Jack Chicken
A delicious and juicy chicken dish, smothered in a rich, creamy sauce with Monterey Jack cheese and savory mushrooms, replicating the Texas Roadhouse experience in your own kitchen.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Choose uniform size for even cooking
- 1 cup shredded Monterey Jack cheese Can substitute with Pepper Jack or Cheddar
- 1 can cream of mushroom soup (10.5 oz) Creamy base for the sauce
- 1 cup sliced mushrooms Fresh or canned works well
- 1 tablespoon olive oil For searing the chicken
- 1 teaspoon garlic powder Adds flavor to the chicken
- to taste Salt For seasoning
- to taste Pepper For seasoning
- to taste Fresh parsley Optional garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Season the chicken breasts with salt, pepper, and garlic powder on both sides.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the seasoned chicken breasts and cook for about 5-6 minutes on each side until golden brown and almost cooked through. Remove from skillet and set aside.
Sauce Preparation
- In the same skillet, add the sliced mushrooms and cook for about 2-3 minutes until tender. Stir in the cream of mushroom soup and mix well, allowing it to heat through.
Combine and Bake
- Return the chicken to the skillet, nestling it into the creamy mushroom sauce. Top each chicken breast with the shredded Monterey Jack cheese.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Serving
- Once done, remove from the oven and sprinkle with fresh parsley if desired. Serve hot and enjoy every bite!
Notes
Use fresh mushrooms for the best flavor. Avoid overcooking the chicken as it continues to cook in the oven. Store leftovers in an airtight container for up to 3 days, or freeze for later use.