Last Christmas Eve, our house was filled with the kind of joyful chaos only family can bring. My grandchildren were running in and out of the kitchen, sneaking peeks at the cookie trays, while my husband was busy making sure the tree lights stayed twinkling.
I wanted to serve something hearty, comforting, and festive without being tied to the stove all night. That’s when I tried this Texas Roadhouse Butter Chicken Skillet for the first time.
The rich aroma of butter mingling with smoky paprika drifted through the air, and the sound of chicken sizzling in the pan made everyone curious. My daughter peeked over my shoulder and said, “Mom, it smells like a restaurant in here.” That made me smile, because that was exactly the feeling I wanted: a meal that tasted special, but was easy enough to pull together while catching up with loved ones.
By the time I set the skillet on the table, the sauce glistening and the chicken perfectly golden, it felt like a gift I could share with everyone in the room. My family devoured it, and I knew it would become one of those recipes we return to year after year. The beauty of this dish is how it brings bold flavor with minimal effort, making it just as fitting for a holiday table as it is for a quiet weeknight dinner.
Short Description
A skillet-style chicken dish inspired by Texas Roadhouse, featuring tender chicken breasts coated in a buttery, smoky sauce with a touch of honey for balance.
Key Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- ¼ cup unsalted butter
- 2 tsp honey
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup chicken broth
- 1 tbsp chopped parsley (for garnish)
Tools Needed
- Large skillet (cast iron or stainless steel preferred)
- Small mixing bowl
- Tongs
- Meat thermometer
- Wooden spoon
Cooking Instructions
Step 1: Make the Butter Mixture
In a small bowl, combine butter, honey, garlic powder, smoked paprika, salt, and pepper. Stir until smooth.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Place chicken breasts in the skillet and cook 5–6 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F. Remove from skillet and set aside.
Step 3: Build the Sauce
Add chicken broth to the skillet to deglaze, scraping up the flavorful browned bits. Stir in the butter mixture until smooth and slightly thickened.
Step 4: Finish the Dish
Return chicken breasts to the skillet, turning them to coat in the sauce. Simmer gently for 2–3 minutes to allow flavors to meld.
Step 5: Garnish and Serve
Sprinkle parsley on top and serve warm, spooning extra sauce over the chicken.
Troubleshooting Tip: If the sauce separates, reduce heat to low and whisk in 1 tbsp of cream or broth to bring it back together.
Why You’ll Love This Recipe
Flavorful and comforting: buttery, smoky, and just a touch sweet.
Quick and easy: ready in under 30 minutes.
Crowd-pleaser: perfect for holidays, weeknights, or casual entertaining.
One-skillet cooking: minimal dishes, maximum flavor.
Versatile: pairs with pasta, rice, or roasted vegetables.
Mistakes to Avoid & Solutions
Overcooking the chicken: Use a meat thermometer to check for 165°F. Overcooked chicken will be dry.
Burning the butter mixture: Add it after deglazing with broth, not directly to the hot pan.
Sauce too thin: Simmer uncovered for 2–3 minutes to reduce, or whisk in 1 tsp flour with broth before adding butter mixture.
Not letting chicken rest: Rest for 3–5 minutes before slicing so juices stay inside.
Skipping the deglaze: Those browned bits are packed with flavor—don’t waste them.
Serving and Pairing Suggestions
Serve with creamy mashed potatoes or garlic butter rice.
Pair with roasted green beans, asparagus, or a crisp garden salad.
For a festive spread, place the skillet on the table family-style and let everyone spoon their own.
Complement with a glass of chilled white wine or iced tea.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze cooked chicken (without sauce) for up to 2 months; thaw overnight in the fridge before reheating.
Reheat gently on the stovetop over low heat with a splash of broth to keep the chicken moist.
Avoid microwaving at high heat, as it can make the chicken rubbery.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, thighs work beautifully. Just adjust cooking time since they take a little longer.
2. Can I make this ahead of time?
You can cook the chicken and sauce separately, then reheat together right before serving.
3. Is this recipe spicy?
No, it’s smoky with a hint of sweetness. If you want heat, add a pinch of cayenne.
4. Can I double the recipe for a crowd?
Absolutely. Use a larger skillet or cook the chicken in batches.
5. What sides go best with this dish?
Anything starchy and comforting: mashed potatoes, buttered noodles, or crusty bread.
Tips & Tricks
Pat chicken dry before cooking for a better sear.
Slice chicken breasts in half lengthwise for quicker cooking and smaller portions.
Add a splash of lemon juice at the end for brightness.
Use smoked paprika for depth, but regular paprika works in a pinch.
If you like a richer sauce, whisk in 2 tbsp of cream before serving.
Recipe Variations
Garlic Herb Butter Chicken: Swap smoked paprika for Italian herbs like thyme, oregano, and basil.
Spicy Butter Chicken: Add ½ tsp cayenne pepper to the butter mixture for heat.
Lemon Butter Chicken: Add 2 tbsp lemon juice and zest to the sauce for a citrus twist.
Mushroom Butter Chicken: Sauté 1 cup sliced mushrooms after removing the chicken, then add broth and butter mixture.
Creamy Butter Chicken: Stir in ¼ cup heavy cream to the sauce for a velvety finish.
Final Thoughts
This Texas Roadhouse Butter Chicken Skillet is not just about feeding the family; it’s about creating those little moments where everyone feels comforted and cared for. I’ve always believed that food speaks louder than words, and this recipe is proof of that.
The combination of butter, honey, and paprika gives the chicken a flavor that’s indulgent yet balanced, and it feels fancy without the fuss. Watching my grandchildren happily dip their bread into the buttery sauce was the highlight of the evening.
This skillet will certainly show up on our table again, maybe for a Sunday dinner or even on a quiet weeknight when I want something easy but special. It’s simple, approachable, and always hits the right note. Sharing it here feels like passing along a piece of my kitchen to yours, and I hope it brings joy to your table the way it did to mine.
Texas Roadhouse Butter Chicken Skillet
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- ¼ cup unsalted butter
- 2 tsp honey
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup chicken broth
- 1 tbsp chopped parsley for garnish
Instructions
- In a small bowl, mix butter, honey, garlic powder, smoked paprika, salt, and pepper until smooth.
- Heat olive oil in a large skillet over medium heat. Cook chicken breasts 5–6 minutes per side until golden and cooked through, reaching 165°F. Remove and set aside.
- Deglaze the skillet with chicken broth, scraping up browned bits. Stir in the butter mixture until smooth and slightly thickened.
- Return chicken to the skillet, turning to coat. Simmer 2–3 minutes to blend flavors.
- Sprinkle with parsley and serve warm, spooning extra sauce over the top.
