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texas roadhouse butter chicken skillet recipe

Butter Chicken Skillet Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into strips
  • 3 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 1 medium yellow onion, sliced thin
  • 1 green bell pepper, sliced thin
  • 1 red bell pepper, sliced thin
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes (optional)
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Method
 

  1. Pat chicken dry, season with the smoked paprika, onion powder, garlic powder, dried thyme, salt, and black pepper. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken strips 4 to 5 minutes first side, 3 to 4 minutes second side until internal temperature reaches 165°F (74°C). Transfer to a plate.
  2. Reduce heat to medium. Add the remaining 2 tbsp butter to the same pan, then cook the onion, green bell pepper, and red bell pepper for 6 to 7 minutes until soft and translucent.
  3. Add the minced garlic and crushed red pepper flakes, stir for 60 seconds, then pour in the chicken broth. Scrape up any browned bits and simmer 2 to 3 minutes until the sauce reduces and looks glossy.
  4. Return the chicken to the pan, toss to coat in the sauce, and cook over medium heat for 2 to 3 minutes until heated through and the sauce thickens slightly around the edges.
  5. Scatter chopped parsley over the top, add lemon wedges around the pan, and serve straight from the skillet with the sauce pooling around the base.

Notes

This recipe comes together fastest if you slice the chicken and vegetables before you turn on the heat. The sear step moves quickly once the pan is hot, so having everything ready at the stove saves you from scrambling. If your chicken strips vary in thickness, pull thinner pieces off the heat first rather than cooking everything to the same time and ending up with dry edges.