Easy Smothered Chicken
Smothered Chicken is easy to make and so good! This recipe is perfect for making outside on a griddle, but it can also be made in a skillet on the stove.
This recipe is made with an easy marinade and the cooked chicken is topped with Colby Jack cheese, onions, and crispy bacon.
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If you are looking for other smothered chicken recipes, check out my Parmesan Garlic Smothered Chicken! This one is made with Parmesan Garlic sauce and topped with cheese and bacon.
Another delicious recipe is Honey Mustard Smothered Chicken. The chicken is coated in honey mustard and topped with onions, cheese, and bacon.
Ingredients
- 1 lb chicken breast
- Texas Roadhouse Steak Sauce or Gold Sauce
- 1/2 tsp each salt, pepper, onion powder, garlic powder, and paprika
- 1 tbsp minced garlic
- Oil or butter
- 1 onion sliced
- Sliced Mushrooms (optional)
- Salt, pepper, garlic powder
- 4 pieces of bacon
- Shredded Colby Jack Cheese
Marinade the Chicken
To start making this recipe, cut chicken breasts in half lengthwise to make them thinner. Season the chicken with salt, pepper, onion powder, garlic powder, and paprika.
Add 1 tbsp of minced garlic to the chicken and pour a little bit of Texas Roadhouse Gold sauce or Steak sauce over the chicken.
I didn’t measure the sauce, but I probably used 1/2 a cup or so. Stir the chicken around until it is well coated in the sauce and the seasonings.
Let the chicken marinate in the refrigerator for a couple of hours.
Make Smothered Chicken
Heat a griddle over medium low heat and add some oil or butter. Add the chicken, bacon, a sliced onion, and mushrooms (if using) to the griddle.
Season the onions and mushrooms (if using) with salt, pepper, and garlic powder.
Let the chicken cook on both sides until it is golden brown and reaches an internal temp of 165 degrees F.
Top the cooked chicken with onions, mushrooms, Colby Jack cheese and some crumbled bacon.
Cover the smothered chicken with a griddle dome until the cheese melts.
Serve Easy Smothered Chicken
Once the cheese has melted, it’s time to eat! I served this with some tomatoes, broccoli, and zucchini.
I kept the veggies simple and seasoned them with some salt, pepper, and garlic powder.
Tips and Frequently Asked Questions
- Always cook chicken until it reaches at least 165 degrees with an internal meat thermometer.
- I used shredded Colby Jack cheese, but shredded cheddar, or even pepper jack cheese would be good on the chicken.
- If you don’t have a griddle, you can make the smothered chicken in a skillet on the stove.
- I like using the Texas Roadhouse Classic Steak Sauce or the Gold Sauce, but any brand of steak sauce should work as a marinade.
- Sliced mushrooms are a great addition to this recipe, but if you don’t have them it’s still good without them.
Similar Recipes
- Smothered Chicken Sandwiches
- Easy BBQ Smothered Chicken
- Honey BBQ Chicken Sandwiches
- BBQ Chicken Sheet Pan Meal
- BBQ Chicken and Potatoes
- Shredded BBQ Chicken Baked Potatoes
- Griddle BBQ Chicken Sandwiches
Ingredients
- 1 lb chicken breast
- Texas Roadhouse Steak Sauce or Gold Sauce
- 1/2 tsp each salt, pepper, onion powder, garlic powder, and paprika
- 1 tbsp minced garlic
- Oil or butter
- 1 onion sliced
- 8 oz Sliced Mushrooms (optional)
- Salt, pepper, garlic powder
- 4 pieces of bacon
- 1 cup Shredded Colby Jack Cheese
Instructions
- Cut chicken breasts in half lengthwise to make them thinner. Add the chicken to a container or a bowl. Season the chicken with salt, pepper, onion powder, garlic powder, and paprika. Add 1 tbsp minced garlic and pour about 1/2 cup of Texas Roadhouse Gold Sauce or Classic Steak sauce over the chicken.
- Let the chicken sit in the refrigerator for at least a couple of hours covered.
- Heat a griddle or skillet over medium low heat and add some oil or butter. Add the chicken, bacon, sliced onion, and mushrooms (if using) to the griddle.
- Season the onions and mushrooms (if using) with salt, pepper, and garlic powder.
- Let the chicken cook on both sides until it is golden brown and reaches an internal temp of 165 degrees F.
- Top the cooked chicken with onions, mushrooms (if using), Colby Jack cheese and some crumbled bacon.
- Cover the smothered chicken with a griddle dome until the cheese melts and serve! Enjoy!
Notes
- Always cook chicken until it reaches at least 165 degrees with an internal meat thermometer.
- I used shredded Colby Jack cheese, but shredded cheddar, or even pepper jack cheese would be good on the chicken.
- If you don’t have a griddle, you can make the smothered chicken in a skillet on the stove.
- I like using the Texas Roadhouse Classic Steak Sauce or the Gold Sauce, but any brand of steak sauce should work as a marinade.
- Sliced mushrooms are a great addition to this recipe, but if you don’t have them it’s still good without them.