I make a quick skillet meal most weeks. It cooks fast and fills the house with a warm smell. I like dishes that use one pan. They save time and cut dishes. It reheats well the next day.
I saw the Texas Roadhouse Butter Chicken Skillet idea online and made my own version for busy nights. I use simple ingredients and mild spices. I can change it for what I have in the fridge. I keep rice in the freezer to pair with it. It works for dinners, quick lunches, and nights when I don’t want to plan.
This recipe is a simple chicken dish made in a skillet with butter and garlic. It has a mild, buttery taste and a light garlic note. The sauce stays smooth and coats the chicken pieces. People often make it for weeknight dinners or a quick weekend meal. It pairs well with plain rice, pasta, or steamed vegetables. For another fast skillet idea that uses easy steps, try the bang bang chicken skillet recipe which also cooks quickly in one pan.
Why make this recipe
This meal cooks fast. It takes about 15 minutes of active time. The steps are easy and use common pantry items. The flavor is simple and mostly butter and garlic, so most people like it. You can use rice or pasta to stretch it for more servings. It works on busy weeknights and for packed lunches. It is flexible. Swap herbs, add veggies, or change the starch to match what you have. The clean-up is quick because you use one skillet.
How to make this recipe
Start by heating butter and cooking garlic until it smells nice. Add bite-sized chicken and season with herbs and salt. Sear the chicken so it gets color. Then lower the heat and let the pieces cook through in the butter sauce. The sauce will thicken a little as it simmers. This method keeps the meat moist and gives the sauce flavor from the pan juices. For another simple buttered chicken idea, see this creamy lemon butter chicken to learn a similar one-pan flow.
Ingredients
1 pound chicken breast, cut into bite-sized pieces
1/2 cup unsalted butter
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped (for garnish)
Cooked rice or pasta (for serving)
Chicken breast gives lean protein and cooks fast. Butter makes the sauce rich and smooth. Garlic adds direct flavor and aroma. Dried oregano and thyme bring a simple herb note without fuss. Salt and pepper keep the taste balanced. Parsley adds fresh color at the end. Rice or pasta soaks up the butter sauce and makes the meal full. For a different method that pairs chicken and veggies on one tray, try the sheet pan garlic butter chicken and veggies.
Directions
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the chicken pieces to the skillet and season with oregano, thyme, salt, and pepper.
- Cook the chicken until browned and cooked through, about 5-7 minutes.
- Once cooked, reduce the heat to low and let it simmer in the butter sauce for a few more minutes.
- Serve the butter chicken over cooked rice or pasta and garnish with fresh parsley.
Notes: Melt the butter gently so it does not burn. Cook the garlic just until fragrant; burned garlic tastes bitter. Browning the chicken adds flavor through the browned bits in the pan. Lowering the heat to simmer lets the sauce thicken and soak into the chicken. This simple method gives a rich-tasting meal like Texas Roadhouse Butter Chicken Skillet without long prep.
How to serve this recipe
Serve the chicken hot over plain cooked rice or buttered pasta. Spoon extra sauce from the pan over the starch. Add a side of steamed greens or a simple salad to balance the richness. For a family-style meal, put the skillet on the table and let people take what they want. This dish also works in meal prep bowls for lunches. Garnish with chopped parsley for a fresh look and a light herb bite.
How to store this recipe
Cool the chicken to room temperature before storing. Put it in a shallow airtight container. Store in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Reheat gently in a skillet over low heat to keep the sauce from breaking. If the sauce is too thick after cold storage, add a splash of water or broth while reheating.
Tips to make this recipe
Pat the chicken dry before cooking to help browning. Don’t crowd the pan; cook in batches if needed. Use unsalted butter so you control the salt level. Taste and adjust salt at the end. If the sauce looks thin, simmer a little longer to reduce it. If it separates, add a small splash of warm water and stir to bring it back. Try different herbs if you prefer. Using slightly smaller chicken pieces cuts cook time. This dish works as a quick weeknight meal or light meal prep.
Variation
Swap chicken breast for thighs for more fat and flavor. Add sliced mushrooms or spinach near the end for a veggie boost. Stir in a tablespoon of lemon juice or a pinch of red pepper flakes for brightness or heat. Use a mix of butter and olive oil if you want a lighter feel. If you need a low-carb plate, serve over steamed cauliflower rice. The recipe stays simple, so variations are mainly swaps and small add-ins rather than major changes.
FAQs
Q: Can I use frozen chicken?
A: Thaw it first. Frozen pieces add water and will not brown well.
Q: Can I use less butter?
A: Yes. Reduce butter and add a splash of oil or broth to keep pan fat.
Q: How do I make it spicier?
A: Add red pepper flakes or a dash of cayenne when seasoning the chicken.
Q: Will it work with other herbs?
A: Yes. Basil or rosemary will change the flavor well.
Q: Can I double the recipe?
A: Yes, but use a larger pan or cook in batches.
Conclusion
This meal is quick and useful for busy nights. It cooks in one pan and gives a simple, buttery taste that most people like. It stores well and reheats for lunches or second nights. For a low-carb take and a few small changes, see the low-carb version from Stylish Cravings. For the original inspiration and a similar full recipe, view the Texas Roadhouse Butter Chicken Skillet recipe page on Umami.
Print
Quick Butter Chicken Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
This quick skillet meal features tender chicken cooked in a rich butter and garlic sauce, perfect for busy weeknights.
Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
- Cooked rice or pasta (for serving)
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the chicken pieces to the skillet and season with oregano, thyme, salt, and pepper.
- Cook the chicken until browned and cooked through, about 5-7 minutes.
- Once cooked, reduce the heat to low and let it simmer in the butter sauce for a few more minutes.
- Serve the butter chicken over cooked rice or pasta and garnish with fresh parsley.
Notes
Melt the butter gently so it does not burn. Cook the garlic just until fragrant; burned garlic tastes bitter. Browning the chicken adds flavor through the browned bits in the pan. Lowering the heat to simmer lets the sauce thicken and soak into the chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
