Texas Roadhouse-Style Butter Chicken
This skillet version of Texas Roadhouse–style butter chicken delivers rich, buttery steakhouse flavor, featuring seared chicken in a silky cream-and-Parmesan sauce, all ready in under 40 minutes.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (or thighs) Use uniform thickness or pound lightly for even cooking.
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter Divided.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream Full-fat coconut milk can be used for dairy-free.
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese Pecorino Romano can be used as a sharper swap.
- 1 tablespoon fresh parsley, chopped Plus more for garnish.
Spices
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt Adjust to taste.
- a pinch cayenne pepper (optional) For heat.
Instructions
Preparation
- Pat the chicken dry with paper towels. Mix smoked paprika, garlic powder, onion powder, salt, and black pepper, then rub on both sides of the chicken.
Cooking
- Heat a large oven-safe skillet (cast iron recommended) over medium-high. Add 2 tablespoons olive oil and 1 tablespoon butter. When hot and shimmering, add the chicken. Sear for 4–5 minutes per side until golden and nearly cooked through. Remove to a plate.
- Lower heat to medium. Add the remaining 1 tablespoon butter and the chopped onion to the skillet. Sauté for 3–4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape up browned bits from the bottom of the pan. Let the broth reduce slightly for 1–2 minutes.
- Stir in heavy cream and Parmesan. Cook, stirring, until the sauce is smooth and just begins to thicken. If you want it extra silky, whisk in the final tablespoon of butter now. Taste and adjust salt, pepper, or cayenne.
- Return the chicken to the skillet, nestling each piece into the sauce. Spoon sauce over the tops, reduce heat to low, and simmer gently for 8–10 minutes until the chicken reaches 165°F (74°C) internally and is tender.
- Sprinkle chopped parsley over the dish and serve hot.
Notes
For best results, do not skip drying the chicken, scraping up the fond, or using a thermometer to check doneness. Store leftovers properly and reheat gently to preserve cream texture.