Name: Texas Roadhouse Butter Chicken Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; ¼ cup unsalted butter; 2 teaspoons honey; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon salt; ½ teaspoon black pepper; ¼ cup chicken broth; 1 tablespoon chopped parsley (for garnish)

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This Texas Roadhouse Butter Chicken Skillet is a rich and satisfying one-pan meal that brings bold flavor with very little effort. Featuring tender chicken breasts smothered in a smooth, buttery sauce infused with honey, garlic, and smoked paprika, it’s a simple dish that tastes like something I’d get at a restaurant—without the hassle. Naturally gluten-free, it’s a fantastic weeknight dinner that doesn’t skimp on comfort or taste.

Why You’ll Love This Recipe

I love how quick and straightforward this recipe is. I only need one pan and a handful of ingredients to create something that tastes like I spent hours on it. The butter and honey make the sauce beautifully rich and slightly sweet, while smoked paprika and garlic bring warmth and depth. It’s easy to adapt, perfect for gluten-free diets, and cleanup is minimal. What more could I ask for?

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
2 tablespoon olive oil
¼ cup unsalted butter
2 teaspoon honey
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
¼ cup chicken broth
1 tablespoon chopped parsley (for garnish)

Directions

I start by mixing the butter, honey, garlic powder, smoked paprika, salt, and pepper in a small bowl until smooth, then set it aside.
In a skillet, I heat olive oil over medium heat and cook the chicken breasts for 5–6 minutes per side until golden brown and cooked through (I always check that they reach 165°F internally). Then I remove them from the skillet and set them aside.
Using the same pan, I pour in the chicken broth to deglaze and stir in the butter mixture, letting it melt and become smooth.
I return the chicken to the skillet and spoon the sauce over it, letting it simmer for a couple more minutes so the flavors meld together.
To finish, I garnish with chopped parsley and serve.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

I like adding a splash of heavy cream or coconut milk to the sauce if I want it extra creamy.
For more heat, I toss in a pinch of cayenne pepper.
When I want a low-carb meal, I serve it with cauliflower rice instead of traditional sides.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I prefer doing so in a skillet over medium heat. If the sauce thickens too much, I just add a bit of chicken broth to loosen it up and bring it back to life.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I’ve used boneless, skinless thighs before, and they turn out even juicier than breasts.

How do I know when the chicken is cooked through?

I always use a meat thermometer. The chicken should hit an internal temperature of 165°F.

Can I make this recipe ahead of time?

The chicken is best when freshly made, but I sometimes prep the sauce in advance and keep it in the fridge for a few days.

Can I use margarine instead of butter?

Technically yes, but I prefer butter for its rich flavor. Margarine won’t give me the same depth.

How can I make this dish spicier?

When I want a kick, I stir a pinch (or two) of cayenne pepper into the butter mixture before cooking.

Conclusion

The Texas Roadhouse Butter Chicken Skillet is everything I want in a dinner—quick, delicious, and satisfying. Whether I serve it over rice, mashed potatoes, or a crisp salad, it never fails to impress. With its creamy, buttery sauce and juicy chicken, this recipe earns a regular spot in my dinner rotation.

Texas Roadhouse Butter Chicken Skillet