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Texas Roadhouse Butter Chicken Skillet

Tender chicken pieces seared to perfection in a rich, herb-infused butter sauce that recreates the famous Texas Roadhouse experience at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Copycat
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp smoked paprika
  • 2 tbsp olive oil
For the Butter Sauce
  • 0.5 cup unsalted butter
  • 4 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.25 tsp red pepper flakes
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 0.25 cup chicken broth
For Garnish
  • 2 tbsp fresh parsley chopped
  • 1 lemon cut into wedges

Equipment

  • Cast-iron skillet or heavy-bottomed pan
  • Mixing bowls
  • Whisk
  • Tongs

Method
 

  1. Prepare the chicken seasoning mixture by combining salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Season the chicken pieces evenly with this mixture.
  2. Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
  3. Cook the chicken pieces in batches for 3-4 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
  4. Reduce heat to medium and add butter to the same skillet. Allow it to melt completely while scraping up browned bits.
  5. Add minced garlic to the melted butter and sauté for 30 seconds until fragrant, being careful not to burn.
  6. Stir in honey, soy sauce, and Worcestershire sauce, whisking continuously to create a smooth sauce.
  7. Add chicken broth and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
  8. Return cooked chicken to the skillet, tossing to coat with the butter sauce. Cook for 2-3 minutes to heat through.
  9. Sprinkle with fresh parsley, oregano, thyme, and red pepper flakes. Toss gently to distribute herbs evenly.
  10. Remove from heat and let rest for 2-3 minutes. Garnish with fresh chopped parsley and serve with lemon wedges.

Notes

For best results, use chicken thighs for extra tenderness. Serve over rice, mashed potatoes, or with warm dinner rolls. Store leftovers in refrigerator for up to 3 days.