Description
Enjoy a taste of Texas Roadhouse with this Smothered Chicken recipe featuring juicy chicken breasts topped with sautéed vegetables, crispy bacon, and melted cheddar cheese, all drizzled with creamy ranch dressing. It’s a hearty dish that’s perfect for any occasion!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 1 cup sliced mushrooms
- 1 cup diced green bell pepper
- 1 cup diced onion
- 1 cup cooked bacon, crumbled
- 1/2 cup ranch dressing
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Pound the chicken breasts to an even thickness of about 1 inch.
- Season both sides of the chicken with salt, black pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, add sliced mushrooms, diced green bell pepper, and diced onion. Sauté for 5-7 minutes until tender.
- Stir in the crumbled bacon and cook for an additional 2-3 minutes.
- In a large baking dish, place the seared chicken breasts in a single layer.
- Spoon the sautéed vegetable and bacon mixture over each chicken breast.
- Sprinkle shredded cheddar cheese over the top.
- Drizzle ranch dressing over the cheese and toppings.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and check the internal temperature of the chicken; it should read 165°F (74°C). If not, return to the oven uncovered for an additional 5-10 minutes.
- Once cooked through and cheese is bubbly, remove from the oven and let rest for 5 minutes.
- Garnish with freshly chopped parsley before serving.
Notes
- Ensure the chicken is pounded evenly for consistent cooking.
- Feel free to customize the vegetables based on your preference.
- This dish pairs well with sides like mashed potatoes, steamed vegetables, or a fresh garden salad.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes