This Texas Roadhouse Smothered Chicken with Jack Cheese is a mouthwatering copycat recipe I love making at home. It features tender chicken breasts that I marinate and sear, then smother with golden sautéed mushrooms, sweet onions, and a generous layer of melted Monterey Jack cheese. It’s savory, juicy, and incredibly satisfying—just like the restaurant version, only better when it’s homemade.

Texas Roadhouse Smothered Chicken with Jack Cheese

Why You’ll Love This Recipe

I like this recipe because it’s hearty, packed with flavor, and easy to make on a weeknight or for a casual dinner. The marinade adds depth, the mushrooms and onions bring out that comforting steakhouse-style richness, and the melted cheese pulls it all together into a crave-worthy dish. It’s also flexible—I can swap cheeses, use different onions, or adjust the seasoning to fit my taste. Plus, it’s a one-pan wonder, which makes cleanup a breeze.

Ingredients

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

2 boneless skinless chicken breasts
½ cup Italian dressing (for marinade)
1 tbsp olive oil or neutral high‑heat oil
1 tbsp butter
8 oz mushrooms, sliced
½ cup yellow or sweet onion, sliced
Salt, black pepper, garlic powder, onion powder (to taste)
2 oz Monterey Jack cheese, sliced or shredded
Optional: deglazing liquid (water, stock, or wine) to lift browned bits

Directions

I start by poking or tenderizing the chicken breasts with a fork and then marinate them in Italian dressing for at least 30 minutes, though a few hours makes them even better.
I heat oil in a skillet over medium-high heat, sear the chicken for about 5 minutes on each side until golden, then remove it and set it aside.
In the same skillet, I melt butter and sauté the onions and mushrooms for about 5–7 minutes until they’re soft and slightly browned.
I season with salt, black pepper, garlic powder, and onion powder, and sometimes add a splash of water or stock to deglaze the pan and lift all those tasty browned bits.
I return the chicken to the skillet and spoon the mushroom-onion mix right over the top.
Then I place slices or shreds of Monterey Jack cheese over each chicken breast and cover the pan until the cheese melts, or sometimes I broil it briefly to make it bubbly and golden.
I always check that the chicken is cooked through, aiming for an internal temperature of about 165°F (75°C), and then serve it hot.

Servings and timing

Yield: 2 servings
Prep Time: 10 minutes (plus marinating time)
Cook Time: 25–30 minutes
Total Time: About 35–40 minutes (excluding long marinade)

Variations

I sometimes use mozzarella or provolone instead of Jack cheese if that’s what I have on hand.
For a richer flavor, I like marinating the chicken overnight.
I’ve also tried it with grilled chicken instead of pan-seared for a slightly smokier taste.
To change things up, I might add bell peppers or swap white mushrooms for baby bellas or creminis.
When I want a low-carb version, I skip the deglazing liquid or use bone broth for added protein.

storage/reheating

I keep any leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, I prefer using the stovetop with a lid over low heat to keep the chicken moist. Microwaving works too, but I cover it with a damp paper towel to help retain the juiciness. I avoid high heat so the cheese doesn’t get rubbery.

FAQs

How long can I marinate the chicken?

I usually marinate the chicken for at least 30 minutes, but for deeper flavor, I go up to 24 hours in the fridge.

Can I use frozen chicken breasts?

Yes, but I always make sure to thaw them completely before marinating and cooking for the best texture and even cooking.

What cheese is closest to Monterey Jack?

If I don’t have Monterey Jack, I use mozzarella or provolone. They both melt well and still give that creamy texture.

Can I make this dish in the oven?

Absolutely. I sear the chicken first, then transfer everything to an oven-safe dish and bake it at 375°F (190°C) until the cheese melts and the chicken reaches 165°F.

What sides go well with smothered chicken?

I love serving this with mashed potatoes, steamed vegetables, or rice. A side salad or garlic bread also pairs nicely.

Conclusion

This Texas Roadhouse Smothered Chicken with Jack Cheese is one of those comfort meals I never get tired of making. It’s flavorful, filling, and easy to customize. Whether I’m serving it for a quiet dinner or doubling it for guests, it always gets rave reviews. I like that it’s a one-skillet dish with simple ingredients and big, satisfying flavors.