Texas Roadhouse Butter Chicken Skillet

Name: Texas Roadhouse Butter Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless (skinless) chicken breasts (about 6 oz / 170 g each); 2 tablespoons olive oil; 1/4 cup unsalted butter (softened; about 4 tbsp / 56 g); 2 teaspoons honey; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup chicken broth; 1 tablespoon chopped parsley (for garnish)

A sizzling skillet of butter-kissed chicken — the aroma hits first: warm butter and honey, a whisper of smoked paprika, and toasted garlic that makes the kitchen feel like a comforting hug. The chicken sears to a golden brown, its exterior slightly crisp while the inside stays succulent and tender; the butter sauce clings to each bite, glossy and silky on the tongue. Each forkful combines savory, sweet, and smoky notes with a soft, buttery texture that melts in your mouth.

This skillet recipe is perfect for weeknight dinners when you want something fast but feel like a treat, for cozy family meals when everyone wants something familiar and comforting, or for small gatherings where a simple, crowd-pleasing dish matters more than hours in the kitchen. If you enjoy easy one-pan dinners that concentrate flavor quickly, try pairing this with simple buttered noodles — it’s a technique that maximizes taste with minimal cleanup. For inspiration on fast, comforting skillet meals, see this one-pan chicken buttered noodles recipe that shares the same easy, satisfying spirit.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 4 people
Difficulty Level: Easy — great for beginner cooks and busy home cooks

Nutrition Highlights

Nutrition estimates are approximate and calculated using standard ingredient values from USDA FoodData Central and common nutrition databases. Individual brands and portion sizes will change totals.

Per serving (recipe yields 4 servings):

Calories: ~457 kcal
Protein: ~53 g
Total Fat: ~25 g
- Saturated fat: ~8.8 g
Carbohydrates: ~3 g
- Sugars: ~2.9 g (mostly from honey)
Fiber: 0 g
Sodium: ~480 mg

Note: These are estimates based on typical 6 oz (170 g) boneless, skinless chicken breasts and common ingredient values (butter, olive oil, honey). USDA FoodData Central was used as the reference database for ingredient nutritional values. If you need precise nutrition for medical reasons, weigh your ingredients and consult a dietitian or use a nutrition calculator with your exact brands.

Why You’ll Love It

Irresistible aroma and flavor: The combination of butter, honey, garlic, and smoked paprika creates a warm, slightly sweet, and smoky profile that feels both familiar and special.
Speed and simplicity: Ready in about 30 minutes from start to finish — ideal for busy evenings when you want comfort without the fuss.
Crowd-pleaser: Mild, buttery flavors appeal to a wide range of tastes, making this a safe go-to for family dinners or casual guests.
Texture contrast: A crisp, golden exterior that gives way to tender, juicy chicken keeps every bite interesting.

How to Make Texas Roadhouse Butter Chicken Skillet

Ingredients

4 boneless (skinless) chicken breasts (about 6 oz / 170 g each)
2 tablespoons olive oil
1/4 cup unsalted butter (softened; about 4 tbsp / 56 g)
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chicken broth
1 tablespoon chopped parsley (for garnish)

Optional ingredients and substitutions

Swap olive oil for avocado oil (neutral flavor, high smoke point).
Use ghee instead of butter for a nutty, clarified-butter flavor and slightly higher smoke point.
Replace honey with maple syrup or agave syrup for a different sweetness profile.
For lower-sodium, use low-sodium chicken broth and reduce added salt.
To make it gluten-free: ensure your chicken broth and seasonings are labeled gluten-free.
For a citrus lift: add 1 teaspoon lemon juice to the sauce at the end.

Step-by-step instructions

Prepare the Butter Mixture:
- In a small bowl, mash together the softened butter, honey, garlic powder, smoked paprika, salt, and black pepper until evenly combined. Set aside.
- Tip: Keep the butter at room temperature for easier mixing; don’t overwork it—just blend until uniform.
Cook the Chicken:
- Pat the chicken breasts dry with paper towels and season lightly with a pinch more salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken breasts and sear 4–5 minutes per side until golden brown. You’re aiming for a nice crust — resist moving the chicken too early.
- Check doneness: internal temperature should read 165°F (74°C) at the thickest point. If thicker breasts are browning too fast, lower heat and finish cooking covered for 3–4 minutes.
Make the Sauce:
- Reduce heat to medium-low. Remove chicken to a plate. In the same skillet, pour in 1/4 cup chicken broth and scrape the browned bits from the pan with a wooden spoon (deglazing).
- Stir in the prepared butter mixture until melted and smooth, creating a glossy sauce. Let it simmer gently 1–2 minutes to meld flavors; don’t let it boil vigorously.
Coat the Chicken:
- Return the chicken to the skillet and spoon the butter sauce over each piece, turning once to coat. Cook another 1–2 minutes, allowing the sauce to cling to the chicken and finish heating through.
- Tip: For even coating, tilt the pan and use a spoon to baste repeatedly for 30–60 seconds.
Garnish and Serve:
- Sprinkle chopped parsley over the chicken for freshness and color. Serve immediately with the sauce spooned over the top.
- Practical tip: Rest the chicken a minute or two off the heat before cutting to preserve juiciness.

If you enjoy skillet techniques and efficient pan sauces, check out this garlic butter shrimp skillet recipe for additional ideas on using the pan to build flavor with quick-cooking proteins.

Best Pairings

Carbs: Serve over buttered egg noodles, mashed potatoes, or steamed rice to soak up the sauce.
Veggies: Roasted asparagus, sautéed green beans, or a simple arugula salad with lemon vinaigrette add brightness.
Bread: Warm crusty bread or garlic toast to mop up any leftover butter sauce.
Drinks: Pairs nicely with a crisp Chardonnay, a light Pinot Noir, or iced tea with lemon for a non-alcoholic option.
Casual idea: Slice and serve on toasted brioche for a rich sandwich — great for casual lunches or leftovers.

Shelf Life & Storage

Room temperature: Do not keep cooked chicken at room temperature for more than 2 hours (1 hour if above 90°F / 32°C) — follow food safety guidelines.
Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently to 165°F (74°C) before serving.
Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating tip: Reheat in a low oven (300°F / 150°C) or skillet over low heat with a splash of chicken broth to loosen the sauce — this helps preserve tenderness.

Chef’s Advice

Pound evenly: If chicken breasts are uneven in thickness, lightly pound them to a uniform thickness (about 3/4 inch) so they cook through at the same rate.
Salt early but sparingly: A little salt in the butter mix and on the chicken enhances flavor, but you can always add a pinch more at the end.
Don’t overcrowd the pan: If your skillet is small, cook the chicken in batches to ensure a good sear. Overcrowding causes steaming, not browning.
Use a thermometer: Rely on an instant-read thermometer to hit 165°F (74°C) precisely — it prevents overcooking.
Finish with acid if desired: A squeeze of lemon at the end brightens the sauce and cuts the richness.

Creative Twists

Spicy Honey Butter Chicken: Add 1/2 teaspoon crushed red pepper flakes or 1/2 teaspoon cayenne to the butter mixture for heat.
Mushroom & Herb Skillet: Sear 8 oz sliced cremini mushrooms with the chicken and stir 1 teaspoon fresh thyme into the butter for an earthy version.
Lighter Version: Use 2 tablespoons butter + 2 tablespoons Greek yogurt stirred in off heat to keep creaminess with fewer calories. Stir the yogurt in at the very end (off heat) to prevent curdling.
Vegan/Plant-Based Swap: Use thick, firm seitan or large slices of king oyster mushroom as the “cutlet.” Replace butter with vegan butter or a mix of olive oil and vegan margarine; use a tablespoon maple syrup instead of honey.
Citrus-Herb Butter: Replace honey with 1 teaspoon lemon zest and add 1 teaspoon chopped tarragon for a fresher profile.

Recipe Q&A

Q: Can I use chicken thighs instead of breasts?
A: Yes — bone-in or boneless thighs work well. Thighs are fattier and more forgiving; adjust cook time until internal temp reaches 165°F (74°C).

Q: My sauce separated — how do I fix it?
A: Remove from direct heat and whisk in a teaspoon of warm chicken broth or a small dab of cold butter to bring it back together. Avoid boiling the sauce vigorously.

Q: How can I make this lower-calorie?
A: Use 2 tablespoons butter instead of 4 and increase broth to maintain sauciness; serve with vegetables instead of starchy sides.

Q: Is the recipe freezer-friendly?
A: Yes — cooked chicken in sauce freezes well up to 3 months. Thaw in the fridge overnight and reheat gently.

Q: Can I prepare this ahead?
A: You can make the butter mixture and store it in the fridge up to 2 days ahead. Sear the chicken and finish just before serving for best texture.

Conclusion

I hope this Texas Roadhouse Butter Chicken Skillet inspires a warm, flavorful meal on your table — quick to make, comforting to eat, and flexible enough to adapt to your pantry. If you’d like to compare variations or see other home-cook takes, this Easy 30 Minute Texas Roadhouse Butter Chicken Skillet – Aunty Meals offers a fast variation, and this Texas Roadhouse Butter Chicken – My Homemade Recipe provides another home-cook perspective you might enjoy.

Try it tonight, snap a photo, and share your tweaks — I love hearing how readers make a recipe their own.