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.
Ingredients
- 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
Instructions
- Pat chicken breasts dry and slice each in half horizontally to create thin cutlets.
- Season both sides of chicken with salt, pepper, paprika, and garlic powder.
- Dredge each cutlet lightly in flour, shaking off excess.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- 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.
- Reduce heat to medium. Add remaining 4 tablespoons butter and minced garlic to the pan. Stir and cook for about 1 minute until fragrant.
- Pour in chicken broth and lemon juice. Whisk to combine, scraping up any browned bits. Simmer 2-3 minutes until slightly reduced.
- Return chicken to skillet, nestling into the sauce. Spoon sauce over chicken, sprinkle with chopped parsley, and let simmer for another 2 minutes.
- Optional: Add grated Parmesan and a pinch of red pepper flakes.
- 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