• Black pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 4 tablespoons butter divided
• 3 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 medium onion, sliced
• 8 ounces mushrooms, sliced
• 4 slices Jack cheese or shredded Jack cheese
• Fresh parsley for garnish optional

Equipment

• Oven
• Oven-safe skillet (large)
• Cutting board
• knife
• measuring cups and spoons
• whisk
• meat thermometer
• tongs

Method

 

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts generously with salt, black pepper, garlic powder, onion powder, and paprika.
3. Heat olive oil in a large, oven-safe skillet over medium-high heat.
4. Sear chicken breasts for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
5. Add 2 tablespoons of butter to the skillet. Once melted, add the sliced onion and mushrooms.
6. Sauté until the onions are softened and the mushrooms are nicely browned, about 5-7 minutes.
7. Push the onions and mushrooms to the side of the skillet.
8. Add the remaining 2 tablespoons of butter to the center of the skillet. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to make a roux.
9. Slowly pour in the beef broth, whisking constantly to prevent lumps.
10. Add the Worcestershire sauce and continue to whisk until the gravy is smooth and thickened, about 3-5 minutes. Adjust seasoning as needed.
11. Place the seared chicken breasts back into the skillet, nestled in the gravy with the onions and mushrooms.
12. Top each chicken breast with a slice of Jack cheese, or sprinkle generously with shredded Jack cheese.
13. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.
14. Remove the skillet from the oven and let the chicken rest for a few minutes before serving.
15. Garnish with fresh parsley, if desired.

Notes

For best results, use high-quality, low-sodium beef broth to control the salt level. Don’t overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). If the gravy is too thick, add more beef broth. Feel free to experiment with different cheeses like pepper jack or cheddar. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave; add a little extra beef broth if the gravy has thickened too much during storage.