Why Make This Recipe
Texas Roadhouse Butter Chicken Skillet is a delicious dish that combines juicy chicken with a rich and tasty butter sauce. Making it at home is a great way to enjoy the flavors you love from the restaurant. This recipe is not only easy to prepare but also full of comforting flavors. It’s perfect for a family dinner or a quick weeknight meal.
How to Make Texas Roadhouse Butter Chicken Skillet
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/4 cup unsalted butter
- 2 tsp honey
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chicken broth
- 1 tbsp chopped parsley (for garnish)
Directions
- In a small mixing bowl, combine butter, honey, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and set aside.
- Heat olive oil in a skillet over medium heat. Add chicken breasts and cook for 5-6 minutes per side, until golden and cooked through (internal temp should be 165°F). Remove chicken from skillet and set aside.
- In the same skillet, add chicken broth to deglaze the pan. Stir in the butter mixture and cook until smooth.
- Return chicken to the skillet and coat with the sauce. Simmer for 2-3 minutes to absorb the flavors.
- Garnish with parsley and serve.
How to Serve Texas Roadhouse Butter Chicken Skillet
You can serve this dish with rice, mashed potatoes, or a side salad. The buttery sauce makes everything taste better, so don’t forget to spoon some over your sides. It’s a complete meal that everyone will enjoy!
How to Store Texas Roadhouse Butter Chicken Skillet
If you have leftovers, store them in an airtight container in the fridge. The chicken can stay fresh for up to 3 days. To reheat, just warm it up in a skillet over low heat until it’s hot again.
Tips to Make Texas Roadhouse Butter Chicken Skillet
- Make sure not to overcook the chicken. Use a meat thermometer to check the internal temperature.
- Feel free to adjust the spices to fit your taste. You can add more honey if you like it sweeter.
- If you want a creamy sauce, you can add a splash of heavy cream towards the end.
Variation
You can add vegetables such as bell peppers or broccoli to the skillet for extra nutrition and flavor. Just sauté them along with the chicken for a one-pan meal.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well in this recipe. They are a bit juicier and can add more flavor.
2. Is this dish gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a great option for those with gluten sensitivities.
3. Can I make this in advance?
While it’s best fresh, you can prepare the butter mixture ahead of time and store it in the fridge. Cook the chicken just before serving for the best flavor.
Texas Roadhouse Butter Chicken Skillet
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
- Diet: Gluten-Free
Description
A delicious dish combining juicy chicken with a rich butter sauce, perfect for family dinners or quick weeknight meals.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/4 cup unsalted butter
- 2 tsp honey
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chicken broth
- 1 tbsp chopped parsley (for garnish)
Instructions
- In a small mixing bowl, combine butter, honey, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and set aside.
- Heat olive oil in a skillet over medium heat. Add chicken breasts and cook for 5-6 minutes per side, until golden and cooked through (internal temperature should be 165°F). Remove chicken from skillet and set aside.
- In the same skillet, add chicken broth to deglaze the pan. Stir in the butter mixture and cook until smooth.
- Return chicken to the skillet and coat with the sauce. Simmer for 2-3 minutes to absorb the flavors.
- Garnish with parsley and serve.
Notes
Serve with rice, mashed potatoes, or a side salad. Leftovers can be stored in an airtight container in the fridge for up to 3 days.