Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup unsalted butter (divided)
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese (optional)
- 1 tablespoon olive oil
Instructions
- Prep the Chicken: Pat the chicken breasts dry and season both sides with salt, pepper, paprika, and onion powder.
- Sear the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6–7 minutes per side, or until golden brown and cooked through. Remove and set aside.
- Make the Butter Sauce: In the same skillet, reduce the heat to medium-low. Add the remaining butter and minced garlic. Sauté for 1–2 minutes until fragrant.
- Finish the Sauce: Stir in the heavy cream and Parmesan cheese (if using). Let it simmer for 2–3 minutes until slightly thickened.
- Combine: Return the cooked chicken to the skillet, spoon the sauce over the top, and cook for another 2–3 minutes until warmed through.
- Garnish & Serve: Sprinkle with fresh parsley and serve hot with warm rolls or mashed potatoes — just like Texas Roadhouse!
If you’d like, I can tweak it for a copycat honey cinnamon butter sauce instead — just say so! Want me to adjust it? 🍗✨