Let me tell you—this Easy Texas Roadhouse Butter Chicken Skillet is a comfort food masterpiece. Imagine the crave-worthy flavor of that famous Texas Roadhouse cinnamon honey butter—but instead of spreading it on rolls, we’re swirling it into a creamy, spiced skillet sauce that wraps every bite of tender chicken in buttery, sweet-savory goodness. It’s a little sweet, a little smoky, totally comforting, and made in one pan. Yes, one.
This is the kind of meal I turn to on weeknights when I want something cozy but not complicated. It comes together fast, doesn’t use any weird ingredients, and makes the kitchen smell incredible. You can serve it over rice, spoon it into wraps, or pair it with mashed potatoes or roasted veggies. It’s ridiculously versatile, and that’s probably why it’s on rotation at my house at least once a week.
Why You’ll Love This Recipe
- One-skillet wonder – Less mess, less cleanup, more time to enjoy dinner.
- Weeknight-ready – Done in under 30 minutes, but feels like comfort food that took all day.
- Inspired by a steakhouse favorite – If you love Texas Roadhouse’s honey butter, you’re going to flip over this chicken.
- Family-friendly – Just the right balance of sweet, savory, and creamy for picky eaters.
- Easy to customize – Adjust the spice level, swap the protein, or serve it however you like.
- Great for leftovers – Tastes even better the next day.
Ingredients You’ll Need
- Boneless, skinless chicken breasts or thighs – Thighs are juicier, but breasts work great too. Cut into bite-sized chunks or thin strips.
- Butter – Use unsalted since we’re adding flavor in other places.
- Honey – Adds that signature sweetness and plays beautifully with the spices.
- Ground cinnamon – Just a pinch brings warm, unexpected depth.
- Smoked paprika – For a little smokiness and color.
- Garlic powder & onion powder – For that savory backbone without chopping.
- Salt & black pepper – Essential for balance.
- Heavy cream (or half-and-half) – Makes the sauce silky and rich.
- Chicken broth – Thins the sauce and adds flavor.
- Olive oil – To sear the chicken.
- Fresh parsley or green onions (optional) – For garnish and a pop of color.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Season and sear the chicken
In a bowl, toss the chicken with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5–7 minutes. Remove the chicken and set aside.
Pro tip: Don’t crowd the pan—cook in batches if needed so you get that beautiful browning.
Step 2: Make the butter base
In the same skillet (don’t wipe it out), reduce heat to medium and add the butter. Once it’s melted, stir in the honey and cinnamon. Let it bubble gently for about a minute—it should smell like cinnamon rolls and magic.
Step 3: Build the sauce
Pour in the chicken broth and stir to combine, scraping up any browned bits from the pan. Let it simmer for 2 minutes, then reduce the heat to low and stir in the cream.
Step 4: Simmer it all together
Return the chicken to the skillet and stir to coat in the sauce. Simmer for another 5–6 minutes, until the sauce thickens slightly and the chicken is completely coated and juicy.
Step 5: Garnish and serve
Top with chopped parsley or green onions for color, and serve hot over rice, mashed potatoes, or even buttered noodles.
Helpful Tips
- Make it ahead: You can cook the chicken and sauce separately, then combine and reheat when ready to serve. Great for meal prepping!
- Store leftovers: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently: Warm on the stovetop over low heat or in the microwave in short bursts—add a splash of cream or broth if the sauce has thickened too much.
- Add-ins welcome: Try sautéed mushrooms, spinach, or roasted red peppers stirred in during the final simmer.
- Not a cream fan? Sub in full-fat coconut milk for a dairy-free option—it adds a slightly different but equally rich flavor.
- Pair it with: Fluffy white rice, garlic mashed potatoes, or even warm dinner rolls for soaking up that dreamy sauce.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Totally! The flavors deepen beautifully overnight. Just store it in the fridge and reheat gently.
Can I use precooked or rotisserie chicken?
Yes, though the flavor won’t be quite the same since you’ll miss the browning step. Just add the cooked chicken to the sauce during the final simmer.
What if I don’t have heavy cream?
Half-and-half works, or use evaporated milk in a pinch. The sauce will be a little thinner but still delicious.
Is this very sweet?
Not overly—it’s got a hint of sweetness from the honey, balanced by smoky paprika and savory spices. You can reduce the honey if you prefer less sweet.
Can I freeze it?
Technically yes, though cream-based sauces can separate a bit when thawed. If you do freeze it, reheat slowly and stir well.
I make this Easy Texas Roadhouse Butter Chicken Skillet whenever I want that cozy comfort food feeling without spending hours in the kitchen. It’s rich, flavorful, and just different enough to keep things interesting. Give it a try and let me know how it turns out—I love hearing how you make it your own!
Easy Texas Roadhouse Butter Chicken Skillet
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into strips or chunks
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided
- 4 garlic cloves minced
- ½ cup heavy cream
- ⅓ cup chicken broth
- 1 tablespoon Dijon mustard optional, for tang
- ¼ cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Season the chicken:
- Sprinkle the chicken pieces with salt, pepper, smoked paprika, garlic powder, and onion powder. Toss to evenly coat.
- Sear the chicken:
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove and set aside.
- Sauté garlic:
- Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the minced garlic and sauté for 1 minute until fragrant.
- Make the sauce:
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream, Dijon mustard (if using), and Parmesan cheese. Simmer for 3–4 minutes until the sauce is slightly thickened.
- Add the chicken back:
- Return the cooked chicken to the skillet and spoon the sauce over it. Simmer for another 2–3 minutes to warm through and coat the chicken in the buttery sauce.
- Garnish and serve:
- Top with fresh parsley if desired and serve warm with mashed potatoes, rice, or crusty bread.
Notes
- For extra richness, use all butter instead of olive oil.
- You can add mushrooms or spinach to the skillet before adding the sauce for a veggie boost.
- This dish stores well in the fridge for up to 3 days. Reheat gently over low heat to keep the sauce from separating.
- Make it spicy by adding a pinch of cayenne pepper or red chili flakes with the garlic.
