Cheesy Smothered Chicken
This cheesy smothered chicken recipe is made on a griddle and features chicken breasts marinated in a tangy gold sauce, then topped with caramelized onions, melted Colby Jack cheese, and crispy bacon. It is served with a side of griddled vegetables.
Ingredients
- chicken breasts
- Texas Roadhouse Gold Sauce
- garlic
- salt
- black pepper
- onion powder
- garlic powder
- paprika
- bacon strips
- onion
- Colby Jack cheese
- Wagyu beef tallow spray
- salt
- black pepper
- garlic powder
Method
- 1
In a container, combine the thinly sliced chicken breasts with salt, pepper, onion powder, garlic powder, paprika, and minced garlic.
- 2
Pour the Texas Roadhouse Gold Sauce over the chicken and mix well to coat.
- 3
Cover the container and refrigerate for at least 1 hour to marinate.
- 4
Heat a griddle to medium-high heat. Place the marinated chicken breasts on the hot griddle.
- 5
On another section of the griddle, lay down the bacon strips to cook.
- 6
On a separate area of the griddle, add the sliced onions.
- 7
Spray the onions with Wagyu beef tallow (or your preferred oil) and season with salt, pepper, and garlic powder.
- 8
After a few minutes, flip the chicken breasts to cook the other side.
- 9
Stir the onions to ensure even cooking.
- 10
Once the bacon is crispy, remove it from the griddle and set it aside.
- 11
Continue to sauté the onions until they are soft and caramelized.
- 12
When the chicken is fully cooked (internal temperature of 165°F), top each breast with a generous portion of the cooked onions.
- 13
Sprinkle a large pile of shredded Colby Jack cheese over the onions on each chicken breast.
- 14
Cover the chicken with a griddle dome or lid to melt the cheese, which should take about a minute.
- 15
Remove the dome. Crumble the cooked bacon and sprinkle it over the melted cheese.
- 16
Serve the smothered chicken immediately with the griddled vegetables on the side.
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