Texas Roadhouse Butter Chicken Skillet

Oh, you're in for a treat! This Texas Roadhouse Butter Chicken Skillet is my go-to when I’m craving that cozy, restaurant-style comfort food at home. It’s all about that rich, creamy sauce hugging tender chicken—just like the skillet meals I used to devour at Texas Roadhouse after long road trips. Trust me, this dish hits all the right notes with minimal effort.

I’ve tweaked this recipe over the years to nail that perfect balance of smoky paprika and velvety cream. Whether it’s a busy weeknight or a lazy Sunday, this skillet meal saves the day. Plus, it’s one of those dishes that tastes even better the next day—if you manage to have leftovers, that is!

Ingredients for Texas Roadhouse Butter Chicken Skillet

Gather these simple ingredients, and you're halfway to skillet magic! Here's what you'll need:

• 2 large chicken breasts, cut into 1-inch pieces (trust me, uniform size means even cooking)
• 2 tablespoons unsalted butter (the real stuff—no substitutes!)
• ½ cup heavy cream, room temperature (cold cream can make the sauce separate—learned that the hard way)
• 1 teaspoon garlic powder (or 2 fresh cloves if you're feeling fancy)
• 1 teaspoon smoked paprika (this gives that signature Texas Roadhouse depth)
• 1 small yellow onion, finely diced (white onion works too, but yellow adds sweetness)
• ½ cup low-sodium chicken broth (regular works if you adjust salt later)
• 1 teaspoon dried thyme (rub it between your fingers to wake up the flavor)
• Salt and black pepper to taste (always taste before adding—those broth salts sneak up on you)

That's it! No fancy ingredients—just good, honest flavors that come together beautifully.

How to Make Texas Roadhouse Butter Chicken Skillet

Alright, let's get cooking! This Texas Roadhouse Butter Chicken Skillet comes together in no time—just follow these simple steps and you'll have a restaurant-worthy meal in under 30 minutes.

1. Melt the butter in a large skillet over medium heat. Watch for that golden color—you want it just melted, not browned.
2. Add the diced onion and let it cook for 3–4 minutes, stirring occasionally. You’ll know it’s ready when the pieces turn soft and translucent—that’s when the sweetness comes out!
3. Toss in the chicken pieces and let them brown for 5–6 minutes. Don’t stir too much—let them get a nice golden crust. (This is where all that flavor starts building!)
4. Sprinkle in the garlic powder, paprika, salt, and pepper. Stir everything until the chicken is coated in those smoky, aromatic spices. Your kitchen should smell amazing right about now.
5. Pour in the chicken broth and use your spoon to scrape up any browned bits from the pan. That’s flavor gold right there—don’t let it go to waste!
6. Reduce the heat to low and stir in the heavy cream and thyme. Let it all simmer for 10–15 minutes until the chicken is cooked through (165°F on a thermometer) and the sauce thickens to a luscious, velvety consistency.

And that’s it! Serve it piping hot, and don’t forget to dunk some bread in that incredible sauce. You’re gonna love this one—I can already tell.

Why You’ll Love This Texas Roadhouse Butter Chicken Skillet

Let me tell you why this skillet meal is my weeknight hero—and why it’ll become yours too!

• Quick and foolproof: Ready in 35 minutes flat—perfect for those nights when takeout sounds tempting but homemade tastes better.
• Restaurant-worthy flavors: That creamy, smoky sauce? It tastes like it came straight from Texas Roadhouse’s kitchen (but your secret’s safe with me).
• Goes with everything: Serve it over rice for soaking up the sauce, with mashed potatoes for ultimate comfort, or with crusty bread for dipping. (I’ve even used leftovers in tacos—genius!)
• Crowd-pleaser magic: Kids devour it, guests ask for seconds, and my husband swears it’s better than the original. High praise!

Seriously, one bite of that rich, velvety sauce hugging tender chicken, and you’ll understand why this skillet never lasts long in my house.

Tips for the Best Texas Roadhouse Butter Chicken Skillet

Want to take your skillet from good to knockout? Here are my tried-and-true tricks:

• Dry that chicken! Pat pieces with paper towels before cooking—it makes all the difference for getting that perfect golden sear instead of steamed chicken.
• Go big or go home with the cream. Full-fat heavy cream gives that luscious, restaurant-quality thickness. (I tried half-and-half once... let's just say never again.)
• Finish with flair—a sprinkle of fresh parsley adds color and freshness. If I'm feeling fancy, I'll add a pinch of extra paprika on top too!
• Low and slow for the sauce—keep that simmer gentle so the cream doesn't separate. Stir occasionally like you're giving it a little love.

These small touches make your Texas Roadhouse Butter Chicken Skillet look and taste like it came from a pro kitchen!

Texas Roadhouse Butter Chicken Skillet FAQs

Got questions? I've got answers! Here are the ones I hear most about this cozy skillet dish:

• Can I use chicken thighs instead of breasts? Absolutely! Thighs add amazing flavor and stay extra juicy. Just bump up the cook time by about 5 minutes—they need a bit longer to get tender. (Personally, I use thighs when I want that extra richness.)
• What's the best way to store leftovers? Pop them in an airtight container in the fridge for up to 3 days. The sauce actually thickens beautifully overnight! Reheat gently on the stove with a splash of broth to loosen it up.
• Can I make this dairy-free? You bet! Swap the heavy cream for full-fat coconut milk (the canned kind) and use vegan butter. It'll have a slightly different but still delicious flavor. (Pro tip: add a pinch of extra paprika to balance the coconut notes.)

There you go—no skillet mysteries left unsolved! If you've got other questions, just holler in the comments—I'm always happy to help.

Serving Suggestions for Texas Roadhouse Butter Chicken Skillet

Now, let’s talk about how to make this skillet meal a full-on feast! Here are my favorite ways to serve it:

• Steamed jasmine rice – It soaks up that creamy sauce like a dream. (Sometimes I toss in a bay leaf while cooking the rice for extra fragrance!)
• Garlic naan – Perfect for scooping up every last bit of sauce. I warm mine in the oven for 2 minutes—crispy edges, soft middle. *Chef’s kiss*
• Simple side salad with ranch or a tangy vinaigrette to cut through the richness. My go-to? Iceberg, cherry tomatoes, and red onion—crunchy freshness in every bite.

Honestly? This dish is so versatile, it’ll shine with just about anything. Even buttered egg noodles work in a pinch!

Nutrition Information

Here's the scoop on what's in this Texas Roadhouse Butter Chicken Skillet—because I know some of you (like me!) like to keep tabs on these things!

• Calories: 320 per serving (but let's be real, you might go back for seconds)
• Fat: 20g (that's the good stuff from butter and cream doing its magic)
• Protein: 28g (thanks to all that juicy chicken goodness)
• Carbs: 5g (mostly from the onions and broth—not bad at all!)

*Just a heads up—these numbers are estimates based on standard ingredients. Your exact nutrition may vary depending on brands and how generous you are with that cream! Always check labels if you're tracking closely.

Alright, friends—now it's your turn! Whip up this Texas Roadhouse Butter Chicken Skillet and let me know how it turns out. Did you add extra garlic? Throw in some mushrooms? Maybe a dash of cayenne for heat? I want to hear all your delicious tweaks in the comments below!

This recipe’s been a game-changer in my kitchen, and I can't wait for you to make it your own. Tag me if you share pics—I love seeing your creations. Now grab that skillet and get cooking! (And don’t forget the bread for sauce-dipping... you’ll thank me later.)

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