Texas Roadhouse Butter Chicken Skillet – Creamy, Bold & One-Pan Easy!
This Texas Roadhouse Butter Chicken Skillet brings restaurant-style flavor straight to your kitchen! Juicy chicken is pan-seared and coated in a rich, buttery garlic sauce inspired by the iconic Texas Roadhouse rolls. It’s creamy, savory, and packed with bold flavor—all made in one skillet for easy cleanup. Perfect for weeknight dinners, comfort food cravings, or impressing guests with minimal effort.
Equipment
- Cast iron skillet or heavy-bottomed pan
- Tongs or spatula
- Measuring spoons
- Small bowl (for sauce)
- Knife and cutting board
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 tbsp honey
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional: ¼ cup chicken broth (for deglazing)
- Optional: Fresh parsley, chili flakes, lemon zest
Instructions
- Prep Chicken: Pat chicken dry and season both sides with garlic powder, smoked paprika, salt, and pepper.
- Sear Chicken: Heat olive oil in skillet over medium-high. Sear chicken 5–7 minutes per side until golden and cooked through. Remove and set aside.
- Make Sauce: Lower heat to medium. Add butter to skillet and melt. Stir in honey, garlic powder, smoked paprika, and a pinch of salt.
- Deglaze: Add chicken broth (if using) and scrape up browned bits.
- Coat Chicken: Return chicken to skillet, spoon sauce over each piece, and simmer 2–3 minutes.
- Garnish: Sprinkle with parsley or lemon zest. Let rest 5 minutes before serving.
Notes
- Use thighs for extra juiciness or breasts for a leaner option.
- For dairy-free, substitute plant-based butter.
- Add chili flakes for heat or Greek yogurt for creaminess.
- Store leftovers in airtight containers for up to 3 days.
- Reheat gently with a splash of broth to revive the sauce.