Few things are as comforting as a sizzling skillet meal that combines rich flavors with a homestyle feel. The Texas Roadhouse Butter Chicken Skillet is one of those dishes that takes simple chicken to the next level with a buttery, savory, and slightly tangy sauce. Inspired by the bold yet approachable flavors that Texas Roadhouse is famous for, this dish strikes the perfect balance between indulgence and everyday practicality. Best of all, it can be prepared quickly in a single skillet, making cleanup easy while delivering maximum flavor.

Ingredients

For four servings, you’ll need:

4 boneless, skinless chicken breasts (about 6–7 ounces each)
3 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional, for heat)
2 cloves garlic, minced
1 cup chicken broth (low sodium preferred)
½ cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

Optional but recommended: juice of ½ lemon for brightness.

Instructions

Step 1: Prepare the Chicken

Pat the chicken breasts dry with paper towels. This ensures seasonings adhere properly and helps create a good sear. Pound them gently to an even thickness of about ¾ inch so they cook evenly.

Step 2: Season Generously

In a small bowl, mix garlic powder, onion powder, smoked paprika, thyme, salt, pepper, and cayenne (if using). Rub the seasoning blend onto both sides of each chicken breast.

Step 3: Sear the Chicken

Heat a large skillet over medium-high heat. Add 2 tablespoons butter and 2 tablespoons olive oil. Once hot, place the chicken breasts in the skillet. Sear for 4–5 minutes per side, until golden brown. Remove the chicken and set aside. It does not need to be fully cooked yet.

Step 4: Build the Sauce

Reduce heat to medium. Add the remaining 1 tablespoon butter and minced garlic to the skillet. Sauté for 1 minute until fragrant. Pour in chicken broth and scrape up any browned bits from the pan—these add depth to the sauce. Stir in heavy cream and Parmesan cheese. Allow the mixture to simmer gently for 3–4 minutes, until it thickens slightly.

Step 5: Return Chicken to Skillet

Place the seared chicken breasts back into the skillet, spooning sauce over the top. Cover and let them cook for another 6–8 minutes, until the internal temperature reaches 165°F (74°C).

Step 6: Finish and Garnish

Squeeze in lemon juice (if using) and sprinkle chopped parsley over the skillet. Let the dish rest for 5 minutes before serving to allow flavors to meld.

Conservation and Storage

This skillet meal stores well, making it a great option for meal prep.

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Allow chicken and sauce to cool completely. Freeze in a freezer-safe container for up to 2 months.
Reheating: Warm gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. Avoid microwaving, as it may separate the creamy base.

Variations

Herb Lovers: Swap thyme for rosemary or Italian seasoning for an herby twist.
Cheesy Upgrade: Add shredded mozzarella along with Parmesan for extra richness.
Spicy Kick: Increase cayenne or add red pepper flakes for a bolder flavor.
Mushroom Addition: Sauté sliced mushrooms in the skillet before adding broth for earthy depth.
Dairy-Free Option: Replace cream with unsweetened coconut milk and use a plant-based butter alternative.

Serving Suggestions

The Texas Roadhouse Butter Chicken Skillet pairs beautifully with a wide range of sides:

Classic Combo: Mashed potatoes and steamed green beans.
Tex-Mex Style: Serve with rice pilaf and roasted corn on the cob.
Low-Carb Option: Pair with cauliflower rice or roasted zucchini.
Comfort Meal: Spoon sauce over buttered egg noodles for a hearty dish.
Fresh and Light: Serve alongside a crisp green salad with a vinaigrette.

Tips for Perfecting the Dish

Use a heavy-bottomed skillet for even heat distribution.
Don’t rush the searing step—proper browning builds flavor.
Always check internal temperature to prevent overcooking.
Simmer the sauce gently to avoid curdling the cream.
Freshly grated Parmesan produces a smoother, richer sauce than pre-shredded varieties.

Conclusion

The Texas Roadhouse Butter Chicken Skillet delivers comfort and flavor in every bite. With its rich buttery sauce, tender chicken, and customizable seasonings, it’s a versatile recipe that can fit any occasion—whether it’s a casual weeknight dinner or a family gathering. By following the steps and tips outlined above, you’ll achieve a perfectly balanced dish that feels indulgent yet approachable. Once mastered, this skillet will earn a permanent place in your kitchen rotation, proving that simple ingredients can create restaurant-worthy results at home.

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Texas Roadhouse Butter Chicken Skillet

Author: hafsahafsa
Total Time: 35 minutes
Yield: 4 servings 1x

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Description

A rich, savory chicken skillet dish inspired by Texas Roadhouse flavors. Juicy chicken breasts seared and simmered in a buttery, creamy Parmesan sauce—all in one pan for easy cooking and cleanup.

Ingredients

Scale

4 boneless, skinless chicken breasts (6–7 oz each)

3 tablespoons unsalted butter, divided

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional)

2 cloves garlic, minced

1 cup chicken broth (low sodium)

½ cup heavy cream

½ cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped (garnish)

Optional: juice of ½ lemon

Instructions

Prepare the Chicken: Pat dry with paper towels. Pound to even thickness (¾ inch).

Season: Mix garlic powder, onion powder, paprika, thyme, salt, pepper, and cayenne. Rub onto both sides of chicken.

Sear: Heat skillet over medium-high. Add 2 tbsp butter + olive oil. Sear chicken 4–5 minutes per side until golden. Remove and set aside.

Build Sauce: Reduce heat. Add remaining butter and garlic. Sauté 1 minute. Pour in broth, scraping browned bits. Stir in cream and Parmesan. Simmer 3–4 minutes until thickened.

Finish Cooking: Return chicken to skillet. Spoon sauce over. Cover and cook 6–8 minutes until internal temp reaches 165°F (74°C).

Garnish and Rest: Add lemon juice if using. Sprinkle parsley. Rest 5 minutes before serving.