Why I’ll Love This Recipe

I’m drawn to how simple yet satisfying this is—only one pan, minimal fuss, and a sauce that begs for a dinner roll or mashed potatoes. The sweetness from the honey balances the savory richness, and I feel like I’m treating myself to a restaurant‑style meal right at home.

ingredients

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

boneless, skinless chicken breasts (or thighs if I want juicier)
butter, divided
garlic, minced (or garlic powder depending on the version I’m using)
olive oil
chicken broth
honey
paprika (smoked paprika gives great depth)
dried parsley
salt and cracked black pepper
Optional: shredded cheddar or Monterey Jack cheese
Optional: caramelized onions

directions

I begin by seasoning the chicken with salt, pepper, and paprika, then searing it in a skillet with some butter and olive oil until golden on both sides—I usually take about 5–6 minutes per side. Next, I melt the remaining butter in the same pan, sauté the garlic briefly, and pour in the chicken broth and honey, scraping up all those tasty browned bits. I nestle the chicken back in and let everything simmer until the sauce thickens—usually 5–7 minutes. If I’m feeling indulgent, I’ll top with cheese or caramelized onions and cover just long enough to melt. Finally, I sprinkle parsley on top and serve it straight from the pan.

Servings and timing

This recipe yields about 4 servings, and I estimate the timing as:

Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Thighs instead of breasts: I use thighs when I want juicier, more flavorful results.
Cheesy finish: Adding shredded cheddar or Monterey Jack and melting it under a lid turns it into an extra‑comfort dinner.
Swaps for sweetness: If I don’t have honey, maple syrup or brown sugar works beautifully in the sauce.
Add extra richness: Caramelized onions stir in a deep, savory sweetness.

storage/reheating

I let the leftovers cool fully, then transfer them to an airtight container and refrigerate for up to 4 days. When reheating, I warm it gently in a skillet over low heat—that brings back the sauce’s texture and flavor best.

FAQs

1. Can I use frozen chicken breasts?

I thaw them fully before cooking to ensure even searing and proper internal temperature.

2. Is this dish spicy?

Not at all—it’s buttery and mildly sweet. If I want heat, I’ll add red pepper flakes or cayenne.

3. Can I double this recipe?

Absolutely. I just use a larger skillet or work in batches so everything cooks evenly.

4. What’s the best way to reheat it?

I gently warm it in a skillet over low heat so the sauce doesn’t separate—microwaving can make it oily.

5. Can I use chicken thighs instead of breasts?

Yes! Thighs add moistness and richer flavor—I opt for them when I want extra comfort.

Conclusion

I find this Texas Roadhouse Butter Chicken Skillet to be a tried‑and‑true dinner winner—I get bold, buttery flavor with minimal effort. It’s versatile enough for a busy evening yet special enough to impress on slower nights. No surprise—it always hits the spot, and I keep coming back for more.