Oh boy, do I have a treat for you today! Ever since my first bite of Texas Roadhouse’s butter chicken, I’ve been obsessed with recreating that rich, creamy magic at home. This Texas Roadhouse Butter Chicken Skillet recipe is my proudest kitchen victory – it captures all those dreamy restaurant flavors while being totally doable on a busy weeknight. The secret? A ridiculous amount of butter (obviously), warm spices that’ll make your kitchen smell incredible, and just 30 minutes from pan to plate. Trust me, once you taste that velvety sauce clinging to tender chicken, you’ll understand why this dish has become my go-to comfort food. It’s like getting hugged by Texas Roadhouse right in your own kitchen!
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Why You’ll Love This Texas Roadhouse Butter Chicken Skillet
Listen, this isn’t just another chicken recipe – it’s the kind of dish that’ll have everyone asking for seconds! Here’s why it’s special:
- Restaurant magic at home: That creamy, dreamy Texas Roadhouse flavor without leaving your kitchen (or paying restaurant prices!)
- One-pan wonder: From browning the chicken to simmering the sauce, everything happens in that trusty skillet (less dishes = more happy dancing)
- Weeknight superhero: Ready in 30 minutes flat – perfect for when hunger strikes NOW
- Flavor explosion: Warm spices, rich butter, and just the right kick from cayenne (adjustable for spice wimps like my husband)
My kids call it “the good chicken” – and that’s all the endorsement you need!
Ingredients for Texas Roadhouse Butter Chicken Skillet
Okay, let’s raid the pantry! Here’s everything you’ll need to make this buttery masterpiece (and yes, I’m very particular about these measurements – trust me, it matters!):
- 2 lbs chicken breast, cubed into 1-inch pieces (thighs work too if you’re feeling fancy)
- 1/2 cup real butter (none of that margarine stuff – we’re making magic here!)
- 1 cup heavy cream (full-fat only – this isn’t the time to count calories)
- 1/4 cup tomato paste (that little can in your pantry is perfect)
- 2 cloves garlic, minced (fresh is best – no jarred stuff!)
- 1 tbsp fresh ginger, grated (peel it first with a spoon – game changer!)
- The spice squad: 1 tbsp garam masala, 1 tsp each of turmeric, cumin, and paprika, plus 1/2 tsp cayenne (adjust to your heat tolerance)
- Salt and pepper to taste (don’t skip the taste-test!)
- Fresh cilantro for garnish (it’s not just decoration – it adds that bright pop!)
Pro tip: Measure everything before you start cooking – when that butter hits the pan, things move fast!
How to Make Texas Roadhouse Butter Chicken Skillet
Alright, let’s get cooking! This Texas Roadhouse Butter Chicken Skillet comes together faster than you can say “yum” – just follow these simple steps and you’ll be feasting in no time.
Step 1: Sauté the Chicken
First, grab your favorite skillet (the heavier the better) and melt that glorious butter over medium heat. When it’s bubbling nicely, toss in your cubed chicken pieces – but don’t crowd the pan! Give them some breathing room or they’ll steam instead of getting that perfect golden brown color we want. Cook for 5-7 minutes, stirring occasionally until all sides look deliciously browned. Pro tip: If you’ve got lots of chicken, work in batches – patience pays off here!
Step 2: Build the Sauce
Now for the flavor party! Push the chicken to one side of the skillet and add your minced garlic and grated ginger to the empty space. The second you smell that amazing aroma (about 30 seconds), stir in the tomato paste and all those beautiful spices. This is where the magic happens – keep stirring constantly for about a minute to wake up all those spices and prevent them from burning. You’ll know it’s ready when your kitchen smells like the best Indian restaurant in town!
Step 3: Simmer to Perfection
Time for the grand finale – slowly pour in that heavy cream while stirring everything together. Reduce the heat to low and let it bubble gently for about 10 minutes. Watch as the sauce transforms from thin and runny to luxuriously thick (it should coat the back of a spoon). If it starts looking too thick, just splash in a little water or more cream. Taste and adjust seasoning – this is your masterpiece, make it perfect for you!
Tips for the Best Texas Roadhouse Butter Chicken Skillet
After making this dish more times than I can count, here are my can’t-live-without tips for butter chicken perfection:
- Spice control: Start with 1/4 tsp cayenne if you’re nervous – you can always add more! My kids prefer it mild; I add extra at the table (with extra butter, obviously).
- Fresh is best: That bottled ginger and garlic? Toss it. The few minutes spent grating fresh makes ALL the difference in flavor.
- Pan magic: If brown bits stick when adding spices, splash in a tablespoon of water and scrape – that’s pure flavor gold!
- Sauce rescue: If your sauce breaks (rare, but happens), whisk in 1 tbsp cold butter off heat – it’ll come back together beautifully.
Remember – this recipe is forgiving! Even my “oops” batches still disappear fast.
Serving Suggestions for Texas Roadhouse Butter Chicken Skillet
Oh honey, this butter chicken deserves the perfect partners! I always serve it over steaming basmati rice to soak up that glorious sauce, with warm garlic naan for scooping. Roasted cauliflower or sautéed spinach make fabulous veggie sides. And don’t skimp on the cilantro garnish – those fresh green leaves add brightness against the rich sauce. My family fights over who gets to lick the skillet clean (we use spoons… usually).
Storage and Reheating
Here’s how to keep your Texas Roadhouse Butter Chicken Skillet tasting fresh and fabulous! Store leftovers in an airtight container for up to 3 days – though honestly, mine never lasts that long. When reheating, go low and slow with a splash of cream to bring back that silky texture. Microwave in 30-second bursts, stirring between, or warm gently on the stovetop. Pro tip: The flavors actually deepen overnight, making day-two bites extra magical!
Texas Roadhouse Butter Chicken Skillet FAQs
I get so many questions about this recipe – let me tackle the big ones!
Can I use chicken thighs instead of breasts?
Absolutely! Thighs add extra richness and hold up beautifully to simmering. Just trim excess fat and cut into even pieces. Cooking time stays about the same – you’re looking for that same golden brown perfection. Honestly? Sometimes I mix both for the best of both worlds!
How do I make this dairy-free?
Don’t worry, I’ve got you covered! Swap the butter for coconut oil (it adds lovely flavor) and use full-fat coconut milk instead of cream. The sauce won’t be quite as velvety, but still delicious. Just avoid almond milk – it tends to separate when heated.
What if I don’t have garam masala?
No garam masala? No panic! Mix equal parts cinnamon, cumin, and coriander with a pinch of cloves. It won’t be identical, but still totally tasty. Though trust me – once you try garam masala, you’ll want to keep some on hand always!
Can I make this ahead?
You bet! The flavors improve overnight. Just cool completely before refrigerating, then gently reheat with that splash of cream I mentioned. The sauce might thicken – that’s normal! Add liquid slowly until it’s back to that dreamy consistency.
Nutritional Information
Just a quick note – these nutritional estimates vary based on ingredients and brands used. All data is approximate, so if you’re tracking closely, your own calculations may differ slightly. Now go enjoy that delicious butter chicken!
Did you make this Texas Roadhouse Butter Chicken Skillet? I’d love to hear how it turned out! Snap a pic and tag me – nothing makes me happier than seeing your kitchen creations. Don’t forget to rate the recipe below so others can find this buttery goodness too! You can also find more inspiration on our Pinterest page.
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30-Min Texas Roadhouse Butter Chicken Skillet – Rich & Easy!
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
A delicious and hearty Texas Roadhouse-inspired butter chicken skillet, packed with flavor and perfect for a satisfying meal.
Ingredients
- 2 lbs chicken breast, cubed
- 1/2 cup butter
- 1 cup heavy cream
- 1/4 cup tomato paste
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, melt butter over medium heat.
- Add cubed chicken and cook until browned on all sides, about 5-7 minutes.
- Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Stir in tomato paste, garam masala, turmeric, cumin, paprika, and cayenne pepper. Mix well.
- Pour in heavy cream and simmer for 10 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
Notes
- Adjust cayenne pepper for desired spiciness.
- Serve with rice or naan bread for a complete meal.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American-Indian Fusion
