Texas Roadhouse Butter Chicken Skillet

Oh my gosh, y’all—this Texas Roadhouse Butter Chicken Skillet tastes like pure comfort in a pan! I’ll never forget the first time I recreated that rich, creamy sauce at home after falling in love with it at the restaurant. The best part? It comes together faster than takeout. Seriously, in less than 30 minutes, you’ve got tender chicken swimming in a buttery, garlicky sauce that’ll have everyone licking their forks.

What makes this skillet special is how simple ingredients transform into something downright luxurious. That golden sear on the chicken? The way the cream thickens into velvety perfection? Trust me, once you taste it, you’ll understand why my family begs me to make this every Sunday. It’s become our go-to “fancy-feeling-but-easy” weeknight win.

Texas Roadhouse Butter Chicken Skillet Ingredients

Here’s what you’ll need to make magic happen in your skillet:

• 2 large chicken breasts, cut into 1-inch pieces
• 2 tablespoons butter (the real stuff—no substitutes!)
• ½ cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 small onion, diced
• Salt and pepper to taste
• ½ cup chicken broth
• 1 teaspoon dried thyme

Ingredient Substitutions & Notes

Out of heavy cream? Plain Greek yogurt works in a pinch—just stir it in at the very end so it doesn’t curdle. For my vegetarian friends, swap the chicken broth for veggie broth (the flavor still rocks). That butter is non-negotiable though—it’s what gives the sauce that signature Texas Roadhouse richness. And don’t skip the thyme! It adds that subtle herby depth that makes people go “Mmm, what is that flavor?”

How to Make Texas Roadhouse Butter Chicken Skillet

Alright, let’s get cooking! Grab your favorite heavy-bottomed skillet (I swear by my trusty cast iron, but stainless steel works too) and follow these simple steps:

1. Heat 2 tablespoons of butter over medium heat until it’s just starting to foam—that’s when you know it’s ready to work its magic.
2. Toss in your diced onion and let it soften for about 3 minutes, stirring occasionally. You want it translucent, not browned!
3. Add the chicken pieces in a single layer (crowding = steaming, and we want that golden sear). Cook for 4-5 minutes until they lose that pink look, stirring just once or twice.
4. Now the fun part—sprinkle in the garlic powder, paprika, thyme, salt, and pepper. Stir like you mean it so every piece gets coated in those spices.
5. Pour in the chicken broth and let everything simmer for 5 minutes. You’ll see the sauce start reducing slightly—that’s flavor concentrating!
6. Finally, stir in the heavy cream and let it bubble gently for another 2-3 minutes until the sauce thickens enough to coat the back of your spoon. Oh, that glorious velvety texture!

Pro Tips for Perfect Texture

Here’s my hard-earned wisdom: Don’t overcook the chicken! It keeps cooking in the sauce, so pull it off the heat when it’s just done. If your sauce gets too thick, splash in more broth. Too thin? A pinch of flour mixed with cold water will fix it. And taste as you go—sometimes that sauce needs an extra pinch of salt to really sing.

Why You’ll Love This Texas Roadhouse Butter Chicken Skillet

Let me count the ways this skillet will steal your heart:

• Faster than takeout: Done in 20 minutes flat—perfect for those "I'm starving NOW" nights
• Tastes like date night: That creamy, buttery sauce feels fancy without the fuss
• Pantry-friendly: Swap ingredients based on what's in your fridge (I've used everything from mushrooms to spinach!)
• Kid-approved magic: Even picky eaters gobble up the tender chicken and silky sauce

Seriously, this dish checks all the boxes—easy, impressive, and downright delicious.

Serving Suggestions for Texas Roadhouse Butter Chicken Skillet

This skillet chicken begs to be paired with something to soak up all that glorious sauce! My go-to is steamed jasmine rice – it’s like a blank canvas for those buttery flavors. For crunch, try garlic toast (just don’t blame me when you start dunking like crazy). Sometimes I’ll add a simple roasted veggie medley for color. A sprinkle of fresh parsley or chives on top makes it look restaurant-worthy.

Texas Roadhouse Butter Chicken Skillet Storage & Reheating

Leftovers? Lucky you! Store this beauty in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove with a splash of chicken broth to bring back that silky texture. (Psst—skip the microwave unless you want rubbery chicken!) For longer storage, freeze individual portions for up to 1 month—just thaw overnight before reheating.

Texas Roadhouse Butter Chicken Skillet Nutritional Info

Here’s the scoop per serving (remember, these are estimates!): 450 calories, 30g fat (18g saturated), and a whopping 35g protein. You’re also looking at 8g carbs and 500mg sodium – hearty but balanced for a meal this indulgent-tasting. The heavy cream and butter do their thing, but that chicken packs a protein punch!

FAQs About Texas Roadhouse Butter Chicken Skillet

Can I use frozen chicken? You can, but always thaw it first—otherwise, you'll end up with watery sauce and uneven cooking. I pop mine in the fridge overnight or use the cold-water thaw method in a pinch. Pro tip: Pat the thawed chicken super dry with paper towels for that perfect sear!

How to make it spicier? Oh, I've got you! A pinch (or three) of cayenne pepper adds just the right kick without overpowering the creamy sauce. For serious heat lovers, toss in some diced jalapeños when sautéing the onions. My Texas-born husband swears by this move!

Best skillet type? Hands down, cast iron is my MVP—it gives that gorgeous golden crust and keeps heat even. No cast iron? A heavy stainless steel skillet works too. Just avoid non-stick; you won't get the same flavorful fond (those tasty browned bits) building up in the pan. That fond is gold for your sauce!

Give this Texas Roadhouse Butter Chicken Skillet a whirl and tell me how you made it your own—I live for your kitchen experiments! Now go grab that skillet and let’s get cooking.

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