Texas Roadhouse Smothered Chicken
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup shredded Monterey Jack cheese (or Jack–Cheddar blend)
- ½ cup sour cream
- ½ cup cooked bacon, crumbled
- 1 medium onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt & black pepper, to taste
- Optional garnish: chopped parsley or green onions
Instructions
- Prepare the Chicken
- Season chicken breasts on both sides with salt, pepper, garlic powder, and paprika.
- Cook the Chicken
- Heat olive oil in a large skillet over medium heat.
- Add chicken and cook 5–7 minutes per side, until golden brown and fully cooked (internal temp 165°F / 74°C).
- Remove chicken from skillet and set aside.
- Sauté the Onions
- In the same skillet, add butter and sliced onions.
- Cook over medium heat until soft and caramelized (about 8–10 minutes).
- Smother the Chicken
- Return chicken to the skillet on top of the onions.
- Spoon sour cream over each piece.
- Sprinkle with shredded Jack cheese and crumbled bacon.
- Melt & Finish
- Cover skillet with a lid and cook on low heat for 3–5 minutes, until cheese is fully melted and bubbly.
- Serve
- Garnish with parsley or green onions if desired.
- Serve hot with mashed potatoes, rice, or steamed vegetables.
Tips
- Add sautéed mushrooms for extra flavor
- Use pepper jack cheese if you like a little heat
- Works great in the oven too (375°F / 190°C for 10 minutes after topping)
