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Texas Roadhouse Smothered Chicken topped with creamy Jack Cheese

Texas Roadhouse Smothered Chicken with Jack Cheese

A hearty and delicious dish combining tender chicken, savory mushrooms, crispy bacon, and creamy Jack cheese, perfect for impressing family and friends.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 4 pieces boneless chicken breasts Pound to an even thickness for uniform cooking
  • Salt and pepper to taste Essential for seasoning and elevating flavor
  • 1 tsp dried Italian herbs Adds a touch of Mediterranean flair
Cheese and Toppings
  • 1 cup shredded Jack cheese Use for topping the chicken
  • 4 slices crispy bacon Cooked until golden and crunchy
Vegetables
  • 1 cup sliced mushrooms Opt for fresh for best texture and flavor
  • 2 cloves garlic Minced for sautéing
Cooking Base
  • 2 tbsp olive oil Use high-quality for sautéing
  • 1 cup chicken broth Use low-sodium for balanced flavor
  • 1 cup cooked rice or mashed potatoes Base to soak up delicious sauce

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Pound chicken breasts to an even thickness for uniform cooking.
  3. Season chicken with salt, pepper, and dried Italian herbs.
Cooking
  1. Heat olive oil in a skillet over medium-high heat until shimmering.
  2. Sear chicken for 5-6 minutes on each side until a golden crust forms.
  3. Remove chicken from skillet and set aside.
  4. Add minced garlic and sliced mushrooms to the skillet.
  5. Sauté mushrooms for 4-5 minutes until tender and caramelized.
  6. Pour in chicken broth, scraping the pan to release flavorful bits.
  7. Arrange the seared chicken in a baking dish and pour the mushroom mixture over it.
  8. Sprinkle shredded Jack cheese on top of the chicken.
  9. Cover with aluminum foil and bake for 20 minutes.
  10. Remove foil and bake for an additional 10 minutes.

Notes

To store leftovers, let the chicken cool completely, then place it in an airtight container and refrigerate for 3-4 days. Reheat in the microwave or skillet over low heat.