Do you want a copycat recipe for the Texas Roadhouse Butter Chicken Skillet? I’ll assume yes and give you a home-style version that’s very close to what people mean when they ask for it. 🍗🧈
Texas Roadhouse–Style Butter Chicken Skillet (Copycat)
Serves: 2–3
Style: Rich, buttery, savory (not Indian butter chicken)
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts (cut into bite-size pieces)
- Salt & black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
Butter Sauce
- 3 tbsp butter (unsalted)
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- Optional: pinch of red pepper flakes
Optional Veggies (skillet-style)
- Mushrooms
- Onions
- Broccoli or green beans
Instructions
- Season the Chicken
Toss chicken with salt, pepper, paprika, garlic powder, and onion powder. - Sear the Chicken
Heat a cast-iron skillet (or heavy pan) over medium-high heat with 1 tbsp butter.
Sear chicken until golden and cooked through (about 5–7 minutes). Remove and set aside. - Make the Butter Sauce
Lower heat to medium. Add remaining butter and garlic. Cook 30 seconds until fragrant.
Pour in chicken broth and scrape up the browned bits. - Cream It Up
Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes (if using).
Simmer 3–5 minutes until slightly thickened. - Combine & Finish
Add chicken (and veggies if using) back to the skillet. Toss to coat.
Simmer another 2–3 minutes. - Serve Hot
Best served straight from the skillet.
Serving Ideas (Texas Roadhouse–Style)
- Mashed potatoes
- Rice or buttered noodles
- Steamed veggies
- Warm rolls with cinnamon butter 😄
If you want, I can:
- Make it extra close to restaurant flavor
- Adjust it for air fryer or slow cooker
- Turn it into a meal prep version
Just tell me 👍
