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Red Robin Ensenada Chicken Copycat Warm Satisfying Recipe You Need to Make Now

Red Robin Ensenada Chicken Copycat recipe, served and ready to eat, easy homemade dish
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Enjoy this Red Robin Ensenada Chicken Copycat, perfect for an easy dinner or weeknight dinner. This grilled chicken copycat recipe brings bold flavors and fresh toppings that make a great family dinner and Red Robin chicken at home.

Ingredients

Scale
  • 1 ½– 2 lb. boneless skinless chicken breasts 2 medium-large chicken breasts
  • ½ cup italian dressing
  • 1 tbsp. avocado oil or other neutral high heat oil
  • 1 tbsp. butter
  • 10 oz. cremini mushrooms sliced
  • ½ cup yellow onion sliced
  • 2 tbsp. water approximately
  • ¼ tsp. white pepper
  • ¼ tsp. black pepper
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • ½ tsp. salt
  • 2 oz. Monterey Jack cheese sliced

Instructions

  1. Pierce chicken breasts multiple times using a jacquard tool or fork and then marinate in italian dressing in the fridge for 2 to 24 hours.
  2. Preheat oven to 400 degrees F and warm a cast iron skillet over medium-high.
  3. Add avocado oil and sear chicken breasts carefully for about 5 minutes on each side until deep brown.
  4. Remove chicken to a plate, reduce heat to medium, and melt butter in skillet.
  5. Sauté mushrooms and onions until soft and fragrant, about 5 to 7 minutes, adding water to deglaze the pan.
  6. Mix in spices, push vegetables aside, return chicken breasts to skillet, and spoon mushrooms and onions over the top equally.
  7. Lay cheese slices over chicken and bake in oven for 10 minutes until cooked through and cheese melts and lightly browns.

Notes

  • For crisp tops, broil 2–3 minutes at the end

Nutrition

Find it online: https://www.amgroyal.com/red-robin-ensenada-chicken-copycat/