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Texas Roadhouse Copycat Butter Chicken Skillet - Easy Restaurant Style Recipe

Bring the iconic steakhouse flavor home with this incredible Texas Roadhouse copycat butter chicken skillet that delivers signature garlic butter sauce and perfectly cooked chicken in under 30 minutes. This family-friendly recipe captures the essence of steakhouse dining with rich, savory butter sauce and tender chicken pieces using simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 4 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ½ cup chicken broth
  • ¼ cup heavy cream
  • 1 tablespoon lemon juice
  • Salt to taste
  • Fresh parsley for garnish (optional)

Method
 

Instructions
  1. Pat chicken pieces dry with paper towels and season with salt and pepper. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
  2. Add chicken to the hot skillet and cook for 5-6 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. Reduce heat to medium and add remaining 2 tablespoons of butter to the same skillet. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in dried parsley, oregano, and paprika, then pour in chicken broth. Scrape up any browned bits from the bottom of the pan.
  5. Add heavy cream and lemon juice, stirring to combine. Simmer for 2-3 minutes until the sauce slightly thickens.
  6. Return chicken to the skillet and toss to coat in the garlic butter sauce. Cook for another 2 minutes to heat through.
  7. Garnish with fresh parsley and serve immediately over mashed potatoes, rice, or with your favorite side dishes.

Notes

For authentic Texas Roadhouse flavor, get a good sear on chicken pieces without overcrowding the skillet. Cook in batches if necessary. Scrape up browned bits (fond) from pan bottom when adding liquids as they're packed with flavor.