Every once in a while, I get a hankering for something so rich, so decadently buttery, that only the Texas Roadhouse Butter Chicken Skillet can satisfy. You know the one – it’s the dish that always seems to have a table of diners oohing and aahing at the next booth over. The first time I tried to recreate it at home, let’s just say it was more “butter chicken splat” than skillet. Butter everywhere, chicken not cooked just right. But, after a few tweaks and a good amount of kitchen confessionals, I’ve perfected a copycat recipe that could fool even the most loyal Texas Roadhouse aficionado.
Now, this skillet dish is a staple in my home. It’s the comfort food my family craves after a long week, and honestly, nothing beats the smell of garlic butter and herbs wafting through the house. So, pull up a chair, grab your skillet, and let’s get cooking. But here’s the thing, before we dive into the goodness that is this butter chicken skillet, let’s take a look at what’s coming up so you can navigate this recipe like a pro.
Table of Contents
Ingredients
Now, about those ingredients… My mom always said, “The best dishes start with the simplest ingredients” (trust me on this).
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons unsalted butter (plus more for the sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- Extra salt and pepper for seasoning chicken
Instructions
Alright, here we go. And remember – if I can do this after my epic failures, so can you.
- Season the chicken generously with salt, pepper, garlic powder, onion powder, and paprika.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken and cook until golden brown and no longer pink in the center, about 5-6 minutes per side. Remove the chicken and set aside.
- In the same skillet, melt an additional 2 tablespoons of butter. Whisk in the flour until it forms a paste. Slowly pour in the heavy cream, stirring constantly to prevent lumps.
- Bring the sauce to a gentle simmer, and let it cook for a few minutes until it starts to thicken. Stir in the Parmesan cheese until it’s melted and the sauce is smooth.
- Return the chicken to the skillet and simmer together for another 3-4 minutes, or until the chicken is heated through and the sauce coats it beautifully.
- Remove from heat, sprinkle with chopped parsley, and serve immediately. I love to pair this with a side of mashed potatoes or over a bed of rice to soak up all that glorious sauce.
Tips & Tricks
(Learned this the hard way) Don’t skip on seasoning the chicken – it’s the foundation of flavor for the entire dish. And, if you’re feeling adventurous, throw in some smoked paprika for an extra kick. Here are a few more tidbits I’ve picked up along the way:
- For a thicker sauce, let it simmer a bit longer before adding the chicken back in, but keep a close eye on it! You don’t want it to turn into a gloopy mess.
- If you’re out of heavy cream, you can use half-and-half, but the sauce won’t be as rich. Honestly, it’s worth a trip to the store for the real deal.
- Got leftovers? Store them in a sealed container in the fridge for up to three days. Reheat gently in a skillet or microwave, adding a splash of milk if the sauce has thickened too much.
FAQ
Still got questions? Let’s tackle some common ones:
- Q: Can I make this recipe with chicken thighs instead of breasts?
- A: Absolutely! Chicken thighs will give you a juicier bite and more flavor. Just adjust cooking times as needed based on the thickness of your thighs.
- Q: Is there a way to make this recipe dairy-free?
- A: You can try using dairy-free butter alternatives and a plant-based cream, but keep in mind, it might alter the taste and texture a bit.
- Q: My sauce isn’t thickening. What am I doing wrong?
- A: Make sure you’re cooking the flour and butter together long enough to form a roux before adding the cream. This helps thicken the sauce. Also, patience is key – it thickens as it simmers.
Every dish has its story, and this Texas Roadhouse Butter Chicken Skillet is no exception. It whispers tales of Southern kitchens, warm gatherings, and the simple joy of cooking something that just feels like home. My neighbor, who hails from Texas, always gives me a nod of approval whenever I serve this up at our backyard get-togethers. It’s genuinely a slice of comfort, nestled right there in your skillet.
And there you have it, folks – a copycat recipe that’ll have you feeling like a culinary whiz without needing to step foot outside your cozy kitchen. Dive into the creamy, buttery goodness, and don’t forget to savor each bite. After all, it’s not just about feeding our bellies; it’s about creating memories around the dinner table that last long after the last bite is gone.
Texas Roadhouse Butter Chicken Skillet: A Delicious Copycat Recipe
Indulge in the rich and decadently buttery Texas Roadhouse Butter Chicken Skillet with this perfect copycat recipe. Creamy, flavorful, and satisfying, this dish is a comfort food staple that will have your family craving for more.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Extra salt and pepper for seasoning chicken
Directions
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Season the chicken generously with salt, pepper, garlic powder, onion powder, and paprika.
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In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken and cook until golden brown and no longer pink in the center, about 5-6 minutes per side. Remove the chicken and set aside.
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In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour until it forms a paste. Slowly pour in the heavy cream, stirring constantly to prevent lumps.
-
Bring the sauce to a gentle simmer, and let it cook for a few minutes until it starts to thicken. Stir in the Parmesan cheese until it's melted and the sauce is smooth.
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Return the chicken to the skillet and simmer together for another 3-4 minutes, or until the chicken is heated through and the sauce coats it beautifully.
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Remove from heat, sprinkle with chopped parsley, and serve immediately. Pair with mashed potatoes or rice to enjoy the delicious sauce.