Smothered Chicken
Creamy, cheesy, and budget-friendly Texas Roadhouse-style smothered chicken that's perfect for a weeknight dinner or special occasion.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts Evenly sized; pound lightly if one is much thicker
- 1 cup shredded Jack cheese Monterey Jack or pepper Jack for heat
- 2 tablespoons olive oil Or avocado oil
- 2-3 cloves garlic, minced Adjust to taste
- 1 cup low-sodium chicken broth Substitute vegetable broth if needed
- ½ cup sour cream Or full-fat Greek yogurt for a tangier option
- to taste salt and freshly ground black pepper
- for garnish chopped green onions and paprika
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry. Rub each with olive oil and season generously with salt and pepper.
- Heat a large ovenproof skillet over medium-high. Add the chicken and sear until deeply golden, about 4–5 minutes per side. Don’t crowd the pan; do this in batches if needed.
- Reduce heat to medium. Add the minced garlic and cook for 20–30 seconds until fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape browned bits from the bottom. Let it simmer for 2–3 minutes.
- Stir in the sour cream until smooth and allow it to bubble gently for 4–5 minutes to thicken slightly.
- Place the seared chicken back (or keep in the skillet) and spoon some sauce over each breast. Top evenly with shredded Jack cheese.
- Transfer the skillet to the oven and bake for 12–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is melted.
- Remove from oven, let rest for 3–5 minutes. Garnish with green onions and paprika before serving.
Notes
For a richer sauce, swap 2 tablespoons of sour cream for cream cheese. Lighter version: use nonfat Greek yogurt but fold it in off the heat. Serve over mashed potatoes, rice, or with a green salad.