Texas Roadhouse Butter Chicken Skillet
A quick and flavorful skillet dish featuring juicy chicken in a buttery garlic sauce, ready in just 30 minutes.
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.
Notes
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.