If you’ve ever found yourself in a Texas Roadhouse desperately wishing you could sneak that famous butter onto literally everything (guilty as charged), you’re in the right place. First time I tried butter chicken at our local spot, my kids asked if we could bottle up the sauce and take it home. Seriously, it was like they’d discovered edible gold. So, after a few kitchen disasters (let’s never speak of the time I accidentally used sweetened condensed milk instead of cream…), I managed to cobble together a home-cook version of this skillet butter chicken that tastes pretty darn close to the real deal. It’s now my go-to when we want something cozy, rich, but not so complicated we’re knee-deep in dirty pans.
Okay, enough rambling—let’s get to the good stuff.
Why You’ll Love Making This Texas Roadhouse Butter Chicken
I make this when I need to bribe my family into doing chores—no shame in my game. My family goes absolutely wild for this skillet chicken; it’s creamy, garlicky, and just the thing when you want comfort food that doesn’t take a ton of fiddling. I even had a bit of a struggle with the sauce separating at first (not gonna lie, I wanted to toss the whole thing out the window), but now I just crank the heat down and stir a bunch, and all is forgiven. If you ever crave that buttery tang from the restaurant—and maybe you want seconds or (okay, confession: thirds)—this is for you.
What You’ll Need (and How I Cheat Sometimes)
- 1 1/2 lbs boneless skinless chicken breasts (sometimes I use thighs if I’m running low—honestly, it all works)
- 1/2 cup all-purpose flour (plain flour for my UK friends; I’ve even used gluten-free blend with success)
- 1 tsp salt (my grandmother always insisted on sea salt, but table salt’s fine)
- 1/2 tsp cracked black pepper
- 1/2 tsp smoked paprika (regular paprika if that’s what’s on hand)
- 4 tbsp unsalted butter, divided (okay, I’ve used salted when I forgot to buy unsalted—just cut back on the added salt a bit)
- 2 tbsp olive oil
- 3 cloves garlic, minced (I totally use the jar stuff when I’m lazy—it’s fine, really)
- 1 cup heavy cream (half-and-half is okay in a pinch, but you lose a little richness)
- 2 tbsp fresh parsley, chopped (or a big pinch of dried—no one notices, promise)
- 1/2 cup grated Parmesan cheese (the stuff in the green can is a guilty pleasure sometimes)
- 1 tsp lemon juice
How To Make It (The Not-So-Secret Way)
- Slice the chicken breasts into bite-sized pieces, about an inch or so across. Or just whack ‘em into strips—no one’s grading your butchery skills, I promise.
- Mix flour, salt, pepper, and paprika in a shallow bowl. Dredge the chicken in this mixture until it’s nicely coated. Yes, your fingers will get all gunky—embrace it.
- In a big skillet (cast iron is my usual, but anything with sides works), heat 2 tbsp butter and the olive oil over medium-high heat. When it’s sizzling—not smoking—add the chicken in batches so you don’t crowd the pan. Give ‘em 3-4 minutes per side, until golden and cooked through. Set finished pieces aside on a plate. This is the step where I occasionally sneak a taste (for quality control, obviously).
- In the same skillet, lower the heat to medium, toss in the remaining 2 tbsp butter and garlic. Stir for about 30 seconds until it smells amazing but before anything browns deeply.
- Pour in the cream and scrape up all the browned bits. Don’t worry if the sauce looks a bit weird for a minute, it’ll come together. Bring it to a gentle simmer, not a raging boil—patience, y’all.
- Stir in lemon juice, parsley, and Parmesan. Let it melt in, then slide the cooked chicken back in. Give everything a few minutes together so the sauce gets cosy around the chicken. Taste it—add more salt or pepper if it feels right. Or not. You’re the boss.
- Serve straight form the pan, preferably with plenty of crusty bread to mop up the sauce, or over rice if you like. Or straight onto your plate by the forkful. No judgement.
Honestly Useful Notes
- If your sauce separates, just whisk like mad and add a splash more cream. Actually, sometimes I just call it ‘rustic’ and eat it anyway.
- I found out the hard way that using low-fat cream just makes things sad and gloopy. Stick to the real stuff if you can swing it.
- Tiny kitchen? You can totally cook the chicken in batches and keep finished pieces warm under foil.
Ways I’ve Switched It Up (and One That Bombed)
- Swapped in cooked shrimp instead of chicken—it worked way better than I expected, just reduce cooking time
- Added a big handful of baby spinach at the end—tasty and even kids will eat it, go figure
- Once tried swapping butter for margarine… not my brightest idea, the flavor just went flat
What You Need (But Don’t Sweat It If You Don’t Have…)
I usually use my trusty old cast iron skillet, but any deep pan with sides will do. If you’re pan-less, I’ve even done this in a Dutch oven in a pinch. No garlic press? Just smash with the back of your knife—gets the job done.
How to Store Leftovers (Or, Will There Be Any?)
Technically, store leftovers in an airtight container in the fridge—they’ll keep for 2 days, maybe 3 at a push. That being said, in my house, someone always sneaks into the fridge late at night and it evaporates by morning. But if you have more willpower than us, it reheats fine in the microwave with a splash more cream.
How I Like to Serve It (And What My Kids Prefer)
I think it’s best straight from the skillet, over abed of fluffy rice. My youngest dunks dinner rolls right in the sauce—she says it’s the only way. Sometimes I’ll pair it with roasted broccoli, when I’m feeling virtuous.
Pro Tips I’ve Learned the Wrong Way
- Don’t crowd the pan with too much chicken at once. I rushed it once—it just steamed into oblivion. Lesson learned.
- Let the sauce bubble a bit, but don’t boil furiously. The cream will split, and then you’ll get cranky.
- Always taste before serving, because sometimes (rarely) it misses that zing of lemon. The sauce is like a needy pet—it likes attention.
FAQ (You Actually Asked Me These…)
- Can I make this ahead of time? Sorta—just keep the chicken and sauce separate until dinnertime, then warm them up together so it doesn’t go stodgy.
- Does this freeze well? Eh, not great. Cream sauces tend to get funky when frozen and thawed. But leftovers will last a couple days in the fridge, promise.
- What if I don’t like Parmesan? You can skip it, or swap with Pecorino, or honestly just leave extra cheese off. It’s your dinner, not a restaurant test.
- Can I make it spicier? Oh yes! Bump up the paprika or throw in a pinch of cayenne. Once I tossed in a jalapeño… whooo doggy, that was a skull-warmer.
- Do I have to use chicken breast? Nope—thighs are actually juicier, and cheaper usually. I just use what’s lurking in my freezer.
And if you accidentally make enough for a small army (been there), your neighbors will probably love you for it. Enjoy, friend!
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts (sometimes I use thighs if I’m running low—honestly, it all works)
- 1/2 cup all-purpose flour (plain flour for my UK friends; I’ve even used gluten-free blend with success)
- 1 tsp salt (my grandmother always insisted on sea salt, but table salt’s fine)
- 1/2 tsp cracked black pepper
- 1/2 tsp smoked paprika (regular paprika if that’s what’s on hand)
- 4 tbsp unsalted butter, divided (okay, I’ve used salted when I forgot to buy unsalted—just cut back on the added salt a bit)
- 2 tbsp olive oil
- 3 cloves garlic, minced (I totally use the jar stuff when I’m lazy—it’s fine, really)
- 1 cup heavy cream (half-and-half is okay in a pinch, but you lose a little richness)
- 2 tbsp fresh parsley, chopped (or a big pinch of dried—no one notices, promise)
- 1/2 cup grated Parmesan cheese (the stuff in the green can is a guilty pleasure sometimes)
- 1 tsp lemon juice
Instructions
-
1Slice the chicken breasts into bite-sized pieces, about an inch or so across. Or just whack ‘em into strips—no one’s grading your butchery skills, I promise.
-
2Mix flour, salt, pepper, and paprika in a shallow bowl. Dredge the chicken in this mixture until it’s nicely coated. Yes, your fingers will get all gunky—embrace it.
-
3In a big skillet (cast iron is my usual, but anything with sides works), heat 2 tbsp butter and the olive oil over medium-high heat. When it’s sizzling—not smoking—add the chicken in batches so you don’t crowd the pan. Give ‘em 3-4 minutes per side, until golden and cooked through. Set finished pieces aside on a plate. This is the step where I occasionally sneak a taste (for quality control, obviously).
-
4In the same skillet, lower the heat to medium, toss in the remaining 2 tbsp butter and garlic. Stir for about 30 seconds until it smells amazing but before anything browns deeply.
-
5Pour in the cream and scrape up all the browned bits. Don’t worry if the sauce looks a bit weird for a minute, it’ll come together. Bring it to a gentle simmer, not a raging boil—patience, y’all.
-
6Stir in lemon juice, parsley, and Parmesan. Let it melt in, then slide the cooked chicken back in. Give everything a few minutes together so the sauce gets cosy around the chicken. Taste it—add more salt or pepper if it feels right. Or not. You’re the boss.
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7Serve straight form the pan, preferably with plenty of crusty bread to mop up the sauce, or over rice if you like. Or straight onto your plate by the forkful. No judgement.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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