Texas Roadhouse Butter Chicken Skillet

Texas Roadhouse Butter Chicken Skillet

This Texas Roadhouse Butter Chicken Skillet gives you bold flavor with simple steps. The chicken turns golden on the outside and stays juicy inside. The sauce tastes rich and buttery with a light sweet note from honey and a warm, smoky hint from paprika. Everything comes together in one pan on the stove. It feels like restaurant food, but it takes little time and uses easy pantry ingredients.

You start by mixing a quick butter blend with honey and spices. Then you sear the chicken in olive oil until it cooks through. You deglaze the pan with chicken broth to lift all those tasty brown bits. You stir in the butter mixture to make a smooth, glossy sauce. Finally, you coat the chicken in the sauce and let it simmer for a couple of minutes. Add parsley on top right before serving for a fresh look and a little pop of herb flavor.

This dish works for busy weeknights or a cozy dinner. It pairs well with rice, mashed potatoes, noodles, or bread. You make it in about 20 to 25 minutes from start to finish. The clean-up stays easy because you only use one skillet. If you love simple comfort food with a buttery glaze and big flavor, this recipe will hit the spot.

Why Make This Recipe

• It is fast. You cook it in one skillet in about 20–25 minutes.
• It uses simple ingredients you likely have at home.
• It brings restaurant-style flavor with little effort.
• It gives you juicy chicken with a rich butter sauce.
• It works for both weeknights and guests.
• It is affordable and family-friendly.
• It is easy to scale up or down.
• It makes great leftovers for meal prep.
• It is naturally gluten-free if your broth is gluten-free.
• It needs no special tools, only a skillet and a bowl.

How to Make Texas Roadhouse Butter Chicken Skillet

Here is the big picture. You mix a butter blend with honey and spices. You heat oil in a skillet and sear the chicken on both sides until it cooks through. You remove the chicken, add broth to the hot pan, and scrape up the browned bits. You stir in the butter mixture until it melts and turns into a smooth sauce. You put the chicken back in and coat it well. You simmer for a couple of minutes so the sauce hugs the chicken. You garnish and serve.

Let the chicken sit out for 10 to 15 minutes before cooking so it cooks more evenly. Pat the chicken dry so it browns well. Make sure the skillet is hot before you add the chicken. Do not move the chicken too soon; let it sear so it forms a golden crust. Use a thermometer to check doneness. The safe internal temperature for chicken breast is 165°F.

When you deglaze with broth, scrape the bottom with a wooden spoon. Those browned bits add a ton of flavor to the sauce. When you add the butter mixture, stir until it melts. The sauce will look shiny and smooth. If it seems too thick, add a splash of broth. If it seems too thin, simmer it for a minute or two more.

Finish with chopped parsley for color and freshness. Spoon extra sauce over the chicken when you plate it. That sauce is liquid gold, so do not waste a drop.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1/4 cup unsalted butter
• 2 tsp honey
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chicken broth
• 1 tbsp chopped parsley (for garnish)

Directions:

1. In a small mixing bowl, combine butter, honey, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and set aside.
2. Heat olive oil in a skillet over medium heat. Add chicken breasts and cook for 5-6 minutes per side, until golden and cooked through (internal temp should be 165°F). Remove chicken from skillet and set aside.
3. In the same skillet, add chicken broth to deglaze the pan. Stir in the butter mixture and cook until smooth.
4. Return chicken to the skillet and coat with the sauce. Simmer for 2-3 minutes to absorb the flavors.
5. Garnish with parsley and serve.

How to Serve Texas Roadhouse Butter Chicken Skillet

• Spoon the buttery sauce over the chicken right before you serve it.
• Serve it with mashed potatoes, rice, buttered noodles, or polenta so they soak up the sauce.
• Add a simple veggie on the side: roasted green beans, steamed broccoli, sautéed zucchini, or a crisp salad.
• Pair it with warm rolls, cornbread, or crusty bread to mop up the sauce.
• Slice the chicken and serve it over pasta with extra sauce for a quick bowl meal.
• For a lighter plate, serve with cauliflower rice or a big chopped salad.
• For a “roadhouse” feel, add corn, baked potatoes, and a side salad.
• Garnish with extra parsley, a pinch of smoked paprika, or a squeeze of lemon for brightness.
• If you serve guests, plate each breast with a big spoon of sauce, a starch, and a green veggie for color and balance.

How to Store Texas Roadhouse Butter Chicken Skillet

• Cool the chicken and sauce until just warm, not hot.
• Store in an airtight container in the fridge for up to 3–4 days.
• Keep the sauce with the chicken to help it stay moist.
• For freezing, slice or leave whole, cover in sauce, and freeze in freezer-safe containers for up to 2–3 months.
• Label the container with the date so you know when you made it.

Reheating:

• Stovetop: Add chicken and sauce to a skillet over low to medium-low heat. Add a splash of broth or water if the sauce looks thick. Warm until the chicken reaches 165°F.
• Microwave: Cover and reheat in short bursts (45–60 seconds at a time). Stir the sauce and rotate pieces for even heating. Do not overheat.
• Oven: Place in a small baking dish, cover with foil, and warm at 300°F until hot through.

Thawing:

• Thaw frozen chicken in the fridge overnight. Reheat as above.
• If you forget to thaw, reheat gently from frozen over low heat with a lid, adding a splash of broth. Stir often.

Food safety:

• Keep leftovers chilled within 2 hours of cooking.
• Reheat only what you will eat. Avoid reheating the same batch many times.

Tips to Make Texas Roadhouse Butter Chicken Skillet

• Pound thick chicken breasts to even thickness (about 3/4 inch) so they cook evenly.
• Pat the chicken dry before seasoning so it browns better.
• Season both sides of the chicken with a little salt and pepper if you like a slightly salty crust. Keep the recipe’s salt in mind.
• Use a heavy skillet (cast iron or stainless steel) for better sear and even heat.
• Heat the oil until it shimmers before adding the chicken. Hot oil helps a good sear.
• Do not crowd the pan. If your skillet is small, cook the chicken in batches.
• Let the chicken sear without moving it for several minutes. Moving it too soon breaks the crust.
• Use a meat thermometer. Pull the chicken as soon as it reaches 165°F to keep it juicy.
• Keep the butter mixture at room temperature so it mixes smoothly into the hot pan.
• Deglaze with broth and scrape the browned bits. They add deep flavor to the sauce.
• Adjust sauce thickness. Add a splash of broth to thin, or simmer longer to thicken.
• Rest the chicken for a couple of minutes after cooking. The juices settle and stay in the meat.
• Double the sauce if you love extra spoonfuls over sides like rice or potatoes.
• Use unsalted butter as called for. It gives you more control over the salt level.
• Taste and adjust. If you want a little more heat, add a pinch of cayenne to the sauce. If you want more sweetness, add a drop more honey.
• If you prefer fresh garlic, you can add a little minced fresh garlic to the pan for 30 seconds before the broth. Keep the garlic powder in the butter mix for even flavor.
• If the sauce looks oily, whisk it a bit in the pan. It will come together as it simmers and coats the chicken.
• If the chicken browns too fast, lower the heat a little so it does not burn.
• Keep a little extra broth on hand in case the pan gets too dry while deglazing.
• For a slight tang, finish with a tiny squeeze of lemon right before serving.
• For added color, sprinkle extra smoked paprika over the finished dish.
• For easier slicing, cut the chicken against the grain.
• For meal prep, slice the chicken and portion it with rice and veggies. Spoon sauce over the top to keep everything moist.

Variation (if any)

You can keep the base recipe the same and tweak the flavor with small changes. Here are simple variation ideas you can try:

• Spicy Honey Butter: Add a pinch or two of cayenne or red pepper flakes to the butter mixture for heat.
• Lemon Herb Butter: Add 1 teaspoon lemon zest and a squeeze of lemon juice to the sauce at the end. Stir in extra chopped parsley or chives.
• Garlic Parmesan: Stir 2–3 tablespoons grated Parmesan into the sauce off the heat. Add a tiny splash of broth if it gets too thick.
• Maple Dijon: Swap honey for maple syrup and stir in 1–2 teaspoons Dijon mustard for a tangy-sweet twist.
• Creamy Butter Sauce: Stir in 2–3 tablespoons heavy cream at the very end for a richer, creamier sauce.
• Mushroom Butter: Sauté sliced mushrooms in a touch of oil after you remove the chicken. Then deglaze with broth, add the butter mixture, and proceed.
• Bacon Butter: Cook 2–3 chopped bacon slices first. Remove bacon, keep 1 tablespoon bacon fat, add olive oil if needed, sear the chicken, then finish the sauce. Sprinkle bacon on top before serving.
• Cajun Butter: Replace smoked paprika with Cajun seasoning (start with 1 teaspoon and adjust to taste). Keep the salt in mind, as Cajun blends can be salty.
• Chipotle Honey: Add 1 teaspoon chipotle in adobo (minced) to the sauce for a smoky, spicy bite.
• Herb Butter: Add dried Italian seasoning (1/2 teaspoon) to the butter mix or finish with fresh thyme.
• Brown Butter: Melt the butter until golden and nutty before mixing it with the honey and spices. Watch it closely so it does not burn.
• Dairy-Free Twist: Use a high-quality plant-based butter. Choose a neutral flavor and adjust salt to taste.

FAQs

Q: Can I use chicken thighs instead of breasts? A: Yes. Boneless, skinless thighs work well. They stay juicy and bring more flavor. Sear them for about 5–6 minutes per side and check for 165°F. Adjust time based on thickness.

Q: Can I use salted butter? A: Yes, but reduce or skip the added salt in the butter mixture. Taste the sauce and add more salt only if you need it.

Q: Can I make the sauce creamier? A: Yes. Stir in a splash of heavy cream or half-and-half at the end. Start with 2 tablespoons and add more until you like the texture.

Q: Can I use fresh garlic instead of garlic powder? A: Yes. Sauté 1–2 teaspoons minced fresh garlic in the pan for 30 seconds right before deglazing with broth. Keep the garlic powder in the butter mix or adjust to your taste.

Q: What is the best skillet for this recipe? A: Use a heavy skillet like cast iron or stainless steel. It heats evenly and gives a better sear. A nonstick pan also works, but you may not get as much browning.

Q: How do I keep the chicken from drying out? A: Do not overcook it. Use a thermometer and pull the chicken at 165°F. Pound thick pieces to even thickness so they cook evenly. Rest the chicken for a couple of minutes before slicing.

Q: Can I make this ahead? A: Yes. Cook as directed, cool, and store with the sauce for up to 3–4 days. Reheat gently with a splash of broth. The sauce helps the chicken stay moist.

Q: Can I freeze the leftovers? A: Yes, for up to 2–3 months. Freeze the chicken covered in sauce. Thaw in the fridge overnight and reheat gently.

Q: Can I double the recipe? A: Yes. Cook the chicken in batches so you do not crowd the pan. Then make a bigger sauce. Keep the ratios the same.

Q: Can I add vegetables to the skillet? A: Yes. After searing the chicken, remove it and sauté quick-cooking veggies like sliced mushrooms, zucchini, or bell peppers. Then deglaze with broth, add the butter mixture, and finish as directed.

Q: Can I replace honey with another sweetener? A: Yes. Maple syrup works well. Brown sugar also works; start with 1 to 1.5 teaspoons and adjust to taste.

Q: How do I know when the sauce is right? A: The sauce should look smooth and glossy. It should lightly coat the back of a spoon. If it is too thin, simmer a bit longer. If it is too thick, add a splash of broth.

Q: Can I bake the chicken instead of cooking it on the stove? A: Yes. Sear the chicken quickly on the stove for color, then bake at 375°F until it reaches 165°F. Make the sauce on the stove and pour it over the chicken before serving.

Q: Can I grill the chicken and then make the sauce? A: Yes. Grill the chicken to 165°F. In a skillet, deglaze with broth and stir in the butter mixture to make the sauce. Coat the grilled chicken with the sauce and serve.

Q: Can I cook the chicken from frozen? A: No. Thaw the chicken fully for even cooking and safe results. Frozen chicken will not sear well and may cook unevenly.

Q: What if my pan gets too dark while searing? A: Lower the heat a bit. If needed, remove the chicken and wipe away very dark bits with a paper towel (carefully), then continue. Deglaze with broth to pick up the tasty browned bits.

Enjoy your Texas Roadhouse Butter Chicken Skillet. Keep the steps simple, the heat steady, and the sauce glossy. Then pass the rolls and dig in.

Texas Roadhouse Butter Chicken Skillet

---

• Author: ezio22
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Pin Recipe

Pin Recipe

Description

A quick and flavorful one-pan dish featuring juicy chicken breasts in a rich, buttery honey sauce with smoky paprika.

---

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1/4 cup unsalted butter
• 2 tsp honey
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chicken broth
• 1 tbsp chopped parsley (for garnish)

---

Instructions

1. In a small mixing bowl, combine butter, honey, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and set aside.
2. Heat olive oil in a skillet over medium heat. Add chicken breasts and cook for 5-6 minutes per side, until golden and cooked through (internal temp should be 165°F). Remove chicken from skillet and set aside.
3. In the same skillet, add chicken broth to deglaze the pan. Stir in the butter mixture and cook until smooth.
4. Return chicken to the skillet and coat with the sauce. Simmer for 2-3 minutes to absorb the flavors.
5. Garnish with parsley and serve.

Notes

Let the chicken sit for 10-15 minutes before cooking for even results. Pat dry for better browning.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: chicken, skillet, quick dinner, one-pan meal, Texas Roadhouse