Description
This restaurant-quality Texas Roadhouse-Style Butter Chicken Skillet brings the magic of that signature sizzling skillet straight to your home kitchen! Combining tender, perfectly seared chicken breasts with a luxurious butter sauce, earthy mushrooms, and the perfect blend of fresh herbs, this copycat recipe captures all the richness and flavor of the restaurant version. The secret lies in gradual butter incorporation and proper searing technique, creating that signature velvety texture that made Texas Roadhouse famous. Ready in just 40 minutes, this dish saves you 70% on dining costs while giving you complete control over ingredients.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 tablespoons unsalted butter, divided
- 8 oz mushrooms, sliced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Chicken: Season chicken breasts generously with salt and pepper. Let sit at room temperature for 15 minutes, then pat dry with paper towels to promote better browning.
- Sear the Chicken: Heat olive oil in large cast-iron skillet over medium-high heat until shimmering. Add chicken and sear 5-6 minutes per side until golden brown and nearly cooked through (155°F). Transfer to plate and tent with foil.
- Create Mushroom Base: Add 2 tablespoons butter to same skillet. Add mushrooms and cook undisturbed for 2 minutes, then stir and continue cooking 3-4 minutes until golden. Push to one side of pan.
- Build Flavor Foundation: Add another tablespoon butter to center of pan with diced onions. Cook 2-3 minutes until translucent. Add garlic, thyme, and rosemary, stirring continuously for 30 seconds until fragrant.
- Create Signature Butter Sauce: Sprinkle flour over mushroom-onion mixture and stir continuously for 1 minute. Slowly add chicken broth while stirring constantly to prevent lumps. Add paprika and cayenne if using. Simmer 3-4 minutes until slightly thickened.
- Enrich the Sauce: Reduce heat to medium-low. Stir in heavy cream and remaining 3 tablespoons butter, whisking until butter is fully incorporated and sauce is silky smooth.
- Return Chicken and Finish: Nestle chicken back into sauce with any accumulated juices. Simmer gently 3-4 minutes until chicken reaches 165°F. Sprinkle with fresh parsley and serve directly in the skillet.
Notes
Professional Tips: Use European-style butter with higher butterfat for richer sauce. Pound chicken to even 3/4-inch thickness for consistent cooking. Cast-iron skillet creates superior heat retention and authentic sear. Temperature Management: Avoid separated butter sauce with gradual heat changes – never boil after adding cream and butter. Make-Ahead: Prepare through step 5, then refrigerate up to 24 hours. Reheat gently and continue with step 6. Substitutions: Use chicken thighs for more moisture, cremini or portobello mushrooms for deeper flavor, half-and-half or coconut milk for lighter version. Storage: Refrigerate up to 3 days. Reheat gently in skillet with splash of broth to revitalize sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4th of recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 380mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg
Keywords: texas roadhouse chicken, butter chicken skillet, copycat recipe, restaurant chicken, mushroom cream sauce