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Texas Roadhouse Butter Chicken Skillet

A rich and buttery chicken skillet dish flavored with garlic and spices, perfect for cozy weeknight dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces Use thighs for juicier meat
  • 3 tablespoons unsalted butter Plus 1 tablespoon for finishing
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced Optional; can swap with bell pepper or spinach
  • 0.5 cup heavy cream Or Greek yogurt for a lighter option
  • 0.5 cup chicken broth
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried thyme
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped For garnish

Method
 

Preparation
  1. Pat the chicken pieces dry and season lightly with salt, pepper, and a pinch of smoked paprika.
  2. Heat a large skillet over medium-high heat until it shimmers.
  3. Add 2 tablespoons of butter to the skillet. When the butter bubbles and releases a nutty aroma, add the chicken in a single layer.
  4. Let it sear without moving for 2 minutes to get a golden crust, then stir and cook another 2–3 minutes until mostly cooked through. Transfer chicken to a plate.
Cooking
  1. Reduce heat to medium, add the remaining tablespoon of butter, then add sliced onion.
  2. Sauté until soft and translucent—about 4 minutes.
  3. Add garlic and mushrooms to the pan. Cook until mushrooms have browned and the garlic is fragrant, about 2 minutes.
  4. Pour in chicken broth, scraping up any browned bits from the bottom.
  5. Stir in heavy cream, smoked paprika, and thyme. Let the sauce simmer and thicken for 2–3 minutes.
  6. Return the chicken to the skillet and simmer gently for another 3–4 minutes until the chicken is cooked through and the sauce coats each piece.
  7. Finish with lemon juice and taste for seasoning.
  8. Stir in fresh parsley and a final pat of butter for gloss. Serve hot.

Notes

For a lower-fat version, use half-and-half or milk thickened with cornstarch. Swap mushrooms with kale for a stronger flavor. Use dairy-free butter and coconut milk for a vegan version.