Recreating a favorite restaurant dish and bringing those buttery flavors straight from Texas Roadhouse is a tall order, but this one-skillet chicken recipe nails it.
Knowing how easily it comes together, tender chicken bathed in garlic buttery heaven will have your family keeping their plates out for the inevitable seconds.
In addition to the baffling flavors, the 30-minute prep time with the minimal cleanup provides maximum satisfaction.
Ingredients
For the Chicken:
About 1.5 to 2 pounds of skinless, boneless chicken breast, evenly pounded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 2 tablespoons of olive oil
For the Butter Sauce:
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tablespoon freshly squeezed lemon
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes, if you dare
- Salt and pepper
- 2 tablespoons chopped fresh parsley, to garnish.
Guidelines
1. Prepare the Chicken:
Use paper towels to pat the breasts dry.
In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika.
The chicken breasts should be covered on both sides with the spice blend.
2. Sear the Chicken:
In a large, cast-iron or other heavy-bottomed skillet, heat the oil over medium-high heat.
When the oil is hot, add the chicken breasts and fry for about 5 to 6 minutes on each side,
Until a nice golden brown color is achieved and the meat’s internal temperature reaches 165 degrees.
Set the chicken on a plate with the tented foil on top to keep warm.
3. Make the Butter Sauce:
In the same skillet, increase the heat to medium and add 2 tablespoons of the butter.
Melt, and add to the butter, add the minced garlic, and cook until fragrant for 30 seconds.
Gradually pour in the chicken broth, scraping the bottom of the pan for any brownish residue.
4. Complete the Sauce:
Gradually add the heavy cream, then the lemon juice, thyme, oregano, and red pepper flakes if you decided to use them.
Cook on low for 2 to 3 minutes until the sauce thickens.
Remove from heat and whisk in the remaining 4 tablespoons of butter, adding each tablespoon individually until the sauce is smooth and glossy.
Taste and add salt and pepper to your liking.
For the final steps, place the chicken back into the skillet
And allow it to rest for two to three minutes while scooping sauce over the rest of the chicken.
Adding some freshly chopped parsley sprinkled over the top as a garnish, serve it right after, while it is still hot.
Tips For Success
- Pound it out: Ensuring even thickness helps the chicken cook uniformly and prevents dry spots
- Don’t do it. The absence of the sear: That splendid crust addition gives remarkable zing to the dish
- All good things in moderation: Use a meat thermometer as a watch to identify chicken hitting 165 internally as the gem of the dish
- Butter baton: With the right technique of off the heat, the addition of cold butter results in a cloudy, glossy finish, the quality expected in a 5-star restaurant.
- Take a breather, chicken: The addition of a couple of minutes to the chicken helps in the redistribution of the rest volume across the chicken.
Ingredient Swaps and Variations
- Non-chicken alternative: a version with boneless thighs includes more succulence
- Chicken dairy option: instead of heavy cream with butter, incorporate coconut cream and vegan butter
- Other herbs: Roses, sage, and even the Italian equally combined herbs
- Spice Level: More red pepper flakes or a pinch of cayenne pepper for the hot level booster
- Wine improvement: With a sillier addition of white wine out of ½ chicken broth blended
Serving Suggestions
Chicken with butter meets delight with:
- Mashed potatoes paired with a tincture of garlic, or a fluffy mashed cauliflower
- Any combination with steamed broccoli or cooled asparagus
- Wild rice, or rice pilaf that is fluffy
- Dinner rolls that are warmed to soak in the brilliant sauce
- A basic salad of greens coated with a lemon vinaigrette.
Storage Tips
Refrigerator: Store leftover food for a maximum of 3 days in an airtight container.
Freezing: You can freeze a cream-based sauce but it more often than not will separate. If absolutely necessary, freeze for a maximum of one month and gently heat to defrost.
Reheating: To softly heat, use a low setting on a stove, splashing in broth and ending it to sauce that is too thick.
Frequently Asked Questions
Can I make this ahead of time?
Most of the time, it’s ideal to serve a dish immediately after preparation. In this case, the cream sauce can be added after the sauce has cooled to allow for better reheating, as it doesn’t retain cream sauce temperature anywhere near the server’s expectations.
What if my sauce breaks or looks curdled?
Different variants of the sauce can be moistened with a single tablespoon of cold butter to strain it when it curdles.
Can I use chicken thighs instead?
Definitely, chicken thighs with the skin off will require around 3 to 4 minutes on each side and will yield an even more tender and flavorful chicken dish.
How do I know when the chicken is done?
The thickest side of the chicken breast will need to be over 165°F in order for the dish to be done. You can check this with an instant-read thermometer.
Is it possible to double the recipe?
Yes, but in that case, you’ll need a massive size skillet, or you can work with the chicken in batches to prevent overcrowding, which can lead to the chicken being steamed instead of seared.
Conclusion
This Texas Roadhouse-inspired butter chicken skillet brings all the flavor and glory of this gracious meal
