Rich, creamy, and full of bold flavor, this skillet butter chicken brings Texas Roadhouse vibes right to your kitchen.

2 large boneless skinless chicken breasts, halved horizontally

Salt and pepper to taste

1 tsp paprika

1 tsp garlic powder

2 tbsp olive oil

4 tbsp unsalted butter, divided

4 garlic cloves, minced

½ cup heavy cream

¼ cup chicken broth

1 tsp dried parsley (or 1 tbsp fresh)

Optional: pinch of cayenne or red pepper flakes for heat

Fresh parsley for garnish

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

Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.

Add chicken and sear for 4–5 minutes per side or until golden and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium. Add remaining 2 tbsp butter and minced garlic. Sauté for 1–2 minutes until fragrant.

Stir in heavy cream and chicken broth. Simmer for 3–4 minutes until slightly thickened.

Add dried parsley (and cayenne if using), then return the chicken to the skillet. Spoon sauce over chicken and simmer for another 2–3 minutes.

Garnish with fresh parsley and serve hot with mashed potatoes, rice, or crusty bread.

Use thin-cut chicken or pound thicker pieces for even cooking.

Sauce can be thickened with a tablespoon of cream cheese or a cornstarch slurry if preferred.

Add sautéed mushrooms or spinach for a veggie boost.

For a lower-calorie version, substitute half-and-half for the cream.