What You’ll Need for This Texas Roadhouse Butter Chicken Skillet

Okay, let’s gather our ingredients. Here’s what you’ll need for this Texas Roadhouse Butter Chicken Skillet. Don’t worry, it’s all pretty standard stuff that you can easily find at your local grocery store.

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes: I always use organic chicken breasts when making my Texas Roadhouse Butter Chicken Skillet, if I can. I just feel better about the quality.
1/2 cup butter: Unsalted is best, so you can control the saltiness of the dish.
1 large onion, chopped: Yellow or white onion works perfectly.
2 cloves garlic, minced: Freshly minced is always best, but you can use jarred minced garlic in a pinch.
1 tbsp ginger, grated: Adds a lovely warmth and zing.
1 tsp turmeric powder: For that beautiful golden color and earthy flavor. I learned the hard way that too much turmeric can make the dish bitter, so stick to the measurement!
1 tsp garam masala: A blend of warm spices that’s essential for butter chicken.
1/2 tsp chili powder: For a touch of heat. Adjust to your liking!
1/4 tsp cayenne pepper (optional): If you like it extra spicy.
1 (14.5 oz) can crushed tomatoes: I prefer crushed tomatoes for a smoother sauce.
1 cup heavy cream: This is what makes the sauce so rich and decadent.
1/4 cup chopped fresh cilantro: For garnish and a pop of freshness.
Salt and pepper to taste: Don’t be shy with the seasoning!

When making Texas Roadhouse Butter Chicken Skillet, you can usually find garam masala in the spice aisle of most grocery stores. If you can’t find it, you can make your own blend using cinnamon, cardamom, cloves, cumin, coriander, and black pepper.

Here’s a Texas Roadhouse Butter Chicken Skillet trick I learned from my grandma: toast the spices (turmeric, garam masala, chili powder, and cayenne pepper) in a dry skillet for a minute or two before adding them to the dish. This really brings out their flavor!

For a cost-saving tip, buy chicken breasts in bulk when they’re on sale and freeze them. They thaw quickly and are always ready to go for this Texas Roadhouse Butter Chicken Skillet! Also, leftover cilantro can be stored in a glass of water in the fridge to keep it fresh for longer. Speaking of easy storage, this Texas Roadhouse Butter Chicken Skillet Bliss –Best and easy, is great to freeze for leftovers as well.

Okay, now that we’ve got all our ingredients, let’s get cooking!

Let’s Make This Texas Roadhouse Butter Chicken Skillet Together

Alright, friend, let’s get down to business and make this Texas Roadhouse Butter Chicken Skillet! Don’t worry, I’ll be right here with you every step of the way.

Melt the butter in a large skillet over medium heat: Make sure the skillet is nice and hot before you add the butter. We want a good sear on the chicken!
Add the chopped onion and cook until softened, about 5-7 minutes: Stir occasionally so it doesn’t burn. You want it to be translucent and fragrant.
Add the minced garlic and grated ginger and cook for another minute: Keep stirring so the garlic doesn’t burn. Your kitchen should be smelling amazing right about now!
Stir in the turmeric powder, garam masala, chili powder, and cayenne pepper (if using): Cook for 30 seconds, stirring constantly, until fragrant. This is where that toasting trick I mentioned earlier really makes a difference!
Add the cubed chicken breasts to the skillet: Season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Don’t worry about cooking the chicken all the way through at this point, it will finish cooking in the sauce. I learned the hard way with Texas Roadhouse Butter Chicken Skillet that overcrowding the pan will steam the chicken instead of browning it. If you have a smaller skillet, cook the chicken in batches.
Pour in the crushed tomatoes and stir to combine: Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through: Stir occasionally to prevent sticking. In my kitchen, Texas Roadhouse Butter Chicken Skillet usually takes about 18 minutes to cook through.
Stir in the heavy cream and simmer for another 5 minutes: This will thicken the sauce and make it extra creamy.
Garnish with fresh cilantro and serve hot: And there you have it!

Don’t worry if your Texas Roadhouse Butter Chicken Skillet sauce seems a little thin at first. It will thicken as it simmers. If you want it even thicker, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce during the last few minutes of cooking.

While the Texas Roadhouse Butter Chicken Skillet is cooking, I usually get the rice going or chop up some veggies for a side salad. Efficiency is key, right? Your Texas Roadhouse Butter Chicken Skillet should smell like a warm, comforting blend of spices and creamy tomatoes.

For a family-tested shortcut, I sometimes use pre-cut chicken breasts to save time. It’s not quite as cost-effective, but it’s a lifesaver on busy weeknights. Another tip is to use a good quality non-stick skillet for easy cleanup.

How I Love to Serve This Texas Roadhouse Butter Chicken Skillet

Okay, so you’ve made this amazing Texas Roadhouse Butter Chicken Skillet, now what? Well, let me tell you how my family loves to devour it. My family loves this Texas Roadhouse Butter Chicken Skillet when I serve it over fluffy basmati rice. It’s the perfect way to soak up all that delicious sauce! I also like to serve it with a side of naan bread for dipping.

My go-to side dishes that pair with Texas Roadhouse Butter Chicken Skillet are roasted broccoli or a simple green salad. The broccoli adds a nice crunch and a bit of bitterness that balances out the richness of the sauce. The salad provides a refreshing contrast.

This Texas Roadhouse Butter Chicken Skillet is perfect for a cozy weeknight dinner, but it’s also great for potlucks or casual get-togethers. It’s always a crowd-pleaser!

For Texas Roadhouse Butter Chicken Skillet presentation tips, I like to sprinkle a little extra cilantro on top and maybe a drizzle of cream for a fancy touch. You can also serve it in individual bowls for a more elegant presentation.

If you have extra Texas Roadhouse Butter Chicken Skillet, it’s even better the next day! The flavors meld together and the sauce thickens up even more. I love to reheat it for lunch or use it as a filling for wraps. It’s also good to serve with some naan bread for dipping like this Texas Roadhouse butter chicken skillet ingredients.

A seasonal Texas Roadhouse Butter Chicken Skillet variation I’ve tried is adding a can of drained chickpeas for extra protein and fiber. It’s a great way to make the dish even more hearty and filling.

Friends always ask for this Texas Roadhouse Butter Chicken Skillet recipe whenever I make it for them. It’s just that good! Plus, everyone loves that it tastes like something straight off the Texas Roadhouse menu!

Your Texas Roadhouse Butter Chicken Skillet Questions Answered

Okay, let’s tackle some of the most common questions I get about this Texas Roadhouse Butter Chicken Skillet. I know you probably have a few swirling around in your head, so let’s get them answered!

Q: Can I use chicken thighs instead of chicken breasts?

A: Absolutely! Chicken thighs will give you a richer, more flavorful dish. Just be sure to trim off any excess fat before cooking. My family actually prefers chicken thighs in this Texas Roadhouse Butter Chicken Skillet.

Q: Can I make this recipe vegetarian?

A: You bet! Just swap out the chicken for chickpeas, tofu, or paneer cheese. My vegetarian friends love this Texas Roadhouse Butter Chicken Skillet with chickpeas.

Q: Can I make this recipe ahead of time?

A: Definitely! In fact, it’s even better the next day. Just store it in an airtight container in the fridge and reheat it when you’re ready to eat. You know what I do when my Texas Roadhouse Butter Chicken Skillet is getting reheated? I add a little bit of water to keep it moist.

Q: My sauce is too thin. How can I thicken it?

A: Mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce during the last few minutes of cooking. Or, you can just let it simmer for a longer time, uncovered, to allow the sauce to reduce naturally. This Roadhouse chicken skillet recipe allows for the sauce to get a bit thicker as it sits as well.

Q: My sauce is too spicy. How can I tone it down?

A: Add a dollop of plain yogurt or sour cream to each serving. The dairy will help to neutralize the heat. You can also add a little bit of sugar or honey to the sauce to balance out the spice. One trick that’s been passed down in my family is to add a pinch of baking soda to absorb the spice!

Q: Can I freeze this recipe?

A: Yes, you can! Just let it cool completely before transferring it to an airtight container and freezing it. It will keep in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating. Just be aware that the texture of the sauce may change slightly after freezing. If you are still curious, check out the great options on Texas Roadhouse butter chicken skillet ingredients as well.

Q: I don’t have garam masala. What can I use instead?

A: You can make your own blend using equal parts cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Or, you can just use a little extra turmeric powder and chili powder. That said, if you are doing the Butter chicken copycat, try to stick as closely as possible to the original ingredients to maintain the flavor.

My Final Thoughts on This Texas Roadhouse Butter Chicken Skillet

Well, friend, there you have it! My go-to recipe for Texas Roadhouse Butter Chicken Skillet. I hope you give it a try and love it as much as my family does. This recipe holds a special place in my heart because it’s such a reliable and delicious meal that I can always count on to bring my family together. It also reminds me of my Turmeric Chicken Soup because both recipes are so comforting and flavorful.

My Texas Roadhouse Butter Chicken Skillet Pro Tips

Toast the spices: It really does make a difference in the flavor!
Don’t overcrowd the skillet: Cook the chicken in batches if necessary.
Don’t be afraid to experiment: Adjust the spices and ingredients to your liking.

Here are a few Texas Roadhouse Butter Chicken Skillet variations I’ve tried with my family:

Spicy: Add extra chili powder or cayenne pepper for a fiery kick.
Sweet: Add a tablespoon of honey or maple syrup for a touch of sweetness.
Veggie-packed: Add chopped bell peppers, peas, or spinach for extra nutrients.

My husband loves the spicy version, while my kids prefer the sweeter version. I personally love the veggie-packed version because it’s a great way to sneak in some extra veggies! The options are endless, and the Homemade butter chicken possibilities are vast!

I encourage you to make this Texas Roadhouse Butter Chicken Skillet your own. Don’t be afraid to experiment with different spices and ingredients until you find the perfect combination for your taste buds. This Texas Roadhouse Butter Chicken Skillet reminds me of another family favorite, Butternut Squash Soup because it’s such a comforting and delicious dish to share.

I hope your Texas Roadhouse Butter Chicken Skillet cooking experience is a success. I truly believe that anyone can make this recipe, even if you’re a beginner cook. With a little bit of practice and patience, you’ll be whipping up delicious Texas Roadhouse Butter Chicken Skillet in no time! You will have a dinner that everyone loves!

Texas Roadhouse Butter Chicken Skillet

Print Recipe

This Texas Roadhouse Butter Chicken Skillet is a creamy, flavorful dish perfect for a quick and easy weeknight dinner. Tender chicken is simmered in a rich butter sauce and served in a skillet for a comforting and satisfying meal.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 (14.5 oz) can crushed tomatoes
1 cup heavy cream
1/2 cup unsalted butter, cubed
1/4 cup tomato paste
2 tbsp garam masala
1 tsp turmeric powder
1 tsp chili powder (adjust to taste)
1/2 tsp cumin powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread, for serving

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Instructions

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
Stir in crushed tomatoes, tomato paste, garam masala, turmeric powder, chili powder, and cumin powder. Season with salt and pepper. Bring to a simmer.
Reduce heat to low and stir in heavy cream and butter. Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened.
Return the cooked chicken to the skillet and stir to coat with the sauce. Cook for another 5 minutes, allowing the chicken to absorb the flavors.
Garnish with fresh cilantro.
Serve hot over cooked rice or with naan bread.

Notes

For extra flavor, add a squeeze of lemon juice just before serving. You can also adjust the amount of chili powder to control the spiciness of the dish. For a creamier sauce, use full-fat coconut milk instead of heavy cream.