Hey y'all! If you're craving a creamy, savory skillet dinner with Texas-sized flavor, this Texas Roadhouse Butter Chicken Skillet is just what you need. It brings tender chicken, rich, buttery sauce, and a sprinkle of Southern comfort straight to your table—perfect for simple weeknight meals, family gatherings, or impressing your friends at your next potluck. Let's get cooking!
Why You'll Love This Texas Roadhouse Butter Chicken Skillet
- Super creamy and bursting with buttery, garlicky goodness in every bite.
- Quick and easy—ready in under 35 minutes.
- Uses simple, pantry-friendly ingredients for a fuss-free cooking experience.
- Perfect for meal prepping or leftovers, thanks to its hearty and satisfying flavors.
- Family-approved and crowd-pleasing at any cookout or dinner table.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 ½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for extra kick)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- ½ cup whole milk
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- ¼ cup grated parmesan cheese (optional, for topping)
How to Make Texas Roadhouse Butter Chicken Skillet
Step 1: Season & Dredge the Chicken
In a large bowl, combine the cubed chicken with paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Toss well to coat. Sprinkle the flour over the chicken and toss again until all pieces are coated evenly.
Step 2: Sear the Chicken
Heat 2 tablespoons of butter and the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken cubes in a single layer and cook for 5-6 minutes, turning to brown all sides until golden but not fully cooked through. Remove chicken to a plate and set aside.
Step 3: Build the Sauce
Reduce heat to medium. In the same skillet, add the remaining 1 tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream, milk, and lemon juice. Simmer for 4-5 minutes, stirring occasionally until the sauce thickens slightly.
Step 4: Combine & Finish
Return the seared chicken (and any juices) to the skillet. Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce is rich and creamy. Stir in fresh parsley. Sprinkle with parmesan, if using.
Notes
- For even more flavor, marinate chicken in spices for 30 minutes before cooking.
- If you prefer a thicker sauce, simmer uncovered an extra 2-3 minutes at the end.
- You can substitute chicken thighs for extra juiciness and tenderness.
Variations
- Spicy Southwest Version: Add an extra ½ teaspoon cayenne and sprinkle with chopped jalapeños.
- Cheesy Skillet: Stir in ½ cup shredded cheddar before serving for added richness.
- Vegetarian: Substitute chicken with cubed tofu or cauliflower florets for a meatless twist.
Required Equipment
- Large oven-safe skillet or cast-iron skillet
- Mixing bowls
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Storage Instructions
Store leftover butter chicken skillet in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat, stirring in a splash of milk or broth if the sauce thickens too much. Not recommended for freezing as the cream sauce may separate after thawing.
Pairings & Serving Recommendations
- Serve over fluffy white rice, buttery mashed potatoes, or warm Texas-style dinner rolls.
- Add a side of sautéed green beans or honey-glazed carrots for color and crunch.
- Pair with a crisp garden salad tossed in ranch or tangy vinaigrette for a balanced meal.
Pro Tips for Perfect Texas Roadhouse Butter Chicken Skillet
- Don’t overcrowd the pan—brown the chicken in batches for the best golden crust.
- Let the sauce simmer gently; high heat can cause the cream to split.
- Finish with fresh parsley and a squeeze of lemon for a pop of brightness just before serving.
FAQ – Texas Roadhouse Butter Chicken Skillet
- Q: Can I make this recipe dairy-free?
- A: Yes! Substitute the butter with vegan butter and use full-fat coconut milk in place of cream and milk.
- Q: How can I tell when the chicken is done?
- A: The chicken is fully cooked when its center reaches 165°F (74°C) and juices run clear.
- Q: Can I use pre-cooked chicken?
- A: Yes, add cooked chicken in Step 4 and simmer just until heated through to avoid overcooking.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup chicken broth
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
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1Season both sides of the chicken breasts with paprika, salt, and black pepper.
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2Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
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3Add the chicken breasts and sear for 5 minutes on each side until golden brown. Remove chicken from skillet and set aside.
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4In the same skillet, add the remaining butter and minced garlic. Sauté for 1 minute until fragrant.
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5Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
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6Return the chicken to the skillet and cook for 10-15 minutes, spooning the sauce over the chicken until fully cooked. Sprinkle with parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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