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Delicious Texas Roadhouse butter chicken served with rice and herbs.

Texas Roadhouse Butter Chicken

A delightful dish with a creamy, buttery sauce that complements succulent chicken, perfect for weeknight dinners and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces skinless chicken breasts or thighs, boneless
  • 4 cloves garlic, minced
  • 1 cup chicken stock Use warm stock for better sauce consistency
  • 4 tablespoons butter, divided
  • 1 teaspoon dried parsley
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 2 tablespoons honey
  • 1 teaspoon paprika
Optional Garnishes
  • caramelized onions
  • shredded Monterey Jack or cheddar cheese

Method
 

Preparation
  1. Pat the chicken dry with paper towels, cut into bite-sized chunks, and season lightly with salt and pepper.
  2. Warm the chicken stock in a small pot before using it.
Cooking
  1. Heat a large skillet over medium-high heat with 2 tablespoons of butter.
  2. Add the chicken pieces and cook for 5-7 minutes until golden brown.
  3. Once the chicken is browned, add the minced garlic. Sauté for about 1 minute until fragrant.
  4. Add the warm chicken stock to the pan, scraping up any browned bits from the bottom.
  5. Stir well and let it simmer for 5 minutes.
  6. Add the remaining butter, honey, paprika, dried parsley, salt, and pepper. Stir everything together and let it bubble for another 5 minutes until the sauce thickens slightly.
  7. Taste your sauce and adjust seasonings if needed.
  8. If desired, top with caramelized onions and shredded cheese right before serving.

Notes

Serve with rice, mashed potatoes, or a fresh salad for a complete meal. Store leftovers in airtight containers in the refrigerator for up to 3 days.