Texas Roadhouse Butter Chicken Skillet

Imagine the skillet sizzling as butter and olive oil melt together, releasing a warm, toasty aroma that mingles with honey’s sweet kiss and the faint smokiness of paprika. The chicken finishes with a glossy, golden glaze that slides apart under your fork — tender, juicy, and threaded with the comforting, buttery richness you crave after a long day. This is the kind of recipe that wraps you in a cozy blanket of flavor: rich but simple, indulgent but familiar.

This skillet is perfect for weeknight dinners when you want something fast and satisfying, for welcoming guests who appreciate homestyle fare, or for a lazy Sunday when comfort food is the plan. If you love one-pan chicken dishes and want a quick, buttery option for busy evenings, you might also enjoy this easy one-pan chicken buttered noodles, which pairs the same comforting flavors with a bed of tender pasta.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 (one chicken breast per person)
Difficulty Level: Easy — beginner-friendly, one-skillet method

Nutrition Highlights

Per serving (approximate; recipe yields 4 servings):

Calories: ~453 kcal
Protein: ~53 g
Carbohydrates: ~3 g
Fat: ~24 g (with a significant portion from butter and olive oil)
Fiber: 0 g
Sodium: ~490 mg (depends on added salt and chicken natural content)

Notes on accuracy: Nutrient estimates were calculated from standard values for boneless skinless chicken breast, olive oil, unsalted butter, and honey using USDA FoodData Central as the primary reference and interpreted alongside general dietary guidance from Mayo Clinic for context (e.g., saturated fat and sodium recommendations). Values are rounded and will vary with the exact size of chicken breasts and ingredient brands. For precise tracking, weigh ingredients and consult USDA FoodData Central or a nutrition calculator.

Perfect For…

Busy weeknights when you want a fast, flavorful main with minimal cleanup.
Family dinners — the butter-honey finish is almost universally loved, making picky eaters happy.
Casual gatherings — it looks and tastes special while staying easy to prepare.
Comfort-food cravings during cooler months or any time you want something soothing and satisfying.

Cooking Directions

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
2 tbsp olive oil
1/4 cup (4 tbsp) unsalted butter, softened
2 tsp honey
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional, for added flavor)
1 tbsp chopped parsley (for garnish)

Optional ingredients and substitutions:

Use ghee instead of butter for a nuttier flavor.
For a lower-fat option, reduce butter to 2 tbsp and add a splash of low-sodium chicken broth to finish the pan sauce.
Swap honey for maple syrup or omit for a less-sweet finish.
Add 1/2 tsp dried oregano or thyme for herbal notes.

Step-by-step instructions

Prepare the chicken: Pat chicken breasts dry with a paper towel. Mix salt, pepper, garlic powder, and paprika in a small bowl and season both sides of the chicken evenly.
Heat the skillet: Place a large skillet over medium heat and add the olive oil. Let it warm until shimmering but not smoking.
Sear the chicken: Add the chicken breasts to the skillet in a single layer. Cook undisturbed for 5–6 minutes until the underside is golden brown.
Flip and finish: Flip the breasts and cook another 5–6 minutes. Use an instant-read thermometer to check doneness — the internal temperature should reach 165°F (74°C).
Make the butter sauce: While the chicken cooks, combine the softened butter and honey in a small bowl, stirring until smooth.
Coat the chicken: When chicken reaches 165°F, reduce heat to low and add the butter-honey mixture to the skillet. Spoon the melting sauce over each breast for 1–2 minutes so the chicken is well coated and glossy.
Serve: Remove from heat, let the chicken rest for a minute, garnish with chopped parsley, and serve hot with your favorite sides.

Practical tips

Avoid overcrowding the pan: If your skillet is small, cook in batches so each piece gets a good sear.
Check doneness with an instant-read thermometer rather than cutting into the meat (which loses juices).
If butter browns too quickly, lower the heat — you want melted, glossy butter, not burnt solids.
For even cooking, pound very thick breasts to an even thickness before seasoning.

Best Pairings

Starch: Buttered egg noodles, mashed potatoes, or a simple rice pilaf soak up the buttery sauce beautifully.
Vegetables: Roasted asparagus, steamed green beans, or a crisp mixed-green salad cut the richness with freshness.
Bread: Warm crusty bread or dinner rolls are excellent for mopping up the glaze.
Lighter option: Serve over a bed of wilted baby spinach and lemon for a brighter plate.
For a surf-and-turf vibe, pair with a quick garlic butter shrimp skillet as a companion course.

Storage Instructions

Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C). This aligns with CDC food-safety guidance.
Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently to 165°F before eating.
Freezer: Freeze in an airtight container or well-wrapped for up to 3 months. Thaw overnight in the refrigerator before reheating.

Chef’s Advice

Use a heavy-bottomed skillet (cast iron preferred) for the best sear and even heat distribution.
Bring chicken to room temperature for 10–15 minutes before cooking to promote even cooking.
Soften the butter at room temperature — it incorporates into the honey and melts more smoothly, creating a silky pan sauce.
If you want a saucier finish, deglaze the pan with 1/4 cup low-sodium chicken broth or white wine before adding the butter-honey mixture. This adds volume and layers of flavor.
Finish with a squeeze of lemon if the butter feels too rich — acidity brightens the dish.

Creative Twists

Creamy Version: After searing the chicken, add 1/4 cup heavy cream and 1/4 cup chicken broth, simmer 2 minutes, then whisk in butter and honey for a luscious cream sauce.
Dairy-Free / Lighter: Use a plant-based buttery spread or olive oil plus a tablespoon of tahini for richness; swap chicken for thick tofu steaks or jackfruit for a vegan take.
Spicy-Honey Butter: Add 1/4–1/2 tsp crushed red pepper flakes or a dash of hot sauce to the butter-honey mix for a sweet-heat finish.
Herb-Forward: Stir in 1–2 tbsp chopped fresh thyme or rosemary into the butter mixture for aromatic complexity.
Mediterranean: Add a tablespoon of capers and a squeeze of lemon to the finished pan for a briny counterpoint.

Frequently Asked Questions

Q: Can I use thighs instead of breasts?
A: Yes — boneless, skinless thighs work well and stay extra juicy. Reduce cook time slightly and ensure they reach 165°F.

Q: My chicken was dry. What went wrong?
A: Likely overcooked. Use an instant-read thermometer and remove from heat exactly at 165°F; carryover heat will finish the rest.

Q: Is this recipe gluten-free?
A: Yes — as written it’s naturally gluten-free. Avoid cross-contamination and ensure any substituted ingredients (like broth) are labeled gluten-free.

Q: Can I make this ahead for meal prep?
A: You can cook and refrigerate for up to 4 days. Reheat gently in an oven at 300°F until warmed through or in a covered skillet over low heat.

Q: How can I lighten it up?
A: Reduce butter to 2 tbsp and add a splash of low-sodium broth; serve with steamed vegetables and a whole-grain side.

Conclusion

Give this Texas Roadhouse-inspired Butter Chicken Skillet a try the next time you want something quick, comforting, and reliably delicious — it’s an easy recipe to master and endlessly adaptable. If you’d like alternate takes on the dish from other home cooks, check out this practical Aunty Meals’ Easy 30-Minute Butter Chicken Skillet for a speedy version, and compare notes with the detailed My Homemade Recipe’s Texas Roadhouse Butter Chicken for more ideas. I’d love to hear how yours turns out—share your photos and tweaks in the comments so we can build a community of buttery-skillet lovers.