Texas Roadhouse Butter Chicken Skillet
The Texas Roadhouse Butter Chicken Skillet is a hearty and comforting dish packed with tender chunks of chicken coated in a rich, buttery sauce. It’s creamy, flavorful, and easy to…
Tip: save now, cook later.The Texas Roadhouse Butter Chicken Skillet is a hearty and comforting dish packed with tender chunks of chicken coated in a rich, buttery sauce. It’s creamy, flavorful, and easy to make all in one pan, combining simple ingredients to create something really satisfying. The butter and spices come together to make the chicken extra juicy and delicious, just like what you’d expect from the restaurant.
I love making this skillet dinner when I want something cozy but not too complicated. The best part is how the sauce just melts over the chicken and sinks into any sides you might add. I like to add a little extra garlic or a pinch of cayenne to spice it up just how I like it. Plus, the leftovers heat up beautifully, which makes for an easy next-day meal.
One of my favorite ways to serve it is with some warm dinner rolls or over a bed of fluffy rice so you can soak up every bit of that buttery sauce. It’s always a hit when friends and family come over because it’s simple to make, full of flavor, and feels like a special meal without needing too much fuss. This skillet always brings a little Texas Roadhouse comfort right into my kitchen!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for lean meat, but thighs add more flavor and stay juicy. Either works great here. If you want, turkey breast chunks can be a good substitute too.
Butter: Butter is key for the sauce’s richness. Unsalted butter helps control saltiness, but feel free to use salted if that’s what you have—just reduce added salt.
Heavy Cream: Heavy cream gives the sauce its creamy, smooth texture. For a lighter option, you can try half-and-half or whole milk, but the sauce won’t be as thick.
Chicken Broth: A simple broth adds depth. If you’re short on broth, water with a bit of bouillon cube or powder works fine too.
Spices: Smoked paprika adds a subtle smokiness that’s delicious here, but regular paprika or even mild chili powder work if you want less smoke. Cayenne is optional to add a gentle kick.
How Do You Get a Rich, Creamy Sauce Without It Breaking?
The sauce can sometimes separate if heated too high or too fast. Here’s how I keep it velvety smooth:
- After adding cream, simmer gently on medium-low heat—no rolling boils!
- Whisk constantly when you add flour (if using) to avoid lumps.
- Don’t rush adding the chicken back; let the sauce thicken slightly before returning it to the skillet.
- If it gets too thick, add a splash more broth or cream to loosen it.
These small steps make a big difference in creamy, buttery sauce that clings perfectly to the chicken.
Equipment You’ll Need
- Large cast-iron skillet – perfect for even heat and gives a nice sear to the chicken.
- Wooden spoon or silicone spatula – helps scrape the pan without scratching your skillet.
- Measuring cups and spoons – for accurate spice and liquid measurements.
- Sharp knife and cutting board – to chop and prepare the chicken cleanly and safely.
- Whisk – useful for mixing the sauce and smoothing out any flour lumps.
Flavor Variations & Add-Ins
- Swap chicken for pork tenderloin chunks; it cooks quickly and pairs well with butter sauce.
- Add sautéed mushrooms or spinach to the skillet for extra veggies and earthiness.
- Mix in a teaspoon of smoked paprika and a pinch of chipotle powder for a smoky, spicy twist.
- Stir in some grated Parmesan cheese at the end to add a cheesy depth to the sauce.
Texas Roadhouse Butter Chicken Skillet
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into large chunks
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional for mild heat)
- Salt and black pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 minutes to cook, making a total of roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Sear the Chicken:
Heat a large cast-iron skillet or heavy pan over medium-high heat. Add 2 tablespoons of butter and let it melt and foam. Season the chicken chunks with salt, pepper, smoked paprika, garlic powder, and onion powder. Place the chicken in the skillet in a single layer. Cook for 4-5 minutes per side until golden brown and almost cooked through. Remove the chicken and set aside.
2. Make the Sauce:
Lower the heat to medium. Add the remaining 2 tablespoons of butter to the skillet, then sauté the minced garlic for about 1 minute until fragrant but not burnt. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits. Stir in the heavy cream and bring the mixture to a gentle simmer.
3. Thicken and Finish:
If you like a thicker sauce, sprinkle the flour over the sauce and whisk quickly to avoid lumps. Cook for 2-3 minutes until thickened. Return the chicken to the skillet, spooning sauce over it, and simmer for 5 more minutes until the chicken is cooked through and flavors are combined. Taste and adjust seasoning with salt, pepper, and cayenne if desired. Garnish with chopped parsley before serving.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work great in this recipe and tend to stay juicier. Just make sure to cut them into similar-sized pieces for even cooking.
How do I prevent the sauce from breaking?
Cook the sauce over medium to low heat and avoid boiling once the cream is added. Stir constantly when adding flour to keep the sauce smooth and creamy.
Can I make this recipe dairy-free?
You can substitute butter with a dairy-free margarine and use coconut cream or a plant-based cream alternative instead of heavy cream for a dairy-free version.
How should I reheat leftovers?
Reheat gently on the stovetop over low heat, stirring occasionally. Adding a little broth or cream can help loosen the sauce if it thickens too much.