Description
Restaurant-quality Texas Roadhouse Butter Chicken with tender, juicy chicken breasts smothered in rich garlic-herb butter. The signature steakhouse flavor recreated at home with simple ingredients and foolproof technique that delivers perfectly seared chicken in a luxurious butter sauce.
Ingredients
4 boneless, skinless chicken breasts (6–8 oz each) or 6 chicken thighs
½ cup buttermilk (for optional marinade)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
2 tablespoons olive oil or vegetable oil
For the Herb Butter:
6 tablespoons unsalted butter, softened
4 cloves garlic, minced (or roasted)
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon fresh rosemary, minced
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon lemon juice
Pinch of red pepper flakes (optional)
Instructions
1. Optional but recommended: Submerge chicken in buttermilk mixed with a pinch of salt. Refrigerate for 10 minutes to 2 hours. Remove, rinse briefly, and pat completely dry.
2. Make herb butter: In a small bowl, mix softened butter with minced garlic, parsley, thyme, rosemary, salt, pepper, lemon juice, and red pepper flakes until thoroughly combined. Can be made up to 3 days ahead.
3. Pound chicken to even ¾-1 inch thickness using a meat mallet between plastic wrap. Pat completely dry with paper towels.
4. Mix salt, pepper, garlic powder, onion powder, and paprika. Season both sides of chicken liberally. Let sit at room temperature for 15 minutes.
5. Heat a large cast-iron skillet over medium-high heat for 2-3 minutes. Add olive oil and swirl to coat.
6. Place chicken in skillet without overcrowding. Sear without moving for 5-6 minutes until deep golden crust forms.
7. Flip chicken using tongs and cook second side for 5-6 minutes until golden brown and cooked through.
8. Reduce heat to medium-low. Add herb butter mixture to skillet around chicken pieces.
9. As butter melts, tilt pan and continuously baste chicken with a spoon for 1-2 minutes. The butter should foam and become fragrant.
10. Continue basting as butter mixes with pan drippings to create rich sauce. Chicken absorbs herb butter while garlic infuses everything.
11. Remove from heat when internal temperature reaches 165°F. Let rest in skillet for 3-5 minutes, spooning extra butter over chicken.
12. Serve immediately with extra herb butter sauce drizzled over top.
Notes
Pound chicken to uniform thickness for even cooking—prevents dry edges and raw centers.
Pat chicken completely dry before seasoning—moisture prevents proper browning.
Don’t overcrowd the pan—work in batches if needed. Crowding causes steaming instead of searing.
Use an instant-read thermometer for perfect doneness at 165°F internal temperature.
The buttermilk marinade is optional but highly recommended for extra tenderness.
Fresh herbs are significantly better than dried for the herb butter—worth the investment.
Chicken thighs are more forgiving than breasts and virtually impossible to overcook.
Make herb butter up to 3 days ahead and refrigerate, or freeze for up to 2 months.
Store leftover chicken and butter separately for up to 4 days refrigerated.
Reheat in oven at 325°F with splash of broth, covered with foil, for 15-20 minutes.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course, Dinner
- Method: Pan-Searing, Skillet
- Cuisine: American, Steakhouse
Nutrition
- Serving Size: 1 chicken breast (6-8 oz)
- Calories: 420
- Sugar: 1g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 165mg
Keywords: Texas Roadhouse Butter Chicken, Butter Chicken Recipe, Restaurant Copycat, Garlic Herb Butter Chicken, Easy Chicken Dinner, Skillet Chicken