Roadhouse Butter Chicken Skillet
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.
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.