Texas Roadhouse Butter Chicken Skillet
The Texas Roadhouse Butter Chicken Skillet is a rich and hearty dish full of tender chicken pieces smothered in a creamy, buttery sauce. It’s got just the right blend of…
Tip: save now, cook later.The Texas Roadhouse Butter Chicken Skillet is a rich and hearty dish full of tender chicken pieces smothered in a creamy, buttery sauce. It’s got just the right blend of spices, giving it a little warmth without being too spicy, and the skillet cooking method makes everything come together with a cozy, homemade feel.
I love making this dish when I want something satisfying but still easy to whip up. The buttery sauce feels special, like a treat, but it’s also comforting like a classic comfort meal. I like to add a sprinkle of fresh herbs on top to brighten it up a bit — it really brings the flavors together.
This skillet dish is perfect served over warm rice or buttery mashed potatoes to catch every drop of that delicious sauce. I often make extra so there are leftovers because it tastes just as good reheated the next day. This recipe always reminds me of those relaxing weekend dinners where everything tastes simple and just right.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for their tenderness and size, but chicken thighs work well too and add extra juiciness.
Butter: Unsalted butter gives control over salt and adds richness. If you’re avoiding dairy, try a butter substitute or olive oil, but butter really adds that signature flavor.
Heavy Cream: This makes the sauce thick and creamy. For a lighter option, use half-and-half or coconut milk (for dairy-free) — just expect a thinner sauce.
Seasonings: Smoked paprika and garlic powder bring flavor depth. If you’re missing smoked paprika, regular paprika or a touch of chili powder can work.
Fresh Parsley: Adds color and freshness at the end. If you don’t have parsley, chives or basil make good substitutes.
How Do You Make the Butter Cream Sauce Rich and Smooth?
Creating a smooth, creamy butter sauce that clings to the chicken is key. Here’s how I do it:
- Melt the butter on medium heat—don’t brown it, or it can taste bitter.
- Sauté minced garlic briefly to release its aroma but avoid burning it.
- Add chicken broth and scrape the pan to loosen flavorful bits—this adds depth.
- Slowly stir in heavy cream and Dijon mustard, letting the sauce warm gently.
- Keep stirring until it thickens slightly; don’t rush or boil too fast or it may separate.
- Finally, add the cooked chicken back so it can soak up the sauce.
Patience here ensures a luscious sauce that’s perfect with the tender chicken pieces.
Equipment You’ll Need
- Large cast-iron skillet – it heats evenly and helps create a nice sear on the chicken.
- Sharp chef’s knife – for cutting the chicken into even pieces quickly and safely.
- Wooden spoon or heatproof spatula – for stirring the sauce without scratching your pan.
- Measuring spoons and cups – to get the spice and liquid amounts just right every time.
- Small bowl – handy for mixing the seasonings before you coat the chicken.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs if you want juicier meat with a richer flavor.
- Add sliced mushrooms or bell peppers for some extra veggies and texture.
- Stir in a little shredded cheddar or Monterey Jack cheese at the end for a creamy twist.
- Mix in a pinch of smoked chili powder or cayenne if you like your dish with a bit of heat.
Texas Roadhouse Butter Chicken Skillet
Ingredients You’ll Need:
For the Chicken:
- 2 pounds boneless, skinless chicken breasts, cut into large chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil or vegetable oil
For the Sauce:
- ½ cup unsalted butter (1 stick)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1½ teaspoons garlic, minced (about 3 cloves)
- 1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
- Optional: pinch of cayenne pepper or hot sauce (if you like a little heat)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation, 15 minutes of cooking, and a few minutes of resting. In under 30 minutes, you’ll have a creamy, buttery, and delicious chicken skillet ready to enjoy!
Step-by-Step Instructions:
1. Season the Chicken:
In a large bowl, mix salt, pepper, garlic powder, onion powder, and smoked paprika. Add the chicken chunks and toss to coat evenly with the spices.
2. Sear the Chicken:
Heat the olive oil in a large cast-iron skillet or heavy pan over medium-high heat. Place the chicken chunks in a single layer and cook for 3-4 minutes per side until they’re golden brown but not fully cooked. Then remove the chicken and set aside.
3. Make the Butter Sauce:
Lower the heat to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and Worcestershire sauce, scraping up any bits stuck in the pan. Stir in heavy cream and Dijon mustard until the sauce is smooth and thickens slightly, about 2-3 minutes.
4. Finish Cooking Chicken and Sauce:
Return the chicken to the skillet and coat well with the sauce. Cover and simmer on low heat for 8-10 minutes until the chicken is cooked through and the sauce is creamy and thick.
5. Final Touches:
Stir in the chopped parsley. Taste and add more salt, pepper, or a pinch of cayenne or hot sauce if you want a little heat. Garnish with extra parsley before serving.
6. Serving Suggestions:
Serve the butter chicken skillet hot over buttered mashed potatoes, rice, or with warm bread to soak up that delicious sauce.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken first. Thaw it in the fridge overnight or use the cold water method by placing the chicken in a sealed bag submerged in cold water. Pat dry before seasoning to avoid extra moisture in the pan.
Can I Substitute Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but it won’t be as rich or thick. For a dairy-free option, coconut milk works well but will add a subtle coconut flavor.
How Should I Store Leftovers?
Allow the dish to cool, then store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Add Vegetables to This Dish?
Absolutely! Sliced mushrooms, bell peppers, or spinach can be added either while making the sauce or during the last few minutes of simmering. Just be careful not to overcrowd the skillet to ensure even cooking.
