Copycat Texas Roadhouse Butter Chicken Skillet
This recipe recreates the delicious Texas Roadhouse butter chicken, offering a quick and easy weeknight dinner option.
Equipment
- Large skillet
Ingredients
Ingredients
- 4 boneless, skinless chicken breasts (or thighs) I prefer breasts for a quicker cook time, but thighs are more forgiving if you overcook them slightly.
- 4 tbsp butter Use good quality butter for the best flavor!
- 4 cloves garlic Fresh garlic is key here; don't skip it!
- 1 cup chicken broth Low sodium is best, so you can control the saltiness.
- 2 tbsp honey Adds a touch of sweetness that balances the savory flavors perfectly.
- 1 tsp paprika For a warm, smoky flavor.
- 1 tsp dried parsley Fresh parsley is even better if you have it on hand!
- Salt and cracked black pepper Always season generously!
- shredded cheddar or Monterey Jack cheese Adds a cheesy goodness that takes this dish to the next level.
- caramelized onions If you have some leftover caramelized onions, this is the perfect place to use them!
Instructions
- Season your chicken breasts generously with salt, pepper, and paprika. I like to really pat the seasoning into the chicken.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Sear the chicken for 5-6 minutes per side, until nicely browned. Remove the chicken from the skillet and set aside.
- Melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and sauté for about 30-60 seconds, until fragrant. Be careful not to burn the garlic!
- Pour in the chicken broth and honey, scraping up any delicious browned bits from the bottom of the pan. This adds so much flavor!
- Return the chicken to the skillet. Simmer uncovered for 5-7 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
- If using, stir in the shredded cheese and caramelized onions during the last minute of cooking. Let the cheese melt beautifully.
- Garnish with fresh parsley and serve immediately.
Notes
Feel free to experiment! Instead of chicken breasts, try using boneless, skinless chicken thighs. You can also add a pinch of cayenne pepper for a little heat, or a splash of white wine for extra richness. Sun-dried tomatoes would also be a delicious addition! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.