Texas Roadhouse Butter Chicken Skillet
A cozy and comforting dish made with tender chicken in a rich, buttery sauce, perfect for family gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Feel free to use thighs for richer flavor
- 1/2 cup unsalted butter For that luscious, creamy sauce
- 1 medium onion, diced To add sweetness and depth
- 2 cloves garlic, minced For that aromatic punch
- 1 teaspoon dried thyme Or fresh if you have it
- 1 teaspoon paprika For a gentle hint of warmth
- Salt and pepper To taste
- 1 cup chicken broth For the base of the sauce
- Chopped parsley For garnish (optional, but it adds freshness)
Instructions
Cooking
- In a large skillet over medium heat, melt 2 tablespoons of butter. Season the chicken with salt and pepper. Add it to the skillet, cooking for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken and let it rest on a plate.
- In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. Add the garlic, thyme, and paprika, stirring for another minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping any tasty bits stuck to the bottom. Stir in the remaining butter, allowing it to melt and blend with the broth, creating a rich sauce.
- Return the chicken to the skillet, spooning the sauce over it. Simmer for about 5 minutes to let the flavors meld and the chicken reheat.
- Remove from heat, garnish with chopped parsley, and serve immediately. Feel free to pour a little extra sauce over the top!
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to three days or freeze the cooked chicken in the sauce for up to three months. To reheat, thaw in the refrigerator overnight and warm gently on the stovetop, adding a splash of chicken broth if the sauce thickens too much.