Texas Roadhouse Butter Chicken Skillet Recipe – Easy 30-Minute Dinner

There’s just something about the aroma of sizzling chicken and bubbling, golden butter that can transform an ordinary Tuesday night into a little slice of comfort (if you know, you know!). I remember the first time I tried the famous Texas Roadhouse butter chicken skillet—honestly, I could barely believe how a handful of simple ingredients turned into pure magic. The flavors were bold, creamy, and a little bit nostalgic. This recipe is my go-to when everyone’s hungry and I need dinner on the table fast, but still want that restaurant-style “wow.”

Let’s face it: some nights, you crave the taste of dining out but want the coziness (and budget-friendliness) of home. That’s where this Texas Roadhouse butter chicken skillet comes in, blending classic flavors with a one-pan wonder that’s ready in 30 minutes. I’ve tested, tweaked, and eaten this dish more times than I can count—always aiming for that signature buttery richness and tender chicken. As someone who’s cooked for picky eaters and busy families, I promise this recipe delivers. Whether you’re new to weeknight skillet meals or just looking for an easy comfort food fix, this is the chicken dinner you’ll want to bookmark.

Plus, it’s a hit for high-protein diets, easy cleanup, and pairs beautifully with everything from mashed potatoes to crisp salads. If you love Texas Roadhouse and crave their buttery chicken, you’re going to adore this homemade version. Grab your skillet—dinner’s about to get really good!

Why You’ll Love This Recipe

I’ve made this Texas Roadhouse butter chicken skillet for family, friends, and even finicky kids—every single time, it gets rave reviews. Here’s why it stands out (and why you’ll want to make it ASAP):

• Quick & Easy: Ready in just 30 minutes, perfect for those nights when you need dinner fast but don’t want to skimp on flavor.
• Simple Ingredients: All you need are pantry staples and a few fresh items—no wild goose chase at the grocery store.
• One-Skillet Wonder: Fewer dishes, less mess, more time to relax (or scroll through Pinterest for dessert ideas!).
• Restaurant-Style Flavor: The buttery sauce and seasoned chicken taste just like Texas Roadhouse’s signature dish—without the wait for a table.
• Customizable: Works for gluten-free diets, low-carb lifestyles, or anyone who loves to add a little spice.
• Crowd-Pleaser: Kids love it, adults love it—no leftovers guaranteed!

This isn’t just another skillet chicken recipe. The secret is in how the butter melds with the garlic and herbs, coating every bite in savory goodness. I always blend the butter with a touch of paprika and parsley (sometimes a dash of cayenne for a kick)—it’s honestly addictive. If you’ve ever had dry chicken or bland skillet meals, this recipe will change your mind. It’s my tried-and-true answer to the “what’s for dinner?” question, and it never fails to impress.

So whether you’re cooking for a crowd, sneaking in a date night at home, or just feeding yourself after a long day, this Texas Roadhouse butter chicken skillet is comfort food with soul. It’s fast, flavorful, and the kind of dish that makes you slow down and savor every bite.

Ingredients Needed

This easy Texas Roadhouse butter chicken skillet relies on straightforward ingredients that bring big flavor and a creamy, crave-worthy finish. You probably already have most of these in your kitchen! Here’s what you’ll need and why:

• For the Chicken:
  • Boneless, skinless chicken breasts (4 medium, about 1.5 lbs / 680g) – sliced into cutlets for even cooking
  • Salt & black pepper (to taste) – brings out the flavor of the chicken
  • Paprika (1 tsp / 4g) – adds color and a subtle smokiness
  • Garlic powder (1/2 tsp / 2g) – for depth and that classic Texas Roadhouse vibe
  • All-purpose flour (1/3 cup / 40g) – helps the chicken brown and thicken the sauce (substitute almond flour for gluten-free)
• For the Butter Sauce:
  • Unsalted butter (6 tbsp / 85g) – the star of the show, use high-quality for best flavor
  • Olive oil (2 tbsp / 30ml) – keeps the butter from burning, adds richness
  • Fresh garlic (3 cloves, minced) – trust me, fresh makes a difference
  • Chicken broth (1/2 cup / 120ml) – creates a savory base for the sauce
  • Lemon juice (2 tbsp / 30ml) – brightens up the dish, balances the butter
  • Chopped fresh parsley (2 tbsp / 8g) – for freshness and color
• Optional Garnishes:
  • Grated Parmesan cheese (2 tbsp / 12g) – adds a creamy finish
  • Red pepper flakes (pinch) – for those who like a little heat
  • Lemon wedges – for serving

Ingredient Tips:

• For the butter, I like using Kerrygold for its rich flavor, but any good unsalted stick works.
• If you’re dairy-free, swap the butter for a plant-based alternative, and the chicken broth for veggie broth.
• Fresh parsley really does make it pop, but dried works in a pinch (use half the amount).
• Chicken thighs can substitute for breasts—just adjust cooking time as they take a bit longer.

No fancy ingredients—just the classic combo that gives you that Texas Roadhouse nostalgia. If you want to add veggies (like mushrooms or spinach), toss them in with the garlic for extra nutrition. This recipe is all about building flavor from simple, honest ingredients.

Equipment Needed

You don’t need a fancy kitchen to pull off this Texas Roadhouse butter chicken skillet. Here’s what makes it easy:

• Large skillet (12-inch preferred): Cast-iron is ideal for browning, but nonstick or stainless works too. I’ve even used my old sauté pan—just make sure it’s big enough for the chicken to sit flat.
• Tongs: For flipping the chicken without splashing sauce everywhere. Forks can work if you’re careful.
• Measuring spoons & cups: Helps keep those flavors balanced.
• Cutting board & sharp knife: For prepping chicken and garlic. If you’re short on time, pre-minced garlic is fine (though fresh is always better!).
• Small whisk or spatula: For mixing the sauce together.

Personal Note: My cast-iron skillet is basically my dinner superhero—just remember to dry it well after washing and rub in a little oil to keep it seasoned. If you’re on a budget, grab a basic nonstick pan; it works just fine for this recipe.

Preparation Method

Ready to get cooking? Follow these simple steps to make your own Texas Roadhouse butter chicken skillet in just 30 minutes. Here’s how I do it (with all my little tips along the way):

1. Prep the chicken:
   • Pat chicken breasts dry with paper towels. Slice each breast in half horizontally to create thin cutlets (about 1/2-inch thick).
   • Season both sides with salt, pepper, paprika, and garlic powder.
   • Dredge each cutlet lightly in flour, shaking off excess. This helps get that golden crust.
2. Brown the chicken:
   • Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat.
   • Once hot, add chicken cutlets (work in batches if needed to avoid crowding).
   • Cook for 3-4 minutes per side, until golden and cooked through (internal temp should hit 165°F / 74°C).
   • Transfer browned chicken to a plate. (If your pan gets dry, add a little more oil between batches.)
3. Make the butter sauce:
   • Reduce heat to medium. Add remaining butter (4 tbsp) and minced garlic to the pan.
   • Stir and cook for about 1 minute, until fragrant (don’t let garlic burn!).
   • Pour in chicken broth and lemon juice. Whisk to combine, scraping up any browned bits for flavor.
   • Let sauce simmer 2-3 minutes, until slightly reduced and glossy.
4. Finish the dish:
   • Return chicken to skillet, nestling it into the sauce.
   • Spoon sauce over chicken, sprinkle with chopped parsley, and let simmer for another 2 minutes to meld flavors.
   • Optional: Add grated Parmesan and a pinch of red pepper flakes for extra oomph.
5. Serve:
   • Transfer chicken to plates, spooning extra sauce on top.
   • Serve with lemon wedges and your favorite sides.

Troubleshooting:

• If the sauce looks thin, let it simmer a minute longer—it thickens as it cools.
• Chicken getting tough? Lower the heat a touch and don’t overcook.
• Butter burning? Add a splash of olive oil or reduce heat—been there, done that!

You’ll know it’s perfect when the chicken is juicy, sauce is creamy, and the kitchen smells like a Texas Roadhouse dining room. I always taste for salt and lemon at the end—sometimes I add a little extra squeeze.

Cooking Tips & Techniques

After making this Texas Roadhouse butter chicken skillet more times than I can count (and yes, sometimes messing it up!), here are my best tips for nailing it every time:

• Don’t overcrowd the pan: Brown the chicken in batches if needed. Crowding makes it steam instead of sear, and you lose that gorgeous color.
• Use room temperature chicken: Cooks more evenly and stays juicy. If you forget to set it out, just let it sit for 10 minutes before starting.
• Watch the garlic: Garlic burns fast—add it after lowering the heat, and stir constantly. Burnt garlic tastes bitter (I’ve learned the hard way).
• Deglaze for flavor: Scrape up those crusty bits after browning the chicken—they’re loaded with flavor.
• Butter matters: Quality butter makes a difference. If using salted butter, cut back on added salt.
• Thickness check: If your sauce is too thin, simmer longer; too thick, add a splash of broth.
• Multitasking: While the chicken browns, prep your side dishes (microwave potatoes, toss a salad, or steam veggies).

I’ve accidentally overcooked the chicken before, so now I always set a timer. It’s better to pull it off the heat a minute early than risk dryness. If you want extra crispy edges, try switching to a cast-iron pan for the final minute on high heat—just watch closely!

Variations & Adaptations

One of the best things about this Texas Roadhouse butter chicken skillet is how easy it is to customize. Here are my favorite ways to switch it up:

• Gluten-Free: Swap the all-purpose flour for almond flour or a gluten-free blend. The crust is still delicious and the sauce thickens up nicely.
• Low-Carb/Keto: Skip the flour and just season the chicken. Serve with cauliflower mash or sautéed greens instead of potatoes.
• Spicy Version: Add 1/2 tsp cayenne pepper to the seasoning mix, and toss in extra red pepper flakes with the sauce.
• Vegetarian Adaptation: Sub in firm tofu or cauliflower steaks. Sear them like chicken and follow the same steps for the sauce.
• Seasonal Twist: In summer, add sliced cherry tomatoes or zucchini when you make the sauce. In winter, toss in mushrooms or spinach.
• Dairy-Free: Use plant-based butter and broth—flavor’s still fantastic!

My personal favorite? I sometimes add a handful of spinach right before serving for a pop of color and extra nutrition. It wilts beautifully in the hot sauce and makes the dish feel extra hearty.

Serving & Storage Suggestions

For that true Texas Roadhouse experience, I love serving this butter chicken skillet straight from the pan (hot and sizzling!). Here’s how to make your dinner feel special and keep leftovers tasting great:

• Serving Temperature: Best served piping hot, right out of the skillet. Spoon extra sauce over the chicken for maximum flavor.
• Presentation: Scatter fresh parsley and a sprinkle of Parmesan on top. Lemon wedges add a pretty, zesty touch.
• Side Dishes: Mashed potatoes, fluffy rice, or rustic bread for soaking up the buttery sauce. A crisp green salad or roasted veggies balance the richness.
• Storage: Cool leftovers to room temp, then transfer to an airtight container. Refrigerate up to 3 days.
• Freezer: You can freeze cooked chicken and sauce together for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm gently in a skillet over low heat, adding a splash of chicken broth to loosen the sauce. Microwave works in a pinch, but skillet keeps the texture best.
• Flavor Over Time: The sauce gets even richer as it sits—sometimes leftovers taste better the next day!

If you’re planning for company, double the recipe and keep it warm in the oven (covered with foil at 200°F / 95°C). It’s a real crowd-pleaser, especially for casual dinners or potlucks.

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with each serving of Texas Roadhouse butter chicken skillet:

• Calories: ~350 per serving
• Protein: ~32g (thanks to the lean chicken breast)
• Fat: ~18g (from butter and olive oil)
• Carbs: ~12g (mostly from flour; less if you use almond flour or skip)

Health Benefits: Chicken breast is high in protein and low in saturated fat. Butter adds flavor, but you can adjust the amount for your dietary needs. Parsley and garlic bring antioxidants, and lemon juice gives a vitamin C boost.

Dietary Notes: This dish is naturally gluten-free if you swap the flour, and easy to make dairy-free with plant-based butter. Allergens to watch: dairy, gluten (if not substituted), and alliums (garlic).

From my own wellness journey, I find this meal satisfying without weighing me down—and it’s easy to tweak for different nutrition goals.

Conclusion

Let’s be honest, weeknight dinners don’t always feel exciting—but this Texas Roadhouse butter chicken skillet changes the game. It’s fast, packed with flavor, and feels just a little bit indulgent (without leaving you in a food coma). Whether you stick to the classic version or get creative with the variations, you’re in for a meal that’ll make everyone at the table happy.

I love knowing I can whip this up after a busy day and still sit down to something special. If you try it, let me know how you make it your own—add your favorite spices, swap the sides, or throw in extra veggies. Cooking should be fun, and this recipe is all about making delicious memories with zero stress.

Ready to give it a shot? Drop a comment below with your tweaks, Pinterest saves, or questions. Share the recipe if you love it, and tag me in your photos—I can’t wait to see your skillet in action!

Frequently Asked Questions

How do I keep my butter from burning in the skillet?

Use a mix of olive oil and butter to raise the smoke point—add the garlic after lowering the heat. Stir constantly and don’t walk away (trust me, I’ve learned this the hard way!).

Can I use chicken thighs instead of breasts?

Absolutely! Just adjust the cooking time—thighs take a few minutes longer but stay super juicy.

Is this recipe gluten-free?

It can be—just swap the all-purpose flour for almond flour or your favorite gluten-free blend. The flavor and texture are still spot-on.

How do I make this dish dairy-free?

Use plant-based butter and make sure your broth is dairy-free. The sauce will still be creamy and delicious.

What side dishes go best with Texas Roadhouse butter chicken skillet?

Mashed potatoes, rice, rustic bread, or a crisp green salad all pair beautifully. Honestly, anything that soaks up the buttery sauce works great!

Texas Roadhouse Butter Chicken Skillet

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• Author: Olivia Grace
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This easy 30-minute skillet dinner features juicy chicken cutlets in a rich, buttery garlic sauce inspired by Texas Roadhouse. It’s a comforting, restaurant-style meal made with simple ingredients and perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs), sliced into cutlets
• Salt and black pepper, to taste
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/3 cup all-purpose flour (or almond flour for gluten-free)
• 6 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 3 cloves fresh garlic, minced
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese (optional)
• Pinch red pepper flakes (optional)
• Lemon wedges, for serving

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Instructions

1. Pat chicken breasts dry and slice each in half horizontally to create thin cutlets.
2. Season both sides of chicken with salt, pepper, paprika, and garlic powder.
3. Dredge each cutlet lightly in flour, shaking off excess.
4. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
5. Add chicken cutlets (in batches if needed) and cook for 3-4 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate.
6. Reduce heat to medium. Add remaining 4 tablespoons butter and minced garlic to the pan. Stir and cook for about 1 minute until fragrant.
7. Pour in chicken broth and lemon juice. Whisk to combine, scraping up any browned bits. Simmer 2-3 minutes until slightly reduced.
8. Return chicken to skillet, nestling into the sauce. Spoon sauce over chicken, sprinkle with chopped parsley, and let simmer for another 2 minutes.
9. Optional: Add grated Parmesan and a pinch of red pepper flakes.
10. Transfer chicken to plates, spooning extra sauce on top. Serve with lemon wedges and your favorite sides.

Notes

For gluten-free, use almond flour. For dairy-free, use plant-based butter and broth. Don’t overcrowd the pan when browning chicken. Use room temperature chicken for best results. Watch the garlic closely to avoid burning. Sauce thickens as it cools; simmer longer if needed. Chicken thighs can be substituted for breasts (increase cooking time). Add spinach or mushrooms for extra nutrition.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 chicken cutlet with sauce (about 6 ounces)
• Calories: 350
• Sugar: 1
• Sodium: 550
• Fat: 18
• Saturated Fat: 8
• Carbohydrates: 12
• Fiber: 1
• Protein: 32

Keywords: Texas Roadhouse, butter chicken, skillet dinner, easy chicken recipe, comfort food, weeknight meal, one-pan, gluten-free option, dairy-free option, high protein