ROADHOUSE BUTTER CHICKEN SKILLET

Ever crave that unbelievably delicious, melt-in-your-mouth chicken from your favorite roadhouse, swimming in a savory, buttery sauce? Well, forget the wait and the drive because we’re bringing that experience right to your kitchen with an Irresistible Texas Roadhouse Butter Chicken Skillet! This recipe is surprisingly simple, packed with flavor, and guaranteed to become a weeknight staple. Get ready to create a dish so good, you’ll be licking your plate clean – I promise!

Gathering Your Heavenly Ingredients

Alright, let’s get this show on the road! Here’s what you’ll need to transform ordinary chicken into a culinary masterpiece. Don’t worry, most of these are pantry staples!

For the Chicken:

• 1.5 lbs Boneless, Skinless Chicken Breasts: Cut into bite-sized pieces. About 1 inch cubes works best.
• 1 tbsp Olive Oil: For searing perfection.
• 1 tsp Garlic Powder: Because everything’s better with garlic!
• 1 tsp Onion Powder: Adds a savory depth.
• 1/2 tsp Paprika: For color and a hint of smokiness.
• 1/4 tsp Salt: Enhances all the flavors.
• 1/4 tsp Black Pepper: A little kick never hurt anyone.

For the Irresistible Butter Sauce:

• 4 tbsp Butter: Unsalted, for ultimate control over the saltiness.
• 3 cloves Garlic: Minced finely.
• 1/4 cup Honey: For a touch of sweetness that balances the spice.
• 1/4 cup Chicken Broth: Adds moisture and depth of flavor.
• 2 tbsp Dijon Mustard: Adds a tang and helps emulsify the sauce.
• 1 tbsp Lemon Juice: Brightens everything up.
• 1 tsp Worcestershire Sauce: For a savory umami boost.
• 1/2 tsp Red Pepper Flakes: For a touch of heat (adjust to your liking!).
• 1/4 tsp Smoked Paprika: This really takes it to the next level!
• Pinch of Salt: Adjust to taste.
• Pinch of Black Pepper: Adjust to taste.
• 2 tbsp Chopped Fresh Parsley: For garnish and freshness.

Step-by-Step to Roadhouse Butter Chicken Bliss

Okay, deep breath! This looks like a lot of ingredients, but trust me, the process is super straightforward. We’re going to sear the chicken, whip up the luscious butter sauce, and then bring it all together in a skillet. You got this!

Prepping the Chicken:

1. In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure the chicken is evenly coated.
2. Heat a large skillet (cast iron is ideal, but any skillet will work) over medium-high heat.

Searing the Chicken:

3. Add the chicken to the hot skillet in a single layer. Don’t overcrowd the pan – you might need to do this in batches to get a good sear.
4. Sear the chicken for about 3-4 minutes per side, until it’s nicely browned and cooked through. The internal temperature should reach 165°F (74°C).
5. Remove the chicken from the skillet and set aside.

Crafting the Butter Sauce:

6. In the same skillet (don’t wipe it out – those browned bits are flavor gold!), melt the butter over medium heat.
7. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn it!
8. Pour in the honey, chicken broth, Dijon mustard, lemon juice, and Worcestershire sauce. Stir to combine.
9. Add the red pepper flakes and smoked paprika. Stir well.
10. Bring the sauce to a simmer and let it cook for about 2-3 minutes, allowing it to thicken slightly.
11. Taste the sauce and adjust the seasoning with salt and pepper as needed.

Bringing It All Together:

12. Return the cooked chicken to the skillet with the butter sauce.
13. Stir to coat the chicken evenly with the sauce.
14. Simmer for another 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.
15. Garnish with fresh parsley and serve immediately.

Tips & Tricks for Roadhouse Butter Chicken Perfection

Alright, let’s chat about a few insider secrets to take your Irresistible Texas Roadhouse Butter Chicken Skillet over the top!

• Don’t Overcook the Chicken: Nobody likes dry chicken! Sear it until it’s just cooked through and still juicy.
• Use Fresh Garlic: Jarred garlic just doesn’t have the same punch. Freshly minced is the way to go.
• Adjust the Heat: Not a fan of spice? Reduce or omit the red pepper flakes. Love a fiery kick? Add more!
• Deglaze the Pan: After searing the chicken, if you have any browned bits stuck to the bottom of the skillet (fond), the chicken broth will help loosen them up and add even more flavor to your sauce.
• Cast Iron Skillet Magic: Using a cast iron skillet distributes heat evenly and gives the chicken a beautiful sear.
• Serving Suggestions: This dish is amazing served over rice, mashed potatoes, or even noodles. Crusty bread for soaking up the sauce is also a must!

Variations to Make It Your Own

The beauty of this recipe is how easily you can customize it! Here are a few ideas to get your creative juices flowing:

• Add Veggies: Throw in some chopped bell peppers, onions, or mushrooms while the garlic is cooking for a veggie-packed meal.
• Creamy Version: Stir in a tablespoon or two of heavy cream at the end for an extra decadent sauce.
• Coconut Milk: Substitute coconut milk for the chicken broth for a richer, slightly sweeter flavor.
• Spicy Level: Add a diced jalapeño for a hotter kick.
• Cheese Please: Sprinkle some grated Parmesan cheese over the top before serving.

Serving Suggestions That Will Blow Your Mind

This Irresistible Texas Roadhouse Butter Chicken Skillet is a star on its own, but the sides can really elevate the experience. Here are some of my favorite pairings:

• Fluffy Rice: Basmati or jasmine rice are perfect for soaking up the flavorful sauce.
• Creamy Mashed Potatoes: For ultimate comfort food indulgence.
• Garlic Bread: Because you can never have too much garlic!
• Steamed Broccoli: Adds a healthy dose of greens.
• Naan Bread: Warm naan is perfect for scooping up the chicken and sauce.

Other Chicken Dishes You’ll Adore

If you’re loving this chicken skillet, you might also enjoy exploring other similar recipes. Have you tried COWBOY BUTTER CHICKEN? It’s a flavor explosion! Or perhaps you’d like to experience traditional BUTTER CHICKEN or the super quick version, BUTTER CHICKEN ready in just 20 minutes. Craving something with a cheesy twist? Check out GARLIC PARMESAN CHICKEN. And for a pasta night, COWBOY BUTTER CHICKEN LINGUINE is a winner. Finally, for a set-it-and-forget-it option, there’s SLOW COOKER BUTTER CHICKEN.

Troubleshooting: My Sauce Isn’t Thickening!

Okay, sometimes things don’t go exactly as planned, and that’s totally fine! If your butter sauce isn’t thickening up, here are a few things you can try:

• Simmer Longer: Sometimes all it needs is a little more time. Let it simmer for a few extra minutes, stirring occasionally.
• Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly drizzle the slurry into the simmering sauce, stirring constantly, until it thickens.
• Butter is Key: Ensure you are using enough butter. The butter helps create the rich, creamy texture.

Roadhouse Butter Chicken Skillet: A Final Word

There you have it! An Irresistible Texas Roadhouse Butter Chicken Skillet that’s easier to make than you ever thought possible. This recipe is perfect for busy weeknights, impressive enough for dinner parties, and guaranteed to satisfy even the pickiest eaters. So, grab your skillet, gather your ingredients, and get ready to create a dish that will have everyone begging for seconds. Happy cooking!

Roadhouse Butter Chicken Skillet

Amelia Chen-Morrison

Bring the irresistible flavors of a roadhouse favorite to your kitchen with this easy-to-make butter chicken skillet. Tender chicken pieces are seared to perfection and then simmered in a luscious, savory-sweet butter sauce that’s guaranteed to become a family staple. Serve over rice, mashed potatoes, or noodles for a complete and satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 600 kcal

Equipment

• Large skillet (cast iron recommended)
• Medium bowl
• Measuring spoons
• Measuring cups
• Whisk
• Spatula or wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• ¼ cup honey
• ¼ cup chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• ½ tsp red pepper flakes
• ¼ tsp smoked paprika
• Pinch of salt, to taste
• Pinch of black pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

Instructions

 

• In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Ensure the chicken is evenly coated.
• Heat a large skillet (cast iron is ideal) over medium-high heat.
• Add the chicken to the hot skillet in a single layer. Don’t overcrowd the pan – you might need to do this in batches to get a good sear.
• Sear the chicken for about 3-4 minutes per side, until it’s nicely browned and cooked through. The internal temperature should reach 165°F (74°C).
• Remove the chicken from the skillet and set aside.
• In the same skillet, melt the butter over medium heat.
• Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn it!
• Pour in the honey, chicken broth, Dijon mustard, lemon juice, and Worcestershire sauce. Stir to combine.
• Add the red pepper flakes and smoked paprika. Stir well.
• Bring the sauce to a simmer and let it cook for about 2-3 minutes, allowing it to thicken slightly.
• Taste the sauce and adjust the seasoning with salt and pepper as needed.
• Return the cooked chicken to the skillet with the butter sauce.
• Stir to coat the chicken evenly with the sauce.
• Simmer for another 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.
• Garnish with fresh parsley and serve immediately over rice, mashed potatoes, or your favorite side.

Notes

For a richer flavor, use bone-in, skin-on chicken thighs. Increase cooking time accordingly. If you don’t have smoked paprika, you can substitute regular paprika. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. For a creamier sauce, stir in a tablespoon of heavy cream or coconut milk at the end of cooking. Add vegetables like bell peppers or onions for extra nutrition and flavor. Deglaze the pan with the chicken broth after searing the chicken to scrape up any browned bits for added flavor.