Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs work wonderfully and often result in juicier meat due to their higher fat content. Adjust cooking time to about 6-7 minutes per side for boneless thighs, and ensure they reach 165°F internal temperature.

How can I tell when the chicken is perfectly cooked without cutting into it?

The most reliable method is using an instant-read thermometer inserted into the thickest part, aiming for 165°F. Alternatively, properly cooked chicken feels firm but still has a slight spring when pressed with tongs.

Can I make this dish ahead of time for a dinner party?

Yes! Cook the chicken fully, but prepare the sauce separately. Store both refrigerated for up to 24 hours. Reheat chicken in a 300°F oven, then finish by warming in the freshly heated sauce for 3-4 minutes before serving.

What's the secret to getting that restaurant-quality golden crust?

Three key factors: pat the chicken completely dry before seasoning, allow it to come to room temperature before cooking, and don't disturb it once it hits the hot pan until it's ready to flip.

Is this recipe keto-friendly?

Yes! With only 3g of carbohydrates per serving, this dish fits perfectly into a ketogenic eating plan. The high fat content from the butter sauce makes it especially suitable.

Can I make a dairy-free version that still tastes authentic?

Absolutely. Substitute butter with a mixture of olive oil and coconut cream (the solid part from a refrigerated can of full-fat coconut milk). This provides richness and body similar to butter.

Texas Roadhouse Butter Chicken Skillet: 10 Spectacular Secrets Revealed

Description

This Texas Roadhouse butter chicken skillet delivers tender, juicy chicken smothered in a garlic-herb butter sauce. It’s a restaurant-quality meal made simple and achievable at home in just 40 minutes.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
6 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh lemon juice
¼ cup chicken broth
¼ teaspoon crushed red pepper flakes
Salt and pepper to taste

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Instructions

Season chicken with paprika, pepper, salt, cayenne, garlic powder, and onion powder. Let rest 10-15 minutes at room temperature.
Heat olive oil in a large cast-iron skillet over medium-high heat.
Sear chicken for 5-6 minutes per side until golden brown and cooked through (165°F). Remove and let rest.
In the same skillet, melt butter over medium-low heat. Add garlic and sauté for 30-45 seconds.
Stir in broth, lemon juice, and red pepper flakes. Simmer for 2-3 minutes to reduce slightly.
Add herbs and return chicken to skillet. Spoon sauce over chicken for 1-2 minutes.
Garnish with fresh parsley and let sit for 2-3 minutes before serving.

Notes

Let chicken rest before slicing. For dairy-free, use olive oil and coconut cream. Serve hot with garlic mashed potatoes or wild rice.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet
Cuisine: Southwestern

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 385
Sugar: 0.5g
Sodium: 720mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0.5g
Protein: 38g
Cholesterol: 125mg