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Texas Roadhouse Butter Chicken Skillet

Copycat steakhouse chicken with bold spice rub seared until golden, then tossed in a sweet honey-butter garlic glaze for a quick, flavorful dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts cut into bite-sized pieces or thin strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder for spice rub
  • 1/2 teaspoon onion powder
  • 1 pinch cayenne pepper optional
  • 2 tablespoons olive oil for searing
  • 1/4 cup unsalted butter softened
  • 2 teaspoons honey
  • 1 teaspoon garlic powder for sauce, or 3 cloves fresh minced garlic
  • 1 cup diced bell peppers optional
  • 1 cup sliced mushrooms optional
  • 1 tablespoon fresh parsley chopped, for garnish

Equipment

  • Large cast iron or heavy-bottomed skillet
  • small bowl
  • Wooden spoon or whisk
  • Instant read thermometer

Method
 

  1. Pat chicken pieces completely dry with paper towels. Combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne in a small bowl. Toss chicken in spice blend until evenly coated.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Add chicken in a single layer without crowding, working in batches if necessary. Cook for 5 to 7 minutes, turning occasionally, until golden brown on multiple sides and cooked through to 165°F. Remove chicken to a plate.
  3. Reduce heat to medium. Add softened butter to the same skillet and stir to melt, scraping up browned bits from the pan. Let butter bubble, then whisk in honey and garlic powder or fresh minced garlic.
  4. Cook the butter glaze for 1 to 2 minutes, stirring constantly, until fragrant and slightly golden.
  5. Return chicken to skillet and toss to coat in honey-butter glaze. Add bell peppers and mushrooms if using. Cook for 3 to 5 minutes until vegetables are tender-crisp and sauce is glossy and clings to the chicken.
  6. Remove from heat, garnish with chopped fresh parsley, and serve immediately over mashed potatoes or rice.

Notes

Storage: Best eaten fresh. Store leftovers for 2 to 3 days in airtight container. Reheat gently in skillet over medium-low heat with a tablespoon of butter and splash of water or broth. Freezing not recommended as butter sauces separate when thawed. Substitutions: Use chicken thighs for juicier results. Shrimp cook in about 4 minutes total. Pork tenderloin medallions work with same technique. Use plant-based butter for dairy-free version. Creamy Version: After melting butter, stir in 1/2 cup heavy cream and 1/4 cup Parmesan for a richer pan sauce. Spice Adjustments: Double cayenne for spicier version. Add 1 teaspoon Cajun seasoning for deeper complexity. Omit cayenne for milder dish. Add 1 teaspoon Worcestershire to butter glaze for steakhouse depth. Serving: Pair with creamy mashed potatoes, seasoned rice, warm dinner rolls, roasted corn, steamed broccoli, or wedge salad. Pro Tip: Do not crowd the pan during searing. Cook in batches if needed. Pat chicken completely dry before seasoning for maximum browning and caramelization.