Texas Roadhouse Butter Chicken

When I need a dinner that’s packed with flavor but doesn’t leave me with a mountain of dishes, this Texas Roadhouse Butter Chicken Skillet is my top pick. It’s a one-pan wonder made with juicy seared chicken breasts coated in a buttery, slightly sweet, smoky garlic sauce that hits all the right notes. With simple ingredients and a quick cooking time, it’s the kind of recipe I rely on when I want comfort food without the fuss.

Why You’ll Love This Recipe

• Fast and Flavorful: I love how the butter, honey, smoked paprika, and garlic blend into a rich, bold sauce in under 30 minutes.
• One-Pan Simplicity: Minimal cleanup makes this a perfect weeknight meal.
• Naturally Gluten-Free: No special swaps needed—this dish is ready to go for gluten-free diets.
• Customizable Heat and Creaminess: I can spice it up or make it richer depending on what I’m craving.
• Perfect for Meal Prep: The flavors only deepen after a day in the fridge, making leftovers even better.

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 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)

Directions

Make the Butter Mixture
In a small bowl, I mix the butter, honey, garlic powder, smoked paprika, salt, and pepper until smooth. I set it aside while I cook the chicken.

Sear the Chicken
In a large skillet over medium heat, I heat the olive oil. Then I add the chicken breasts and sear them for 5–6 minutes on each side, until they’re golden brown and cooked through (internal temperature should be 165°F). I remove the chicken and set it aside.

Deglaze and Make the Sauce
Using the same skillet, I pour in the chicken broth to deglaze—scraping up the browned bits from the pan. Then I stir in the prepared butter mixture and cook it until smooth and slightly thickened.

Return the Chicken and Simmer
I return the chicken to the pan, coat it in the buttery sauce, and let it simmer for 2–3 minutes to soak up all that flavor.

Garnish and Serve
Right before serving, I sprinkle on chopped parsley. It adds a nice fresh touch and makes the dish feel complete.

Servings and timing

This recipe serves 4 and comes together in just 25 minutes total—10 minutes of prep time and 15 minutes of cooking. It’s perfect for busy weeknights or anytime I want something satisfying without spending too long in the kitchen.

Variations

• Creamy Version: I stir in a splash of heavy cream or coconut milk at the end for a richer, creamier sauce.
• Spicy Kick: A pinch of cayenne pepper in the butter mixture gives the dish a nice heat.
• Low-Carb Swap: I serve it over cauliflower rice or zucchini noodles for a lighter option.
• Use Chicken Thighs: Boneless, skinless thighs are juicier and just as delicious in this dish.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat and add a splash of chicken broth to help loosen the sauce and bring it back to life. I avoid the microwave if I want to keep that nice texture on the chicken.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I’ve made this with boneless, skinless thighs, and they turn out juicy and flavorful.

How do I know when the chicken is fully cooked?

I always check with a meat thermometer—the internal temp should be 165°F.

Can I make this ahead of time?

The sauce can be made ahead and stored in the fridge for up to 3 days. I cook the chicken fresh for best results.

Can I substitute margarine for butter?

Technically, yes. But I’ve found that butter gives a deeper, richer flavor that margarine can’t match.

How do I make it spicier?

I just add a pinch (or more) of cayenne pepper to the butter mix for a kick of heat.

Conclusion

Texas Roadhouse Butter Chicken Skillet is one of those recipes that checks all the boxes—it’s fast, flavorful, satisfying, and easy to make with pantry staples. Whether I’m serving it with mashed potatoes, rice, or veggies, it always comes out delicious. The rich buttery sauce with a hint of sweetness and smoky paprika is the kind of flavor I keep craving. It’s a dinner I know I can rely on, and once you try it, I think you’ll feel the same.

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