Texas Roadhouse Butter Chicken Skillet
This incredibly easy and delicious Texas Roadhouse-inspired Butter Chicken Skillet comes together in under 30 minutes. It's a fast, simple, and crowd-pleasing dish featuring tender chicken swimming in a rich, creamy, buttery sauce, perfect for busy weeknights or a comforting meal at home.
Equipment
- Large skillet
Ingredients
For the Texas Roadhouse Butter Chicken Skillet
- 2 large chicken breasts cut into 1-inch bite-sized pieces; boneless, skinless thighs work great too
- 2 tbsp butter use good quality butter
- 1/2 cup heavy cream
- 1 tsp garlic powder or 2-3 minced fresh cloves
- 1 tsp paprika smoked paprika would also be amazing for extra depth
- 1 small onion diced (sweet onions or yellow onions are perfect)
- salt and pepper to taste
- 1/2 cup chicken broth low sodium is always a good choice
- 1 tsp dried thyme dried oregano or Italian seasoning would also work wonderfully
- fresh chopped parsley or chives for garnish, optional
Instructions
- Step 1: Grab a large skillet and place it over medium heat. Add 2 tablespoons of butter and let it melt and sizzle gently.
- Step 2: Once the butter is melted, toss in the diced onions. Stir and cook until soft and translucent, about 5-7 minutes. Do not brown.
- Step 3: While onions cook, season chicken pieces in a bowl with garlic powder, paprika, a good pinch of salt, and a sprinkle of black pepper, ensuring every piece is coated.
- Step 4: Add the seasoned chicken to the skillet with the softened onions. Cook, stirring occasionally, until golden brown on all sides and cooked through (no pink left), about 6-8 minutes.
- Step 5: Pour in the chicken broth. Stir well, scraping up any delicious browned bits from the bottom of the pan. Let it simmer gently for about 5 minutes to allow some liquid to reduce and flavors to meld beautifully.
- Step 6: Reduce the heat to low, then carefully stir in the heavy cream and the dried thyme. You'll see the sauce start to transform into creamy goodness.
- Step 7: Let the sauce simmer on low heat for another 5 minutes, stirring occasionally. It will thicken slightly, coating the chicken in a rich, velvety dream.
- Step 8: Once the sauce is perfectly thick and luxurious, remove the skillet from the heat. Garnish with fresh chopped parsley or chives if desired. Serve warm.
Notes
Substitutions & Additions: If you like a little kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce when you add the cream. Sliced mushrooms or a handful of fresh spinach would be fantastic stirred in during the last few minutes of cooking. Boneless, skinless chicken thighs or pork tenderloin slices are great alternatives to chicken breasts. If you don't have thyme, dried oregano or Italian seasoning would also work wonderfully. For a slightly lighter option, you can use half-and-half instead of heavy cream, but be aware that the sauce won't be quite as rich and thick. This butter chicken skillet is heavenly over steamed white rice, egg noodles, or even mashed potatoes. For a complete Texas Roadhouse experience, serve it alongside buttery soft rolls.
Tips for Success: Don't overcrowd the skillet when browning the chicken; cook in batches if necessary, so the chicken browns instead of steaming. Season generously with salt and pepper on your chicken; building flavor in layers is key. When you add the heavy cream, make sure your heat is reduced to low to prevent the cream from curdling and ensure a smooth, luscious sauce. To make weeknight cooking even faster, dice your onion and cut your chicken ahead of time, storing them in airtight containers in the fridge.
How to Store: Let the skillet cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. Gently reheat leftovers in a skillet on the stovetop over medium-low heat, adding a splash of chicken broth or a tiny bit more cream if the sauce seems too thick. You can also microwave individual portions until warmed through. While it can be frozen, dishes with heavy cream sometimes separate when thawed; ensure it's in a freezer-safe container for up to 2-3 months, then thaw overnight in the fridge and reheat gently, stirring well to reincorporate the sauce.