This Texas Roadhouse Style Butter Chicken Skillet is one of my favorite quick dinners when I want something comforting but still simple. I make juicy, golden-seared chicken breasts and finish them in a rich, buttery sauce with garlic, paprika, and just a hint of savory sweetness, all in one skillet.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
¼ cup chicken broth
½ teaspoon lemon juice (optional)
Fresh parsley for garnish (optional)
Directions
I start by patting the chicken dry with paper towels, which helps it brown nicely. I season both sides with garlic powder, onion powder, paprika, salt, and black pepper.
I heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the skillet is hot, I add the chicken and sear it for about 5–6 minutes per side until it turns golden brown and reaches an internal temperature of 165°F (74°C). I remove the chicken from the skillet and set it aside.
I lower the heat to medium and add the remaining tablespoon of butter to the skillet. I pour in the chicken broth and scrape up all the browned bits from the pan, letting the sauce simmer for 2–3 minutes. If I want a brighter flavor, I stir in the lemon juice at this point.
I return the chicken to the skillet and spoon the butter sauce over each piece. I let everything cook together for another 2 minutes so the flavors meld. I garnish with fresh parsley and serve it hot.
Servings and timing
I usually make this recipe for 4 servings.
Prep time is about 10 minutes, cooking time is around 15 minutes, and the total time comes to roughly 25 minutes. Each serving is approximately 350 calories.
Variations
When I want extra richness, I add a splash of heavy cream to the sauce. If I’m craving spice, I sprinkle in red pepper flakes or a dash of cayenne. I sometimes swap chicken breasts for boneless thighs when I want even juicier results. For a herb-forward version, I like adding fresh thyme or rosemary to the sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken gently in a skillet over low heat with a splash of chicken broth to keep it moist. I can also reheat it in the microwave in short intervals, making sure not to overcook it.
FAQs
Can I use chicken thighs instead of breasts?
I often use boneless, skinless chicken thighs because they stay extra juicy and work perfectly in this recipe.
Can I make this recipe ahead of time?
I can cook the chicken and sauce ahead, then reheat it gently before serving. I usually add a bit of broth during reheating to refresh the sauce.
What sides go well with butter chicken skillet?
I love serving this with mashed potatoes, rice, or roasted vegetables to soak up the buttery sauce.
Is the lemon juice necessary?
I don’t always use it, but I like how it adds a subtle brightness that balances the richness of the butter.
How do I know when the chicken is fully cooked?
I rely on a meat thermometer and make sure the internal temperature reaches 165°F (74°C).
Conclusion
This Texas Roadhouse-style butter chicken skillet is one of those reliable recipes I come back to again and again. I love how quickly it comes together, how rich and savory the sauce is, and how it turns simple ingredients into a satisfying, restaurant-style meal right at home.
📖 Recipe:
Texas Roadhouse Style Butter Chicken Skillet
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Juicy chicken breasts seared until golden and finished in a rich, buttery garlic-paprika sauce, all made in one skillet for an easy, comforting meal.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
¼ cup chicken broth
½ teaspoon lemon juice (optional)
Fresh parsley for garnish (optional)
Instructions
- Pat the chicken dry with paper towels and season both sides with garlic powder, onion powder, paprika, salt, and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and sear for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove and set aside.
- Reduce heat to medium. Add the remaining tablespoon of butter and pour in the chicken broth, scraping up browned bits. Simmer for 2–3 minutes and add lemon juice if using.
- Return chicken to the skillet, spoon the butter sauce over the top, and cook for 2 more minutes.
- Garnish with fresh parsley and serve hot.
Notes
Chicken thighs can be used for a juicier result.
Add a pinch of cayenne or chili flakes for heat.
Serve with mashed potatoes, rice, or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 120 mg
