Name: Texas Roadhouse Butter Chicken Skillet
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 Tbsp olive oil; ¼ cup unsalted butter, softened; 2 tsp honey; 1 tsp garlic powder; ½ tsp salt; ½ tsp black pepper; ½ tsp smoked paprika (optional); ¼ cup chicken broth (optional for extra sauce depth); 1 Tbsp chopped parsley, for garnish

I bring tender, golden-seared chicken breasts together with a luscious honey-butter sauce in one skillet—ready in about 22 minutes. It’s a comforting, flavorful dish perfect for feeding the whole family.

Texas Roadhouse Butter Chicken Skillet

Why You’ll Love This Recipe

I love how fast this comes together and how it tastes like a restaurant dish with minimal effort. The chicken is juicy, and the sweet-savory sauce is addictive. Plus, I can customize it easily—spice it up, make it creamy, or add herbs depending on my mood or what’s in my pantry.

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 Tbsp olive oil
¼ cup unsalted butter, softened
2 tsp honey
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
¼ cup chicken broth (optional for extra sauce depth)
1 Tbsp chopped parsley, for garnish

directions

I pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
I heat olive oil in a skillet over medium, then cook chicken 5–6 minutes per side until golden and fully cooked (165 °F/75 °C).
I remove the chicken and optionally pour in broth to deglaze the pan, scraping up bits.
While that simmers briefly, I whisk butter, honey, garlic powder, paprika, salt, and pepper in a bowl.
I reduce heat to low, pour the butter-honey mix into the skillet, stir until melted, return chicken to coat in sauce for 1–2 minutes.
I garnish with parsley and serve immediately.

Servings and timing

Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Servings: 4

Variations

Spicy kick: add ½ tsp cayenne or red-pepper flakes
Creamy version: stir in 2 Tbsp heavy cream or ¼ cup Parmesan
Herb infusion: mix in dried rosemary, thyme, or basil into the butter sauce
Lemon zest: replace part of the honey with fresh lemon juice for brightness
Chicken thighs: swap in thighs for juicier meat, just cook longer

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days, or freeze for 2–3 months. To reheat, I warm it in a skillet on low with a splash of broth or butter, or microwave in short bursts until heated evenly.

FAQs

Can I use chicken thighs instead of breasts?

Yes—I often use thighs because they stay juicy and absorb the sauce beautifully. I just cook a bit longer to reach 165 °F.

Is this dish spicy?

Not unless I add cayenne or red-pepper flakes. The paprika is mild and optional—so it’s gentle unless I choose otherwise.

Can I prep the sauce ahead?

Absolutely. I mix butter and honey ahead of time and store it in the fridge up to 5 days. It melts easily into the pan when I cook.

What should I serve this with?

I like it with creamy mashed potatoes, rice, steamed veggies, or even garlic bread to soak up every drop of sauce.

How do I know when chicken is done?

I use a meat thermometer—165 °F (75 °C) in the thickest part means it’s safe and juicy.

Conclusion

This skillet genuinely feels like a restaurant meal made at home—quick, creamy, and comforting. I love how flexible it is, whether I’m keeping it simple or amping it up with heat, herbs, or cream. It’s become a go-to family favorite and I hope it becomes one for you too!