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 paprika (optional); 1 tbsp chopped parsley (for garnish)

Jump to Recipe·Leave a Review

I whip up juicy, skillet-seared chicken breasts coated in a rich honey butter sauce that’s creamy, savory, and deeply satisfying—just like the restaurant‑style dish at Texas Roadhouse.

Why You’ll Love This Recipe

I love how effortlessly this comes together in about 22 minutes, with just pantry staples and a cast‑iron skillet. It delivers bold, restaurant‑quality flavor at home. I’ve found the honey‑butter glaze makes every bite feel indulgent without feeling over the top. Plus, it’s customizable—perfect for busy weeknights or a cozy weekend dinner.

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 paprika (optional, for a warm smoky edge)
1 tbsp chopped parsley (for garnish)

directions

I pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika if I’m using it.
I heat the olive oil in a large skillet over medium heat, then cook the chicken for 5–6 minutes on one side until golden.
I flip the chicken and cook another 5–6 minutes until the internal temp hits 165 °F (75 °C).
Meanwhile, I mix the softened butter with honey in a small bowl.
I reduce the heat to low, pour the butter‑honey mixture over the chicken, and spoon it over the thighs for another 1–2 minutes.
Finally, I remove the skillet from heat, sprinkle parsley on top, and serve hot.

Servings and timing

Yields: 4 servings
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Variations

Spicy kick: Add ½ tsp cayenne or red pepper flakes when seasoning.
Lemon-butter twist: Swap honey for fresh lemon juice or add a splash for brightness.
Herb-infused: Mix dried rosemary, thyme or basil into the butter sauce.
Cheesy finish: Stir in 2 Tbsp heavy cream and top with Parmesan for a richer sauce.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. To reheat, I warm it in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Microwaving in 1‑minute intervals also works well.

FAQs

What if I want to use chicken thighs instead?

I’ve tried this with thighs—they stay juicier and just require a couple extra minutes per side.

Can I bake this instead of cooking on the stovetop?

Yes—I bake at 375 °F (190 °C) for about 20–25 minutes, then add the butter sauce at the end. Works beautifully.

What sides pair well with this dish?

I typically serve it over mashed potatoes, rice, or a medley of steamed or roasted veggies.

Can I make the butter‑honey sauce ahead of time?

Definitely—I mix it in advance and store in the fridge up to 5 days. Just rewarm before spooning it onto the chicken.

How can I tell when the chicken is done?

A meat thermometer is my go‑to—165 °F (75 °C) in the thickest part is safe. If you don’t have one, make sure juices run clear and there’s no pink center.

Conclusion

I love how the Texas Roadhouse Butter Chicken Skillet gives that delicious restaurant feel at home with minimal effort. It’s quick, comforting, and the honey‑butter sauce just makes it feel special. If I’m craving a fail‑proof, crowd‑pleasing dinner, this is my go‑to. Enjoy the skillet magic!