Description

A rich and creamy skillet chicken recipe inspired by Texas Roadhouse, featuring seared chicken in a garlic-Parmesan butter sauce.

Ingredients

Scale

4 boneless, skinless chicken breasts (or thighs for extra juiciness)
2 tablespoons olive oil
3 tablespoons unsalted butter (divided)
1 medium onion (finely chopped)
3 cloves garlic (minced)
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley (chopped (plus extra for garnish))
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt (adjust to taste)
A pinch of cayenne pepper (optional, for a little heat)

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Instructions

Pat the chicken dry with paper towels. Season both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
Heat olive oil and 1 tbsp butter in a large oven-safe skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
Lower heat to medium. Add 1 tbsp butter and chopped onion. Sauté for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds.
Pour in chicken broth, scrape up browned bits. Add heavy cream and Parmesan. Stir until smooth and thickened. Whisk in final tbsp of butter. Adjust seasoning.
Return chicken to skillet, spoon sauce over top. Simmer on low for 8–10 minutes until chicken is fully cooked and tender. Garnish with fresh parsley.

Notes

For a lighter sauce, half-and-half can be used but the sauce will be thinner.
Ensure chicken is patted dry for a proper sear.
Use a meat thermometer to check for doneness (165°F).
Serve with warm rolls, mashed potatoes, or steamed vegetables.

Prep Time: 15 min
Cook Time: 20 min
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 520
Sugar: 3
Sodium: 650
Fat: 38
Saturated Fat: 20
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 6
Fiber: 1
Protein: 42
Cholesterol: 185