Texas Roadhouse Butter Chicken Skillet

This skillet-baked Texas Roadhouse Butter Chicken is pure weeknight comfort with its golden seared chicken and rich, garlicky butter sauce. It is quick enough for a rushed weekday and impressive enough to serve to friends when you want to wow with minimal effort.

This dish was a hit the first time I served it at a family Sunday night dinner and now my crew lights up every time they smell the garlic butter starting to sizzle on the stove.

Ingredients

• Chicken breasts or thighs: tender and juicy protein so pick pieces that feel firm with a rosy pink hue
• Olive oil: helps give chicken a deep crust richer flavor than most other oils recommend a good quality bottle
• Paprika: adds subtle warmth and color choose a fresh jar for best flavor
• Garlic powder and onion powder: boost savoriness check that they are not clumpy or faded
• Salt and black pepper: simple seasonings that balance and enhance every bite opt for flaky salt and fresh cracked pepper if possible
• Butter: the star of the show always use unsalted for better control over the sauce’s flavor fresh is best no fridge funk
• Garlic: fresh cloves infuse real aroma and punch use plump heads with tight skins
• Parsley: brightens the rich notes go for flat-leaf for sharper flavor or dried in a pinch
• Lemon juice: cuts through richness and wakes up all the other flavors always squeeze fresh
• Red pepper flakes: optional for gentle heat use sparingly if serving kids

Step-by-Step Instructions

Prepare the Chicken:

Lay your chicken flat on a cutting board and pat each piece dry on both sides with paper towels. Sprinkle both sides evenly with paprika garlic powder onion powder salt and pepper making sure to coat thoroughly. This helps the seasoning cling and creates a richly flavorful crust

Sear the Chicken:

Place a sturdy skillet preferably cast iron over medium-high heat and swirl in the olive oil. When the oil is hot but not smoking gently add the chicken in a single layer. Let it cook undisturbed for about four to five minutes until it develops a deep gold color. Flip carefully and repeat on the other side until the chicken is cooked through and reads one hundred sixty five degrees Fahrenheit in the thickest part. Remove to a plate and keep warm

Make the Butter Sauce:

Lower the heat to medium then drop in the butter. Let it melt fully while scraping up any brown bits from the pan with a wooden spoon. Once the butter is bubbling add the minced garlic and stir constantly for about thirty seconds so it blooms without burning. Pour in lemon juice and sprinkle in parsley stirring quickly so the flavors blend. Toss in red pepper flakes if you like things spicy

Finish and Serve:

Slide the cooked chicken back into the skillet nestling each piece into the sauce. Use a large spoon to cover the chicken liberally with the garlic butter. Let everything bubble together for about two minutes so the chicken can absorb all the flavors. Serve the dish hot right from the skillet for best results

Save

My favorite part is always the moment I stir in fresh garlic—the scent takes over my kitchen and reminds me of my grandmother making Sunday lunches. Even picky eaters will come back for seconds thanks to that rich buttery sauce

Storage tips

Store leftovers in a tightly sealed container in the fridge and they stay good for up to three days. Reheat gently in a skillet or microwave just until warmed. The butter sauce may thicken so adding a splash of water or lemon brings it back to life

Ingredient substitutions

No fresh parsley on hand try chives or even a sprinkle of dried Italian herbs for a fresh finish. If you want to lighten things up try substituting half the butter with chicken stock for a leaner sauce. Boneless chicken thighs make a richer alternative to breasts

Serving suggestions

This chicken is amazing spooned over creamy mashed potatoes fluffy rice or with crusty Texas Roadhouse-style rolls for dipping. Add a crisp green salad or steamed veggies for color and crunch

A Bit of Culture

Inspired by the flavors of Texas steakhouses this recipe takes the crowd-pleasing garlic butter technique and brings it to a cozy home setting. It combines Southern tradition with fuss-free skillet cooking for ultimate comfort

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, both chicken breasts and thighs work well. Thighs offer extra juiciness and flavor.

→ What sides go best with this dish?

Mashed potatoes, warm dinner rolls, or seasoned rice all pair perfectly with the buttery sauce.

→ Is cast iron required for cooking?

While cast iron is ideal for a great sear, any heavy skillet will give delicious results.

→ Can I add extra spice to the dish?

Certainly! A pinch of red pepper flakes will add subtle heat and depth to the sauce.

→ How do I know when the chicken is cooked through?

Check for an internal temperature of 165°F (74°C) and golden color for best results.