Texas Roadhouse Butter Chicken Skillet
Capture the comfort of a steakhouse classic at home with this incredibly easy and lightning-fast Texas Roadhouse Butter Chicken Skillet. Tender chicken bathed in a rich, buttery sauce promises a crowd-pleasing meal in under 30 minutes.
Equipment
- Large skillet
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 4 tbsp butter divided
- 4 cloves garlic minced
- 1 cup chicken broth
- 2 tbsp honey
- 1 tsp paprika
- 1 tsp dried parsley
- salt and black pepper to taste
- shredded cheddar or Monterey Jack cheese optional, for topping
- caramelized onions optional, for extra richness
Instructions
- Step 1: Pat chicken breasts dry and season generously on both sides with salt, black pepper, and paprika.
- Step 2: In a large skillet, melt 2 tablespoons of butter over medium heat. Sear seasoned chicken for 5-6 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and cook for 30 seconds to 1 minute, until fragrant. Do not burn.
- Step 4: Pour in chicken broth and honey, stirring well and scraping up any browned bits from the bottom of the pan.
- Step 5: Return cooked chicken to the skillet, nesting them gently in the bubbling sauce. Spoon some sauce over the top. Simmer gently for 5-7 minutes, allowing flavors to meld and sauce to thicken slightly.
- Step 6: Optionally, sprinkle shredded cheddar or Monterey Jack cheese over the chicken. Cover skillet with a lid until cheese is melted and bubbly.
- Step 7: Garnish with dried parsley and serve hot with your favorite sides.
Notes
For best results, avoid crowding the pan and pat chicken dry before searing. Be careful not to overcook the garlic. This versatile dish allows for substitutions like bone-in chicken thighs or different cheeses. Add red pepper flakes for heat or extra veggies like mushrooms or spinach. For extra creaminess, stir in heavy cream or cream cheese. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently on the stovetop or microwave, adding a splash of broth if needed.