Texas Roadhouse Butter Chicken Skillet
Creamy, juicy, and packed with buttery-sweet flavor, this Texas Roadhouse Butter Chicken Skillet is comfort-food magic in one pan.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. You can freeze the cooked chicken for up to 2 months; wrap tightly in foil and place in a freezer-safe bag.