If you crave that steakhouse sizzle without leaving home, this Texas Roadhouse Butter Chicken Skillet will be your new weeknight favorite. It is juicy chicken seared golden in a hot skillet, then bathed in a garlicky herb butter sauce with a bright splash of lemon. One pan, big flavor, and ready fast. Perfect for Chicken Breast Supper Ideas and Easy Quick Chicken Dinner Ideas.
Why You’ll Love This Texas Roadhouse Butter Chicken Skillet
- One pan and 20 minutes from stove to table.
- Family friendly flavor with a buttery garlic sauce.
- Budget friendly pantry spices and simple ingredients.
- Great with mashed potatoes, rice, or green beans.
- Flexible for recipes for cooked chicken or meal prep.
Texas Roadhouse Butter Chicken Skillet Ingredients & Substitutions
- 2 large boneless skinless chicken breasts, halved into 4 thin cutlets (or use chicken thighs)
- 1.5 tsp kosher salt and 1 tsp black pepper
- 1.5 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder
- 1 tsp brown sugar or honey, 1/4 tsp cayenne for mild heat
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided (dairy free: plant butter; richer: ghee)
- 3 garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp lemon juice, plus wedges for serving
- 2 tbsp chopped fresh parsley
Substitutions: Use thighs for extra juiciness, or swap smoked paprika for regular. For gluten free, confirm Worcestershire is GF. For low carb, skip brown sugar or use monk fruit.
Step-by-Step Instructions
- Prep the chicken: Pat dry. In a small bowl mix salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne. Season chicken on both sides.
- Sear: Heat a large skillet over medium high. Add olive oil and 1 tbsp butter. When shimmering, add chicken and cook 3 to 4 minutes per side until deeply golden and 160 F in the thickest part. Transfer to a plate.
- Make the butter sauce: Reduce heat to medium. Add remaining 3 tbsp butter and garlic. Cook 30 seconds until fragrant. Stir in broth, Worcestershire, and Dijon, scraping up browned bits. Simmer 2 minutes to reduce slightly. Stir in lemon juice.
- Finish: Return chicken and any juices to the pan. Spoon sauce over, simmer 1 to 2 minutes until chicken reaches 165 F. Turn off heat and sprinkle with parsley.
- Serve: Spoon extra garlic butter sauce over chicken. Add lemon wedges for squeezing.
Tips for Success
- Cut breasts into even cutlets for quick, even cooking.
- Pat chicken dry so it sears instead of steams.
- Do not overcrowd the pan. Cook in batches if needed.
- Use an instant read thermometer for perfect doneness.
- Finish with fresh lemon for that steakhouse pop.
Variations
- Creamy twist: Stir in 2 to 3 tbsp heavy cream at the end.
- Mushroom skillet: Sauté 8 oz sliced mushrooms after searing, then continue.
- Spicy: Add 1 tsp chipotle powder or extra cayenne.
- Herb lovers: Add thyme or rosemary with the garlic.
- Cooked chicken shortcut: Warm sliced cooked chicken in the sauce for 2 to 3 minutes.
Serving Suggestions
- Mashed potatoes or buttered noodles to catch the sauce.
- Rice or quinoa for easy dinner chicken breast nights.
- Roasted green beans, asparagus, or a crisp salad.
- Warm dinner rolls to swipe up every drop.
Storage & Reheating
- Fridge: Store in an airtight container up to 4 days.
- Freeze: Up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a skillet over low with a splash of broth, or microwave at 50 percent power in short bursts to keep it juicy.
Memories Made Around the Table
This skillet always brings everyone to the kitchen, drawn by the aroma of garlic butter and that cheerful sizzle. It is the kind of simple, cozy dish that turns an ordinary Tuesday into something worth remembering.
FAQs
Can I use cooked chicken or rotisserie?
Yes. Skip the sear. Make the sauce, then add sliced cooked chicken and warm for 2 to 3 minutes so it stays tender.
Can I make it dairy free?
Use a plant based butter or olive oil. The flavor changes slightly but remains delicious and silky.
Can I prep ahead?
Season chicken up to 24 hours in advance. Mix the spice blend and chop garlic. The sauce comes together in minutes at dinnertime.
Final Thoughts
Texas Roadhouse Butter Chicken Skillet brings steakhouse flavor to your table fast. Keep it in your rotation for Chicken Breast Recipe Ideas, Dishes With Chicken, and Dinner Meals With Chicken any night of the week.
Texas Roadhouse Butter Chicken Skillet
Equipment
- 1 Large Skillet
- 1 Instant-read thermometer (optional)
Ingredients
Spice blend
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 1.5 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar or honey
- 0.25 tsp cayenne pepper for mild heat
Chicken & sear
- 2 boneless skinless chicken breasts halved into 4 thin cutlets
- 2 tbsp olive oil
Butter sauce & finish
- 4 tbsp unsalted butter divided
- 3 cloves garlic minced
- 0.5 cup low sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh parsley chopped
- lemon wedges for serving
Instructions
- Prep the chicken: Pat dry. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne. Season chicken on both sides.
- Sear: Heat a large skillet over medium-high. Add olive oil and 1 tbsp butter. When shimmering, add chicken and cook 3 to 4 minutes per side until deeply golden and about 160 F in the thickest part. Transfer to a plate.
- Make the butter sauce: Reduce heat to medium. Add remaining 3 tbsp butter and garlic; cook 30 seconds until fragrant. Stir in broth, Worcestershire, and Dijon, scraping up browned bits. Simmer 2 minutes to reduce slightly. Stir in lemon juice.
- Finish: Return chicken and any juices to the pan. Spoon sauce over and simmer 1 to 2 minutes until chicken reaches 165 F. Turn off heat and sprinkle with parsley.
- Serve: Spoon extra garlic butter sauce over chicken and add lemon wedges for squeezing.