Texas Roadhouse Butter Chicken Skillet

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Certainly! Here’s a detailed and long-form recipe for a hearty and indulgent Texas Roadhouse Butter Chicken Skillet, inspired by the comforting, Southern-style flavors you’d expect from a steakhouse classic.

Texas Roadhouse Butter Chicken Skillet

Introduction:

Inspired by the buttery, down-home flavors of Texas Roadhouse, this Butter Chicken Skillet is not your traditional Indian dish—instead, it’s a Southern-American comfort food classic with rich, creamy pan-seared chicken in a flavorful butter sauce, served sizzling in a skillet. Juicy, golden chicken breasts are cooked with garlic, herbs, and a luscious butter sauce, making this perfect for a cozy dinner, steakhouse-style date night, or hearty family meal.

Origin:

While Texas Roadhouse is best known for its hand-cut steaks and fresh-baked rolls with cinnamon butter, its buttery skillet-style dishes—like smothered chicken—have inspired countless home-style copycat recipes. This recipe takes cues from the Southern tradition of butter-basted meats and pairs it with a restaurant-quality presentation in a hot skillet.

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts or thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 tablespoons olive oil

For the Butter Sauce:

  • 6 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • ½ cup chicken broth (or white wine)
  • ½ cup heavy cream
  • 1 tablespoon Dijon mustard (optional)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh parsley (or 1 tsp dried)
  • Salt and pepper, to taste

Optional Add-ins:

  • ¼ cup grated Parmesan cheese (for a richer sauce)
  • Red pepper flakes (for heat)
  • Sautéed mushrooms or onions
  • Sliced cooked bacon (for a smoky twist)
  • Baby spinach or kale (stirred in at the end)

Instructions:

Step 1: Season and Sear the Chicken

  1. Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear chicken for 5–6 minutes per side until golden brown and cooked through (internal temp of 165°F).
  4. Remove chicken from the skillet and set aside (cover to keep warm).

Step 2: Make the Butter Sauce

  1. Reduce heat to medium. In the same skillet, add butter and garlic. Sauté for 30 seconds until fragrant.
  2. Pour in chicken broth and scrape the bottom of the pan to deglaze.
  3. Add heavy cream, Dijon mustard (if using), Worcestershire sauce, and lemon juice. Simmer for 3–5 minutes until slightly thickened.
  4. Stir in parsley and season to taste.

Step 3: Combine and Serve

  1. Return chicken to the skillet and spoon sauce over the top.
  2. Simmer for another 2–3 minutes to warm through.
  3. Serve directly in the skillet or plate with a generous drizzle of butter sauce.

Tips for Success:

  • Use cast iron for the best sear and skillet-to-table presentation.
  • Don’t overcook the chicken—use a meat thermometer for perfect doneness.
  • Let the sauce simmer gently to avoid curdling the cream.
  • Add lemon juice last to brighten the sauce without overwhelming it.
  • Rest the chicken for a few minutes before slicing for juicier results.

Serving Recommendations:

  • Serve with mashed potatoes, Texas Roadhouse-style rolls, or buttery rice pilaf.
  • Add steamed green beans, grilled corn, or sautéed zucchini for a balanced meal.
  • Top with extra parsley or cheese for a steakhouse flair.

Nutrition (Per Serving – Based on 4 servings):

  • Calories: 480–550
  • Protein: 32–36g
  • Fat: 35–40g
  • Saturated Fat: 17g
  • Carbohydrates: 3–5g
  • Fiber: 0g
  • Sodium: 500–650mg

Note: Nutrition will vary based on optional add-ins and sides served.

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