One day after a long afternoon tending the backyard herb garden with my grandkids, I wanted something comforting but easy—something that didn’t need hours in the oven but still felt like a warm hug on a plate.

I remembered a butter chicken dish I once had on a road trip through Amarillo, at a little diner with checkered floors and sweet tea served in mason jars. It was simple but unforgettable: juicy chicken kissed with butter, garlic, and a smoky sweetness that lingered on your tongue.

Inspired by that memory and my need to feed a crowd fast, I started tinkering with the flavors at home. After a few tweaks—and a little help from my late sister’s old cast iron skillet—I came up with this version that echoes the spirit of a Texas Roadhouse meal, but with a buttery, skillet-seared twist that brings everyone back to the table.

This dish has become a go-to when I want something fast yet flavorful. It’s rich but not too heavy, and if you serve it right out of the pan, it still crackles from the butter glaze. It’s my kind of recipe—unfussy, full of flavor, and always met with empty plates.

Short Description

This Texas Roadhouse Butter Chicken Skillet is a savory, one-pan dish featuring seared chicken breasts in a garlic-butter sauce with hints of paprika and honey. A perfect weeknight meal that’s ready in under 30 minutes!

Key Ingredients

4 boneless, skinless chicken breasts (or thighs)
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1 cup chicken broth
2 tbsp honey
1 tsp paprika
1 tsp dried parsley
Salt and cracked black pepper, to taste
Optional: shredded cheddar or Monterey Jack cheese
Optional: caramelized onions for extra richness

Tools Needed

Large cast iron or non-stick skillet
Tongs or spatula
Meat thermometer (optional, for checking doneness)
Knife and cutting board
Small whisk or wooden spoon

Cooking Instructions

Step 1: Season the Chicken
Pat the chicken dry with paper towels. Season both sides with salt, cracked black pepper, and paprika. This simple rub gives the chicken a warm, smoky flavor.

Step 2: Sear the Chicken
Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and bubbling, add the chicken. Sear for 5–6 minutes per side, or until golden brown and fully cooked (internal temp of 165°F). Remove the chicken from the skillet and set it aside.

Step 3: Build the Garlic Butter Sauce
In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for 30 seconds to 1 minute until fragrant—don’t let it brown. Pour in the chicken broth and stir in the honey. Use a wooden spoon to scrape up the browned bits—those are full of flavor.

Step 4: Simmer and Glaze
Return the seared chicken to the skillet. Spoon the sauce over the top and let it simmer uncovered for 5–7 minutes, until the sauce thickens slightly and clings to the chicken.

Step 5: Add Cheese (Optional)
If you’re adding cheese, sprinkle it over the chicken and cover the skillet for a minute or two to melt. It adds a lovely richness and stretch.

Step 6: Finish and Serve
Sprinkle dried parsley on top. Add caramelized onions if desired for depth and sweetness. Serve immediately while everything’s still hot and glossy.

Why You’ll Love This Recipe

Quick & easy: Ready in under 30 minutes

One-pan meal: Less cleanup, more flavor

Kid-friendly: Mild and buttery with a touch of sweetness

Customizable: Easy to adapt with cheese, herbs, or sides

Comforting: Rich flavor without being too heavy

Mistakes to Avoid & Solutions

1. Overcooking the Chicken
Solution: Use a meat thermometer to check for 165°F internal temp. Pull it off the heat as soon as it’s cooked through.

2. Burning the Garlic
Solution: Garlic cooks quickly. Add it only after the butter melts and sauté just until fragrant, not browned.

3. Sauce Too Thin
Solution: Simmer a little longer uncovered, and stir often. If needed, stir in a slurry of 1 tsp cornstarch + 1 tbsp water to thicken.

4. Sauce Too Salty
Solution: Use low-sodium chicken broth. If it’s still salty, stir in a splash of cream or a bit more honey to balance.

5. Chicken Not Searing Properly
Solution: Make sure the skillet is hot enough and don’t overcrowd. Let the chicken cook undisturbed for a golden crust.

Serving and Pairing Suggestions

This dish shines with simple, hearty sides:

Serve over mashed potatoes, rice, or buttered egg noodles

Pair with roasted vegetables or a crisp green salad

Great with cornbread or a warm dinner roll

Serve family-style right in the skillet for a rustic, homey touch

Add a glass of iced tea, lemonade, or even a light chardonnay if you’re treating yourself

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze cooked chicken with sauce in freezer-safe bags for up to 2 months.

Reheat on Stove: Add a splash of broth or water to the skillet and warm over low heat until heated through.

Microwave: Reheat in short bursts (45 seconds at a time), covered with a damp paper towel to prevent drying.

Avoid reheating cheese-topped portions too fast—they’ll get rubbery. Go low and slow.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes! Thighs stay juicier and offer richer flavor. Just make sure they’re boneless for even cooking.

2. What’s the best skillet to use?
A cast iron skillet gives the best sear and flavor, but any large non-stick or stainless steel pan will work too.

3. Can I make this dairy-free?
Try using vegan butter or olive oil, though it will change the flavor. Skip the cheese topping if needed.

4. How do I know when the sauce is ready?
It should lightly coat the back of a spoon and bubble gently around the edges. If it’s too thin, simmer a bit longer.

5. Can I prep this in advance?
You can season the chicken and prep your sauce ingredients ahead of time. Sear and finish cooking fresh for best texture.

Tips & Tricks

Let chicken rest after cooking for 3–5 minutes to lock in juices

Add a splash of cream for an extra luxurious sauce

Double the sauce if you’re serving over pasta or rice—it’s that good

Deglazing the pan properly ensures maximum flavor

For caramelized onions, cook sliced onions low and slow in butter for 20–30 minutes beforehand

Recipe Variations

1. Cheesy Ranch Butter Chicken

Swap paprika with 1 tsp ranch seasoning mix

Add shredded Monterey Jack and cheddar blend

Finish with a drizzle of ranch dressing before serving

2. Spicy Cajun Version

Use Cajun seasoning instead of paprika

Stir in a pinch of red pepper flakes with the garlic

Add sautéed bell peppers for extra flavor

3. Lemon Herb Twist

Replace honey with 1 tbsp lemon juice and 1 tsp zest

Use fresh rosemary or thyme instead of parsley

Garnish with thin lemon slices for brightness

Final Thoughts

This Texas Roadhouse Butter Chicken Skillet feels like home in every bite. The aroma of garlic and butter sizzling in the pan, the way the sauce hugs the chicken—it’s the kind of dish that invites conversation and second helpings. I love that it can be dressed up for company or served plain and simple for a quick weeknight meal. My youngest granddaughter likes hers with mashed potatoes and extra cheese, while my neighbor prefers it over rice with a side of greens.

Cooking, to me, is a kind of storytelling, and this skillet tells a story of comfort, flavor, and ease. It’s the kind of recipe that doesn’t just feed your body—it feeds your memory. And the best part? You only need one skillet and a little time to make something unforgettable.

Texas Roadhouse Butter Chicken Skillet

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

4 boneless, skinless chicken breasts (or thighs)
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1 cup chicken broth
2 tbsp honey
1 tsp paprika
1 tsp dried parsley
Salt and cracked black pepper, to taste
Optional: shredded cheddar or Monterey Jack cheese
Optional: caramelized onions for extra richness

Instructions

Step 1: Season the Chicken
Pat chicken dry, then season both sides with salt, pepper, and paprika for a smoky kick.

Step 2: Sear the Chicken
Melt 2 tbsp butter in a skillet over medium heat. Sear chicken 5–6 minutes per side until golden and cooked through (165°F). Set aside.

Step 3: Make the Garlic Butter Sauce
Melt remaining 2 tbsp butter in the same skillet. Sauté garlic for 30–60 seconds. Add chicken broth and honey, scraping up browned bits for flavor.

Step 4: Simmer and Glaze
Return chicken to the pan. Spoon sauce over and simmer uncovered for 5–7 minutes, until slightly thickened.

Step 5: Add Cheese (Optional)
Top with shredded cheese, cover briefly to melt for extra richness.

Step 6: Garnish and Serve
Finish with dried parsley and caramelized onions if using. Serve hot and saucy.