Can I use a different cut of meat?

Absolutely. The beauty of this method is flexibility. Boneless thighs are forgiving and stay moist, and bone-in pieces bring deeper richness though they take a bit longer. Adjust searing and oven or slow-cooker time for thickness and bone presence.

What if I only have pre-shredded cheese?

Pre-shredded cheese works fine for quick meals. Freshly shredded cheese melts a little more smoothly because it lacks the anti-caking agents, but the difference is small. If you want a creamier melt, pile on a touch more cheese and finish under the broiler for a minute.

Can I make this entirely in a slow cooker?

Yes. Sear first if you can, then transfer to the slow cooker with broth and garlic. Cook on low 4 to 6 hours. Add sour cream near the end and sprinkle cheese on top for final melting, or broil briefly after transferring to an oven-safe dish.

How do I avoid a grainy or separated sauce?

Keep the heat gentle after adding dairy. Stir the sour cream in off direct high heat and allow it to warm slowly. If separation occurs, whisk in a small splash of warm broth gradually until the sauce comes together again.

How should I prep for serving company?

Brown the chicken earlier in the day and keep warm in a low oven with sauce added. Finish with cheese and broil just before guests arrive so the topping is fresh and bubbly. Prepare sides like mashed potatoes ahead and reheat slowly.

Easy Texas Roadhouse Smothered Chicken with Jack Cheese 2026

Description

A comforting and creamy dish featuring browned chicken smothered in a garlicky sauce and topped with melted Jack cheese, perfect for weeknight dinners and family gatherings.

Ingredients

Scale

3–4 boneless, skinless chicken breasts
1 cup shredded Jack cheese
2 tablespoons olive oil
2–3 cloves garlic, minced
1 cup low-sodium chicken broth
½ cup sour cream
Salt and pepper to taste
Chopped green onions for topping
Paprika for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C).
Rub olive oil over chicken breasts and season with salt and pepper. Let them sit while your pan heats.
In a skillet over medium-high heat, sear chicken until golden brown on both sides (about 5 minutes per side).
Add minced garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and let simmer while scraping the pan.
Stir in sour cream until well combined, allowing the mixture to bubble for about 5 minutes.
Top each chicken breast with shredded Jack cheese and transfer to the oven. Bake for around 15 minutes or until cheese is melted and bubbly.
Garnish with chopped green onions and paprika before serving.

Notes

For a creamier finish, use full-fat sour cream. Adjust cooking time for chicken breast thickness. Leftovers can be refrigerated for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 3g
Sodium: 450mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 40g
Cholesterol: 90mg