why make this recipe
This skillet version gives Texas Roadhouse butter chicken flavor fast. You finish the main dish in about 30 minutes. It is simple, rich, and family friendly. You can change the heat and add veggies easily.
introduction
This recipe makes juicy chicken in a buttery garlic sauce. The sauce uses butter, garlic, broth, honey, and cream. Caramelized onions, cheese, tomatoes, and olives add extra taste. You cook everything in one skillet for less mess.
how to make Texas Roadhouse Butter Chicken Skillet in 30 Minutes Flat
Cook the chicken until golden. Add butter and garlic to make a rich sauce. Pour in chicken broth, honey, and spices. Stir in cream and cheese at the end. Let the sauce thicken and coat the chicken. Finish with parsley and serve.
Ingredients :
- 4 pieces boneless skinless chicken breasts or thighs (Thighs for richer flavor)
- 4 tablespoons butter (Can be replaced with olive oil)
- 4 cloves garlic (Fresh, minced)
- 1 cup chicken broth (Low-sodium recommended)
- 2 tablespoons honey (For sweetness)
- 1 teaspoon paprika (For smokiness)
- to taste salt (Essential for flavor)
- to taste cracked black pepper (Essential for flavor)
- 1 cup caramelized onions (For sweetness)
- 1 cup shredded cheddar or Monterey Jack cheese (Optional)
- 2 tablespoons dried parsley (For garnish)
- 1 teaspoon cayenne pepper or hot sauce (For spiciness)
- 1/2 cup heavy cream (For creaminess)
- 1 cup cherry tomatoes and kalamata olives (For a Mediterranean twist)
Directions :
Preparation Steps
- Pat chicken dry and season both sides with salt, pepper, paprika, and a little cayenne if you like heat.
- Heat a large skillet over medium-high heat. Add 2 tablespoons butter or oil.
- Add chicken to the hot skillet. Cook 4–6 minutes per side until golden and almost cooked through. Remove chicken and set aside.
- Lower heat to medium. Add the remaining 2 tablespoons butter to the skillet.
- Add minced garlic and cook 30–45 seconds until fragrant. Do not burn.
- Stir in caramelized onions, chicken broth, honey, and a pinch of salt and pepper. Scrape up browned bits from the pan.
- Return chicken to the skillet. Add cherry tomatoes and olives around the chicken.
- Pour in heavy cream and simmer gently for 4–6 minutes until the sauce thickens and the chicken reaches 165°F (74°C).
- Sprinkle shredded cheese if using. Let it melt into the sauce for 1–2 minutes.
- Taste and adjust salt, pepper, or cayenne. Garnish with dried parsley before serving.
how to serve Texas Roadhouse Butter Chicken Skillet in 30 Minutes Flat
Serve the chicken over steamed rice, mashed potatoes, or buttered noodles. Spoon extra sauce over the top. Add a simple green salad or steamed vegetables on the side. Warm bread or rolls work well to soak the sauce.
how to store Texas Roadhouse Butter Chicken Skillet in 30 Minutes Flat
Store cooled leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove over low heat or in the microwave. If freezing, use a freezer-safe container for up to 2–3 months. Thaw in the fridge overnight before reheating.
tips to make Texas Roadhouse Butter Chicken Skillet in 30 Minutes Flat
- Use thighs for more flavor and juicier meat.
- Dry the chicken with paper towels before seasoning to get a good sear.
- Caramelize onions ahead to save time.
- Don’t overcook the garlic; cook until fragrant only.
- Use a meat thermometer to check for 165°F (74°C).
- If sauce is too thin, simmer a bit longer. If too thick, add a splash of broth.
variation (if any)
- Make it spicy: add more cayenne or a dash of hot sauce.
- Make it lighter: use half-and-half instead of heavy cream.
- Make it Mediterranean: add more olives, capers, or feta cheese.
- Make it creamier: use more cheese or a touch of cream cheese.
- Vegetarian option: use firm tofu or large portobello mushrooms instead of chicken.
FAQs
Q: Can I use frozen chicken?
A: Yes, but thaw it first. Cook from frozen will add time and may not brown well.
Q: Can I skip the cream?
A: Yes. The sauce will be lighter. Add a bit more broth and reduce to concentrate flavor.
Q: How do I make the onions caramelized fast?
A: Cook sliced onions over medium-low heat with a pinch of salt and a little sugar. Stir often for 10–15 minutes until deep brown.
Q: Can I use garlic powder instead of fresh garlic?
A: You can, but fresh garlic gives the best flavor. Use 1/2 teaspoon garlic powder per clove.
Q: Is this dish freezer friendly?
A: Yes. Freeze in a tight container for 2–3 months. Thaw in the fridge before reheating.
Conclusion
This skillet recipe gives a quick, rich meal in 30 minutes. It fits busy weeknights and simple dinners. For more garlic-butter skillet ideas and similar recipes, check these helpful guides: Garlic Butter Chicken Bites | Olive & Mango, Air Fryer Garlic Butter Steak Bites – The Country Cook, and Garlic Butter Skillet Steak and Shrimp Recipe – Little Spice Jar. Enjoy your quick Texas Roadhouse Butter Chicken Skillet.
Texas Roadhouse Butter Chicken Skillet
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts or thighs Thighs for richer flavor
- 4 tablespoons butter Can be replaced with olive oil
- 4 cloves garlic Fresh, minced
- 1 cup chicken broth Low-sodium recommended
- 2 tablespoons honey For sweetness
- 1 teaspoon paprika For smokiness
- to taste salt Essential for flavor
- to taste cracked black pepper Essential for flavor
- 1 cup caramelized onions For sweetness
- 1 cup shredded cheddar or Monterey Jack cheese Optional
- 2 tablespoons dried parsley For garnish
- 1 teaspoon cayenne pepper or hot sauce For spiciness
- 1/2 cup heavy cream For creaminess
- 1 cup cherry tomatoes and kalamata olives For a Mediterranean twist
Instructions
Preparation
- Pat chicken dry and season both sides with salt, pepper, paprika, and a little cayenne if you like heat.
- Heat a large skillet over medium-high heat. Add 2 tablespoons butter or oil.
- Add chicken to the hot skillet. Cook 4–6 minutes per side until golden and almost cooked through. Remove chicken and set aside.
- Lower heat to medium. Add the remaining 2 tablespoons butter to the skillet.
- Add minced garlic and cook 30–45 seconds until fragrant. Do not burn.
- Stir in caramelized onions, chicken broth, honey, and a pinch of salt and pepper. Scrape up browned bits from the pan.
- Return chicken to the skillet. Add cherry tomatoes and olives around the chicken.
- Pour in heavy cream and simmer gently for 4–6 minutes until the sauce thickens and the chicken reaches 165°F (74°C).
- Sprinkle shredded cheese if using. Let it melt into the sauce for 1–2 minutes.
- Taste and adjust salt, pepper, or cayenne. Garnish with dried parsley before serving.
