I sear tender chicken pieces to golden perfection, simmer them in a rich, buttery garlic sauce with a touch of honey, and finish with creamy broth and Parmesan for a skillet meal that’s both comforting and deliciously indulgent.

Texas Roadhouse Butter Chicken Skillet

Why You’ll Love This Recipe

I appreciate how quickly this comes together in one pan—no messy cleanup. The sauce strikes a balance between savory garlic butter and just the right hint of sweetness from honey. It’s creamy, saucy, and feels satisfying without being heavy. This recipe consistently wins rave reviews whether it’s a cozy weeknight dinner or a meal to impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2–4 boneless, skinless chicken breasts (cut into bite-sized pieces)
3–4 Tbsp unsalted butter, divided
2 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder (optional)
1 tsp smoked paprika
½ tsp salt & ¼ tsp black pepper
¼ cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
2 tsp honey (optional for sweetness)
Fresh parsley, chopped (for garnish)

directions

Season & sear – I season the chicken with garlic powder, onion powder (if using), smoked paprika, salt, and pepper. In a skillet over medium-high heat, I add olive oil and 1 Tbsp butter, then sear chicken until golden and almost cooked through—about 8–10 minutes
Set aside – I remove the chicken and set it aside while I prepare the sauce in the same skillet.
Build the sauce – I melt the remaining butter, then stir in chicken broth and let it reduce for 2–3 minutes .
Cream it up – I pour in heavy cream, whisk in Parmesan, add honey if desired, and cook until the sauce thickens—about 3–4 more minutes .
Finish – I return the chicken to the pan and simmer everything together 2–3 minutes so the chicken soaks up the creamy sauce .
Garnish & serve – I sprinkle chopped parsley on top and serve it straight from the skillet while it’s warm and saucy .

Servings and timing

Serves: 4
Prep time: ~5 minutes
Cook time: ~15 minutes
Total time: ~20 minutes

Variations

Butter substitution: Use half garlic butter or flavored compound butter for extra garlic punch.
Spice it up: Add a pinch of cayenne or red pepper flakes to the sauce.
Protein swap: Chicken thighs work nicely and stay extra juicy—watch cooking time.
Herb finish: A squeeze of lemon and sprinkle of fresh thyme brightens the sauce wonderfully.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm in a skillet over low heat—adding a splash of broth or cream helps the sauce come back to life.

FAQs

Can I use chicken thighs instead of breasts?

Yes—thighs are juicier and richer. Just adjust cooking time so they’re fully cooked but not dry.

What if I don’t have heavy cream?

I substitute half-and-half or whole milk, though the sauce will be a bit thinner. A tablespoon of cream cheese stirred in helps thicken it.

Is the honey necessary?

No, but it adds a lovely sweet note that balances the garlic-butter richness. You can skip it or use maple syrup.

Can I make this dairy-free?

Yes—use dairy-free butter, coconut cream, and omit Parmesan or use a vegan alternative.

What sides go well with this?

I love it with mashed potatoes, rice, pasta, or crusty bread to soak up the creamy sauce—and a simple salad or steamed veggies balances it out.

Conclusion

I absolutely love this Texas Roadhouse Butter Chicken Skillet for its flavorful sauce, ease of one-pan cooking, and versatility. In just 20 minutes, I get tender chicken bathed in a golden, garlicky cream sauce that always feels special, yet comes together effortlessly.