Texas Roadhouse Butter Chicken takes inspiration from the steakhouse’s famous honey-cinnamon butter and transforms it into a quick, savory weeknight dinner. Golden-seared chicken breasts get glazed with a rich, slightly sweet butter sauce that’s infused with honey and garlic. This is the kind of meal that tastes like you spent hours in the kitchen, but it’s actually ready in about 20 minutes from start to finish.
Perfect for busy weeknights when you want something special without the fuss, this recipe delivers restaurant-quality flavor with ingredients you probably already have on hand. The combination of sweet honey and savory garlic creates a sauce that’s addictive enough to make you want to lick the plate—and your family will definitely ask for seconds.
Why You’ll Love This Texas Roadhouse Butter Chicken
This recipe comes together faster than ordering takeout, making it ideal for hectic evenings when you need dinner on the table quickly. The flavor profile hits that perfect sweet-savory balance that appeals to both kids and adults, and the simple ingredient list means no special grocery run required.
The cooking method is straightforward—just sear and sauce—so even beginner cooks can nail this on the first try. You’ll appreciate how the butter sauce creates its own built-in gravy that works beautifully over rice, potatoes, or pasta. The chicken stays juicy and tender thanks to the quick cooking time and the protective butter coating.
Cleanup is minimal with just one skillet to wash, and the recipe scales easily if you’re feeding a crowd or want leftovers for lunch. The glossy, golden appearance makes it look as impressive as it tastes, perfect for those nights when you want to feel like you’re dining out at home.
Ingredients for Texas Roadhouse Butter Chicken
I always use chicken breasts of similar size so they cook evenly—look for pieces that are about 6 to 8 ounces each. When shopping for butter, I recommend using unsalted so you can control the salt level in the final dish, especially since you’re seasoning the chicken separately.
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- ¼ cup unsalted butter, softened
- 2 tsp honey
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup chicken broth
- 1 tbsp fresh parsley, chopped (for garnish)
About the Chicken: If your chicken breasts are thick (over 1 inch), butterfly them or pound them to an even ¾-inch thickness. This ensures they cook through quickly without drying out. Uneven pieces will result in some being overcooked while others are still raw in the center.
Butter Quality: Since butter is a primary flavor component here, use good-quality unsalted butter. Let it sit at room temperature for about 30 minutes before cooking so it blends smoothly with the honey. Cold butter won’t incorporate as well into the sauce.
Honey Selection: Any honey works, but I find that a mild variety like clover honey lets the garlic and butter shine through without overpowering the dish. Raw honey can be grainy, so standard processed honey creates a smoother sauce.
Spice Notes: Smoked paprika adds a subtle depth that regular paprika can’t match, but if you only have regular paprika on hand, it will still taste great. For extra kick, add a pinch of cayenne pepper to the seasoning blend.
How to Make Texas Roadhouse Butter Chicken
The secret to juicy chicken is getting a good sear without overcooking, and that butter sauce comes together in just minutes. I find that letting the chicken rest briefly after cooking helps it stay moist when you return it to the pan.
- Prep the Chicken: Remove chicken breasts from the refrigerator 15 minutes before cooking to take off the chill. Pat them completely dry with paper towels—any moisture will prevent proper browning. If the breasts are uneven in thickness, place them between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they’re about ¾ inch thick throughout. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika. Season both sides of each chicken breast generously with this spice mixture, pressing it in slightly so it adheres.
- Sear the Chicken: Heat olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat until it shimmers but doesn’t smoke. Carefully place the chicken breasts in the skillet, making sure they don’t touch—overcrowding lowers the pan temperature and causes steaming instead of searing. Cook without moving for 5 to 6 minutes until the underside is deep golden brown. Flip and cook the second side for another 5 to 6 minutes. Insert an instant-read thermometer into the thickest part—it should read 165°F. Transfer the chicken to a clean plate and tent loosely with foil.
- Deglaze the Pan: Reduce the heat to medium. Pour the chicken broth into the hot skillet—it will sizzle and steam immediately. Use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom of the pan. This process, called deglazing, adds tremendous depth to your sauce. Let the broth simmer for about 30 seconds.
- Create the Butter Sauce: While the broth simmers, combine the softened butter and honey in a small bowl, whisking or mashing with a fork until well blended and smooth. Add this mixture to the skillet, stirring constantly as it melts into the broth. The sauce will look separated at first but will come together into a glossy, golden glaze within 30 seconds. If it looks too thin, let it simmer for another minute to reduce slightly.
- Coat and Finish: Return the chicken breasts and any accumulated juices to the skillet, nestling them into the butter sauce. Use a spoon to baste the tops of each breast with the sauce, coating them generously. Let everything simmer together for 1 to 2 minutes, spooning sauce over the chicken continuously. This final step creates that beautiful glossy coating.
- Serve Immediately: Transfer the chicken to serving plates and spoon extra sauce from the pan over each piece. Garnish with freshly chopped parsley for color and a hint of freshness that balances the richness.
What to Serve with Texas Roadhouse Butter Chicken
This buttery, slightly sweet chicken pairs wonderfully with sides that can soak up that incredible sauce. Choose options that complement without competing with the main dish’s rich flavor.
Creamy Mashed Potatoes: Classic mashed potatoes are the ultimate vehicle for that honey-butter sauce. Make them extra creamy with heavy cream and butter, and leave them slightly loose so they can absorb every drop of sauce.
Buttered Egg Noodles: Wide egg noodles tossed with a little butter and parsley create a simple, comforting base. They’re quick to prepare and their mild flavor lets the chicken shine while catching all that delicious sauce.
Steamed Broccoli: Bright green steamed broccoli florets add color and a fresh, slightly bitter element that cuts through the richness. A squeeze of lemon juice over the broccoli enhances the contrast even more.
Garlic Green Beans: Sautéed green beans with garlic and a touch of lemon zest provide a crisp, savory side that balances the sweetness of the honey butter. The texture contrast keeps each bite interesting.
Texas Roadhouse-Style Rolls: If you really want to lean into the theme, serve this with warm yeast rolls slathered in cinnamon honey butter. They’re perfect for mopping up every bit of sauce left on your plate.
Simple Garden Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette offers a refreshing counterpoint to the rich chicken. Keep the dressing tangy to balance the sweet butter sauce.
Roasted Sweet Potatoes: Cubed sweet potatoes roasted with olive oil and a sprinkle of cinnamon echo the honey notes in the chicken while adding nutritional value and natural sweetness.
Pro Tips & Variations
Even Cooking Technique: The most common mistake is using chicken breasts of different thicknesses. Butterfly thick breasts by slicing horizontally through the middle, leaving one edge intact, then opening like a book. This creates uniform pieces that cook at the same rate.
Sauce Consistency: If your sauce seems too thin, let it simmer an extra minute or two after adding the butter mixture. If it’s too thick, whisk in an additional tablespoon of chicken broth. The sauce should coat the back of a spoon but still pour easily.
Browning Tips: Make sure your skillet is properly preheated before adding the chicken—the oil should shimmer and move easily across the pan. Don’t flip the chicken too early; it should release easily from the pan when properly seared. If it’s sticking, it needs another minute.
Resting Time: Let the chicken rest for 3 to 4 minutes after the initial searing before returning it to the sauce. This allows the juices to redistribute, keeping the meat moist. Skipping this step can result in drier chicken.
Spicy Version: Add ½ teaspoon of cayenne pepper to the spice rub or stir a dash of hot sauce into the butter mixture for a spicy-sweet combination that’s incredibly addictive.
Herb Butter Variation: Stir 1 tablespoon of fresh chopped rosemary or thyme into the butter sauce along with the honey for an herbaceous twist that’s perfect for fall dinners.
Thicker Sauce: For a restaurant-style thick glaze, whisk ½ teaspoon of cornstarch into the cold chicken broth before adding it to the pan. This creates a sauce with more body that clings to the chicken.
Storage & Reheating Tips
Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. The butter sauce will solidify when cold, but it melts beautifully when reheated. I portion the chicken into individual containers for easy grab-and-go lunches throughout the week.
Freezing isn’t ideal for this dish since the butter sauce can separate and become grainy upon thawing. If you must freeze, store for no more than 1 month and expect some texture changes in the sauce.
For reheating, the stovetop method works best. Place the chicken and sauce in a skillet over medium-low heat, adding 1 to 2 tablespoons of chicken broth to help the sauce come back together. Cover and heat for 5 to 7 minutes, spooning the sauce over the chicken occasionally until warmed through to 165°F.
Microwave reheating works in a pinch—place chicken in a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring the sauce between each interval. Add a splash of broth if needed to restore the sauce’s consistency.
The chicken makes excellent sandwiches the next day. Slice it thinly and pile it on toasted bread with crisp lettuce and tomato, drizzling any leftover sauce over the top for a sweet and savory twist on a chicken sandwich.
Common Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs work beautifully and stay even more tender than breasts. Reduce the cooking time slightly to 4 to 5 minutes per side since thighs are typically thinner. Check for an internal temperature of 165°F.
Why is my chicken dry? Overcooking is the most common culprit. Use an instant-read thermometer and remove the chicken from heat as soon as it reaches 165°F. Carryover cooking will bring it to the perfect temperature. Also ensure your chicken breasts are pounded to an even thickness so they cook uniformly.
Can I make this dairy-free? You can substitute the butter with a dairy-free butter alternative or use ghee for a lactose-free option that still provides rich flavor. The sauce won’t be quite as creamy, but it will still be delicious.
What if I don’t have chicken broth? Water works in a pinch, though you’ll lose some depth of flavor. For better results, dissolve ¼ teaspoon of chicken bouillon in ¼ cup of water. White wine also makes an excellent substitute and adds nice acidity.
Can I double this recipe? Yes, but you’ll need to work in batches to avoid overcrowding the pan. Sear all the chicken first, then make the sauce in the same pan and return all the pieces to coat them. Alternatively, use two large skillets side by side.
This Texas Roadhouse Butter Chicken delivers big steakhouse flavor in a fraction of the time and cost. The sweet honey butter sauce elevates simple chicken breasts into something crave-worthy that your family will request on repeat. Give this one a try next time you need dinner fast but still want to feel like you’re treating yourself to something special.
Texas Roadhouse Butter Chicken
Ingredients
Equipment
Method
- Pat chicken breasts dry with paper towels. If breasts are thick or uneven, pound to ¾-inch thickness. Combine salt, pepper, garlic powder, and smoked paprika in a small bowl. Season both sides of chicken generously with spice mixture.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts without crowding. Cook for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- Reduce heat to medium. Pour chicken broth into the skillet, scraping up browned bits from the bottom with a wooden spoon. Simmer for 30 seconds.
- In a small bowl, combine softened butter and honey, whisking until smooth. Add to the skillet, stirring constantly until melted and incorporated into a glossy sauce.
- Return chicken breasts and any accumulated juices to the skillet. Spoon sauce over chicken continuously for 1 to 2 minutes until well-coated and glossy.
- Transfer chicken to serving plates. Spoon extra sauce over each piece and garnish with fresh parsley. Serve immediately.
