Description
Texas Roadhouse butter chicken skillet brings tender chicken and a rich, buttery sauce right to your dinner table in about 30 minutes with minimal fuss. Your skillet becomes the stage where simple ingredients like chicken breasts, butter, and seasonings create something that tastes like restaurant-quality cooking at home.
Ingredients
Scale
Proteins:
- 2 large boneless skinless chicken breasts, cut into bite-sized pieces
Base and Aromatics:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
Sauce and Seasonings:
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon ranch seasoning mix
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Heat 2 tablespoons butter and 1 tablespoon olive oil in your large skillet at medium-high heat for about 1 minute until the butter foams.
- Place your 2 large chicken breasts cut into bite-sized pieces into the hot skillet and cook for 6 to 8 minutes at medium-high heat until golden brown and cooked through, then move them to a clean plate.
- In the same skillet, add your 1 small diced onion and sauté for 3 to 4 minutes at medium heat until it softens and turns translucent.
- Stir in your 3 minced garlic cloves and let them cook for 1 minute at medium heat until fragrant.
- Pour 1 cup chicken broth and 1 cup heavy cream into your skillet, then add 1 tablespoon ranch seasoning mix, 1 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt, stirring everything together.
- Increase your heat to medium-high and bring the mixture to a gentle simmer for 2 to 3 minutes while stirring occasionally.
- Return your cooked chicken pieces to the skillet at medium-low heat and simmer for 5 to 6 minutes, stirring gently, so the sauce thickens around the chicken.
- Reduce your heat to low and sprinkle 1 cup shredded cheddar cheese over the mixture, stirring for about 1 minute at low heat until the cheese melts completely into a creamy sauce.
- Finish your dish by sprinkling fresh parsley on top and serve immediately while still hot.
Notes
- Don’t skip browning the chicken properly because those golden bits add real flavor to your sauce, even though it takes a few extra minutes.
- If your sauce seems too thin after simmering, let it cook uncovered for another 2-3 minutes since the cream will naturally thicken as it reduces.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt added at the very end so it doesn’t curdle from the heat.
- Taste the sauce before adding cheese since ranch seasoning is already salty, and that way you control how much salt goes into your final dish.
- Prep Time: 4-5 minutes
- Cook Time: 15-19 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 568 kcal
- Sugar: 1 g
- Sodium: 710 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 145 mg