Texas Roadhouse Butter Chicken Skillet Recipe
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.
- 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.
Keywords: Texas Roadhouse Butter Chicken, creamy butter chicken skillet, stovetop chicken recipe, Parmesan chicken skillet, easy skillet dinner, butter sauce chicken
