Texas Roadhouse Smothered Chicken–juicy seasoned chicken breasts topped with sautéed peppers, onions, mushrooms, bacon, melted cheddar cheese, and ranch dressing for an indulgent restaurant-style dinner at home.
Texas Roadhouse Smothered Chicken
This restaurant copycat delivers on flavor! The chicken stays juicy and tender thanks to the quick sear followed by a covered bake. The toppings are what takes this dish over the top…savory mushrooms and peppers, smoky bacon, gooey cheese, and a drizzle of ranch that ties everything together. This is one of those recipes that feels a little indulgent but is actually very doable. I had a fun time cooking up this dinner and felt very fancy 🙂
Ingredients/Substitution Ideas
- Boneless Skinless Chicken Breasts–or chicken tenderloins (adjust cooking time in half)
- Kosher Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Olive Oil
- Chopped Mushrooms–or chopped zucchini
- Diced Bell Pepper–or diced poblano, green pepper
- Minced Onion–or shallot
- Bacon Crumbles–or cooked chopped bacon
- Shredded Cheddar Cheese–or Colby Jack
- Ranch Dressing
Steps
Heat oven to 375° F. Pound the chicken to an even thickness, about 1 inch.
In a small bowl stir together the salt, pepper, garlic powder and onion powder. Season the chicken breasts on both sides with the mixture.
Heat the olive oil over medium high heat in a large pan. Add the chicken into the pan and sear on each side for 5 minutes (chicken won’t be cooked through). Move the chicken to a 9×13 inch baking dish.
Add the mushrooms, peppers and onions into the pan and sauté for 5 minutes. Stir in the bacon to heat through. Scoop the mixture over the chicken breasts.
Sprinkle the cheese on top of the chicken. Drizzle with ranch.
Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for 5 more minutes.
Serve and enjoy!
Notes/Tips
- Serve with mashed potatoes, baked potatoes, rice, green beans, broccoli, or a simple side salad.
- Store leftovers in an airtight container* in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight and reheat gently.
- The chicken breasts are usually large. Half of one breast is plenty for a serving.
- You can assemble everything earlier in the day, cover, refrigerate, and bake when ready.
- Pounding the chicken to an even thickness is key for even cooking. Don’t skip this step or you’ll end up with some parts overcooked and others underdone.
- Overcrowding the pan during the sear will steam rather than brown the chicken. I worked in batches since my pan was not large enough to fit all 3 chicken breasts.
- Use a good quality ranch dressing since it’s a starring flavor. I used the Olive Garden ranch.
- Pre-cooked bacon crumbles from the store save time, but freshly cooked bacon adds even better flavor.
- This recipe is gluten free, just make sure to check your ranch dressing bottle.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Texas Roadhouse Smothered Chicken
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Description
Juicy seasoned chicken breasts topped with sautéed peppers, onions, mushrooms, bacon, melted cheddar cheese, and ranch dressing for an indulgent restaurant-style dinner at home.
Ingredients
- 3 large fresh boneless skinless chicken breasts (about 24 oz)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp olive oil
- 1 cup chopped mushrooms
- 1 cup diced bell pepper
- 1 cup minced onion
- 1/2 cup bacon crumbles
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
Instructions
- Heat oven to 375° F.
- Pound the chicken to an even thickness, about 1 inch.
- In a small bowl stir together the salt, pepper, garlic powder and onion powder. Season the chicken breasts on both sides with the mixture.
- Heat the olive oil over medium high heat in a large pan. Add the chicken into the pan and sear on each side for 5 minutes (chicken won’t be cooked through). Move the chicken to a 9×13 inch baking dish.
- Add the mushrooms, peppers and onions into the pan and sauté for 5 minutes. Stir in the bacon to heat through. Scoop the mixture over the chicken breasts.
- Sprinkle the cheese on top of the chicken. Drizzle with ranch.
- Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for 5 more minutes.
- Serve and enjoy!
Notes
The chicken breasts I used were quite large, enough that a serving was half of a breast.
- Category: Chicken
- Method: Stove and Oven
More restaurant copy cat recipes…
Cracker Barrell Broccoli Cheddar Chicken (Instant Pot or Crockpot)
An Instant Pot or Crockpot take on the Cracker Barrel favorite! It’s got chicken, cheese, broccoli, creamy sauce and Ritz cracker topping.
Cheddar’s Spasagna
Spasagna is a cross between spaghetti and lasagna! It is baked spaghetti with mozzarella, ricotta, sour cream and parmesan and then topped with Italian sausage and spaghetti sauce. It’s the best of both worlds! Use your Instant Pot to prepare this recipe faster!
Instant Pot Cafe Rio Sweet Pork
Make your favorite restaurant’s sweet pork at home with just a handful of ingredients. This pulled pork is perfect over salad, rice, tacos, burritos, quesadillas or on a toasted bun.
Instant Pot Olive Garden Chicken Scampi
Sauteed chicken, red bell peppers, onions and angel hair pasta tossed in a lemon-butter-cream sauce. Tastes better than the restaurant!
Instant Pot Panda Express Chow Mein
A copy cat recipe for Panda’s chow mein…only it’s made faster, easier and cheaper in your Instant Pot.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
8