Texas Roadhouse Butter Chicken Skillet

This Texas Roadhouse Butter Chicken Skillet is a weeknight lifesaver that delivers restaurant-inspired flavor without any hassle or mess. Juicy chicken gets a buttery, sweet, and savory glaze with just a hint of smoke from paprika. Whether you are cooking for family or want something special for guests, this skillet meal keeps cleanup minimal and flavor at the max.

The first time I cooked this I was blown away by how the buttery sauce turned ordinary chicken into pure comfort food. My husband actually asked if I could make it again the next night and that never happens in our kitchen.

Ingredients

• Chicken breasts: Boneless and skinless for maximum tenderness Use fresh organic chicken when possible for best flavor
• Olive oil: Helps brown the chicken and adds healthy richness Extra virgin gives more depth
• Unsalted butter: The magic for a silky sauce Always buy good quality for the richest flavor
• Honey: Adds natural sweetness and balance Go for raw honey if you can
• Garlic powder: For savory depth and fast prep Choose a fresh bottle for punchy flavor
• Smoked paprika: Delivers a subtle smoky warmth Use a high quality Spanish or Hungarian brand if available
• Salt: Essential to enhance every flavor Taste your dish as you go for perfect seasoning
• Black pepper: Gives a little mild heat Buy whole peppercorns and crack them fresh for the best aroma
• Chicken broth: For pan deglazing and concentrated flavor Homemade or low sodium versions are always my pick
• Chopped parsley: Adds a pop of color and a fresh finish Fresh flat leaf is especially nice and brightens the plate

Step-by-Step Instructions

Mix the Butter Sauce:

In a small mixing bowl marry the butter honey garlic powder smoked paprika salt and pepper together Stir until completely smooth and creamy then set aside Keep the butter at room temperature so it blends easily

Brown the Chicken:

Heat olive oil in your largest skillet set over medium heat Lay in the chicken breasts and let them sear for about five or six minutes per side Flip them just once When the chicken is golden outside and the juices run clear the internal temperature should read one hundred sixty five degrees Move the chicken to a clean plate and cover to keep warm

Make the Pan Sauce:

With the chicken out pour a quarter cup chicken broth into the hot skillet and stir well to loosen up any browned bits left from the chicken Let it bubble for a minute or two for extra flavor Pour in your prepared butter mixture whisking constantly until the sauce is entirely smooth silky and slightly thickened

Coat the Chicken and Finish:

Return the cooked chicken to your skillet and use a spoon to pour the buttery sauce all over each breast Let everything simmer together on low heat for an extra two or three minutes so the chicken absorbs more of that incredible sauce

Add Garnish and Serve:

Turn off the heat Throw on a handful of chopped fresh parsley for a shot of color and serve hot Your kitchen will smell amazing

Pin

I have always loved smoked paprika since the first time my grandmother sent me home with a tiny tin from Spain It turns every dish into something nostalgic and special and this skillet chicken is no exception. The way the butter sizzles in the pan instantly reminds me of dinners with my siblings at the table stealing extra sauce when we thought no one was looking

Storage Tips

Keep leftovers in an airtight container and refrigerate right after dinner This chicken stays good and juicy for up to three days To reheat gently warm in a skillet over low heat with a splash of extra broth or water so the sauce does not break Avoid microwaving if you want the best texture

Substituting Ingredients

If you are out of chicken breasts swap in chicken thighs for even more juiciness Coconut oil can stand in for olive oil If you prefer a dairy free version use a plant based butter and a splash of coconut cream instead of regular butter and cream

Serving Suggestions

This skillet meal pairs so well with fluffy rice mashed potatoes or a pile of sautéed green beans For a lighter dinner try it with cauliflower rice or zucchini noodles If you have extra sauce spoon it over roasted veggies for a real treat

A Little History

Butter chicken is an Indian classic but this Texas Roadhouse inspired approach dials back spices and skips tomatoes for a buttery honey glaze that feels both Southern and comforting In my house it is a favorite on busy nights when we want something homey but quick

Recipe FAQs

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal, but boneless thighs can also be used for extra tenderness and flavor.

→ How do I ensure the chicken stays juicy?

Do not overcook the chicken—sear on both sides until golden, and check internal temperature reaches 165°F for best results.

→ Can I make the sauce creamier?

For a richer sauce, add a splash of heavy cream or coconut milk after the butter and honey mixture has melted in the pan.

→ Is this dish suitable for gluten-free diets?

Yes, this preparation uses gluten-free ingredients as listed. Always double-check individual ingredient labels if sensitivity is a concern.

→ What side dishes pair well with this skillet main?

Steamed rice, mashed potatoes, or cauliflower rice all complement the buttery, savory flavors nicely. Roasted veggies make a great addition as well.

→ How should leftovers be stored?

Place cooled chicken in an airtight container and refrigerate for up to three days. Reheat gently to retain juiciness.