I gotta say, there’s something about this Butter Chicken Skillet Texas Roadhouse Style Recipe that always brings comfort to the table. I first made it for a laid-back weekend dinner with friends, and the way that buttery, smoky chicken sizzled in the pan instantly won everyone over. The aroma alone—a blend of garlic, paprika, and butter—draws you in, making the kitchen feel like the heart of the home. Whether it’s a quick weekday dinner or an impromptu gathering, this skillet recipe stands out for its simple yet satisfying flavors.

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Why This Recipe Shines

Flavor Harmony: Balances rich butter and spices with a fresh lemon finish for a mouthwatering taste.
Easy Assembly: Comes together in under 30 minutes—all cooked in one skillet for minimal cleanup.
Texture Play: Crispy seared chicken outside with a tender juicy center and a buttery sauce that coats every bite.
Showstopper Finish: Garnished with fresh parsley that adds a pop of color and brightness.

This Butter Chicken Skillet Texas Roadhouse Style Recipe isn’t just flavorful—it’s super approachable too. If you’re new to making skillet dinners, don’t worry; I’ll walk you through each step so you nail the cooking times and seasoning. Once you master this, you’ll have a go-to dish for busy nights, impressing guests, or just treating yourself to something comforting and vibrant. Get ready to enjoy the rich aroma filling your kitchen as soon as this goes on the stove.

A close-up view of a black frying pan filled with thick, orange-colored curry sauce with many pieces of cooked chicken immersed in it. The chicken chunks are a light golden color and appear tender, with some sprinkled green herbs on top. In the blurred background, a white bowl filled with white rice sits on a table with a few sauces in white dishes nearby. The surface under everything is a white marbled texture, and there are some kitchen tools in a metal container in the background. The photo is bright and warm, showing a homemade meal ready to eat. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Before you dive in, a quick tip: measure your ingredients precisely, especially the spices, to get that perfect Texas Roadhouse flavor. The full list with exact amounts is ready for you in the handy recipe card below.

Chicken breasts or thighs: Choose boneless, skinless for even cooking and tenderness.
Olive oil: Provides a neutral base for searing; you can swap with avocado oil.
Unsalted butter: Divided use adds rich flavor and helps build the sauce.
Garlic powder: Infuses savory depth without overpowering.
Onion powder: Complements garlic with a mild sweetness.
Paprika: Adds that signature smoky warmth typical of Texas Roadhouse style.
Salt: Essential for seasoning; adjust to taste.
Black pepper: Adds a subtle kick and balances richness.
Chicken broth: Deglazes the pan and forms the base of the buttery sauce.
Lemon juice (optional): Brightens the dish with a fresh citrus note.
Fresh parsley (optional): Garnish for color and a fresh herbal touch.

If you need to swap anything out, don’t stress—chicken thighs work wonderfully if you prefer dark meat, and you can substitute chicken broth with vegetable broth if you’re keeping it lighter or vegetarian-friendly.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Large skillet: A heavy-bottomed skillet helps achieve that golden sear and even cooking.
Tongs or spatula: For flipping the chicken gently without tearing the meat.
Meat thermometer: Ensures your chicken is perfectly cooked to 165°F for safety and juiciness.
Measuring spoons and cups: For accurate seasoning and liquid measurements.
Plate or tray: To rest the chicken while you make your sauce.

How to Make Butter Chicken Skillet Texas Roadhouse Style Recipe

Ready to get cooking? This Butter Chicken Skillet Texas Roadhouse Style Recipe is straightforward, but there are a few tricks that help you get that perfect golden crust and luscious sauce. Let’s walk through it step by step.

Prep and Season: First, pat your chicken dry with paper towels—this helps to get a nice sear. Then, sprinkle garlic powder, onion powder, paprika, salt, and black pepper evenly over both sides. I love this spice combo for its bold but balanced flavor.
Heat the Skillet: Warm the olive oil and 1 tablespoon of butter in your large skillet over medium-high heat. You want the fat to shimmer but not smoke—this creates a perfect surface for searing.
Sear the Chicken: Place chicken breasts or thighs in the skillet without overcrowding. Cook undisturbed for 5 to 6 minutes per side until beautifully golden and the internal temperature reaches 165°F (74°C). Use your meat thermometer to check doneness because overcooked chicken can dry out.
Remove and Rest: Transfer the chicken to a plate and cover loosely with foil. Resting keeps the meat juicy and tender.
Make the Sauce: Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Pour in the chicken broth and scrape the browned bits off the bottom with a spatula—this is where the magic happens! Let it simmer for 2 to 3 minutes, then stir in lemon juice if you want a little brightness.
Finish It Up: Return the chicken to the pan, spoon that buttery sauce over the top, and cook for another 2 minutes so the flavors meld together. If you want, sprinkle with fresh parsley before serving.

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Kitchen Wisdom

Tip 1: Dry your chicken thoroughly before seasoning to get a crispy, flavorful crust.
Tip 2: Don’t rush flipping the chicken; let it sear well to develop that mouthwatering color.
Tip 3: Use a meat thermometer—accurate cooking times vary by thickness, so this guarantees juicy results every time.
Tip 4: Deglazing the pan with broth after searing pulls up the flavorful bits that make the sauce irresistible.

How to Serve

A black frying pan filled with about 14 pieces of thick, orange-brown meat chunks simmering in a smooth, creamy orange sauce with small green herb bits sprinkled on top. The pan sits on a wooden board with a white marbled texture surface beneath. In the back, there is a white bowl full of plain white rice, and behind that, a white bowl with red sauce. Some salt and green-pepper shakers are also blurred in the background. The lighting is warm, highlighting the glossy texture of the sauce and meat pieces photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

You can amp up this Butter Chicken Skillet Texas Roadhouse Style Recipe with a sprinkle of freshly grated Parmesan or a drizzle of honey for a subtle sweetness. For a touch of heat, crushed red pepper flakes or a dash of cayenne add a nice kick without overpowering the buttery richness.

Perfect Pairings

This skillet chicken pairs beautifully with creamy mashed potatoes, roasted veggies, or a fresh green salad to balance the richness. For drinks, a chilled glass of Chardonnay or a light beer complements the flavors well without stealing the spotlight.

Presentation Touches

For dinner parties, consider plating the chicken on a rustic wooden board with lemon wedges and a sprinkle of fresh parsley for a vibrant look. Slice the chicken before serving to make it easy for everyone to dig in. Leftovers also reheat beautifully and can be packed for a hearty lunch.

Variations & Easy Swaps

Use chicken thighs instead of breasts for a juicier, more flavorful result.
Swap butter with ghee or coconut oil if dairy is a concern.
Add a splash of white wine to the sauce for extra depth and complexity.
Mix in some diced tomatoes or bell peppers for added color and sweetness.
Omit lemon juice for a milder sauce or replace with a dash of vinegar for tang.
For a spicy shimmer, sprinkle with smoked paprika or chipotle powder.

Make-Ahead, Storage & Reheating

Make the sauce ahead and store separately; reheat gently before adding cooked chicken.
Keep leftovers refrigerated in an airtight container up to 3 days.
Reheat chicken on the stove over low heat with a splash of broth to keep moist.
Freeze cooked chicken and sauce separately for up to 2 months; thaw overnight before reheating.

FAQs

Can I use frozen chicken for this recipe?
It’s best to thaw chicken completely before cooking for even searing and safety.
Is the butter necessary?
Butter is key for that rich sauce and flavor, but you can substitute with ghee or a dairy-free spread.
What if I don’t have chicken broth?
You can use water with a bit of bouillon or vegetable broth as alternatives.
Can this recipe be doubled for a larger group?
Absolutely! Just use a larger skillet or cook in batches to avoid overcrowding the pan.
How do I tell when the chicken is done without a thermometer?
Check that the juices run clear and the meat is no longer pink inside, but a thermometer is always a safer bet!