Step 1: Prepare the chicken. Pat chicken cutlets thoroughly dry with paper towels. Season both sides generously with salt, pepper, 3/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 3/4 teaspoon paprika. Rub the spices into the chicken.
Step 2: Sear the chicken. Heat a large, heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of unsalted butter and let it melt until foamy. Add chicken cutlets in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 3-4 minutes per side until deeply golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil.
Step 3: Make the butter sauce. Reduce heat to medium. Add the remaining 4 tablespoons of unsalted butter to the skillet, scraping up any browned bits from the bottom. Stir in the remaining 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, and 1/2 teaspoon dried thyme. Cook for 30 seconds until fragrant.
Step 4: Thicken the sauce. Pour in the chicken broth and heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens and reduces. Taste and adjust seasonings as needed.
Step 5: Combine and serve. Return the cooked chicken to the skillet, nestling it into the sauce. Spoon the sauce over the chicken and let it gently simmer for 1-2 minutes to reheat. Garnish with fresh chopped parsley if desired and serve immediately. Enjoy your Texas Roadhouse Butter Chicken Skillet 20 Minute!