I still remember the first time I made a copycat Texas Roadhouse smothered chicken at home — melty Jack cheese, a garlicky creamy sauce, and a golden-seared crust that fed a table of hungry family members in under an hour. This version keeps things simple and faithful to the flavors you expect: sear, simmer, cheese, and a quick bake. If you like easy chicken mains that feel restaurant-worthy, this is one to save — and if you want more chicken inspiration to round out a weeknight menu, check my roundup of best chicken dishes for complementary ideas.
Why you’ll love this dish
This smothered chicken hits comfort-food notes without a long ingredient list. It’s fast enough for a busy weeknight, substantial enough for guests, and flexible — you can make it richer, lighter, or dairy-free with a few swaps. The sear locks in flavor and texture, while the sour cream and chicken broth make a silky sauce that clings to each breast. It’s kid-friendly, crowd-pleasing, and scales well for families.
“A simple recipe that tastes like a restaurant: browned chicken, garlicky cream, and gooey Jack cheese — my kids asked for seconds.” — home cook review
How this recipe comes together
Step-by-step overview so you know what to expect:
- Season and sear the chicken to build flavor and color.
- Sauté garlic briefly so it stays bright, not bitter.
- Deglaze the pan with chicken broth and simmer to concentrate flavor.
- Stir in sour cream to thicken and enrich the sauce.
- Top with shredded Jack and finish in the oven until bubbly.
This quick roadmap helps when you’re scanning — sear, simmer, cheese, bake.
What you’ll need
- 3–4 boneless, skinless chicken breasts (about 1 1/2–2 lb total). If breasts are uneven, pound to even thickness for uniform cooking.
- 1 cup shredded Jack cheese (Monterey Jack or a Jack/cheddar blend work well).
- 2 tablespoons olive oil (or avocado oil for higher smoke point).
- 2–3 cloves garlic, minced (garlic powder is an acceptable shortcut: 1/2 teaspoon).
- 1 cup low-sodium chicken broth (substitute vegetable broth for a lighter flavor).
- 1/2 cup sour cream (Greek yogurt can be used for a tangy swap; see tips below).
- Salt and pepper to taste.
- Chopped green onions and paprika for topping.
If you’re mixing up sides, this pairs nicely with mashed potatoes or rice — you can find more pairing ideas in my collection of other chicken recipes and sides.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Position a rack in the center.
- Pat chicken breasts dry. Rub each breast with olive oil and season both sides with salt and pepper.
- Heat a large oven-safe skillet over medium-high heat. When hot, add the chicken and sear until golden, about 4–5 minutes per side. Transfer chicken to a plate briefly.
- Reduce heat to medium. Add the minced garlic to the skillet and cook 20–30 seconds until fragrant — do not let it brown.
- Pour in the chicken broth and use a spatula to scrape up browned bits from the pan. Let the broth simmer for 1–2 minutes to concentrate flavor.
- Stir in the sour cream until the sauce is smooth and begins to bubble, about 3–5 minutes. Taste and adjust seasoning.
- Return the seared chicken to the skillet, spooning some sauce over each breast.
- Sprinkle 1/4 cup shredded Jack cheese on each piece (divide the cup evenly).
- Transfer the skillet to the preheated oven and bake 12–15 minutes, or until the cheese is melted and the internal temperature of the chicken reaches 165°F (74°C).
- Garnish with chopped green onions and a dusting of paprika before serving.
Tip: If your skillet isn’t oven-safe, move the chicken and sauce to a baking dish before adding cheese and baking.
Best ways to enjoy it
This dish is rich and pairs well with simple sides that soak up the sauce:
- Classic: creamy mashed potatoes or buttery egg noodles.
- Lighter: steamed green beans and lemon rice.
- Veg-forward: roasted asparagus and a side salad with vinaigrette to cut the richness.
For an easy family-style meal, serve with crusty bread so everyone can scoop up the sauce, or build a plate with rice and a green vegetable. If you’re planning a larger comfort-food spread, add one of my favorite complementary recipes from the chicken dishes collection for balanced variety.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container in the fridge for 3–4 days. Cool to room temperature no longer than 2 hours before refrigerating.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth to loosen the sauce. Microwaving works for single portions; cover and heat in 30-second bursts until warmed through.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat as above. Note: the texture of dairy-based sauces can separate slightly after freezing; whisk in a little cream or broth while reheating to restore creaminess.
- Safety: Always check that reheated chicken reaches at least 165°F (74°C) before serving.
Pro chef tips
- Even thickness: Pound thicker ends of breasts to an even thickness (about 3/4 inch) for consistent cooking.
- Don’t overcook: Pull chicken from the oven when it hits 160–163°F; residual heat will bring it to 165°F while resting.
- Sauce consistency: If the sauce is too thin, simmer a few extra minutes to reduce. If too thick, thin with a tablespoon or two of broth.
- Cheese melt: Finely shred the Jack for faster, even melting and a glossy finish.
- Make-ahead: Sear the chicken and prepare the sauce up to the point of adding cheese, then refrigerate. When ready, top with cheese and bake until hot.
Creative twists
- Spicy: Add a pinch of cayenne or chopped jalapeño to the sauce for heat.
- Smoky: Use smoked Monterey Jack or add a teaspoon of smoked paprika to the sauce.
- Herb-forward: Stir in chopped fresh thyme or tarragon right before serving.
- Low-dairy: Replace sour cream with full-fat coconut milk and use a dairy-free cheese (texture will differ).
- One-pan alternative: Cook everything in a skillet and finish under the broiler for 2–3 minutes to brown the cheese quickly.
Common questions
Q: How long does this take from start to finish?
A: About 35–45 minutes total: 10 minutes prep, 10 minutes searing and sauce, and 12–15 minutes baking.
Q: Can I use bone-in chicken breasts or thighs?
A: Yes, but adjust cooking time. Bone-in breasts or thighs will need longer in the oven (20–30 minutes) and should reach 165°F internally. Sear longer for color before simmering.
Q: What can I substitute for sour cream?
A: Greek yogurt (full-fat) or crème fraîche are closest in tang and texture. For dairy-free, use full-fat coconut milk plus a squeeze of lemon to mimic tang.
Q: Can I make this in a slow cooker?
A: You can, but you’ll miss the seared crust. Brown the chicken first for best flavor, then finish in the slow cooker with the sauce on low for 2–3 hours. Add cheese near the end and broil briefly if you want a bubbly top.
Q: Is this safe to reheat and freeze?
A: Yes. Refrigerate within 2 hours of cooking and use within 3–4 days. Freeze up to 3 months. Reheat until the internal temperature reaches 165°F (74°C).
Q: How can I thicken the sauce if it’s thin?
A: Simmer to reduce, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce until it thickens.
Q: Any tips for making this lighter?
A: Use Greek yogurt in place of sour cream, reduce the cheese to 1/2 cup, and serve with steamed vegetables instead of mashed potatoes.
Final thoughts
Give this restaurant-style smothered chicken a try when you want a comforting, quick dinner with big flavor — it’s easy to upscale or simplify and tends to disappear fast. If you made it, leave a note about your favorite tweaks; I love hearing how readers make recipes their own.
Smothered Chicken
Ingredients
Method
- Preheat the oven to 375°F (190°C). Position a rack in the center.
- Pat chicken breasts dry. Rub each breast with olive oil and season both sides with salt and pepper.
- Heat a large oven-safe skillet over medium-high heat. When hot, add the chicken and sear until golden, about 4–5 minutes per side. Transfer chicken to a plate briefly.
- Reduce heat to medium. Add the minced garlic to the skillet and cook for 20–30 seconds until fragrant — do not let it brown.
- Pour in the chicken broth and use a spatula to scrape up browned bits from the pan. Let the broth simmer for 1–2 minutes to concentrate flavor.
- Stir in the sour cream until the sauce is smooth and begins to bubble, about 3–5 minutes. Taste and adjust seasoning.
- Return the seared chicken to the skillet, spooning some sauce over each breast.
- Sprinkle 1/4 cup shredded Jack cheese on each piece.
- Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the cheese is melted and the internal temperature of the chicken reaches 165°F (74°C).
- Garnish with chopped green onions and a dusting of paprika before serving.