Texas Roadhouse Butter Chicken Skillet

I’ve recreated a buttery, flavorful chicken skillet inspired by the comforting flavors of Texas Roadhouse. Juicy chicken pieces are cooked with garlic, herbs, and a rich butter sauce, all in one skillet for easy, satisfying weeknight cooking.

Why You’ll Love This Recipe

I love how this dish brings together tender chicken and a luscious butter-based sauce in a simple one-pan recipe. The aroma of garlic and herbs sizzling in butter fills my kitchen with warmth, and serving it straight from the skillet adds a rustic, homey touch that always feels inviting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken breasts or thighs

• garlic cloves, minced

• unsalted butter

• olive oil

• chicken broth

• heavy cream or half‑and‑half

• fresh lemon juice (optional for brightness)

• dried herbs: thyme, parsley, and a pinch of rosemary

• salt and black pepper

• chopped fresh parsley for garnish

directions

1. I lightly season the chicken on both sides with salt and pepper.

2. I heat olive oil and a knob of butter in a large skillet over medium-high heat. Once hot, I add the chicken and cook until it’s golden brown and cooked through—about 5–7 minutes per side depending on thickness. Then I transfer the chicken to a plate and tent with foil.

3. In the same skillet, I reduce heat to medium and add more butter. I toss in the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.

4. I pour in chicken broth, scraping up any browned bits from the bottom of the pan. I stir in heavy cream and dried herbs, then let the sauce simmer and thicken slightly—about 2–3 minutes.

5. I return the chicken to the skillet, spooning the sauce over each piece. I let it simmer together for another minute so the chicken can absorb all that buttery flavor.

6. If I’m feeling bright, I squeeze in fresh lemon juice and stir to combine.

7. I garnish with chopped parsley and serve directly from the skillet, spooning extra sauce over the chicken for the perfect finish.

Servings and timing

• Servings: Makes about 4 servings

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• I swap chicken for turkey cutlets for a leaner version.

• I add sliced mushrooms or spinach to the sauce for extra color and flavor.

• I stir in a pinch of red pepper flakes for a slight kick.

• I finish with a sprinkle of Parmesan cheese for extra richness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the skillet over low heat, adding a splash of broth or cream if needed to loosen the sauce. It’s easy to revive and just as comforting a second time around.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely. I often choose thighs—they stay juicier and more forgiving with cooking times.

Do I need heavy cream?

Heavy cream gives the richest texture, but I’ve also used half‑and‑half or even Greek yogurt for a lighter yet creamy sauce.

Can I make this dairy-free?

Yes, I replace butter with dairy-free margarine and use coconut milk or an unsweetened plant‑based cream to keep it creamy.

What sides pair well with this dish?

I like to serve it with mashed potatoes, rice, pasta, or sautéed green beans to soak up the buttery sauce.

Can I prep ahead?

I prep garlic and measure ingredients ahead of time. The chicken cooks quickly, so I pull everything together in under 30 minutes whenever I’m ready.

Conclusion

This Texas Roadhouse–inspired butter chicken skillet is one of my favorite easy dinners. It combines juicy chicken and a silky garlic-herb butter sauce in one pan, with minimal prep and maximum flavor. It’s comfort food that’s simple enough for weeknights but delicious enough to feel special.

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