A rich and flavorful skillet meal inspired by Texas Roadhouse, this butter chicken is creamy, spiced, and melt-in-your-mouth delicious.

1 ½ lbs boneless, skinless chicken breasts or thighs, cut into chunks

Salt and pepper, to taste

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 tablespoon olive oil

4 tablespoons unsalted butter

4 cloves garlic, minced

½ cup chicken broth

½ cup heavy cream

2 tablespoons sour cream (optional, for extra richness)

1 tablespoon fresh parsley, chopped

Crushed red pepper flakes (optional, for heat)

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Season chicken with salt, pepper, smoked paprika, and garlic powder.

Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes until golden and cooked through. Remove and set aside.

In the same skillet, reduce heat and melt butter. Add garlic and sauté for 1 minute until fragrant.

Pour in chicken broth, scraping up browned bits. Stir in cream and sour cream (if using). Simmer for 2–3 minutes until slightly thickened.

Return chicken to the skillet and toss to coat in sauce. Simmer for another 2–3 minutes.

Top with parsley and red pepper flakes (if using). Serve hot with mashed potatoes, rice, or crusty bread.

For extra flavor, marinate chicken in a splash of pickle juice or buttermilk before cooking.

Add mushrooms, onions, or bell peppers for a veggie boost.

For a lighter version, substitute cream with half-and-half or Greek yogurt.

Pairs well with roasted veggies or Texas Roadhouse-style rolls!