Texas Roadhouse Butter Chicken Skillet

Introduction

There’s something almost theatrical about a skillet sizzling with butter, garlic, and seared chicken—the aroma fills the kitchen with a warm, savory promise and the first spoonful delivers a lush, velvety sauce that clings to each tender bite. Texas Roadhouse Butter Chicken Skillet is the kind of dish that comforts you like a familiar blanket: rich, savory, and unapologetically indulgent. The garlic and Parmesan give it a bright, savory lift while the heavy cream and butter create that signature silky mouthfeel. Texture plays its part too—the golden crust on the chicken contrasts with the sauce’s creaminess, and a sprinkle of fresh parsley adds a final whisper of freshness.

This skillet is perfect for busy weeknights when you want an impressive, one-pan meal without fuss, or for small gatherings where everyone digs in straight from the pan. It also shines on cooler evenings when you crave cozy comfort food, and it scales well for potlucks or family dinners. If you like simple, elegant skillet dinners, you might also enjoy a similar one-pan approach in this recipe for creamy buttered noodles: easy one-pan chicken buttered noodles.

Dish Snapshot

• Prep Time: 10 minutes
• Cook Time: 25 minutes (sear + simmer)
• Total Time: 35 minutes
• Servings: 4
• Difficulty Level: Easy — great for beginner to intermediate cooks

Nutrition Information

Estimated nutrition per serving (1 of 4 servings). These are approximations calculated using USDA FoodData Central values for whole ingredients; actual values will vary by brand, portion size, and substitutions. For context on healthy eating and recommended nutrient limits, see government health guidance such as the USDA and Mayo Clinic.

• Calories: ~700 kcal
• Protein: ~58 g
• Total Fat: ~52 g
  • Saturated Fat: ~24 g
• Total Carbohydrates: ~4–6 g
  • Dietary Fiber: <1 g
  • Sugars: ~1–2 g
• Sodium: variable; estimate ~700–1,200 mg (depends heavily on added salt and Parmesan)
• Cholesterol: moderate–high due to cream and chicken

Notes: This is a rich, high-calorie dish because of the heavy cream, butter, and Parmesan—ideal as an occasional indulgence or a centerpiece for a hearty meal. For lower-calorie options, see the variations section below. Nutrition estimates are based on USDA FoodData Central calculations and standard portion sizes.

Perfect For…

• Cozy dinners on cool nights when you want something comforting and saucy.
• Weeknight cooking when you need a fast, one-skillet meal that looks more indulgent than the effort required.
• Small family gatherings or date-night dinners where you want to serve something hearty and shareable.
• People who love creamy, savory sauces and a straightforward technique that yields restaurant-style results at home.

How to Make Texas Roadhouse Butter Chicken Skillet

Ingredients

• 4 boneless skinless chicken breasts (about 6 oz / 170 g each)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter (divided)
• 4 garlic cloves, minced
• 1 cup heavy cream (240 ml)
• ½ cup chicken broth (120 ml)
• 1 teaspoon Dijon mustard
• ½ cup freshly grated Parmesan cheese (about 45 g)
• Chopped fresh parsley (optional, for garnish)

Optional ingredients and substitutions

• Use Greek yogurt thinned with a little milk (low-fat) instead of heavy cream for a lighter sauce (note: texture and tang will change).
• Swap half-and-half for heavy cream for a lighter but thinner sauce.
• Use ghee or clarified butter for a slightly nuttier flavor and higher smoke point.
• For a gluten-free dish, this recipe is naturally gluten-free if your Dijon and Parmesan are certified gluten-free.
• Add mushrooms, baby spinach, or sun-dried tomatoes for extra flavor and texture.

Step-by-step Directions

1. Season and Sear the Chicken

   • Pat the chicken breasts dry with paper towels. Season both sides evenly with paprika, garlic powder, onion powder, salt, and black pepper.
   • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken breasts and sear for 4–5 minutes per side until golden brown and a crust has formed.
   • Remove the chicken to a plate and set aside. (Tip: don’t overcrowd the pan—sear in batches if needed. Searing builds flavor.)

2. Make the Buttery Sauce

   • Reduce the heat to medium. In the same skillet, add 2 tablespoons of the butter and the minced garlic. Sauté just until fragrant—about 30 seconds—being careful not to brown the garlic.
   • Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan; those bits add deep flavor to the sauce.

3. Stir in Cream and Cheese

   • Add the heavy cream, Dijon mustard, and Parmesan cheese to the skillet. Stir continuously until the cheese melts and the sauce begins to thicken, about 3–5 minutes.
   • Add the remaining 2 tablespoons of butter and stir so it melts into the sauce for that signature silky richness.

4. Return Chicken and Simmer

   • Nestle the seared chicken breasts back into the skillet, spooning sauce over each piece.
   • Cover and simmer on low heat for 10–12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and juices run clear. (Tip: use an instant-read thermometer to check doneness—it’s the most reliable indicator.)

5. Garnish and Serve

   • Finish with a sprinkle of chopped fresh parsley for color and a bright note.
   • Serve straight from the skillet with mashed potatoes, steamed rice, pasta, or crusty bread to mop up the sauce.

Practical tips

• Avoid overheating the cream once added—simmer gently to prevent separation.
• If your sauce is too thin, simmer uncovered a few minutes to reduce and thicken; add a tablespoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if necessary.
• Let the chicken rest a few minutes before slicing to keep it juicy.

Best Pairings

• Mashed potatoes: classic and comforting—mashes soak up every drop of the sauce.
• Steamed white rice or buttery herb rice: a neutral base that lets the sauce shine.
• Egg noodles or pappardelle: toss pasta in the skillet sauce for a hearty twist.
• Roasted or steamed vegetables (green beans, asparagus, or broccoli) for color and balance.
• For a seafood-loving crowd, pair with a light garlic-butter shrimp appetizer—this garlic-forward dish complements the creaminess well; see a similar skillet-style idea here: garlic butter shrimp skillet recipe.

Storage Instructions

• Room temperature: Do not leave perishable dishes like this out at room temperature for more than 2 hours (1 hour if the room is very warm).
• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce, or reheat in a 325°F (160°C) oven until warmed through.
• Freezer: Freeze in airtight containers for 2–3 months. Thaw overnight in the refrigerator and reheat gently. Note: cream-based sauces can change texture after freezing; rewarm slowly and whisk to reincorporate fats.

Chef’s Advice

• Use a heavy-bottomed skillet (cast iron or stainless steel) to get a proper sear and even heat distribution.
• Dry the chicken thoroughly before seasoning to ensure a good crust.
• Don’t rush the sear—resist flipping too soon. When the chicken releases easily and has a deep golden color, it’s ready to turn.
• Freshly grate the Parmesan for the best melting quality and flavor; pre-grated cheese often contains anti-caking agents that can affect texture.
• Adjust salt at the end: Parmesan and broth add sodium, so taste the sauce before adding extra salt.

Creative Twists

1. Lighter Version

   • Substitute half-and-half or a mix of Greek yogurt (folded in off heat) to reduce calories and saturated fat. Use less butter and olive oil.

2. Mushroom and Spinach Boost

   • Sauté 8 oz sliced cremini mushrooms after searing the chicken, then add a couple of handfuls of baby spinach just before returning the chicken—adds earthy depth and extra vegetables.

3. Smoky Cajun Twist

   • Add 1–2 teaspoons of Cajun seasoning or smoked paprika to the chicken rub and finish with a squeeze of lemon to cut through the richness.

4. Keto / Low-Carb Friendly

   • The base recipe is already low in carbs; serve over cauliflower mash for a low-carb plate.

Recipe Q&A

Q: Can I use thighs instead of breasts?
A: Yes—boneless skinless chicken thighs will be more forgiving and remain juicier; reduce simmer time slightly since thighs can be thicker and fattier.

Q: My sauce broke (separated). How do I fix it?
A: Remove from direct heat and whisk in a teaspoon of cold water or a small knob of cold butter to help emulsify. Reheat gently while whisking.

Q: How can I make this healthier?
A: Use half-and-half or a lighter cream alternative, reduce butter, and increase veggies. Also serve with cauliflower mash or a big green side salad.

Q: Is this freezer-friendly?
A: You can freeze it, but cream-based sauces may separate on thawing. Reheat slowly and whisk to recombine; adding a splash of broth helps.

Q: What should I serve with leftovers?
A: Slice the chicken and serve over rice, pasta, or in a toasted sandwich roll with a little extra sauce—great for meal prep lunches.

Conclusion

Give this Texas Roadhouse Butter Chicken Skillet a try the next time you want a quick but indulgent skillet dinner—it’s fast, crowd-pleasing, and deeply satisfying. For a slightly different take and an easy step-by-step version, check out this home-cooked guide to the same beloved skillet: Easy 30 Minute Texas Roadhouse Butter Chicken Skillet – Aunty Meals. If you prefer another home-style write-up with tips for timing and serving, this recipe page is also a helpful companion: Texas Roadhouse Butter Chicken – My Homemade Recipe.

I’d love to hear how yours turns out—share photos, swaps you tried, or questions in the comments so we can build a little community around simple, satisfying skillet dinners.

Texas Roadhouse Butter Chicken Skillet

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: ollierecipegmail-com
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A comforting and indulgent one-pan meal featuring seared chicken in a rich buttery garlic sauce with Parmesan, perfect for busy nights and small gatherings.

---

Ingredients

Scale 1x2x3x

• 4 boneless skinless chicken breasts (about 6 oz / 170 g each)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter (divided)
• 4 garlic cloves, minced
• 1 cup heavy cream (240 ml)
• ½ cup chicken broth (120 ml)
• 1 teaspoon Dijon mustard
• ½ cup freshly grated Parmesan cheese (about 45 g)
• Chopped fresh parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat chicken breasts dry. Season with paprika, garlic powder, onion powder, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes on each side until golden brown. Remove chicken and set aside.
3. In the same skillet, add 2 tablespoons of butter and garlic. Sauté until fragrant (about 30 seconds).
4. Add chicken broth and scrape up browned bits from the pan.
5. Stir in heavy cream, Dijon mustard, and Parmesan. Cook until cheese melts and sauce thickens (3–5 minutes).
6. Add remaining butter to the sauce and stir until melted.
7. Return chicken to skillet, spoon sauce over, cover, and simmer on low for 10–12 minutes until chicken reaches 165°F (74°C).
8. Garnish with parsley and serve directly from the skillet.

Notes

This dish is rich and high in calories; ideal for occasional indulgence. For lighter options, consider using half-and-half or Greek yogurt instead of heavy cream.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 700
• Sugar: 2g
• Sodium: 1000mg
• Fat: 52g
• Saturated Fat: 24g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: <1g
• Protein: 58g
• Cholesterol: 167mg