Texas Roadhouse Butter Chicken Skillet
This Texas Roadhouse-inspired Butter Chicken Skillet is a rich, Southern-style comfort dish made with seared chicken simmered in a creamy garlic herb butter sauce. It’s a restaurant-quality skillet meal that comes together in under 30 minutes—perfect for weeknights, dinner guests, or when you just want something warm and buttery with bold flavor. Serve it over mashed potatoes, rice, or noodles for the ultimate cozy dinner.
Equipment
- Cast iron skillet or heavy sauté pan
- Tongs or spatula
- Whisk or wooden spoon
- Measuring spoons and cups
- Cutting board & knife
- Meat thermometer (optional)
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil or butter (for searing)
For the Butter Sauce
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- ½ cup heavy cream (or ¼ cup cream + 2 oz cream cheese)
- ½ tsp dried thyme or 1 tsp fresh
- ¼ tsp cayenne pepper (optional)
- Fresh parsley, chopped (for garnish)
Optional Add-Ins
- ½ cup sautéed mushrooms
- ¼ cup caramelized onions
- 2 tbsp bacon bits
Instructions
- Prep the Chicken: Pat chicken dry. Season both sides with salt, pepper, and smoked paprika. Let sit at room temp for 10 minutes.
- Sear the Chicken: Heat oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and nearly cooked through. Transfer to a plate.
- Make the Sauce: Lower heat to medium. Melt butter in the same skillet. Add garlic and sauté for 30 seconds. Stir in thyme, cayenne (if using), and heavy cream (or cream cheese combo). Whisk until smooth.
- Return Chicken to Skillet: Nestle chicken back into the sauce. Spoon sauce over pieces. Simmer on low 5–7 minutes until chicken is fully cooked and sauce thickens.
- Serve: Turn off heat. Let rest for 2–3 minutes. Garnish with chopped parsley and serve over mashed potatoes, rice, or noodles.
Notes
- Use chicken thighs for juicier results; breasts for a leaner meal.
- Don’t skip the garlic butter base—it makes the sauce rich and aromatic.
- For a lighter version, use half-and-half or Greek yogurt and olive oil instead of butter.
- Dairy-free? Use coconut cream and plant-based butter.
- Make it a meal: Toss in spinach, mushrooms, or cooked pasta.
- Great for leftovers: Reheat gently over low heat or in the microwave with a splash of broth or cream.