Texas Roadhouse Butter Chicken Skillet

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• Salt and black pepper to taste
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp olive oil or butter

For the Texas Roadhouse-style butter:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tbsp honey
• 1 tsp cinnamon
• 1 tsp powdered sugar (optional, for extra sweetness)

For the skillet sauce:

• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp reserved Texas Roadhouse butter
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Make the cinnamon butter:
   • In a small bowl, combine softened butter, honey, cinnamon, and powdered sugar.
   • Mix until smooth and fluffy. Set aside (can be stored in the fridge).
2. Season the chicken:
   • Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
3. Cook the chicken:
   • In a large skillet over medium heat, add olive oil or butter.
   • Add chicken and sear 5–6 minutes per side, until golden and cooked through (internal temp 165°F / 74°C).
   • Remove chicken from skillet and set aside.
4. Make the skillet sauce:
   • In the same skillet, lower heat and add minced garlic. Sauté for 30 seconds.
   • Deglaze the pan with chicken broth, scraping up any browned bits.
   • Stir in heavy cream and 2 tbsp of the cinnamon butter. Let simmer 2–3 minutes until slightly thickened.
5. Return chicken to skillet:
   • Add the chicken back to the skillet and spoon sauce over it.
   • Simmer another 2–3 minutes until heated through.
6. Serve:
   • Garnish with fresh parsley and an extra dollop of cinnamon butter on top if desired.
   • Pair with mashed potatoes, green beans, or a warm roll for the full Texas Roadhouse feel.

Let me know if you’d like a lower-calorie version or if you’d like to turn this into a baked dish!