I recently whipped up this Jack Chicken Recipe using tender boneless chicken breasts, garlic, and a spice blend of paprika and thyme. Sautéed in olive oil and butter then smothered with heavy cream and Monterey Jack cheese sauce, each bite brings a burst of savory flavor. Perfect dinner idea for family evenings.

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I recently decided to try making my version of the Irresistible Texas Roadhouse Smothered Chicken With Jack Cheese and it turned out to be a real treat. I started with tender chicken breasts seasoned with salt, pepper, paprika and dried thyme, then seared them in olive oil and butter until they had a perfect golden crust.

Next, I tossed in minced garlic and lightly cooked it before adding all-purpose flour to create a thick base. Slowly, I poured in some chicken broth and heavy cream while stirring in a generous handful of shredded Monterey Jack cheese until the sauce got irresistibly creamy.

I love this recipe because it’s easy to put together for family dinners or a fun weekend meal. I hope you give this loaded baked chicken recipe a try, and trust me you’ll be asking for seconds!

Why I Like this Recipe

I love this recipe for a few reasons. First, I really like how the creamy sauce, garlic, and spices all come together to make every bite taste awesome even if sometimes I mess up the measurements a bit. Second, it’s super easy to make – I can whip it up quickly on an average weeknight without too much hassle, and that’s a huge win for me. Third, the way the cheese melts into the sauce just makes the dish extra comforting and satisfying; it always reminds me of my favorite home-cooked meals. Lastly, I like that it pairs perfectly with simple sides like rice or steamed veggies, so I can mix and match whenever I feel like switching it up.

Ingredients

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Chicken breasts offer lean protein, essential for muscle growth while being low in fat.
Olive oil supplies heart healthy fats and antioxidants, enhancing overall flavor.
Monterey Jack cheese adds creaminess, good protein and a smooth, rich taste.
Heavy cream brings a luscious texture, slight sweetness, and velvety sauce consistency.
Butter enriches the dish with a smooth flavor; garlic adds zesty, immune boosting aroma.
Paprika and thyme introduce warm, earthy notes that elevate the overall taste.
All-purpose flour thickens the creamy sauce, giving the dish its signature smothered texture.
Chicken broth enriches the sauce with savory depth and moisture balance.

Ingredient Quantities

4 boneless skinless chicken breasts (about 1.5 lbs)

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon dried thyme

1 tablespoon olive oil

2 tablespoons unsalted butter

2 cloves garlic, minced

2 tablespoons all-purpose flour

1/2 cup chicken broth

1 cup heavy cream

1 cup shredded Monterey Jack cheese

Optional: chopped fresh parsley for garnish

How to Make this

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1. Preheat your pan over medium heat and season the chicken breasts on both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1 tsp dried thyme.

2. Add 1 tablespoon olive oil to the pan and sear the chicken for about 3-4 minutes per side until they’re golden brown. Remove them from the pan and set aside.

3. In the same pan, melt 2 tablespoons unsalted butter over medium heat.

4. Toss in 2 minced garlic cloves and cook for about 30 seconds until fragrant, careful it doesnt burn.

5. Stir in 2 tablespoons all-purpose flour and cook it with the butter and garlic for 1 minute to help blend the flavors.

6. Slowly pour in 1/2 cup chicken broth while stirring to smooth out any lumps, then add 1 cup heavy cream.

7. Bring the mixture to a simmer and let it thicken for about 2-3 minutes, stirring often so that it doesnt stick.

8. Return the seared chicken back to the pan in the sauce, making sure the pieces are nicely coated.

9. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the chicken and let it melt into the creamy sauce for about 2 minutes.

10. Once the cheese is melted and the chicken is cooked through (around 10-15 minutes simmering), garnish with chopped fresh parsley if you like and serve immediately with rice or steamed veggies.

Equipment Needed

1. A large skillet or frying pan to sear the chicken on the stovetop.
2. A stovetop burner to heat your pan at medium heat.
3. Measuring spoons and measuring cups for accurate amounts of salt, spices, butter, flour, broth, and cream.
4. A chef’s knife and cutting board for mincing garlic and chopping parsley if you want to garnish.
5. A spatula or tongs for turning the chicken during searing and stirring in the sauce.
6. A plate or small bowl to set the seared chicken aside while you make the sauce.
7. A whisk or spoon to stir and blend the thickening butter, garlic, and flour mixture smoothly with the liquids.

FAQ

Q: Can I use a different kind of cheese?

A: Yeah, you can swap Monterey Jack with cheddar or even pepper jack if you want a little extra kick in flavor but it might change the overall taste of the dish.

Q: How long should I cook the chicken?

A: The chicken usually takes about 25-30 minutes to cook in the skillet over medium heat. Always check the internal temp to be 165°F to be safe.

Q: What if I don't have heavy cream on hand?

A: You can use half-and-half or even a mix of milk and cream, though the sauce might end up a little less rich than expected.

Q: How do I know when the sauce is thick enough?

A: Once you mix in the flour and let the garlic sauté, the sauce should thicken up nicely when the heavy cream and broth are added. It should coat the back of a spoon easily when its done.

Q: Can I make this recipe ahead of time?

A: Sure, you can cook it ahead, just reheat slowly on the stove. The sauce might separate if overheated quickly so low and slow is the way to go.

Irresistible Texas Roadhouse Smothered Chicken With Jack Cheese Recipe Substitutions and Variations

If you dont have unsalted butter, salted butter works fine – just be sure to cut back on the extra salt a bit.
You can swap Monterey Jack cheese for cheddar cheese or even a blend of cheeses, if that’s what you have on hand.
Heavy cream can be replaced with half-and-half or whole milk with a couple extra tablespoons of butter for a similar creamy flavor.
If chicken broth is not available, vegetable broth is a great alternative that still gives a good depth of flavor.
Olive oil can be substituted with canola or vegetable oil when the pantry is low.

Pro Tips

1. Make sure you pat the chicken dry before seasoning it. If the chicken is wet the spices wont stick as well and you might not get that nice crispy sear.

2. When you’re cooking the garlic in butter, keep a close eye on it because it can burn real fast. If it burns it changes the flavor of the sauce in a not so good way.

3. Stir that flour constantly after you add it to the butter and garlic so you dont get any lumps. It helps if you toast it just a little bit to bring out a nuttier flavor.

4. If the sauce doesnt thicken the way you want, lower the heat and let it simmer a bit longer. Just stir all the time so it doesnt stick or burn on the bottom of the pan.

Irresistible Texas Roadhouse Smothered Chicken With Jack Cheese Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. A large skillet or frying pan to sear the chicken on the stovetop.
2. A stovetop burner to heat your pan at medium heat.
3. Measuring spoons and measuring cups for accurate amounts of salt, spices, butter, flour, broth, and cream.
4. A chef’s knife and cutting board for mincing garlic and chopping parsley if you want to garnish.
5. A spatula or tongs for turning the chicken during searing and stirring in the sauce.
6. A plate or small bowl to set the seared chicken aside while you make the sauce.
7. A whisk or spoon to stir and blend the thickening butter, garlic, and flour mixture smoothly with the liquids.

Ingredients

4 boneless skinless chicken breasts (about 1.5 lbs)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup chicken broth
1 cup heavy cream
1 cup shredded Monterey Jack cheese
Optional: chopped fresh parsley for garnish

Directions

Preheat your pan over medium heat and season the chicken breasts on both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1 tsp dried thyme.
Add 1 tablespoon olive oil to the pan and sear the chicken for about 3-4 minutes per side until they're golden brown. Remove them from the pan and set aside.
In the same pan, melt 2 tablespoons unsalted butter over medium heat.
Toss in 2 minced garlic cloves and cook for about 30 seconds until fragrant, careful it doesnt burn.
Stir in 2 tablespoons all-purpose flour and cook it with the butter and garlic for 1 minute to help blend the flavors.
Slowly pour in 1/2 cup chicken broth while stirring to smooth out any lumps, then add 1 cup heavy cream.
Bring the mixture to a simmer and let it thicken for about 2-3 minutes, stirring often so that it doesnt stick.
Return the seared chicken back to the pan in the sauce, making sure the pieces are nicely coated.
Sprinkle 1 cup shredded Monterey Jack cheese evenly over the chicken and let it melt into the creamy sauce for about 2 minutes.
Once the cheese is melted and the chicken is cooked through (around 10-15 minutes simmering), garnish with chopped fresh parsley if you like and serve immediately with rice or steamed veggies.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.