You know that moment when you walk into Texas Roadhouse and smell those incredible spices mingling with butter? That’s exactly what I wanted to recreate at home with my Texas Roadhouse Butter Chicken Skillet! I’ll never forget the first time I tried this dish—the creamy sauce clinging to tender chicken, the warm spices dancing on my tongue. And guess what? It’s shockingly easy to make in your own kitchen. One skillet, about 30 minutes, and you’ve got a restaurant-worthy meal that’ll have everyone begging for seconds.
Table of contents:
Ingredients for Texas Roadhouse Butter Chicken Skillet
Gathering the right ingredients makes all the difference for this Texas Roadhouse-inspired dish! Here’s exactly what you’ll need:
- 2 boneless, skinless chicken breasts – cut into 1-inch cubes (about 1 lb total)
- 1 tbsp olive oil – for that perfect sear
- 1 tbsp butter – because everything’s better with butter!
- 1 medium onion – finely diced (about 1 cup)
- 2 cloves garlic – minced (about 1 tbsp)
- 1 tbsp fresh ginger – grated (peel it first!)
- 1 tsp each: ground cumin, coriander, turmeric, and paprika
- 1/2 tsp cayenne pepper – adjust to your spice tolerance
- 1 cup tomato sauce – my secret for smooth richness
- 1/2 cup heavy cream – wait until you see how it transforms the sauce
- Salt to taste – I start with 1/2 tsp
- Fresh cilantro – for that gorgeous green finish
Pro tip: Have everything prepped and ready before heating your skillet – trust me, you’ll thank me later when everything comes together seamlessly!
How to Make Texas Roadhouse Butter Chicken Skillet
Now comes the fun part – let’s turn these simple ingredients into magic! I promise it’s easier than you think, and that first whiff of spices will have your kitchen smelling like a Texas Roadhouse in no time.
Preparing the Base
First, grab your favorite skillet – I use my trusty cast iron – and heat the olive oil and butter over medium heat. When the butter stops sizzling, toss in those diced onions. Stir them around until they turn soft and translucent, about 3 minutes. Now the good stuff – add the garlic and ginger! As soon as you smell that incredible aroma (about 30 seconds), you’ll know it’s time for the next step.
Cooking the Chicken
Here’s where I learned my lesson: don’t crowd the pan! Add the chicken cubes in a single layer and let them get golden on one side before stirring – about 2-3 minutes. Once they’ve got some color, sprinkle in all those gorgeous spices (cumin, coriander, turmeric, paprika, and cayenne). The chicken should be nicely coated and smelling absolutely heavenly by now.
Simmering the Sauce
Pour in the tomato sauce and give everything a good stir, scraping up any browned bits – that’s flavor gold! Let it bubble gently for 10 minutes so the chicken can soak up all those flavors. Now the magic touch – swirl in the heavy cream! Keep stirring as the sauce turns silky and thickens slightly, about 5 more minutes. Taste it – is it perfect? Maybe just a pinch more salt? There you go!
Tips for Perfect Texas Roadhouse Butter Chicken Skillet
After making this dish dozens of times, I’ve picked up some game-changing tricks:
- Spice control: That cayenne pepper sneaks up! Start with 1/4 tsp if you’re nervous – you can always add more later.
- Cream swap: Out of heavy cream? Greek yogurt works beautifully (just stir it in at the end off the heat to prevent curdling).
- Garnish magic: Don’t skip the cilantro! It adds such freshness against the rich sauce – I sometimes add lemon wedges too.
- Chicken tip: For extra tender bites, let the cooked chicken sit in the sauce for 5 minutes before serving.
Remember – tasting as you go is key! Adjust anything that doesn’t make your taste buds sing.
Serving Suggestions for Texas Roadhouse Butter Chicken Skillet
Oh, the joy of plating this beauty! I always serve my butter chicken skillet with warm garlic naan for dipping – those fluffy pockets are perfect for soaking up every drop of creamy sauce. Steamed basmati rice works wonders too. For color, I top with extra cilantro and a drizzle of cream in pretty swirls. Pro tip: Use a colorful bowl – that vibrant orange sauce deserves to shine! A simple cucumber salad on the side cuts through the richness perfectly.
Storing and Reheating Texas Roadhouse Butter Chicken Skillet
Here’s the best part – this dish tastes even better the next day! Let it cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 3 days, or freeze it for 2 months (though I doubt it’ll last that long). To reheat, I gently warm it on the stove with a splash of water or cream to bring back that silky texture. Microwave works too – just stir every 30 seconds to prevent hot spots. Pro tip: The spices mellow overnight, so you might want an extra pinch of cayenne when reheating!
Texas Roadhouse Butter Chicken Skillet Variations
This recipe is like my favorite pair of jeans – endlessly adaptable! Try swapping the heavy cream for coconut milk when you want tropical vibes (my husband goes nuts for this version). Feeling veggie-loaded? Toss in some bell peppers or spinach with the onions. And for my fellow spice lovers, a dollop of garam masala at the end takes it to the next level!
Nutritional Information
Just a quick note – these nutritional estimates can vary based on your exact ingredients and portion sizes. Like my grandma always said, “Good food feeds the soul first!”
FAQs About Texas Roadhouse Butter Chicken Skillet
Absolutely! Thighs make this dish even juicier – just increase cooking time by 2-3 minutes since they’re thicker. I actually prefer thighs when I want extra rich flavor. Remove the skin first unless you’re feeling indulgent!
Easy swaps make a big difference! Try using half-and-half instead of heavy cream, or my favorite trick – Greek yogurt stirred in at the end. You’ll still get that creamy texture with about half the calories. Going light on the butter helps too!
Nothing beats warm naan for sauce-mopping, but cauliflower rice makes a great low-carb option. For something fresh, try my quick cucumber salad (just cukes, red onion, lemon, and mint). Roasted veggies like zucchini or eggplant soak up the flavors beautifully too!
Did you make this Texas Roadhouse Butter Chicken Skillet? I’d love to hear how it turned out – tag me in your photos or leave a review!
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30-Minute Texas Roadhouse Butter Chicken Skillet Recipe You’ll Crave
- Total Time: 35 mins
- Yield: 2 servings
- Diet: Low Lactose
Description
A rich and creamy butter chicken skillet inspired by Texas Roadhouse flavors, perfect for a hearty meal.
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 cup tomato sauce
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil and butter in a skillet over medium heat.
- Add diced onion and cook until softened.
- Add minced garlic and grated ginger, sauté for 1 minute.
- Add chicken cubes and cook until browned.
- Stir in cumin, coriander, turmeric, paprika, and cayenne pepper.
- Pour in tomato sauce and simmer for 10 minutes.
- Add heavy cream and stir until well combined.
- Simmer for another 5 minutes until the sauce thickens.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Adjust cayenne pepper for desired spiciness.
- Serve with naan bread or steamed rice.
- For a healthier option, use Greek yogurt instead of heavy cream.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American-Indian Fusion
