Texas Smothered Chicken 
This Texas-style smothered chicken is loaded with juicy, golden-seared chicken breasts covered in a rich, creamy sauce and plenty of melted Monterey Jack cheese. It’s a hearty home-style dinner that comes together with simple ingredients and delivers big comfort-food flavor.
Ingredients
3–4 boneless, skinless chicken breasts
1 cup shredded Monterey Jack cheese
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
½ cup chicken broth
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt
2 green onions, sliced
Preparation Steps
Pat the chicken breasts dry and season both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer to a plate.
Reduce the heat to medium and melt the butter in the same skillet. Add the chopped onion and cook for 3–4 minutes until softened.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Pour in the chicken broth, scraping up the flavorful browned bits from the bottom of the skillet. Add the heavy cream and simmer gently for 3–5 minutes until the sauce begins to thicken.
Return the chicken breasts to the skillet and spoon the creamy sauce generously over each piece.
Sprinkle the Monterey Jack cheese over the chicken. Cover the skillet and cook over low heat for 2–3 minutes, until the cheese is completely melted and the sauce is creamy.
Finish with sliced green onions and a light sprinkle of smoked paprika. Serve immediately with mashed potatoes, rice, or vegetables.
Creamy sauce, tender chicken, and melted cheese make this an easy comfort-food dinner worth making again. Would you serve it with mashed potatoes or rice?