Howdy Partner!

While reading through various recipes from just about everywhere, I came across a recipe that claimed to be a copy-cat of a Texas Roadhouse skillet chicken. I wouldn’t know if that were ture for two very good reasons.

First, who goes to Texas Roadhouse and orders chicken? I guess some folks do, but not this gal. A steakhouse is a steakhouse. Not a seafood place. Not a bucket of chicken place. Steak. End of discussion. And to be honest, I don’t remember the last time we stepped foot in a Texas Roadhouse. Don’t get me wrong – the food is amazing. However; it’s loud inside. You really can’t hold a conversation with the people at your table. Every time we eat at a Roadhouse Diner or similar place, I come home with one heck of a headache. No thanks.

Before sharing this “Roadhouse” recipe, I thought it might be fun to do a little research. Turns out this recipe does not appear anywhere on their menu. So I’m not sure where the name comes from, but that’s okay. It just makes chicken sound even more delicious.

Another thing I found interesting is that it turns out Texas Roadhouse isn’t even from Texas. Nope. The very first Texas Roadhouse was established on February 17, 1993 at the Green Tree Mall in Clarksville, Indiana just across the Ohio River from Louisville, Kentucky. The founder, W. Kent Taylor, grew up in Louisville, then traveled to Colorado where he cut his teeth in the nightclub and restaurant business. In 1990 Taylor returned to his hometown and landed a job as a manager for a KFC franchise. All along Taylor had dreams of opening a Colorado-themed restaurant. With the financial backing of John Brown Jr, the former Governor of Kentucky, Taylor opened the Buckhead Mountain Grill. Complications in the partnership caused Brown to invest more money in a steakhouse concept, leaving Kent Taylor with no backing and a struggling restaurant. He could continue his themed dream or go in another direction. In 1992 Taylor found a new investor in his Texas themed restaurant, and a year later the first Texas Roadhouse opened its doors. As of April 2025 Texas Roadhouse became the largest casual-dining restaurant chain in the US. Wow.

While you might not find this Skillet Chicken on their menu, it’s a dish that is definitely in keeping with the Roadhouse flavor profile. Enjoy!

Texas Roadhouse Butter Skillet Chicken Supper
Butter Skillet Chicken
2 Green Onions
Parsley for garnish
2 boneless Chicken Breasts
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Smoked Paprika
1/2 teaspoon New Mexican or Hot Chili Powder
1/2 teaspoon Cayenne Pepper or to taste
Salt to taste
Black Pepper to taste
4 tablespoons Butter, divided
1 tablespoon Olive Oil
1/2 cup Chicken Stock
1/4 cup heavy cream.

Clean, trim and slice the green onions. Snip parsley for garnish, set aside.

Cut chicken breasts into bite-size pieces. Season chicken with garlic powder, onion powder, paprika, chili powder, cayenne pepper, salt and pepper. Toss to coat.

In a large skillet over medium-high heat melt 2 tablespoons butter with the olive oil. Swirl the skillet to coat the bottom of the pan.

Add chicken to the skillet, cook until golden brown and cooked through, about 7 minutes. Stirring frequently for even coloring. Remove chicken and set aside.

Lower heat to medium, add a tablespoon of butter to the skillet. Add chicken stock and heavy cream, stirring to combine. Scrape up any browned bits from the bottom of the skillet to incorporate into the sauce. Let sauce simmer for about 3 minutes or so to thicken slightly.

Return chicken to the skillet. Spoon sauce over the chicken, gently warm. Remove from heat. Whisk in remaining tablespoon of butter for a silky finish. Garnish with green onions and parsley. Serve the chicken straight from the skillet.

Country Skillet Russet Potatoes
6 medium Russet Potatoes
1 tablespoon Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika

Wash potatoes, cut into cubes and place in a saucepot. Add enough water to just cover the potatoes. Bring to a boil, let cook for 7 minutes or until almost cooked through. Drain well; let potatoes sit for abut 5 minutes to air dry.

Heat a cast iron skillet over medium heat. Add oil to coat the bottom of the pan. Place potatoes in the warm skillet, season with salt, pepper, garlic powder and smoked paprika. Fry potatoes until beginning to brown, turning as needed for even color and outer crispness. Taste and adjust seasoning.

Serve potatoes straight from the skillet alongside the chicken. Delicious with buttery corn to round out the meal.

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Blessed are they who are persecuted for the sake of righteousness,
for theirs is the Kingdom of heaven.