Description

This Texas Roadhouse Butter Chicken Skillet recipe delivers tender, juicy chicken breasts seared to perfection and simmered in a rich, creamy buttery sauce infused with Parmesan cheese, garlic, and smoked paprika. The dish combines comforting steakhouse flavors with a luscious sauce that’s perfect for serving with warm rolls, mashed potatoes, or steamed vegetables.

Ingredients

Scale

Chicken and Seasonings

4 boneless skinless chicken breasts (or thighs for extra juiciness)
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt (adjust to taste)
A pinch of cayenne pepper (optional, for a little heat)

Cooking Fats

2 tablespoons olive oil
3 tablespoons unsalted butter (divided)

Sauce Ingredients

1 medium onion (finely chopped)
3 cloves garlic (minced)
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley (chopped, plus extra for garnish)

Instructions

Prepare and season chicken: Pat the chicken breasts dry with paper towels to ensure a good sear. Generously season both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder to create a savory steakhouse-style rub.
Sear the chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Once the skillet is hot, add the chicken and cook for 4–5 minutes per side until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside on a plate.
Sauté onions and garlic: Reduce the heat to medium and add 1 tablespoon butter along with the finely chopped onion to the same skillet. Sauté for 3–4 minutes until the onion is soft and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Make the sauce: Pour in the chicken broth, stirring to scrape up any browned bits from the skillet bottom. Allow the broth to reduce slightly. Then add the heavy cream and grated Parmesan cheese, stirring continuously until the sauce becomes smooth and thickens. For an extra buttery flavor, whisk in the remaining tablespoon of butter. Adjust seasoning with additional salt, pepper, or cayenne pepper to taste.
Simmer chicken in sauce: Return the seared chicken to the skillet, nestling each piece into the creamy butter sauce. Spoon some sauce over the chicken. Lower the heat to low, cover, and let the chicken simmer gently for 8–10 minutes until fully cooked and tender.
Garnish and serve: Sprinkle freshly chopped parsley over the chicken for color and freshness. Serve hot directly from the skillet alongside warm rolls, mashed potatoes, or steamed vegetables, Texas Roadhouse style.

Notes

Using chicken thighs instead of breasts yields extra juicy and flavorful results.
Adjust the cayenne pepper to control the spice level or omit it for a milder sauce.
The skillet used should be oven-safe if you wish to keep food warm, but stovetop cooking is sufficient for this recipe.
Leftover chicken in sauce can be refrigerated for up to 3 days and reheated gently on the stove.
For a low-carb option, serve with steamed vegetables instead of rolls or mashed potatoes.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Texas Roadhouse butter chicken, creamy butter chicken skillet, stovetop chicken recipe, steakhouse style chicken, Parmesan cream sauce chicken