Easy Texas Roadhouse Butter Chicken Skillet
This Easy Texas Roadhouse Butter Chicken Skillet is a comforting, creamy, and buttery chicken dish inspired by the beloved restaurant flavors of Texas Roadhouse. With juicy pan-seared chicken simmered in a velvety butter sauce and seasoned with bold, savory spices, this one-skillet meal is perfect for busy weeknights and guaranteed to become a family favorite.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into strips or chunks
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided
- 4 garlic cloves minced
- ½ cup heavy cream
- ⅓ cup chicken broth
- 1 tablespoon Dijon mustard optional, for tang
- ¼ cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Season the chicken:
- Sprinkle the chicken pieces with salt, pepper, smoked paprika, garlic powder, and onion powder. Toss to evenly coat.
- Sear the chicken:
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove and set aside.
- Sauté garlic:
- Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the minced garlic and sauté for 1 minute until fragrant.
- Make the sauce:
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream, Dijon mustard (if using), and Parmesan cheese. Simmer for 3–4 minutes until the sauce is slightly thickened.
- Add the chicken back:
- Return the cooked chicken to the skillet and spoon the sauce over it. Simmer for another 2–3 minutes to warm through and coat the chicken in the buttery sauce.
- Garnish and serve:
- Top with fresh parsley if desired and serve warm with mashed potatoes, rice, or crusty bread.
Notes
- For extra richness, use all butter instead of olive oil.
- You can add mushrooms or spinach to the skillet before adding the sauce for a veggie boost.
- This dish stores well in the fridge for up to 3 days. Reheat gently over low heat to keep the sauce from separating.
- Make it spicy by adding a pinch of cayenne pepper or red chili flakes with the garlic.