Introduction

This Texas Roadhouse Butter Chicken Skillet is a creamy, flavorful dish that brings a steakhouse favorite right to your home kitchen. Juicy chicken breasts seared to perfection swim in a rich, buttery sauce infused with garlic, Parmesan, and a hint of smoky spice. It’s an easy, comforting meal that pairs wonderfully with warm rolls or mashed potatoes.

Texas Roadhouse Butter Chicken Skillet Recipe - Recipe Image

Ingredients

4 boneless skinless chicken breasts (or thighs for extra juiciness)
2 tablespoons olive oil
3 tablespoons unsalted butter (divided)
1 medium onion (finely chopped)
3 cloves garlic (minced)
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley (chopped, plus extra for garnish)
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt (adjust to taste)
A pinch of cayenne pepper (optional, for a little heat)

Instructions

Step 1: Pat the chicken dry with paper towels to ensure a good sear. Season both sides generously with salt, black pepper, smoked paprika, garlic powder, and onion powder.
Step 2: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. When hot, add the chicken and cook 4–5 minutes per side until golden and almost cooked through. Remove chicken and set aside.
Step 3: Reduce heat to medium. Add 1 tablespoon butter and the chopped onion to the skillet. Sauté for 3–4 minutes until the onion is soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 4: Pour in chicken broth, scraping up any browned bits from the skillet. Let it reduce slightly, then add heavy cream and Parmesan cheese. Stir continuously until sauce is smooth and thickened. For extra richness, whisk in the last tablespoon of butter. Adjust seasoning with salt, pepper, and cayenne if desired.
Step 5: Return the chicken to the skillet, nestling it into the sauce. Spoon sauce over the top. Lower heat to low and simmer gently for 8–10 minutes until the chicken is fully cooked and tender.
Step 6: Sprinkle chopped parsley over the dish for color and freshness. Serve hot, directly from the skillet, with warm rolls, mashed potatoes, or steamed vegetables.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful result.
Add a pinch of cayenne pepper or red pepper flakes for extra heat.
Try substituting Parmesan with Asiago or Pecorino Romano for a sharper cheese twist.
Serve with crusty bread to soak up the delicious butter sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce thickens too much. Avoid microwave reheating to maintain sauce creaminess and chicken texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts or thighs to ensure even cooking and proper searing. Cooking from frozen may result in uneven doneness and a soggy exterior.

Can I make the sauce dairy-free?

You can substitute heavy cream with full-fat coconut milk and use a dairy-free butter alternative, but the flavor and texture will differ from the original creamy sauce.

Texas Roadhouse Butter Chicken Skillet Recipe

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4.5 from 95 reviews

Experience the rich and savory flavors of Texas Roadhouse Butter Chicken Skillet, featuring tender chicken breasts seared to golden perfection and simmered in a luscious butter and cream sauce infused with garlic, smoked paprika, and Parmesan cheese. This skillet meal captures the essence of a steakhouse favorite with an easy stovetop method, perfect for a comforting dinner served with warm rolls or mashed potatoes.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Halal

Ingredients

Scale

Chicken and Seasonings

4 boneless skinless chicken breasts (or thighs for extra juiciness)
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt (adjust to taste)
A pinch of cayenne pepper (optional)

Cooking Fats

2 tablespoons olive oil
3 tablespoons unsalted butter (divided)

Sauce Ingredients

1 medium onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (plus extra for garnish)

Instructions

Prepare and Season the Chicken: Pat the chicken dry with paper towels to ensure better searing. Generously season both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder to create the savory steakhouse-style flavor.
Dry Sear the Chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Once hot, add the chicken and cook for 4–5 minutes per side until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside.
Sauté Onion and Garlic: Reduce heat to medium. Add 1 tablespoon butter and the finely chopped onion to the skillet. Sauté for 3–4 minutes until soft and translucent. Stir in minced garlic, cooking for 30 seconds until fragrant.
Make the Cream Sauce: Pour in chicken broth, stirring and scraping up browned bits from the skillet bottom to enhance flavor. Allow the broth to reduce slightly, then add heavy cream and Parmesan cheese. Stir continuously until the sauce thickens and smooths. For extra richness, whisk in the remaining tablespoon of butter. Adjust seasoning with salt, pepper, or cayenne pepper as desired.
Simmer Chicken in Sauce: Return the seared chicken to the skillet, nestling each piece into the creamy butter sauce. Spoon sauce over the chicken. Reduce heat to low and let it simmer gently for 8–10 minutes until chicken is fully cooked and tender.
Garnish and Serve: Sprinkle chopped fresh parsley over the skillet for color and freshness. Serve hot, directly from the skillet, alongside warm rolls, mashed potatoes, or steamed vegetables for a complete meal.

Notes

Using chicken thighs instead of breasts will add extra juiciness and flavor.
Adjust cayenne pepper according to your preferred heat level.
A cast iron skillet is recommended for even heat distribution and excellent searing.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
To make this dish lower in fat, substitute heavy cream with half-and-half and reduce the butter by half.

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