Texas Roadhouse Butter Chicken Skillet is a hearty and flavorful dish packed with tender chicken pieces simmered in a rich, buttery sauce that’s both creamy and full of comforting spices. With juicy chicken, melted butter, and a touch of garlic and herbs, this skillet meal feels like a warm hug on a plate.
I love making this skillet when I want something satisfying but easy to throw together after a busy day. The butter makes everything taste extra special, and the chicken stays juicy and tender. It’s one of those dishes that always gets smiles around the table, and I find myself going back for seconds — and sometimes thirds!
My favorite way to serve this is right out of the skillet with some warm bread or over a bed of rice to soak up all that incredible sauce. It’s the kind of meal that’s perfect for sharing with family or friends when you want a cozy evening dinner without a lot of fuss.
Key Ingredients & Substitutions
- Chicken thighs or breasts
- Thighs stay juicy and tender thanks to their fat content. If you prefer leaner meat, breasts work fine, but be careful not to overcook them or they'll dry out.
- Butter
- This recipe uses butter to build the rich sauce. Unsalted butter lets you control the salt, but if you only have salted, reduce added salt in the seasoning.
- Spices (paprika, garlic powder, onion powder, thyme)
- These create a warm, flavorful crust and sauce base. If you don’t have thyme, Italian seasoning mixes well. Smoked paprika can add a nice smoky note.
- Heavy cream
- This adds creaminess and balances the savory spices. For a lighter option, half-and-half works, though the sauce will be less thick and rich.
- Worcestershire sauce & Dijon mustard
- These give depth and a slight tang to the sauce. If you don’t have Worcestershire, soy sauce is a good substitute. Dijon can be replaced with yellow mustard for a milder taste.
How Do I Get a Perfectly Seared Chicken with a Rich, Creamy Sauce?
Seared chicken with a flavorful sauce is the heart of this dish. Here are some simple tips:
- Pat chicken dry: This ensures a nice crust and prevents steaming.
- Don’t overcrowd the pan: Cook chicken in a single layer to get even searing.
- Be patient: Let chicken brown without moving it for 5-6 minutes, then flip.
- Save browned bits: When adding broth, scrape up those flavorful bits for sauce depth.
- Simmer sauce gently: Let cream, Worcestershire, and mustard meld over medium heat. Avoid boiling to prevent curdling.
- Return chicken to sauce briefly: This helps it soak up flavor without losing juiciness.
These steps help balance rich butter flavor, tender chicken, and a creamy, tasty sauce that makes this skillet dish so satisfying.
Equipment You’ll Need
- Cast iron skillet – perfect for searing chicken evenly and building a flavorful sauce.
- Measuring spoons – to get your spices and sauces just right for consistent flavor.
- Wooden spoon or silicone spatula – great for scraping up browned bits without scratching your pan.
- Sharp knife and cutting board – to prep your garlic and chicken safely and efficiently.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken breasts if you prefer leaner meat; just watch cooking time to keep it juicy.
- Add sliced mushrooms to the sauce for extra earthiness and texture.
- Stir in a handful of spinach at the end for a boost of color and nutrition.
- Try using smoked paprika instead of regular for a smoky twist that pairs well with the buttery sauce.
Texas Roadhouse Butter Chicken Skillet
Ingredients You’ll Need:
For the Chicken:
- 8 boneless, skinless chicken thighs (or breasts), patted dry
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
For the Sauce:
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook, so in just 30 minutes you’ll have a delicious, creamy chicken skillet ready to enjoy.
Step-by-Step Instructions:
1. Seasoning the Chicken:
In a small bowl, mix together paprika, garlic powder, onion powder, salt, pepper, and thyme. Rub this seasoning mix evenly over all sides of the chicken pieces to give them great flavor.
2. Searing the Chicken:
Heat a large cast iron or heavy skillet over medium-high heat. Add 2 tablespoons of butter and let it melt. Place the chicken in the skillet in a single layer. Cook without moving for 5-6 minutes until the bottom is golden brown and nicely seared. Flip the chicken and cook the other side for about 5 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
3. Making the Sauce:
Turn the heat down to medium and add the remaining tablespoon of butter to the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth, scraping the bottom of the skillet to lift all the flavorful browned bits. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Let the sauce simmer gently for 3-5 minutes until it thickens a bit.
4. Finishing Touches:
Put the chicken back into the skillet, spoon some sauce over each piece, and let it simmer for another 2-3 minutes so all the flavors come together. Remove from heat, sprinkle with fresh chopped parsley, and serve immediately. Enjoy this tasty skillet with rice, mashed potatoes, or some warm bread to soak up all that buttery goodness!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to thaw the chicken completely before cooking. Thaw it in the refrigerator overnight or place the sealed chicken in cold water for quicker thawing. Pat the chicken dry before seasoning to get a nice sear.
Can I Substitute Heavy Cream with Something Else?
You can use half-and-half or whole milk as a lighter alternative, but the sauce will be less rich and may not thicken as much. For a dairy-free option, try coconut cream, though it will add a slight coconut flavor.
How Should I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling, stirring occasionally.
Can I Make This Dish Ahead of Time?
Yes! Cook the chicken and sauce but hold off on adding the parsley garnish until serving. Reheat slowly on the stovetop, adding a splash of cream or broth if the sauce thickens too much during storage.