Name: Texas Roadhouse Butter Chicken Skillet Bliss!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts or thighs; 3 tbsp unsalted butter, divided; 1 tbsp olive oil; 4 garlic cloves, minced; 1 tsp fresh rosemary, chopped (or 1/2 tsp dried); 1 tsp fresh thyme, chopped (or 1/2 tsp dried); 2 tbsp lemon juice or white wine; 1 cup chicken broth; 1/2 cup heavy cream or half‑and‑half; 1/4 cup Parmesan cheese, freshly grated; Salt and black pepper to taste; Optional: 1/4 tsp hot sauce or smoked paprika

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I’m all about juicy, buttery chicken pieces smothered in a rich, garlic-herb skillet sauce that reminds me of Texas Roadhouse’s flavor-packed menu, all made easily in one pan.

Why You’ll Love This Recipe

I find this skillet dish perfect because it combines tender chicken with a luscious butter and herb sauce that’s both comforting and full of flavor. It’s fast enough for a weeknight dinner but has that restaurant-quality appeal. Plus, cleanup is a breeze when everything cooks in one skillet!

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
Unsalted butter and a touch of olive oil
Garlic cloves, minced
Fresh rosemary and thyme, chopped (or dried if needed)
Lemon juice or white wine
Chicken broth
Heavy cream or half‑and‑half
Parmesan cheese, freshly grated
Salt and black pepper
Optional: hot sauce or smoked paprika for a kick

Directions

I season the chicken pieces with salt, pepper, and a pinch of smoked paprika if I want heat.
In a heavy skillet over medium heat, I melt butter with a bit of olive oil, then sear the chicken on both sides until golden and almost cooked through, about 5 minutes per side. I then remove it and set it aside.
Using the same skillet, I add a bit more butter and sauté garlic until fragrant.
I stir in chopped rosemary and thyme, letting the herbs bloom.
I deglaze the pan with lemon juice or white wine, scraping up all the tasty browned bits.
I pour in chicken broth and bring the mixture to a simmer.
I return the chicken to the skillet, nestling it in the sauce and cooking until it’s fully cooked.
I reduce the heat and stir in heavy cream and Parmesan cheese until the sauce is silky.
For extra depth, I season again with salt, pepper, and a dash of hot sauce or additional smoked paprika.
Finally, I spoon the buttery herb sauce over the chicken before serving.

Servings and timing

I usually serve this for 4 people. Prep takes about 10 minutes, and cooking runs about 25 minutes—so it’s ready in around 35 minutes total.

Variations

I sometimes swap chicken breasts for thighs—they stay juicier and richer.
I’ll sub in Greek yogurt mixed with herbs instead of cream for a tangy twist.
For a lighter version, I use half‑and‑half instead of heavy cream without losing the sauce’s silkiness.
I’ll toss in sliced mushrooms or spinach at the end for extra veggies.
If I want more tang, I squeeze in an extra splash of lemon juice before serving.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 4 days or freeze portions for up to 3 months. To reheat, I gently warm servings on the stovetop with a splash of broth or cream to restore the creamy consistency. In the microwave, I heat in short bursts and stir in between to make sure the sauce stays smooth.

FAQs

Can I use chicken thighs instead of breasts?

Yes—I often use thighs because they stay moist and flavorful, and the sauce compliments them beautifully.

What can I use instead of heavy cream?

I sometimes use half‑and‑half, Greek yogurt, or a milk mixed with a teaspoon of cornstarch for a lighter but still creamy sauce.

Can I prepare this ahead of time?

Absolutely—I’ll cook the chicken and sauce separately, then just gently reheat and combine them before serving so everything stays fresh and creamy.

Is this dish freezer‑friendly?

Yes—I portion it into freezer bags or containers and freeze up to 3 months. I thaw overnight and reheat gently on the stove with extra broth or cream.

How do I make the sauce thicker?

If I want a thicker sauce, I whisk in a bit of cornstarch slurry (cornstarch mixed with cold water) toward the end of simmering. I let it bubble briefly until it reaches the right consistency.

Conclusion

I adore how this butter chicken skillet brings restaurant-level indulgence to my dinner table with minimal fuss. The combination of buttery richness, fresh herbs, and tangy notes makes every bite feel special. It’s become a go-to when I crave comfort food that’s impressive yet homey. I hope it delights your kitchen moments too!