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Texas Roadhouse-Style Garlic Butter Chicken Skillet

Tender chicken seared until golden and smothered in a rich, creamy garlic butter sauce for an easy 30-minute dinner with steakhouse-inspired flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 cloves garlic minced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley or chives chopped
  • 1/2 teaspoon paprika optional

Equipment

  • Large skillet or cast iron pan
  • wooden spoon or spatula
  • Instant-read thermometer
  • tongs

Method
 

  1. Pat chicken completely dry with paper towels and season both sides generously with salt and black pepper. If using chicken breasts, pound to an even 3/4-inch thickness.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken without crowding the pan and sear for 4-5 minutes per side until deep golden brown. The chicken doesn't need to be fully cooked through. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add butter to the same skillet. Once melted and foaming, add minced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant and light golden. Do not let it burn.
  4. Pour in chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let simmer for 2-3 minutes to reduce slightly.
  5. Add heavy cream and stir to combine. Let the sauce simmer gently for 3-4 minutes until it thickens slightly and coats the back of a spoon.
  6. Return the seared chicken and any accumulated juices to the skillet. Spoon sauce over the chicken and let simmer for 3-4 minutes until the chicken reaches an internal temperature of 165°F and the sauce is glossy.
  7. Remove from heat and garnish with fresh chopped parsley or chives and paprika if using. Serve immediately while hot.

Notes

Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when cold.
Reheating: Reheat gently on the stovetop over low heat with a splash of heavy cream or chicken broth to thin the sauce. Stir frequently. Avoid high heat which can cause the cream to separate.
Freezing: Not recommended for cream-based sauces as they may separate when thawed. If you do freeze, use within 2 months and whisk vigorously while reheating, adding fresh cream as needed.
Substitutions: Half-and-half can replace heavy cream for a lighter sauce. Chicken breasts work in place of thighs but require careful monitoring to avoid drying out.
Variations: Add 1/4 cup dry white wine before the broth for extra depth. Sauté sliced mushrooms with the butter for an earthy twist. Add red pepper flakes for heat.
Tip: Don't skip the deglazing step—those browned bits add tremendous flavor to the sauce.