Name: Texas Roadhouse Butter Chicken Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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)

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This Texas Roadhouse Butter Chicken Skillet is a flavorful, one-pan meal that’s as simple to make as it is satisfying to eat. I like how the juicy chicken breasts soak up a buttery, smoky sauce made with garlic, honey, and paprika. It’s a go-to for busy nights when I want something that feels comforting but doesn’t require a mountain of dishes.

Texas Roadhouse Butter Chicken Skillet

Why You’ll Love This Recipe

I love how this dish strikes the perfect balance of sweet, savory, and smoky. The honey and garlic bring a subtle sweetness, while the smoked paprika and butter add depth. It all comes together in one skillet, making cleanup minimal. I also like that it’s naturally gluten-free and doesn’t require fancy ingredients—just pantry staples with big flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
2 tablespoon olive oil
¼ cup unsalted butter
2 teaspoon honey
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
¼ cup chicken broth
1 tablespoon chopped parsley (for garnish)

Directions

I start by mixing the butter, honey, garlic powder, smoked paprika, salt, and pepper in a small bowl until smooth.
Then I heat olive oil in a skillet over medium heat. I cook the chicken breasts for 5–6 minutes per side until they’re golden brown and fully cooked (I always check for an internal temperature of 165°F). I take them out of the skillet and set them aside.
In the same skillet, I pour in the chicken broth to deglaze the pan, scraping up any flavorful bits from the bottom. Then I stir in the butter mixture and cook it until it’s smooth.
I return the chicken to the skillet and spoon the sauce over the top. I let everything simmer for 2–3 minutes so the flavors can come together.
Just before serving, I garnish with a bit of chopped parsley.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

I sometimes add a splash of heavy cream or coconut milk to the sauce when I want something creamier.
For a little kick, I sprinkle in cayenne pepper.
If I’m watching carbs, I serve it over cauliflower rice instead of regular rice or potatoes.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm everything in a skillet over medium heat. If the sauce gets too thick, I add a splash of chicken broth to loosen it up.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I’ve used boneless, skinless thighs and they work great. They’re often juicier too.

How do I know when the chicken is fully cooked?

I always use a meat thermometer to be sure—it should read 165°F at the thickest part of the meat.

Can I make this ahead of time?

I don’t recommend making the whole dish ahead, but I often prep the butter sauce a day or two in advance and store it in the fridge.

Can I use margarine instead of butter?

I’ve tried it, but I prefer the taste of real butter. Margarine works, but the flavor isn’t quite the same.

How can I make this dish spicier?

Just add a pinch (or more) of cayenne pepper to the butter mixture—it brings a nice heat without overpowering the dish.

Conclusion

This Texas Roadhouse Butter Chicken Skillet has become one of my weeknight staples. It’s fast, packed with flavor, and easy to clean up after. I love how versatile it is—I can switch up the spice level or serve it with different sides depending on what I have on hand. Whether I’m cooking for the family or just myself, this dish always hits the spot.