Texas Roadhouse Butter Chicken Skillet Recipe

Bring the bold, comforting flavors of your favorite steakhouse home with this Texas Roadhouse Butter Chicken Skillet. Juicy seared chicken breasts are bathed in a rich, smoky garlic butter sauce with hints of honey and paprika. The result? A melt-in-your-mouth main course that’s easy enough for a weeknight dinner but impressive enough for company.

This savory skillet meal is pure comfort food—made in just one pan, packed with flavor, and ready in under 30 minutes. Perfect for busy nights when you crave something hearty and homemade without the hassle.

Why You’ll Love This Recipe

One-skillet recipe = minimal cleanup
Rich garlic butter sauce with smoky and sweet undertones
Ready in under 30 minutes—perfect for weeknights
Family-friendly and kid-approved
Restaurant-style flavor with pantry staples
Easily pairs with any side dish

Ingredient Breakdown

Chicken Breasts: Lean, protein-packed base of the dish; sears beautifully in the skillet.
Olive Oil: Helps achieve a golden crust on the chicken.
Unsalted Butter: The key to a luscious sauce—controls salt level.
Honey: Adds just the right touch of sweetness to balance the savory butter.
Garlic Powder: Adds depth and a warm, garlicky aroma.
Smoked Paprika: Brings bold, smoky flavor and color.
Salt & Black Pepper: Essential seasoning that enhances all other ingredients.
Chicken Broth: Deglazes the pan and builds the base of the sauce.
Fresh Parsley: Optional garnish for a pop of color and freshness.

Step-by-Step Instructions

Make the Butter Blend:
In a small bowl, combine softened butter, honey, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and set aside.
Sear the Chicken:
Heat olive oil in a large skillet over medium heat.
Add chicken breasts and cook 5–6 minutes per side, or until golden and cooked through (internal temp: 165°F).
Transfer chicken to a plate and tent loosely with foil.
Create the Sauce:
Pour chicken broth into the same skillet.
Use a wooden spoon to scrape up any browned bits from the bottom—they’re packed with flavor.
Stir in the butter mixture and let it melt. Simmer 1–2 minutes, or until slightly thickened.
Coat the Chicken:
Return the cooked chicken to the skillet.
Spoon the butter sauce generously over each piece. Let everything simmer together for 1–2 minutes.
Garnish & Serve:
Sprinkle with fresh parsley.
Serve hot with mashed potatoes, rice, or crusty bread to soak up every drop of sauce.

Pro Tips

Pound the chicken breasts slightly to an even thickness for faster, more even cooking.
Use a meat thermometer to ensure perfectly cooked chicken every time.
Let the chicken rest after searing to retain its juices.
Deglaze the pan well to capture all those caramelized bits for the richest sauce.
Soften the butter at room temperature for easier mixing.

Ingredient Swaps or Variations

Use chicken thighs instead of breasts for a juicier, richer bite.
Swap smoked paprika with regular paprika or cayenne for a spicy kick.
Add lemon juice or zest for a bright, zesty finish.
Toss in baby spinach at the end for a veggie boost.
Make it creamy: Stir in 2 tablespoons of heavy cream to the sauce.

Serving Suggestions

Spoon over garlic mashed potatoes or creamy polenta
Serve with roasted veggies, green beans, or asparagus
Pair with buttered egg noodles or rice
Add a side of crusty bread to mop up the sauce

Make Ahead + Storage Tips

Make Ahead: Prepare the butter mixture up to 3 days ahead and store in the fridge.
Leftovers: Store in an airtight container in the fridge for up to 4 days.
Reheat: Warm gently in a skillet over low heat or microwave in 30-second bursts.
Freeze: Freeze cooked chicken with sauce for up to 2 months. Thaw overnight in the fridge before reheating.

Cultural or Historical Notes

While not a traditional butter chicken in the Indian culinary sense, this American-style butter chicken skillet draws inspiration from Texas Roadhouse’s signature buttery meats. The smoky paprika and sweet honey create a unique Southern-inspired twist that’s perfect for casual dining or hearty family meals.

Frequently Asked Questions (FAQ)

Can I use pre-cooked chicken?
Yes, but searing raw chicken builds more flavor. If using cooked chicken, skip to Step 3 and reduce broth to 2 tablespoons.

Is this dish spicy?
Not spicy at all! For heat, add cayenne pepper or red pepper flakes.

Can I use margarine instead of butter?
Butter is highly recommended for the richest flavor, but margarine can be used in a pinch.

How do I keep the chicken from drying out?
Avoid overcooking—check for doneness at 160°F and let it rest. The final temperature will rise to 165°F.

Can I double the recipe?
Absolutely! Use a larger skillet or sear the chicken in batches.