Texas Roadhouse Butter Chicken Skillet: Comfort Dish

Name: Texas Roadhouse Butter Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1 tsp paprika; 1 tsp garlic powder; ½ tsp onion powder; Salt & black pepper to taste; 2 tbsp olive oil; 5 tbsp unsalted butter; 4 cloves garlic, minced; 1 tsp paprika (additional, for the sauce); ½ tsp cayenne pepper (optional, for heat); ¼ cup heavy cream; ¼ cup chicken broth; 1 tbsp fresh lemon juice; Fresh parsley, chopped (for garnish)

Introduction

Close your eyes and imagine the warm, buttery scent that fills the kitchen the moment butter melts and garlic hits the hot skillet — a heady mix of caramelized butter, smoky paprika, and bright lemon. The chicken sears to a golden crust, the sauce becomes silky and clingy, and each forkful delivers tender meat with a velvety, slightly tangy finish. That contrast — crisp exterior, juicy interior, and a sauce that begs to be mopped up — makes this skillet a hug in a plate.

This recipe is perfect for chilly weeknights when you want something fast but feel like indulgence; for casual dinner parties when you want to impress without fuss; and for lazy weekends when comfort wins the day. If you like one-pan chicken dinners with big flavor, you might also enjoy a slow-simmered, cozy soup that leans into the same comforting territory: Comforting Crockpot Chicken Parmesan Soup.

At a Glance

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 4
Difficulty Level: Easy — great for cooks of any skill level

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings). Values are approximate and calculated using USDA FoodData Central reference data for boneless skinless chicken breast, butter, olive oil, and heavy cream; consult your healthcare provider for personal advice.

Calories: ~520 kcal per serving
Protein: ~53 g
Fat: ~33 g (of which saturated fat ≈ 14–16 g)
Carbohydrates: ~3–4 g
Fiber: 0 g
Sodium: variable (depends on added salt; estimate 300–600 mg per serving)

Notes on accuracy and health: these estimates come from standard food-composition databases (USDA FoodData Central) and reflect typical values for the listed ingredients. Because butter, cream, and oil contribute significant calories and saturated fat, consider portioning and side choices if you’re managing fat or calorie intake; the Mayo Clinic and other health organizations recommend moderating saturated fat and balancing with vegetables and whole grains.

Why You’ll Love It

There are three simple reasons this skillet will become a go-to: its irresistible aroma and silky sauce, the comfort-food familiarity of butter and garlic elevated by paprika and a hint of lemon, and the speed — a full, satisfying meal on the table in under 30 minutes. It’s also flexible: serve it as a weeknight luxury or stretch it out for guests without losing any heartiness. The recipe creates memories: the scent brings people to the table, and everyone will be reaching for seconds.

How to Make Texas Roadhouse Butter Chicken Skillet: Comfort Dish

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
Salt & black pepper to taste
2 tbsp olive oil
5 tbsp unsalted butter
4 cloves garlic, minced
1 tsp paprika (additional, for the sauce)
½ tsp cayenne pepper (optional, for heat)
¼ cup heavy cream
¼ cup chicken broth
1 tbsp fresh lemon juice
Fresh parsley, chopped (for garnish)

Optional ingredients and substitutions

Swap heavy cream for half-and-half or a light cream for lower calories (note: sauce will be thinner).
Use ghee instead of butter for a nuttier, lactose-reduced version.
For a dairy-free take: use olive oil (increase to 4 tbsp) and full-fat coconut milk (flavor will shift).
Add mushrooms or sliced bell peppers to the skillet for extra vegetables.
Use boneless skinless thighs for more richness; increase cook time slightly.

Step-by-step Instructions

Season the Chicken
- Pat the chicken dry with paper towels. In a small bowl, mix 1 tsp paprika, 1 tsp garlic powder, ½ tsp onion powder, salt, and pepper. Rub the seasoning blend evenly over both sides of each chicken breast.
Sear the Chicken
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through (internal temperature should reach 165°F / 74°C). Transfer to a plate and set aside.
Make the Butter Sauce
- In the same skillet, reduce heat to medium. Add 5 tbsp butter and the minced garlic. Sauté for about 1 minute until fragrant (do not burn). Stir in the additional 1 tsp paprika and ½ tsp cayenne if using, then pour in the ¼ cup heavy cream and ¼ cup chicken broth. Let the sauce simmer for 2–3 minutes to slightly thicken and meld flavors.
Return Chicken to the Skillet
- Place the seared chicken back into the skillet. Spoon the sauce over the top and let everything simmer together for another 3–4 minutes so the flavors marry. Stir in 1 tbsp fresh lemon juice and adjust seasoning to taste.
Serve
- Garnish with chopped parsley. Serve hot with your chosen sides.

Practical tips

Always pat chicken dry before seasoning — you’ll get a far better sear.
Use an instant-read thermometer to ensure safe doneness (165°F).
If the sauce gets too thick, stir in a splash more chicken broth. If it’s too thin, simmer a minute longer.
Don’t rush garlic in butter; cook briefly to release aroma but avoid browning it to prevent bitterness.

Best Pairings

Buttered egg noodles or wide pasta tossed with a touch of butter and pepper — a classic bed for this sauce. For an easy, matching one-pan noodle side, try this recipe: Easy One-Pan Chicken Buttered Noodles.
Steamed green beans, garlic sautéed spinach, or roasted Brussels sprouts for balance and color.
Fluffy mashed potatoes to soak up every drop of sauce.
A crisp green salad with lemon-vinaigrette to cut richness.
For drink pairings: a lightly oaked Chardonnay or a citrus-forward iced tea.

Storage Instructions

Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C). (USDA food-safety guidance)
Refrigeration: Store in an airtight container; keep for up to 3–4 days. Reheat gently on the stove over low heat or in a 325°F oven until warmed through.
Freezer: Freeze portions in airtight, freezer-safe containers for up to 2–3 months for best flavor and texture. Thaw overnight in the refrigerator before reheating.

Chef’s Advice

Use moderate heat for the sauce: very high heat can curdle dairy; low-and-slow yields a silkier finish.
Let the chicken rest a few minutes after searing; this keeps juices locked in.
If you prefer a brighter sauce, add a splash more lemon at the end rather than during simmering.
For an irresistible crust, finish the pan-seared chicken under the broiler for 1–2 minutes — watch closely to avoid burning.
When substituting ingredients (lighter cream, dairy-free options), adjust seasonings and thickness by adding or reducing broth gradually.

Creative Twists

Smoky Chipotle Butter Chicken: add 1 tsp chipotle in adobo (finely chopped) to the sauce and swap half the paprika for smoked paprika for a deeper, smoky profile.
Herb & White Wine Variation: replace half the chicken broth with white wine, add fresh thyme and rosemary, and finish with lemon zest for a brighter, herb-forward sauce.
Creamy Mushroom & Spinach Skillet: add sliced cremini mushrooms after searing chicken; sauté until golden, then add baby spinach with the cream for extra vegetables and flavor.
Gluten-free, lighter option: serve over cauliflower rice and use half-and-half in place of heavy cream.

All Your Questions Answered

Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless skinless thighs are more forgiving and juicier. Sear similarly but check doneness; thighs may take a minute or two longer.

Q: My sauce separated. How do I fix it?
A: Remove pan from heat and whisk in a small splash of hot broth or simmer gently; if needed, add a bit more butter and whisk to bring it back together.

Q: How can I reduce calories/fat without losing flavor?
A: Use half-and-half or a light cream, reduce butter by 1–2 tbsp, increase lemon and paprika for brightness, and bulk up the plate with steamed vegetables.

Q: Can I make this ahead?
A: You can sear the chicken and prepare the sauce partially, refrigerate separately, and finish together when ready to serve.

Q: What are good leftover uses?
A: Slice the chicken for salads, grain bowls, or sandwiches; sauce makes a quick topping for roasted vegetables or pasta.

Conclusion

This Texas Roadhouse–inspired Butter Chicken Skillet is a fast, comforting meal that delivers indulgent flavor without complicated technique — perfect for weeknights, casual get-togethers, or when you simply want something that tastes like a warm kitchen hug. If you’d like a ready-made take on this idea from other kitchens for inspiration or comparison, see this quick home-version guide at Easy 30 Minute Texas Roadhouse Butter Chicken Skillet – Aunty Meals, and a scratch-made approach at Texas Roadhouse Butter Chicken Skillet – From Scratch Dishes. Try it, tweak it, and share your photos and notes so we can celebrate your version in the comments — happy cooking!