Effortless Texas Roadhouse Butter Chicken

Turn simple chicken into something special with this Texas Roadhouse-style buttery chicken skillet. You barely have to work at all to get juicy chicken smothered in a sweet, savory, and rich sauce that feels straight from your favorite steakhouse.

I came up with this after lots of trial and error trying to nail that Texas Roadhouse flavor at home. Now, my family begs for it every week, and honestly, we end up fighting for the last bit of sauce to mop up with rolls.

Irresistible Ingredients

• Butter: The main player in the sauce, soft and rich—go with unsalted so you’re in charge of the saltiness
• Chicken broth: Makes the sauce nice and savory; pick low-salt if you want to keep it lighter
• Paprika: Adds nice color and a gentle smoky vibe; Hungarian sweet is best, but use what you have
• Optional cheese: A great touch for lush, cheesy goodness if you want it extra rich
• Salt and black pepper: Don’t skimp—freshly cracked pepper makes a difference
• Boneless chicken thighs or breasts: Both work great; thighs are juicier and hard to overcook
• Fresh garlic, minced: Smells amazing and has way more punch than the jarred stuff
• Dried parsley: Sprinkled on top for a fresh pop of color and light herby taste
• Honey: Brings in that Roadhouse sweetness; raw honey gives the tastiest result

Step-by-Step Directions

Sprinkle Your Finishing Touch:

Right before serving, shake some dried parsley over everything for a bright look and gentle flavor. Throw on caramelized onions over the chicken for extra sweetness and a stunning finish if you like.

Cheesy Melt (Optional):

Going cheesy? Scatter your cheese now and cover the skillet. Steam it for a minute or two until it’s all melted. The trapped steam helps the cheese turn gooey without making your chicken dry.

Bring Everything Back Together:

Slip the chicken back into the pan, spooning sauce over every piece for slick, shiny coating. Keep the heat low, let it bubble gently for a few minutes until the sauce thickens. Too thick? Splash in more broth to thin it back out.

Start the Sauce:

Toss in chicken broth with your garlic butter and scrape up all the browned bits left in the pan. Mix in the honey and let the whole thing softly simmer for a couple minutes so the flavor gets deep and the sauce begins to thicken.

Make the Garlicky Base:

In the same pan you cooked the chicken, pop in more butter on low-medium heat. Add your minced garlic and keep an eye on it—it should turn fragrant and pale golden, but don’t let it go too dark or it’ll taste bitter.

Get That Golden Sear:

Place a skillet on medium-high, melt a bit of butter and make sure it coats the pan. Lay your seasoned chicken pieces in, giving them space. Leave them alone until they brown well—about 5 minutes—then flip and cook the other side. They’re done when they hit 165°F. Set the cooked pieces aside and lightly cover with foil.

Season Like You Mean It:

Dust both sides of your chicken with salt, pepper, and paprika. Don’t be shy so the flavor soaks in. Let it sit for a few minutes if you can—it really helps the taste sink in.

The honey is the real secret here. I figured it out by swapping it in for brown sugar when I ran out one night. It took the flavor up a notch—less one-note sweet and more like something you’d get at a nice place out.

Advance Prep Tips

This dish holds up super well if you make it ahead. Whip up the whole thing up to two days before, stash it in a covered container in the fridge, and gently warm it up with a splash of water or broth. It actually tastes even better after the flavors have time to hang out together.

Tasty Sidekicks

That buttery sauce wants to be soaked up by something, so garlic mashed potatoes are perfect. Want something lighter? Try roasted green beans or asparagus with a squeeze of lemon for freshness. And don’t forget those soft dinner rolls with cinnamon butter to really give Texas Roadhouse vibes.

Switch It Up

The usual way is awesome, but you can spin it lots of ways. For some heat, toss in cayenne or a little hot sauce when adding the butter. Turn it creamy by mixing in a little heavy cream at the end. Craving a Mediterranean taste? Add halved grape tomatoes and a few olives as everything simmers together.

This meal is pure comfort but still feels fancy every time—honestly, you’ll want it on repeat.

Recipe Q&A

→ Is it okay to swap in chicken thighs instead of breasts?

Definitely! Thighs are great. They're even juicier and usually have more taste. Just watch—they might need an extra minute or two on each side (think about 7 to 8 minutes per side). You still want them to hit 165°F to be safe.

→ How can I make sure the chicken's all the way done?

Check with a thermometer if you've got one—you're aiming for 165°F deep inside the biggest piece. No thermometer? Just cut into the thickest part. The meat should be all white, no pink, and the juices should look clear.

→ What sides should I throw together with this chicken?

Mashed potatoes, rice pilaf, roasted veggies, a big green salad—any of these work super well. Really want Texas Roadhouse feels? Serve with seasoned rice and simple steamed veggies too.

→ How do I make this if I can't do dairy?

Easy fix! Use olive oil or a plant-based butter in place of regular butter. You can leave off the cheese, or use your favorite dairy-free version. It'll taste a little different, but still good.

→ My sauce is kind of runny; how do I thicken it up?

No stress! Stir together a spoonful of cornstarch and cold water, then pour it into the pan while the sauce is bubbling. Give it a good mix and let it cook—your sauce will thicken up quick.

→ Can I get this dish ready ahead of time?

You bet! Sear the chicken first and pop it in the fridge until you need it. When you're ready to eat, warm everything up in the skillet, throw together the sauce, and finish off the chicken right in there. Keeps it tasting fresh.