texas roadhouse

Texas Roadhouse Smothered Chicken is tender and juicy - then it&#039;s cheesy too! Layered with sautéed mushrooms &amp; onions and melty jack cheese. It&#039;s my favorite chicken dish on the menu - and you can easily make it at home and it will taste even better!

Texas Roadhouse Smothered Chicken

chicken breasts

Italian dressing

sweet yellow onion

oz mushrooms (sliced)

olive oil

monterey jack cheese (grated)

Preheat grill to 350º (or medium heat)

Place chicken breasts in a zipper freezer bag with Italian dressing and refrigerate for at least 30 minutes (up to overnight).

Slice onion in half and then into slivers. Clean and slice mushrooms. Toss onions and mushrooms in olive oil and add to grill pan. 

Place chicken breasts on grill as well as grill pan with onions and mushrooms. 

After 5-8 minutes, turn chicken breasts and stir mushrooms and onions and cook 5-8 min more. 

After 10 min cook time, check chicken with meat thermometer at thickest portion of the breast and be sure chicken is 155º-160º. If chicken is not up to temp, continue to cook until it reaches temperature. It will finish cooking as it rests.)

Move sauteed onions and mushrooms to one side of grill pan. Add chicken breasts into grill pan. Top with onions and mushrooms. Then top with grated cheese.

Turn the heat down on the grill to 300º or low and shut lid to melt cheese for 2-3 minutes. 

Once cheese is melted, remove grill pan and let chicken rest for 3-5 minutes and serve.

These Texas Road House Rolls are soft, fluffy, buttery, sweet rolls. They&#039;re styled after Texas Road House, and are especially delicious slathered with cinnamon honey butter.

Copycat Texas Roadhouse Rolls Recipe

milk

water

tsp active dry yeast

TBS sugar

TBS melted unsalted butter

honey

all purpose flour ((+

eggs

tsp salt

Add the milk to a small sauce pan over medium heat, stirring often. Bring to a simmer, or until small bubbles appear around the edges to scald and remove from heat. Pour the milk into another container to cool for about 10 minutes. **

Add the water, yeast, and 1 TBS sugar to the bowl of your stand mixer, or large mixing bowl and stir them together. Let the mixture sit for 5 to 10 minutes to activate the yeast. It should be very foamy when used.

Add the remaining sugar, honey, the warm milk (but not hot!), and 2 cups of the flour to the yeast mixture. Beat the mixture together for a couple minutes.

Add in the melted butter, eggs and salt and stir well.

Add additional flour 1 cup at a time until dough begins to separate from the sides of the bowl, until you&#39;ve added 7 cups of the flour. Then add in the flour 1 TBS at a time until it is no longer sticky.

Let the dough rest for a few minutes.

Knead the dough in the stand mixer bowl with a dough hook, or with your hands on the counter for about 5 minutes. Add additional flour by the tablespoon if the dough gets sticky as it is kneaded.

Grease a large bowl with oil or nonstick spray. Return the dough to bowl and turn it over so it all gets covered in grease. Loosely cover the bowl with plastic wrap.

Let the dough rise in a warm spot in the kitchen for about 45 minutes until doubled in size (this will depend on how warm your kitchen is)

Once the dough has doubled, punch it down to release the air bubbles.

Roll the dough out till it is about 1/2 to 3/4 inch thick.

Cut the dough into approximately 2 inch squares with a pizza cutter.

Place the dough squares onto two lined baking sheets and cover loosely with plastic wrap.

Let the rolls rise until doubled again, about 1 hour.

Preheat the oven to 350 degrees Fahreinheit the last few minutes of the rolls rising time.

Bake the rolls until they are lightly golden brown, about 14-18 minutes. (Rotate the pans if you are baking them both at the same time)

Remove the pan from the oven and immediately rub the tops of the rolls with butter.

I changed the number of rolls to make and I don't understand how much of each ingredient I need to use now, it's in decimal.  Can you convert it to cups and Tbls and tsps, please?  I would like to try this recipe but I don't want to make so many.

Thank you

Carol Cluka Long
lonelyturtle3@yahoo.com

They are GREAT!   I half the recipe,   like you said can't just eat one.

Thanks for the copycat.

I was wondering if you had the recipe for the honey/cinnamon butter?

These rolls are absolute perfection!  They came out great and we slathered some homemade strawberry jam on them! What a treat!

These have always been my favorite! I'm so happy I don't have to go into the restaurant anymore.

Quick, easy and ready in no time, this copycat Texas Roadhouse Beef Tips recipe is packed with flavor. Grilling the beef first gives is a smoky flavor that can&#39;t be beat, that the gravy is beefy and delish!

Copycat Texas Roadhouse Beef Tips

sirloin beef tips

cooking oil

salt and pepper (to taste)

yellow onion

mushrooms

butter (salted)

all-purpose flour

Worcestershire sauce

Maggi sauce

Better Than Bouillon beef base

garlic powder

onion powder

Season the beef sirloin tips with salt and pepper, ensuring they are well-coated.

Preheat your grill to medium-high heat.

Grill the beef tips for about 3-4 minutes on each side, or until they are nicely browned and cooked to your desired level of doneness. Remove from the grill and set aside.

Melt the butter in a large skillet over medium-high heat. Add the chopped yellow onion and sliced mushrooms. Sauté until the onions are translucent and the mushrooms are tender.

Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly to avoid lumps.

Gradually add water to the roux, stirring constantly until the mixture thickens into a smooth sauce. Add the Worcestershire sauce, Maggi sauce, Better Than Bouillon beef base, garlic powder, and onion powder. Stir well to combine.

Simmer the sauce for about 5 minutes to thicken and reduce. Season with salt and pepper.

Serve the beef tips with gravy and a side of mashed potatoes. Enjoy!

Your picture is what did it for me.  Kudos!  Love making nice and easy meals for my wife.  Thanks!

This copycat recipe for Texas Roadhouse Chili will quickly become a new family favorite! This hearty no-bean chili has the same taste of Texas Roadhouse and is very simple and easy to make!

Texas Roadhouse Chili

chuck

garlic (minced)

onion

jalapeños (finely diced)

tbsp chili powder

tsp cumin

tbsp smoked paprika

salt

black pepper

brown sugar

oz crushed tomatoes

14.5 oz diced tomatoes

vinegar

corn starch

cheddar cheese (shredded)

red onions (diced)

Pour olive oil into a dutch oven or large pot on medium high heat.

Add ground chuck, onion, jalapeños and garlic into the pot and brown until pink is nearly gone - about 5-7 minutes. Drain any excess oil from the pan.

Lower temp and add chili powder, cumin, paprika, cumin, salt, pepper, brown sugar, vinegar and tomatoes. Mix well and crush tomatoes and meat to a fine texture. Simmer for 10 minutes.

In a small mason jar, whisk corn starch into 1/4 cup water. Pour corn starch mixture into the pot and stir. Cook for 10 more minutes so the chili will thicken.

Serve with sour cream, shredded cheese, diced red onion, avocado slices and crackers.

Super quick, and easy! I did add kidney beans and it did not disappoint! So good!

Top 4 texas roadhouse recipes from across the web

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Texas Roadhouse Smothered Chicken

Copycat Texas Roadhouse Rolls Recip...

Copycat Texas Roadhouse Beef Tips

Texas Roadhouse Chili

Top 4 texas roadhouse recipes from across the web

The most viewed texas roadhouse recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Texas Roadhouse Smothered Chicken

Copycat Texas Roadhouse Rolls Recip...

Copycat Texas Roadhouse Beef Tips

Texas Roadhouse Chili

The most viewed texas roadhouse recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine