Creamy, juicy, and packed with buttery-sweet flavor, this Texas Roadhouse Butter Chicken Skillet is comfort-food magic in one pan. If you love a meal that comes together quickly but tastes like you spent all afternoon, this skillet delivers: golden-seared chicken breasts finished with a glossy butter-honey topping that clings to every bite. Fun fact: many restaurant-style “butter” dishes take inspiration from classic Southern pan sauces, where a pat of butter and a touch of sweetness make everything feel indulgent.
This recipe is special because it’s simple, fast, and family-friendly—perfect for busy weeknights or a cozy weekend dinner. If you enjoy our copycat version of restaurant favorites, check out our faithful recreation of this Texas Roadhouse Butter Chicken Skillet for another spin on the idea. Compared to heavier cream-based chicken recipes, this skillet keeps things light while still delivering that melt-in-your-mouth finish. Read on—your next favorite weeknight dinner awaits.
What is Texas Roadhouse Butter Chicken Skillet?
What’s in a name? Texas Roadhouse Butter Chicken Skillet sounds like something born in a bustling steakhouse kitchen—big flavors, generous portions, and buttery-good comfort. Is it exactly what they serve at the restaurant? Maybe, maybe not—but it captures the spirit: simple ingredients, bold sear, and a buttery glaze that makes taste buds cheer. Why the name? Perhaps because “the way to a man’s heart is through his stomach,” and this skillet is an easy shortcut to hearts of everyone at the table. Give it a try and decide for yourself whether it earned the name—then tell a friend.
Why You’ll Love This:
- Rich, buttery finish: The highlight is that warm butter-and-honey glaze that coats each chicken breast, giving tender, slightly sweet, and savory bites.
- Economical and easy: Making restaurant-style dishes at home saves money and lets you control ingredients—no fancy pantry items needed.
- Crowd-pleasing toppings: A sprinkle of fresh parsley adds color and brightness; serve with mashed potatoes or rice to soak up every last drop of sauce.
If you like creamy chicken skillet dinners, you might also enjoy our cheesy skillet recipes—try the hearty option like this cheese chicken rice skillet for another satisfying weeknight meal. Ready to make it? Grab a skillet and your appetite.
How to Make
Quick Overview
This recipe is straightforward: sear seasoned chicken until golden, finish cooking through, then spoon a buttery-honey mixture over the hot chicken for a glossy, flavorful finish. It’s fast—about 10 minutes active cooking—and satisfying with a great balance of crispy exterior and juicy interior.
Prep time: 5 minutes
Cook time: 12 minutes
Total time: about 20 minutes
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 ounces each), patted dry
- 2 tbsp olive oil (for searing)
- 1/4 cup unsalted butter, softened (room temperature for easy mixing)
- 2 tsp honey (liquid)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground if possible
- 1/2 tsp paprika (optional, for color and mild smokiness)
- 1 tbsp chopped parsley (for garnish, fresh)
Directions
- Pat chicken breasts dry with paper towels. Season both sides evenly with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and the optional 1/2 tsp paprika.
- Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering but not smoking.
- Place the chicken breasts in the skillet without crowding; cook for 5–6 minutes on the first side without moving them, until the underside is golden brown and releases easily from the pan.
- Flip the chicken breasts and cook for another 5–6 minutes on the second side, or until an instant-read thermometer inserted into the thickest part reads 165°F.
- While the chicken finishes, combine 1/4 cup softened unsalted butter and 2 tsp honey in a small bowl, stirring until smooth.
- Reduce heat to low, pour the butter-honey mixture over the cooked chicken, and spoon the melted sauce over each breast for 1–2 minutes so the flavors meld.
- Remove the skillet from heat, garnish with 1 tbsp chopped parsley, and serve hot.
What to Serve With:
- Creamy mashed potatoes or buttery garlic mashed potatoes to catch the sauce.
- Steamed green beans, roasted broccoli, or a crisp garden salad to add freshness.
- Fluffy white rice or buttery pilaf for a simple, stomach-warming side.
- For drinks, a chilled iced tea, light beer, or a medium-bodied white wine complements the buttery sweetness.
Top Tips for Perfecting:
- Even thickness: Pound thicker ends of chicken to an even thickness to ensure uniform cooking.
- Temperature check: Use a meat thermometer to avoid overcooking—165°F is the safe target.
- Butter temperature: Soften the butter to room temperature for easy mixing; cold butter will clump.
- Honey swap: If you prefer less sweetness, reduce honey to 1 tsp or use maple syrup for a different nuance.
- Don’t crowd the pan: Cook in batches if needed to get a nice sear; overcrowding causes steaming instead of browning.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Freezing: You can freeze the cooked chicken (without garnish) for up to 2 months; wrap tightly in foil and place in a freezer-safe bag.
- Reheating: Reheat gently in a low oven (325°F) covered with foil for 10–15 minutes, or warm in a skillet over low heat with a splash of water or chicken broth to revive the sauce. Avoid the microwave if possible to prevent drying.
FAQs
What if I only have frozen chicken breasts?
Thaw them fully in the refrigerator overnight before cooking. Pat them dry to get a proper sear.
Can I use salted butter instead of unsalted?
Yes—reduce the added salt by half if using salted butter to avoid oversalting.
Is there a way to make this gluten-free?
This recipe is naturally gluten-free as written—just verify any additional sides or packaged ingredients are labeled gluten-free.
Can I make this with chicken thighs instead?
Absolutely. Boneless skinless thighs will be more forgiving and remain juicy; adjust cook time slightly until they reach 165°F.
How do I make the sauce more savory instead of sweet?
Reduce the honey to 1 tsp and add a splash of lemon juice or a pinch of Dijon mustard for tang and depth.
Conclusion
This Texas Roadhouse Butter Chicken Skillet proves you don’t need a long ingredient list to make a memorable, restaurant-style dinner at home—just good technique, simple pantry items, and a skillet. It’s quick, wallet-friendly, and perfect for feeding a hungry family or impressing guests with minimal fuss. If you want a slightly different approach to skillet dinners, check out this helpful recipe for more inspiration at Texas Roadhouse Butter Chicken Skillet – Easy & Flavorful! or see another home-cook favorite at Texas Roadhouse Butter Chicken Skillet Recipe. Give it a try tonight, and don’t forget to share the leftovers—or the recipe—with someone you love.
Texas Roadhouse Butter Chicken Skillet
Equipment
- Skillet
- Mixing Bowl
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts about 6–8 ounces each, patted dry
Cooking Oil
- 2 tbsp olive oil for searing
Butter Mixture
- 1/4 cup unsalted butter softened, room temperature for easy mixing
- 2 tsp honey liquid
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground if possible
- 1/2 tsp paprika optional, for color and mild smokiness
Garnish
- 1 tbsp chopped parsley for garnish, fresh
Instructions
- Pat chicken breasts dry with paper towels. Season both sides evenly with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and the optional 1/2 tsp paprika.
- Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering but not smoking.
- Place the chicken breasts in the skillet without crowding; cook for 5–6 minutes on the first side without moving them, until the underside is golden brown and releases easily from the pan.
- Flip the chicken breasts and cook for another 5–6 minutes on the second side, or until an instant-read thermometer inserted into the thickest part reads 165°F.
- While the chicken finishes, combine 1/4 cup softened unsalted butter and 2 tsp honey in a small bowl, stirring until smooth.
- Reduce heat to low, pour the butter-honey mixture over the cooked chicken, and spoon the melted sauce over each breast for 1–2 minutes so the flavors meld.
- Remove the skillet from heat, garnish with 1 tbsp chopped parsley, and serve hot.