Texas Roadhouse Smothered Chicken (Copycat) Made Easy in Your Pressure Cooker
This Texas Roadhouse Smothered Chicken copycat brings a hearty, cheesy comfort meal that’s easy to make using your pressure cooker. Juicy seared chicken breasts topped with sautéed onions, mushrooms, crispy bacon, and a melted blend of Monterey Jack and cheddar cheese create the perfect comfort food anytime.
Ingredients
Main ingredients
- 4 boneless skinless chicken breasts Try to get similar sized ones so they cook evenly. If one is thick, give it a quick pound flat.
- 1 teaspoon salt Just enough to season the chicken well.
- ½ teaspoon black pepper Adds subtle heat that works well here.
- ½ teaspoon garlic powder Classic flavor punch that’s never too much.
- 2 tablespoons olive oil For searing your chicken and sautéing veggies.
- 1 small onion sliced Go for even slices so they cook right along with mushrooms.
- 1 cup mushrooms sliced Same size slices as onion to keep texture balanced.
- 1 cup Monterey Jack cheese shredded Melts real smooth and mild.
- ½ cup cheddar cheese shredded Brings sharper taste to the mix.
- 4 slices cooked bacon crumbled Crisped ahead so it stays crunchy when added.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) to help melt the cheese at the end.
- Sprinkle chicken breasts evenly with salt, pepper, and garlic powder.1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
- Heat pressure cooker pot on medium-high with olive oil.2 tablespoons olive oil
- Once hot, sear chicken breasts for about 5 minutes on each side until golden brown but not fully cooked.
- Remove chicken and set aside; do not forget the brown bits stuck to the pot.
- Toss sliced onions and mushrooms into the pot to soak up the brown bits and cook for 8-10 minutes, stirring occasionally until soft and browned.1 small onion sliced, 1 cup mushrooms sliced
- Add crumbled cooked bacon to the pan and stir with onions and mushrooms.4 slices cooked bacon crumbled
- Place chicken breasts back among the veggies and bacon.
- Sprinkle Monterey Jack and cheddar cheese over each chicken piece.1 cup Monterey Jack cheese shredded, ½ cup cheddar cheese shredded
- Cover the skillet with a lid tight enough to trap steam but not suffocate it.
- Place the skillet in the oven and cook for 5-7 minutes until cheese has melted and chicken finishes cooking with a tender texture.
- Serve warm and enjoy this comforting dish!
Notes
Try using pre-cooked rotisserie chicken to reduce cook time. You can swap mushrooms for bell peppers, use a cast iron skillet for better browning, or cook on the stove top covered instead of the oven. Double the bacon for extra crunch. Store leftovers in an airtight container for up to 3 days or freeze for 2-3 months.