Savor the Flavor of Texas Roadhouse Style Garlic Butter Chicken Skillet
Introduction
Close your eyes and picture this: sizzling chicken breasts hitting a hot skillet, the kitchen filling with the warm, buttery aroma of garlic and smoked paprika as the edges caramelize to a golden gloss. The first bite yields tender, juicy chicken coated in a silky garlic-butter sauce that balances a whisper of honey-sweetness with savory depth — comforting, slightly smoky, and utterly craveable. That contrast of crisp exterior and luscious sauce is what makes this Texas Roadhouse–style garlic butter chicken feel like a hug on a plate.
This recipe is perfect for weeknight dinners when you want something fast and impressive, cozy weekend feasts, and casual gatherings where everyone appreciates bold, homey flavors. If you enjoy skillet recipes with a buttery finish, you might also like my garlic butter shrimp skillet — a great companion dish to explore the same flavor profile: garlic butter shrimp skillet.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 22–25 minutes
- Servings: 4 (1 chicken breast per serving)
- Difficulty Level: Easy — great for beginners and dinner-time multitaskers
Nutrition Highlights
Estimated nutrition per serving (one chicken breast with sauce). These are approximate values calculated using standard ingredient values from USDA FoodData Central and general nutrition guidance from Mayo Clinic; actual values may vary based on chicken size and exact brands used.
- Calories: ~455 kcal
- Protein: ~53 g
- Carbohydrates: ~4 g
- Sugars: ~2.5 g
- Fat: ~24 g
- Saturated Fat: ~7.5 g
- Cholesterol: ~160 mg
- Sodium: ~450–600 mg
- Fiber: 0 g
Notes: The high protein content comes from the chicken breast; fats reflect the olive oil and butter used in the sauce. For personalized dietary concerns (sodium, saturated fat, cholesterol), consult guidance from the Mayo Clinic and check ingredient labels.
Why You’ll Love It
This recipe combines several irresistible strengths: fast searing for a beautiful Maillard crust, a rich garlic-butter sauce that feels decadent without being fussy, and a touch of honey and smoked paprika that gives the dish subtle complexity. It’s an excellent family-pleaser — familiar flavors with just enough flair to feel special — and it doubles well for meal prep. The short cook time makes it easy to pull together on busy evenings, and the sauce clings to mashed potatoes or roasted vegetables in a way that turns them into comfort food-worthy sides.
Step-by-Step Instructions
Ingredients
- 4 pieces boneless, skinless chicken breasts (approx. 6 oz / 170 g each)
- 2 tablespoons olive oil
- 1/4 cup unsalted butter, softened (about 56–57 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
- Fresh parsley, chopped (for garnish)
Optional ingredients and substitutions
- Replace honey with maple syrup or omit for a sugar-free version.
- Use ghee or a light olive oil spread instead of butter for lower saturated fat.
- Swap smoked paprika for regular paprika or a pinch of cayenne for heat.
- For gluten-free needs, confirm chicken broth is gluten-free or use homemade broth.
Directions
- In a small bowl, mix together the softened butter, honey, garlic powder, smoked paprika, salt, and black pepper until well combined. Set aside.
- Pat the chicken breasts dry with paper towels, then season both sides lightly with additional salt and pepper if desired. Drying the chicken ensures a better sear.
- Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the seasoned chicken breasts.
- Sear the chicken for 5–6 minutes per side, without moving too often, until each side is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Use a probe thermometer to check doneness. Remove the chicken from the skillet and set aside on a plate.
- Add the chicken broth to the hot skillet and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan — this is flavor gold.
- Stir the prepared garlic butter mixture into the skillet, allowing it to melt and combine seamlessly with the chicken broth into a glossy sauce.
- Return the seared chicken breasts to the skillet. Spoon the garlic butter sauce over each piece to ensure they’re thoroughly coated. Let the chicken simmer in the sauce for 1–2 minutes to marry flavors.
- Transfer the Texas Roadhouse-style garlic butter chicken to a serving platter and garnish with fresh chopped parsley. Serve hot alongside chosen sides like mashed potatoes or roasted vegetables.
Practical tips
- Avoid crowding the pan; if your skillet is small, sear in batches to maintain heat and caramelization.
- Use a reliable instant-read thermometer to ensure safe doneness (165°F / 74°C).
- If your butter mixture is very soft, chill briefly so it melts into the pan rather than separating.
- Deglazing with chicken broth is key — don’t skip it, or the sauce will lack depth.
You may also enjoy pairing this technique and flavor profile with honey-garlic variations found in similar skillet recipes: honey garlic chicken skillet.
Best Pairings
- Classic: Creamy mashed potatoes to soak up every drop of garlic-butter sauce.
- Vegetables: Roasted asparagus, green beans almondine, or honey-roasted carrots for a sweet-vegetal balance.
- Grains: Buttered rice, garlic quinoa, or a warm pilaf.
- Light option: Serve over a bed of mixed greens or spiralized zucchini for a lower-carb plate.
- Bread: Thick slices of crusty bread to mop up sauce — a must for butter-lovers.
- Beverage: A crisp Chardonnay or a citrusy pale ale complements the richness.
Storage Instructions
- Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (per food-safety guidance).
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently in a skillet over low heat to preserve juiciness.
- Freezer: Freeze in an airtight container or heavy-duty freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating tip: Reheat covered in a skillet with a splash of broth to rehydrate the sauce and avoid drying the chicken.
Pro Tips & Tricks
- Pound thicker breasts to even thickness (about 1/2–3/4 inch) for uniform cooking; this prevents overcooking thinner edges while the center reaches temperature.
- Use unsalted butter so you control the final salt level — you can always add more at the end.
- For deeper flavor, let the butter-garlic mixture rest for 10 minutes before adding to build aroma.
- If the sauce appears greasy, simmer for a minute longer to reduce and concentrate flavors; a squeeze of lemon at the end brightens the richness.
- For an extra-roasted crust, finish chicken under a broiler for 1–2 minutes after saucing (watch closely).
Creative Twists
- Lemon-Herb Twist: Add 1 tablespoon lemon juice and 1 teaspoon lemon zest to the butter mixture, and finish with chopped thyme and rosemary for a brighter profile.
- Spicy Chipotle: Swap smoked paprika for 1/2 teaspoon chipotle powder and add a splash of adobo sauce for smoky heat.
- Garlic-Parmesan: After plating, sprinkle 1–2 tablespoons grated Parmesan over the chicken and broil briefly until the cheese melts and forms a thin crust.
- Vegan-Style (plant-based): Use large portobello caps or thick tofu steaks, swap butter for vegan butter or olive oil, and use vegetable broth; increase cooking time as needed.
- Low-Fat Option: Reduce butter to 1 tablespoon and increase olive oil to 1 tablespoon, or finish with a dollop of Greek yogurt stirred in off the heat for creaminess without as much saturated fat.
Recipe Q&A
Q: Can I use bone-in chicken?
A: Yes — but increase cooking time and finish in the oven at 375°F (190°C) until internal temp reaches 165°F (74°C). Bone-in pieces will take longer.
Q: My sauce separated — how do I fix it?
A: Whisk gently off the heat and add a tablespoon of warm broth; if needed, a tiny splash of cream or a small knob of cold butter whisked in can re-emulsify.
Q: How do I make this less salty?
A: Use low-sodium chicken broth and start with less added salt; taste the sauce at the end and adjust. Using unsalted butter gives you better control.
Q: Can I double the recipe?
A: Yes. Use a larger skillet or sear in batches; scale sauce ingredients proportionally and combine in the larger pan to finish.
Q: Any healthy side suggestions?
A: Serve over cauliflower mash or a large mixed green salad and use less butter or substitute part of the butter with light olive oil for a lighter plate.
Conclusion
I hope this Texas Roadhouse-style garlic butter chicken skillet inspires you to bring a little restaurant-style comfort to your table — fast, flavorful, and perfect for sharing. For a keto-friendly take on the buttery component, check out this Delicious Keto Texas Roadhouse Butter Recipe, and if you’d like to locate a nearby Texas Roadhouse for inspiration, see this Texas Roadhouse Elizabeth, NJ – Last Updated January 2026.
If you try the recipe, leave a comment with your tweaks or photos — I love seeing your versions and hearing what sides you paired it with. Happy cooking!
Print
Texas Roadhouse Style Garlic Butter Chicken Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Enjoy tender, juicy chicken breasts seared to perfection and coated in a silky garlic-butter sauce, perfect for weeknight dinners or gatherings.
Ingredients
- 4 pieces boneless, skinless chicken breasts (approx. 6 oz / 170 g each)
- 2 tablespoons olive oil
- 1/4 cup unsalted butter, softened (about 56–57 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
- Fresh parsley, chopped (for garnish)
Instructions
- In a small bowl, mix together the softened butter, honey, garlic powder, smoked paprika, salt, and black pepper until well combined. Set aside.
- Pat the chicken breasts dry with paper towels, then season both sides lightly with additional salt and pepper if desired.
- Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the seasoned chicken breasts.
- Sear the chicken for 5–6 minutes per side, until each side is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Add the chicken broth to the hot skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Stir the prepared garlic butter mixture into the skillet to melt and combine with the chicken broth.
- Return the seared chicken breasts to the skillet and spoon the garlic butter sauce over each piece. Let the chicken simmer in the sauce for 1–2 minutes.
- Transfer to a serving platter and garnish with fresh parsley. Serve hot.
Notes
For personalized dietary concerns, consult guidance from the Mayo Clinic regarding sodium, saturated fat, and cholesterol. The sauce clings well to sides like mashed potatoes or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 455
- Sugar: 2.5g
- Sodium: 525mg
- Fat: 24g
- Saturated Fat: 7.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 53g
- Cholesterol: 160mg
