Hearty Texas Roadhouse Butter Chicken Skillet Recipe

Ingredients

• Chicken Breasts: I usually grab boneless, skinless ones, about 1.5 pounds. Honestly, I’ve tried thighs too, and they’re great for extra juiciness, but breasts cook faster in a skillet. Just make sure they’re cut into even chunks so everything cooks at the same pace learned that the hard way with some half-raw, half-burnt pieces once!
• Butter: Real butter, hon. Don’t even think about margarine here, the flavor just isn’t the same. I go for unsalted so I can control the saltiness later, but if you only have salted, just adjust your added salt.

• Yellow Onion: This is your flavor base, truly. A good medium-sized one, finely diced. I cry every time I chop an onion, but it’s worth it for that sweet, aromatic start.

• Garlic: Fresh minced garlic is non-negotiable for me. I usually eyeball it and add way more than the recipe calls for because, well, garlic. I tried garlic powder once when I was out, and it worked… kinda, but it lacked that punch.

• Tomato Paste: A little tube of concentrated tomato goodness. It adds depth and richness to the sauce without making it watery. Don’t skip this, it’s a secret weapon for that savory umami.

• Smoked Paprika: This is where that “Texas Roadhouse” vibe really kicks in. The smoky flavor is key. I’ve tried regular paprika, and it’s fine, but the smoked version elevates it. Don’t be shy with it!
• Chili Powder: Adds a little warmth and a hint of spice. Not too much, just enough to make things interesting. If you like more heat, a pinch of cayenne can be added (but remember my “oops” story!).
• Cumin: Earthy and warm, it pairs so well with the other spices. It’s not overpowering, just a lovely background note.
• Chicken Broth: Low-sodium is my pick so I can control the seasoning. This thins the sauce a bit and adds another layer of savory flavor.
• Heavy Cream: This is what makes it butter chicken, let’s be real. That rich, velvety texture. Don’t use half-and-half unless you absolutely have to, it just won’t be as luxurious.
• Fresh Parsley: A sprinkle of fresh parsley at the end brightens everything up. It adds a pop of color and a fresh, herbaceous note. I always keep some on hand, or sometimes I use cilantro if I’m feeling adventurous.

Instructions

Prep Your Chicken & Veggies:

First things first, get your chicken breasts cut into bite-sized pieces, about 1-inch chunks. This helps them cook evenly and quickly, which is what we want for an Easy Texas Roadhouse Butter Chicken Skillet. Then, finely dice that onion and mince your garlic. I always make a mess with the garlic, honestly. Just embrace the kitchen chaos, it means good food is coming!

Sear the Chicken:

Melt a tablespoon of butter in a large, oven-safe skillet over medium-high heat. Once it’s shimmering, add your chicken pieces in a single layer. Don’t overcrowd the pan, or it won’t sear properly you want a nice golden-brown crust. I used to just dump it all in, and it steamed instead of seared. Oops. Cook for about 3-4 minutes per side until beautifully browned, then remove the chicken and set it aside.

Build the Flavor Base:

In the same skillet, melt another tablespoon of butter. Add your diced onion and cook, stirring occasionally, until it’s softened and translucent, about 5-7 minutes. Then, toss in that glorious minced garlic and cook for just another minute until it’s fragrant don’t let it burn, that’s a sad smell and taste!

Spice It Up:

Stir in the tomato paste, smoked paprika, chili powder, and cumin. Cook for a minute or two, stirring constantly, letting those spices really bloom in the heat. Oh, the smell at this point is just incredible, warm and earthy. This is where the magic starts happening for your Texas Roadhouse Butter Chicken Skillet.

Simmer the Sauce:

Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet that’s pure flavor, friends! Bring it to a gentle simmer, then reduce the heat to low. Stir in the heavy cream until everything is beautifully combined and the sauce starts to thicken slightly. Season with salt and pepper to taste.

Combine & Finish:

Return the seared chicken to the skillet, nestling it into the creamy sauce. Let it simmer gently for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. The sauce should coat the back of a spoon. Garnish with fresh parsley. It should look rich and inviting, ready to make your Easy Texas Roadhouse Butter Chicken Skillet shine!

Storage Tips for Your Easy Texas Roadhouse Butter Chicken Skillet

Honestly, this Easy Texas Roadhouse Butter Chicken Skillet makes fantastic leftovers. I usually portion it into airtight containers once it’s completely cooled. I microwaved it once when I was super hungry, and the sauce separated a little so don’t do that lol, it still tastes fine but doesn’t look as pretty. Reheating gently on the stovetop in a small saucepan over low heat, maybe with a splash of extra broth or cream, works best to keep that creamy texture. It’ll keep well in the fridge for 3-4 days. I haven’t tried freezing it, mostly because it never lasts that long in my house!

Ingredient Substitutions for Your Texas Roadhouse Butter Chicken Skillet

So, I’ve played around a bit with this recipe, mostly out of necessity, you know? If you don’t have chicken breasts, boneless, skinless chicken thighs work beautifully, they actually stay a bit juicier. I tried using canned diced tomatoes instead of tomato paste once when I was in a pinch, and it worked… kinda, but the sauce was thinner and less rich. I had to simmer it longer. For the heavy cream, if you’re really desperate, full-fat coconut milk can give a similar creaminess, but it will add a subtle coconut flavor, which isn’t very Texas Roadhouse, but hey, it’s an option! And for the spices, if you’re out of smoked paprika, regular paprika and a tiny pinch of liquid smoke (if you have it) could mimic the flavor, but it’s not quite the same.

Serving Suggestions for the Easy Texas Roadhouse Butter Chicken Skillet

Oh, this dish is so versatile! My absolute favorite way to enjoy this Easy Texas Roadhouse Butter Chicken Skillet is over a bed of fluffy basmati rice, letting all that glorious sauce soak in. A side of warm, crusty bread or garlic naan is also a must for dipping seriously, don’t skip the dipping! For a lighter touch, a simple green salad with a vinaigrette cuts through the richness beautifully. And for drinks? A crisp white wine or even just a tall glass of iced tea feels just right. This dish and a good rom-com on a Friday night? Yes please, that’s my kind of cozy evening.

Cultural Backstory

While this is my “Texas Roadhouse” take on butter chicken, the original dish, Murgh Makhani, hails from India, born in Delhi in the 1950s. It’s an iconic curry known for its rich, creamy tomato-based sauce. My personal connection came from a friend’s mom, who made the most incredible authentic version. It inspired me to try and capture that luxuriousness in my own way, adapting it to a skillet and adding those smoky notes I love from American comfort food. It’s a beautiful blend of cultures on one plate, really, and it became a special dish in my home, bridging different flavors and bringing everyone together.

Frequently Asked Questions about Easy Texas Roadhouse Butter Chicken Skillet

→ Is this Easy Texas Roadhouse Butter Chicken Skillet really easy to make?

Yes, honestly! It’s mostly chopping and stirring. My biggest challenge was not burning the garlic, but once you get the hang of it, it comes together pretty quickly. You got this!

→ Can I use chicken thighs instead of breasts for this butter chicken skillet?

Absolutely! I’ve done it many times. Chicken thighs are fantastic here, they stay even juicier. Just make sure they’re boneless and skinless, cut into similar-sized pieces for even cooking.

→ What if my sauce isn’t thickening for my Texas Roadhouse Butter Chicken Skillet?

Don’t panic! It happens. I usually just let it simmer a bit longer, uncovered, to reduce. If you’re in a hurry, a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) whisked in gradually works wonders.

→ How long can I store leftovers of this Easy Texas Roadhouse Butter Chicken Skillet?

It keeps beautifully in an airtight container in the fridge for about 3-4 days. Just remember my advice about gentle reheating on the stovetop to keep that creamy texture from separating.

→ Can I add vegetables to this Easy Texas Roadhouse Butter Chicken Skillet?

For sure! I sometimes toss in some bell peppers or frozen peas during the last 10 minutes of simmering. It adds color and extra goodness. Experiment and see what you like!