Description
This savory skillet dish features tender chicken cooked with a rich butter sauce, seasoned with bold spices. It’s a perfect combination of creamy and spicy, just like the flavors found at Texas Roadhouse.
Ingredients
For the Texas Roadhouse Butter Chicken Skillet:
-
4 boneless, skinless chicken breasts (or thighs for extra juiciness)
-
3 tablespoons unsalted butter (divided)
-
1 tablespoon olive oil
-
1 medium onion, chopped
-
1 red bell pepper, chopped
-
1 yellow bell pepper, chopped
-
2 cloves garlic, minced
-
1 teaspoon paprika
-
1 teaspoon dried thyme
-
1 teaspoon dried oregano
-
½ teaspoon ground cumin
-
Salt and pepper to taste
-
1 cup heavy cream
-
1 tablespoon Dijon mustard (optional, for extra tang)
-
Fresh parsley, chopped (for garnish)
Optional Sides:
-
Mashed potatoes
-
Roasted vegetables
-
Rice pilaf
-
Garlic bread
Instructions
Start by seasoning the chicken breasts with salt, pepper, paprika, dried thyme, oregano, and cumin. Make sure both sides are evenly coated with the spices. The seasoning will give the chicken a savory, aromatic flavor that complements the rich butter sauce.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Once the butter is melted and the oil is hot, carefully place the seasoned chicken breasts in the skillet. Cook the chicken for about 6-7 minutes per side, or until golden brown and cooked through. To check for doneness, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Once the chicken is fully cooked, remove it from the skillet and set it aside on a plate.
In the same skillet, add the remaining tablespoon of butter. Once the butter has melted, add the chopped onion and bell peppers. Sauté the vegetables over medium heat for about 5-7 minutes, or until they’re soft and lightly caramelized. Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
Once the vegetables are softened and fragrant, it’s time to make the rich butter sauce. Pour in the heavy cream and stir to combine with the vegetables. Add the Dijon mustard (if using) for a bit of tang, then season the sauce with salt and pepper to taste. Bring the mixture to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly. Stir occasionally to prevent the sauce from sticking to the pan.
Return the cooked chicken breasts to the skillet, nestling them into the sauce and vegetables. Spoon some of the sauce over the chicken to coat it thoroughly. Let the chicken simmer in the sauce for an additional 2-3 minutes to reheat and allow the flavors to meld together.
Once everything is well combined and the chicken is heated through, remove the skillet from the heat. Garnish with freshly chopped parsley and serve immediately. The butter sauce will have a beautiful, glossy finish, and the chicken will be tender and flavorful.
You can serve the Texas Roadhouse Butter Chicken Skillet with mashed potatoes, rice pilaf, roasted vegetables, or a side of garlic bread to soak up the rich sauce. This dish is perfect for sharing and will leave everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 25-30g
- Carbohydrates: 10-12g
- Protein: 30-35g