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Texas Roadhouse Butter Chicken Skillet served with spices and rice

Texas Roadhouse Butter Chicken Skillet

A creamy, savory chicken dish cooked in one pan, perfect for a family dinner or meal prep, delivering rich flavors with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts or thighs for extra juiciness
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter divided
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped plus extra for garnish
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt adjust to taste
  • a pinch cayenne pepper optional, for a little heat

Method
 

Preparation
  1. Pat the chicken dry with paper towels and season both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
  2. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
  3. Add the seasoned chicken and cook for about 4–5 minutes per side until golden brown and nearly cooked through. Remove the chicken and set aside.
Cooking
  1. In the same skillet, lower the heat to medium and add 1 tablespoon of butter along with the chopped onion. Sauté until soft and translucent for about 3–4 minutes.
  2. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Pour in the chicken broth and scrape up any browned bits. Reduce slightly, then stir in heavy cream and Parmesan cheese until smooth and slightly thickened.
  4. Return the chicken to the skillet and let it simmer gently in the sauce for about 8–10 minutes or until fully cooked and tender.
Serving
  1. Sprinkle chopped fresh parsley over the dish and serve hot with warm rolls, mashed potatoes, or steamed vegetables.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stove with a splash of chicken broth.