Texas Roadhouse Butter Chicken Skillet

This Texas Roadhouse Butter Chicken Skillet is a rich and creamy one-pan meal featuring juicy chicken simmered in a luscious buttery-garlic sauce. It brings restaurant-quality flavor to a home-cooked skillet dish.

Why You’ll Love This Recipe

I love how this skillet version captures the indulgent, buttery flavor you’d expect from a Texas Roadhouse favorite—but in a quick, easy, weeknight-friendly format. With tender chicken, garlic-infused butter, and savory aromatics, it’s both comforting and impressive without a lot of effort or cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into even pieces

• Salt and pepper

• Garlic powder and onion powder

• Paprika (smoked or sweet)

• Olive oil for searing

• Butter (plenty for that rich sauce)

• Fresh garlic, minced

• Chicken broth or stock

• Heavy cream or half-and-half

• Dijon mustard (optional for tang)

• Grated Parmesan cheese

• Fresh parsley or chives, chopped (for garnish)

Directions

1. I season the chicken pieces generously with salt, pepper, garlic and onion powders, and paprika.

2. I heat olive oil in a large skillet over medium-high heat, then sear the chicken until golden on both sides (about 4–5 minutes per side). I remove them to a plate and set aside.

3. In the same skillet, I melt a generous amount of butter, then sauté minced garlic until fragrant (about 30 seconds).

4. I pour in chicken broth to deglaze the pan, scraping up flavorful bits and bringing it to a gentle simmer.

5. I stir in the cream and Dijon mustard, if using, then whisk in Parmesan until the sauce is smooth and thickened slightly.

6. I return the chicken to the skillet, spooning sauce over each piece, and simmer for a few minutes until the chicken is cooked through and the sauce coats nicely.

7. I finish with a sprinkle of fresh parsley or chives before serving.

Servings and timing

This recipe serves 4 people.

• Prep time: ~10 minutes (seasoning and cutting chicken)

• Cook time: ~20 minutes

• Total time: ~30 minutes

Variations

• Spicy kick: I add a pinch of crushed red pepper flakes or a dash of cayenne to the sauce.

• Mushroom version: I add sliced mushrooms when cooking garlic and sauté until they brown before adding liquids.

• Lemon-garlic: I stir in a squeeze of fresh lemon juice at the end for brightness.

• Herb upgrade: I stir in chopped fresh thyme or rosemary for more depth.

Storage/reheating

I store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. To reheat, I warm the skillet gently over medium-low heat, adding a splash of broth or cream to loosen the sauce. Alternatively, I microwave with a bit of extra liquid until warmed through—this helps keep the sauce silky.

FAQs

What cut of chicken works best?

I usually use boneless, skinless breasts or thighs—thighs stay juicier, but breasts work great too.

Can I use milk instead of heavy cream?

Yes, though the sauce will be thinner. I’d add a tablespoon of butter or cream cheese to help thicken it.

How do I get the chicken golden without drying it out?

I pat the chicken dry, sear in hot oil without crowding the pan, and only flip once—this helps lock in moisture.

Can I make this gluten-free?

Absolutely—I use gluten-free chicken broth and check that Dijon or any added mustard is gluten-free.

What sides go best with it?

I love serving this over mashed potatoes, rice, egg noodles, or with steamed vegetables like broccoli or green beans to soak up the extra sauce.

Conclusion

I find this Texas Roadhouse Butter Chicken Skillet to be a satisfying twist on a restaurant favorite. It’s rich, flavorful, and comes together in one pan—even though it tastes decadent, it’s simple enough for a weekday meal. With easy variations and smart reheating tips, it’s become a staple whenever I’m craving something creamy and comforting.