Can I make Texas Roadhouse Smothered Chicken with Jack Cheese ahead of time?

Yes. Cook the chicken and veggies, store separately if you can, then reheat gently in a skillet. Add the Jack cheese at the end so it melts fresh (and doesn’t turn weird).

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3–4 days . Reheat in a skillet over low heat or in the microwave in short bursts so the chicken stays tender.

Can I substitute soy sauce?

Absolutely— tamari works great (and is usually gluten-free). Coconut aminos is another option if you want a slightly sweeter, lower-sodium swap.

What other cheese works if I don’t have Monterey Jack?

Cheddar is a solid swap. Provolone also melts beautifully. Basically, if it melts well and makes you happy, it belongs here.

Can I use regular paprika instead of smoked paprika?

Yes. Smoked paprika adds that subtle steakhouse-style depth, but regular paprika will still taste great.

8 Easy Texas Roadhouse Smothered Chicken Wins

Description

This Texas Roadhouse Smothered Chicken is a cozy, steakhouse-style dinner you can make at home—juicy chicken breasts topped with sautéed onions, mushrooms, and melty Monterey Jack cheese.

Ingredients

Scale

Chicken + Marinade

4 boneless, skinless chicken breasts (about 6 oz each)
1/4 cup soy sauce (or tamari)
1 tbsp lemon juice
1 tbsp Worcestershire sauce
3 cloves garlic, minced (or 1 tbsp minced garlic)
1 tsp smoked paprika
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper

Vegetables + Cooking

1 tbsp olive oil
1 medium yellow onion, thinly sliced
8 oz button mushrooms, sliced
2 tbsp butter

Finish

1 cup shredded Monterey Jack cheese (about 4 oz)
Optional: chopped parsley for garnish

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Instructions

Pound the chicken: Place chicken breasts between plastic wrap (or in a zip-top bag) and gently pound to an even thickness (about 3/4 inch).
Marinate: In a bowl, whisk soy sauce, lemon juice, Worcestershire, garlic, smoked paprika, salt, and pepper. Add chicken and marinate for 30 minutes (or up to 2 hours in the fridge).
Sauté veggies: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add mushrooms and cook 4–5 minutes until tender. Transfer to a plate.
Cook chicken: In the same skillet, melt butter over medium heat. Add chicken and cook 5–7 minutes per side, until golden and cooked through (165°F internal temp).
Melt cheese: Sprinkle Monterey Jack over each piece of chicken. Cover the skillet for 1–2 minutes until the cheese melts.
Smother + serve: Top each chicken breast with the sautéed onions and mushrooms. Garnish with parsley if you’d like, and serve hot.

Notes

Marinating tip: Even 15 minutes helps, but 30 minutes gives the best flavor.

Chicken swap: Chicken thighs work great (juicier and forgiving)—just cook a few minutes longer as needed.

Cheese options: Cheddar, provolone, or pepper jack are delicious swaps.

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently in a skillet or microwave.

Food safety: Chicken is done at 165°F in the thickest part.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop / Skillet
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with toppings
Calories: 410 kcal
Sugar: 2 g
Sodium: 1120 mg
Fat: 23 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 43 g
Cholesterol: 140 mg