Texas Roadhouse Butter Chicken Skillet

why make this recipe

This Texas Roadhouse Butter Chicken Skillet is quick and full of flavor. It uses simple ingredients and cooks fast in one pan. It is a good weeknight meal that feels a bit special.

introduction

This dish keeps the chicken juicy and gives it a rich butter and garlic taste. For a similar idea that shows how garlic and butter work well in a skillet, you can look at a skillet garlic butter chicken recipe to get more tips.

how to make Texas Roadhouse Butter Chicken Skillet

1. Pat the chicken dry and season well with salt and pepper.
2. Heat the skillet and melt the butter over medium heat.
3. Sear the chicken until golden and cooked through.
4. Remove the chicken and add garlic and herbs to the same pan.
5. Spoon the garlic herb butter over the chicken and let it heat for a minute.
6. Serve hot with your chosen sides.

Ingredients :

chicken breasts, butter, garlic, herbs (such as thyme and rosemary), salt, pepper

Directions :

1. Heat a skillet over medium heat and melt the butter.
2. Season the chicken breasts with salt and pepper.
3. Add the chicken to the skillet and sear until golden brown on both sides and fully cooked.
4. In the same skillet, add minced garlic and herbs; sauté until fragrant.
5. Pour the garlic herb butter over the chicken and cook for an additional minute.
6. Serve with mashed potatoes, green beans, or rolls.

how to serve Texas Roadhouse Butter Chicken Skillet

Serve the chicken with mashed potatoes, steamed green beans, or warm rolls. Spoon the garlic herb butter over the top before serving. A simple salad on the side also fits well.

how to store Texas Roadhouse Butter Chicken Skillet

Cool the chicken to room temperature. Put it in an airtight container and store in the fridge up to 3 days. Reheat gently in a skillet over low heat so the butter does not burn. For longer storage, freeze in a freezer-safe container for up to 2 months.

tips to make Texas Roadhouse Butter Chicken Skillet

• Use room temperature chicken for even cooking.
• Do not crowd the pan; cook in batches if needed.
• Let the chicken rest a few minutes after cooking to keep it juicy.
• Use fresh garlic and fresh herbs for the best flavor.
• Keep the heat medium so the butter does not brown too fast.

variation (if any)

• Add a splash of lemon juice to the butter for a bright note.
• Stir in a little cream for a richer sauce.
• Use rosemary, thyme, or parsley alone or in mix to change the flavor.
• Swap chicken breasts for thighs for a more tender, fattier option.

FAQs

Q: Can I use frozen chicken?
A: Thaw fully before cooking. Pat dry and follow the same steps.

Q: Can I use olive oil instead of butter?
A: Yes. Olive oil works, but butter gives the dish its classic rich taste.

Q: How do I know the chicken is done?
A: The chicken is done when its internal temperature reaches 165°F (74°C) or when juices run clear and there is no pink inside.

Q: Can I make this in the oven?
A: Yes. Sear the chicken on the stove first, then finish in a 400°F (200°C) oven until cooked through.

Q: Is this recipe good for meal prep?
A: Yes. Store in the fridge and reheat gently for lunches or dinners during the week.

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