This Texas Roadhouse Smothered Chicken with Jack Cheese is a comforting and flavorful dish that brings restaurant-quality flavor straight to my kitchen. Juicy grilled chicken breasts are topped with sautéed mushrooms, onions, and melted Monterey Jack cheese, creating a hearty and satisfying meal that’s perfect for weeknights or weekend indulgence.
Why You’ll Love This Recipe
I love how this dish combines simple, wholesome ingredients with bold flavors. The tender chicken breast acts as the perfect base for the savory mushroom and onion topping, and the gooey melted cheese ties everything together beautifully. It’s a protein-packed option that feels indulgent without being overly heavy. Whether I’m serving it with mashed potatoes, green beans, or a fresh salad, it always satisfies.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless skinless chicken breasts
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Olive oil
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Salt
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Black pepper
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Garlic powder
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Onion powder
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Fresh mushrooms (sliced)
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Yellow onion (sliced)
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Butter
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Monterey Jack cheese (shredded or sliced)
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Chicken broth or water (optional, for sautéing vegetables)
directions
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I start by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
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I heat olive oil in a skillet over medium heat, then add the chicken and cook for about 6–7 minutes per side, or until golden brown and fully cooked through. Once done, I remove the chicken and set it aside.
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In the same skillet, I melt butter and add the sliced onions and mushrooms. I sauté them until soft and golden, about 8–10 minutes. I sometimes add a splash of chicken broth to help deglaze the pan and enhance the flavor.
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I return the chicken breasts to the skillet, then top each with a generous portion of the mushroom-onion mixture.
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I sprinkle or layer Monterey Jack cheese over each chicken breast, then cover the skillet with a lid. I let the cheese melt for 2–3 minutes.
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Once the cheese is bubbly and melted, I remove the skillet from heat and serve immediately.
Servings and timing
This recipe makes 4 servings. It typically takes around 30 minutes from start to finish:
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Prep time: 10 minutes
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Cook time: 20 minutes
Variations
I sometimes switch things up by using provolone or mozzarella instead of Monterey Jack for a different cheesy twist. Adding a splash of Worcestershire sauce to the sautéed onions and mushrooms gives them an even richer flavor. For a little spice, I’ve tried topping the chicken with sliced jalapeños before adding the cheese. If I want to make it low-carb, I skip the side of mashed potatoes and serve it with a green salad or cauliflower rice.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I like to use the microwave or gently warm it in a covered skillet over low heat until everything is heated through and the cheese is melty again. If I’m reheating in the oven, I cover the chicken with foil and bake at 350°F for about 15 minutes.
FAQs
Can I use other types of cheese besides Monterey Jack?
Yes, I’ve used mozzarella, cheddar, and provolone, and they all melt beautifully and add their own unique flavor.
Do I have to grill the chicken, or can I bake it?
I usually cook it in a skillet, but baking works too. I bake it at 375°F for about 25–30 minutes until it reaches an internal temperature of 165°F.
Can I make this dish ahead of time?
I often prep the sautéed mushrooms and onions in advance and store them in the fridge. I cook the chicken fresh for best flavor but the whole dish can be reheated if needed.
What sides go best with this smothered chicken?
I like to serve it with mashed potatoes, steamed vegetables, or a fresh garden salad. Rice or crusty bread also pair well.
Can I use pre-cooked chicken?
Yes, when I’m short on time, I use rotisserie or grilled leftover chicken. I just warm it up before topping with the mushroom-onion mixture and cheese.
Conclusion
Texas Roadhouse Smothered Chicken with Jack Cheese is one of those meals that feels comforting and a little indulgent, yet it’s easy enough for any night of the week. The savory layers of flavor come together quickly, and it’s always a hit with family or guests. I love how versatile it is and how well it keeps—definitely a staple in my recipe rotation.
Print
Texas Roadhouse Smothered Chicken with Jack Cheese
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
Texas Roadhouse Smothered Chicken with Jack Cheese is a comforting, flavorful dish featuring juicy grilled chicken breasts topped with sautéed mushrooms, onions, and melted Monterey Jack cheese.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup fresh mushrooms, sliced
- 1 yellow onion, sliced
- 2 tablespoons butter
- 1 cup Monterey Jack cheese, shredded or sliced
- 2 tablespoons chicken broth or water (optional)
Instructions
- Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 6–7 minutes per side, until golden brown and fully cooked. Remove and set aside.
- In the same skillet, melt butter and add sliced onions and mushrooms. Sauté until soft and golden, about 8–10 minutes. Add a splash of chicken broth if desired.
- Return the chicken breasts to the skillet. Top each with the mushroom-onion mixture.
- Sprinkle or layer Monterey Jack cheese on each chicken breast. Cover the skillet with a lid and let the cheese melt for 2–3 minutes.
- Once the cheese is melted and bubbly, remove from heat and serve immediately.
Notes
- Try provolone or mozzarella for different cheese flavors.
- Add Worcestershire sauce to mushrooms and onions for extra depth.
- Use jalapeños for a spicy kick.
- Serve with salad or cauliflower rice for a low-carb meal.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg