Texas Roadhouse Butter Chicken Skillet

Texas Roadhouse Butter Chicken Skillet is a rich, savory, and ultra-comforting meal that brings restaurant-style flavor straight to my kitchen. I cook tender chicken in a sizzling hot skillet, then smother it with a creamy, buttery garlic sauce that’s bold, smooth, and absolutely crave-worthy. Served over mashed potatoes, rice, or warm rolls, this dish always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it takes simple ingredients and turns them into something that feels indulgent and special. The chicken is juicy and golden, the sauce is loaded with garlic and butter, and the whole thing comes together in one pan. It’s easy enough for a weeknight but tastes like a restaurant favorite—just like the iconic flavors I’d expect at Texas Roadhouse.

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

• Salt

• Black pepper

• Garlic powder

• Paprika

• All-purpose flour (for light coating)

• Olive oil

• Unsalted butter

• Garlic (minced)

• Heavy cream

• Chicken broth

• Fresh parsley (for garnish)

• Optional: mashed potatoes, rice, or rolls for serving

Directions

1. I season the chicken on both sides with salt, pepper, garlic powder, and paprika, then lightly coat it with flour.

2. I heat olive oil in a large skillet over medium-high heat and sear the chicken for 4–5 minutes per side until golden and cooked through. I set it aside and keep it warm.

3. In the same skillet, I melt butter and sauté the garlic until fragrant—about 30 seconds.

4. I pour in the chicken broth and heavy cream, stirring to scrape up the browned bits from the pan.

5. I let the sauce simmer and reduce slightly until it thickens, then season it with more salt and pepper to taste.

6. I return the chicken to the skillet and spoon the sauce over the top.

7. I let everything simmer for another 2–3 minutes, then garnish with chopped parsley and serve hot.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add a splash of white wine or a pinch of red pepper flakes for extra depth. For a richer flavor, I use half-and-half or add a spoonful of cream cheese to the sauce. When I want to stretch it into a full skillet dinner, I toss in baby spinach or mushrooms before adding the chicken back in.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat the chicken and sauce in a skillet over medium heat, adding a splash of broth or cream to loosen it up. The microwave works too, but I stir halfway through to keep the sauce smooth. I don’t recommend freezing the sauce, as the cream may separate.

FAQs

What’s the best cut of chicken for this skillet?

I like using boneless chicken breasts or thighs. Thighs stay extra juicy, but breasts work just as well if I don’t overcook them.

Can I make this ahead of time?

Yes, I prepare the chicken and sauce separately, then reheat and combine just before serving.

How do I make the sauce thicker?

I simmer it a little longer or add a touch more flour to the chicken before searing, which helps thicken the sauce naturally.

Can I make it dairy-free?

Yes, I use a plant-based butter and coconut cream instead of heavy cream. The flavor changes slightly but still tastes great.

What sides go best with this?

I usually serve it with mashed potatoes, buttery rolls, or rice. Steamed green beans or roasted carrots make a perfect veggie pairing.

Conclusion

Texas Roadhouse Butter Chicken Skillet is a rich, comforting meal that feels like a restaurant experience—without ever leaving home. I love how easy it is to throw together, and it never fails to impress. With its golden seared chicken and creamy garlic butter sauce, this dish is pure comfort on a plate.

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