Oh, do I have a good one for you! This Texas Roadhouse chicken has become my go-to weeknight lifesaver—creamy, packed with flavor, and all made in one pan (hello, easy cleanup!). It tastes just like something you’d get at the restaurant, but you can whip it up at home in no time. The first time I made it, my kids practically licked their plates clean and begged for seconds—now it’s in our regular dinner rotation. That rich Parmesan cream sauce? Absolute magic. Simple ingredients, big taste, and ready in about 30 minutes—honestly, what’s not to love?
Why You’ll Love This Texas Roadhouse Chicken Recipe
Let me tell you why this dish is my weeknight hero—it’s got everything you want in a quick dinner without any fuss. First off, that creamy Parmesan sauce? It’s downright dreamy, clinging to every bite of juicy chicken like a flavor blanket. And here’s the best part—you only need one pan! No stacks of dishes to wash after while you’re already tired.
I love that it’s ready in about 30 minutes—faster than waiting for takeout—but tastes like something special from a restaurant. The golden-brown chicken swimming in that rich sauce always makes me feel like I’ve pulled off something fancy, even on my busiest nights. Trust me, once you try this, you’ll be hooked just like my family was. It’s perfect for those nights when you want something easy yet impressive without sacrificing flavor.
Ingredients for Texas Roadhouse Chicken
Alright, let me walk you through what you’ll need for this fabulous dish. I’ve split it into two parts so you won’t miss a thing – one for that juicy chicken and one for that luscious sauce you’ll want to drink from a cup! These are all simple ingredients, but trust me, they come together like magic.
For the Chicken
- 4 boneless, skinless chicken breasts – about 6 ounces each (the thicker ones cook more evenly!)
- 1 teaspoon salt – I use kosher salt because it sticks better
- 1 teaspoon black pepper – freshly cracked if you have it
- 2 tablespoons olive oil – for that perfect sear
For the Creamy Sauce
- 1 cup heavy cream – don’t try to substitute milk here, it won’t thicken right
- ½ cup chicken broth – the low-sodium kind is my go-to
- 1 teaspoon garlic powder – sounds basic but makes all the difference
- 1 teaspoon onion powder – the secret weapon in my spice drawer
- ½ cup grated Parmesan cheese – not the powdered stuff! Get the real deal
See? Nothing crazy – just good ingredients that pack serious flavor. I always tell my friends, the better the Parmesan, the better your sauce will be. That pre-grated stuff works in a pinch, but if you can, grab a block and grate it yourself – it melts so much smoother!
How to Make Texas Roadhouse Chicken
Alright, let’s get cooking! This Texas Roadhouse chicken comes together so easily, you’ll wonder why you ever ordered takeout. The key is doing each step with care—don’t rush that perfect sear, and let the sauce thicken just right. Here’s exactly how I make it, with all my little tricks sprinkled in.
- Season the chicken: Pat your chicken breasts dry with paper towels (this helps them get that gorgeous golden color). Sprinkle both sides evenly with the salt and pepper. I like to give each piece a little massage to make sure the seasoning really sticks.
- Sear to perfection: Heat the olive oil in your skillet over medium-high heat until it shimmers—about 1-2 minutes. Add the chicken and don’t touch it for a full 6 minutes! When it releases easily from the pan, flip and cook another 6-7 minutes until cooked through (165°F internal temp). Remove to a plate and let it rest—this keeps it juicy.
- Make the magic sauce: In the same skillet (don’t you dare wash it—those browned bits are flavor gold!), pour in the heavy cream, chicken broth, garlic powder, and onion powder. Scrape the bottom with a wooden spoon as it comes to a simmer—you’ll see all those delicious chicken flavors melting into the sauce.
- Bring it all together: Reduce heat to low and sprinkle in the Parmesan cheese, stirring constantly until it’s melted and the sauce coats the back of a spoon—about 2-3 minutes. Slide the chicken back in, spoon sauce over each piece, and let everything get cozy for another 2 minutes. The smell at this point is downright heavenly!
That’s it! Serve it up hot—this chicken pairs amazingly with garlic mashed potatoes to soak up every drop of that creamy sauce.
Tips for Perfect Texas Roadhouse Chicken
Want restaurant-quality results every time? Here are my foolproof tips: First, invest in a $10 meat thermometer—it’s the only way to guarantee perfectly juicy chicken every time (165°F is the magic number). If your sauce seems too thin, let it simmer a minute longer before adding the cheese. Too thick? Splash in a tablespoon of broth. And in a pinch, you can use half-and-half instead of heavy cream—just add an extra tablespoon of Parmesan to help thicken. One last thing—always let the chicken rest before slicing, or you’ll lose all those precious juices!
Serving Suggestions for Texas Roadhouse Chicken
Now let’s talk about what to serve with this glorious chicken! That creamy Parmesan sauce is basically liquid gold, so you’ll want sides that can soak up every last drop. My absolute favorite is a big scoop of buttery mashed potatoes—they make the perfect little sauce canals. Steamed broccoli or green beans work great too when you want something fresh to balance the richness. And oh! If you’re feeling fancy, some warm garlic bread is heavenly for swiping through that dreamy sauce. I’ve gotten so many inspiration ideas for sides—sometimes I’ll even serve it over pasta for the ultimate comfort food night!
Texas Roadhouse Chicken Variations
Listen, I love this recipe exactly as written, but sometimes you gotta mix things up! When I’m feeling fancy, I’ll toss in a cup of sliced mushrooms when making the sauce—they soak up that creamy goodness beautifully. For juicier meat, swap the chicken breasts for thighs (just cook them a few minutes longer). Want some heat? A pinch of cayenne or a dash of hot sauce turns up the flavor without overpowering the dish. Honestly, the possibilities are endless once you’ve mastered the basic version!
Storage and Reheating Tips
Okay, real talk friends—this chicken is so good you probably won’t have leftovers, but just in case, here’s how to keep it tasting fresh. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth to bring that creamy sauce back to life—low and slow in a skillet works WAY better than the microwave (which can make the chicken rubbery). Trust me, it’s worth the extra five minutes to keep that perfect texture!
Texas Roadhouse Chicken FAQs
Can I use milk instead of heavy cream?
Oh honey, I’ve tried this shortcut before—let me save you the heartache! Milk just doesn’t have enough fat to create that luscious, velvety sauce. The sauce will be runny and sad. If you’re in a pinch, half-and-half works better, but honestly? The heavy cream makes all the difference. It’s what gives that restaurant-quality richness. Trust me on this one—splurge for the good stuff!
How do I prevent dry chicken breasts?
Don’t worry, we’ve all been there! Here’s what I’ve learned: First, don’t overcook! Get yourself a little meat thermometer (they’re like $10) and pull the chicken at 165°F—it’ll keep cooking a bit after you take it out of the pan. Also—and this is key—let it rest for 5 minutes before slicing. All those juices? They need time to settle back into the meat. Watching the cook time and resting makes all the difference between dry and divine!
Is this Texas Roadhouse chicken recipe gluten-free?
Yes! The recipe as written is totally gluten-free—no flour or gluten-containing ingredients here. But heads up, if you’re super sensitive, double-check your chicken broth and Parmesan labels, as some brands add sneaky fillers. I’ve made this for my gluten-free friends dozens of times, and they go crazy for it. Want to see it in action? Check out some video versions for visual tips!
Can I make this with chicken thighs instead?
Absolutely! I actually do this sometimes when I want extra juicy meat. Thighs take a few minutes longer to cook because they’re thicker—just make sure to brown them well on both sides, and use your thermometer (they’re done at 175°F). The sauce clings beautifully to that darker meat. Bonus? Thighs are usually cheaper too! Either way you go, you’re in for a treat.
Nutrition Information
Just between us – while I love knowing what’s in my food, nutritional info can vary like crazy depending on brands and exact portions. Consider these numbers ballpark estimates based on typical ingredients (like that heavy cream and Parmesan will affect counts differently than lower-fat subs). Always check your specific products if you’re tracking closely!
Texas Roadhouse Chicken
Ingredients
Equipment
Method
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add heavy cream, chicken broth, garlic powder, and onion powder. Stir well and bring to a simmer.
- Reduce heat to low and stir in Parmesan cheese until the sauce thickens.
- Return chicken to the skillet and coat with the sauce. Simmer for 2-3 minutes.