Texas Roadhouse Butter Chicken Skillet Recipe

Introduction

Close your eyes for a moment and imagine a cast-iron skillet filling the kitchen with warm, buttery aroma—garlic and caramelized onions melding into a glossy, slightly sweet sauce that clings to perfectly seared chicken. The first forkful offers a contrast: the crisped outer edges give way to tender, juicy meat, a creamy sauce that tastes of butter and honey, with little pops of bright cherry tomato and the briny twang of kalamata olives. It’s comfort food with a confident flavor profile—rich but balanced, familiar but a little adventurous.

This skillet is perfect for weeknight dinners when you crave something indulgent but straightforward, cozy weekends when you want a one-pan centerpiece, or small gatherings where you want a dish that looks impressive but comes together fast. If you love skillet meals like this, you might also enjoy a buttery seafood skillet—here’s a different take on that concept: garlic butter shrimp skillet recipe.

At a Glance

Prep Time: 10 minutes (active prep); extra if caramelizing onions from scratch
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4
Difficulty Level: Easy–Medium (basic stovetop skills; one-pan finish)

Nutrition Highlights

Estimated nutrition per serving (1 of 4 servings). These are approximate values calculated using standard food composition data (USDA FoodData Central) and macronutrient calorie conversions (4 kcal/g for protein & carbs, 9 kcal/g for fat). Variations in ingredient brands, chicken size, and optional add-ins will change numbers.

Calories: ~700 kcal
Protein: ~60–62 g
Carbohydrates: ~16–20 g
Fat: ~40–45 g
Fiber: ~1–3 g
Sodium: variable (depends on salted butter, broth, olives, and added salt)

Notes: These estimates were compiled using USDA nutrient profiles and typical values for butter, heavy cream, cheddar cheese, and chicken breast; for personalized dietary planning consult trusted health sources such as the USDA FoodData Central or the Mayo Clinic.

Why You’ll Love It

This version of Texas Roadhouse–style butter chicken shines because it combines decisive flavors and fast technique. You get the satisfying Maillard sear on the chicken, the silky mouthfeel of butter and cream, and bright accents (cherry tomatoes) and briny pops (kalamatas) to balance richness. It’s social-food friendly—serve it family-style in the skillet and watch people dig in. It’s also adaptable: swap spices, swap proteins, or pare down the cream for a lighter finish.

How to Make Texas Roadhouse Butter Chicken Skillet Recipe

Ingredients

4 pieces boneless skinless chicken breasts or thighs (about 6 oz / 170 g each)
4 tablespoons butter, divided
4 cloves garlic, minced
1 cup (240 ml) chicken broth
2 tablespoons honey
1 teaspoon paprika
Salt, to taste
Cracked black pepper, to taste
1 cup caramelized onions (homemade or store-bought)
1 cup shredded cheddar or Monterey Jack cheese (about 112 g)
2 tablespoons dried parsley
1 teaspoon cayenne pepper or hot sauce (adjust to heat preference)
1/2 cup heavy cream (120 ml)
1 cup cherry tomatoes, halved
1/2–1 cup kalamata olives, pitted and halved (to taste)

Optional ingredients / substitutions

Use thighs for more forgiving, juicier meat; breasts for leaner protein.
Swap honey with maple syrup or brown sugar (equal amount).
Substitute Greek yogurt thinned with a splash of milk for some heavy cream if you want a slightly lighter sauce (add at the end and warm gently—do not boil).
Use smoked paprika for a deeper flavor, or swap cheddar for Pepper Jack for a spicy lift.

Step-by-step instructions

Pat the chicken pieces dry and generously season both sides with salt, cracked black pepper, and paprika. This build of seasoning creates the flavor foundation.
Heat 2 tablespoons of butter in a large skillet over medium heat until melted and shimmering. Add the chicken and sear until golden brown on each side, about 5–6 minutes per side depending on thickness. You’re aiming for a deep golden crust; internal temperature should reach about 150–155°F (65°C) before finishing in sauce. Remove the chicken and set aside on a plate.
In the same skillet, reduce heat to medium-low and melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté about 1 minute until fragrant—watch carefully so it doesn’t burn.
Pour in the chicken broth and honey, stirring and scraping up any browned bits from the skillet bottom to incorporate extra flavor. Bring to a gentle simmer.
Return the seared chicken to the skillet and spoon the sauce over it. Add caramelized onions, cherry tomatoes, and kalamata olives around the chicken. Reduce the heat to low and let simmer uncovered for 5–7 minutes, until the sauce reduces slightly and the chicken finishes cooking (internal temp 165°F / 74°C).
Stir in heavy cream and cayenne (or hot sauce) into the skillet, then sprinkle shredded cheese evenly over each piece of chicken. Cover the skillet briefly (1–2 minutes) to allow the cheese to melt smoothly without overcooking.
Garnish with dried parsley and an extra grind of cracked black pepper. Serve hot.

Practical tips

Avoid crowding the pan when searing—work in batches if necessary to keep the crust crisp.
Use a meat thermometer to check doneness: remove chicken when 165°F / 74°C is reached. Because it rests in the sauce, a short carryover is fine.
If sauce separates after adding cream, remove from heat and whisk gently to recombine; lowering heat before adding cream helps prevent curdling.

Serving Suggestions

Best Pairings

Garlic mashed potatoes: Spoon the butter-garlic sauce over fluffy mash for a classic pairing.
Roasted vegetables: Broccoli, asparagus, or Brussels sprouts roasted with a hit of olive oil and lemon balance richness.
Rice or creamy polenta: Both soak up sauce beautifully and make the meal more substantial.
Warm crusty bread: For sopping and sharing—an easy crowd-pleaser.

Serve it with a crisp green salad and a squeeze of lemon to cut through the richness. If you’re looking for another comforting skillet chicken idea with sweet-savory notes, try this honey-garlic chicken skillet for inspiration: honey garlic chicken skillet recipe.

Storage Instructions

Room temperature: Do not leave cooked chicken at room temperature longer than 2 hours (1 hour if ambient temperature is above 90°F / 32°C). Bacteria grow quickly at room temp.
Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat or in a 325°F (160°C) oven until warmed through. Add a splash of broth or cream if sauce has thickened.
Freezer: Freeze portions in airtight containers or heavy-duty freezer bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note: texture of cream-based sauces can change slightly after freezing; reheat slowly and whisk to recombine.

Chef’s Advice

Best cuts: Boneless, skinless thighs keep the dish juicier and are more forgiving than breasts; choose breasts if you prefer leaner meat.
Temperature control: Sear over medium-high heat, then finish at a low simmer—this prevents overcooking while letting flavors meld.
Texture keys: A proper sear creates flavor—don’t move the chicken immediately after placing it in the pan. Let it form a crust.
Sauce balance: If sauce is too sweet from honey, add a small splash (1 tsp) of lemon juice or white wine vinegar to brighten. If too thin, simmer uncovered briefly to reduce.
Cheese finish: Add cheese at the end and cover for just a minute—longer will cause the cheese to overcook and become oily.

Fun Flavor Ideas

Mediterranean twist: Add capers, swap kalamatas for roasted red peppers, and finish with a squeeze of fresh lemon and chopped fresh oregano. Omit heavy cream and use a touch of olive oil for a lighter take.
Spicy Southern: Increase cayenne to 1½ teaspoons, use smoked paprika, and finish with pickled jalapeños on top for a tangy heat.
Lighter version: Replace heavy cream with a mix of low-fat Greek yogurt (added off-heat) and a tablespoon of milk; reduce butter to 2 tablespoons and use reduced-fat cheese.
Vegan spin: Swap chicken for thick marinated tofu or seitan slices, butter for vegan butter, heavy cream for coconut cream or cashew cream, and use vegan cheese.

Frequently Asked Questions

Q: Can I make this ahead and reheat?
A: Yes—cook fully, cool quickly, refrigerate in airtight containers, and reheat gently on the stovetop with a splash of broth or cream. Consume within 3–4 days.

Q: Can I use frozen chicken?
A: Thaw completely before cooking to ensure even searing and proper internal temperature; cooking from frozen will overcook the exterior before the inside reaches safe temps.

Q: I don’t have heavy cream—what can I use?
A: Use full-fat Greek yogurt whisked with a little milk (add off-heat to prevent curdling), or canned coconut cream for a different—but tasty—flavor.

Q: How do I cut back on calories without losing flavor?
A: Use half the butter, substitute light cream or Greek yogurt, choose chicken breasts, and reduce cheese by half while boosting herbs and acid (lemon) for brightness.

Q: Can I double the recipe?
A: Yes—use a larger skillet or two pans to avoid crowding; sear in batches and combine to finish in a larger pan.

Conclusion

This Texas Roadhouse Butter Chicken Skillet balances rich, buttery comfort with bright and savory accents—an easy, one-pan meal that delivers big on flavor and presence. Try it for a weeknight upgrade or a small dinner party centerpiece, and don’t be shy about making it your own with the variations above. For another close interpretation and step-by-step inspiration, see this community-tested Easy 30 Minute Texas Roadhouse Butter Chicken Skillet – Aunty Meals, and for an alternate home-cook version check out Texas Roadhouse Butter Chicken – My Homemade Recipe.

If you make this, leave a comment or photo—I’d love to see your skillet version and any tweaks you tried. Happy cooking!