Okay, stop right there! You know those little warm rolls they bring out at Texas Roadhouse that you just can’t stop eating? Well, this recipe is for the main event, not just the side dish! If you’ve ever craved that incredibly rich, savory, perfectly spiced chicken dish but didn’t want to drive across town for it, I’ve got you covered. We’re making **How to Make Texas Roadhouse Butter Chicken Skillet (Foolproof chicken Recipe)**.
Trust me, this is my absolute weeknight hero. It captures that unbelievable creamy, decadent sauce profile of the restaurant favorite, but I’ve stripped out all the complicated steps. It’s quick, it’s straightforward, and it tastes like you spent hours stirring—even though you didn’t! I keep making this because my family asks for it when they need serious comfort food on the table fast.
If you’re looking to pair this with something bright and zesty, you absolutely have to check out my trick for easy lemon garlic chicken skillet sometime, but right now, let’s get this decadent chicken skillet cooking!
Why This How to Make Texas Roadhouse Butter Chicken Skillet Recipe Works (Expert Tips)
You know how some skillet recipes end up watery or the chicken turns out dry? Not this one! The secret to nailing **How to Make Texas Roadhouse Butter Chicken Skillet (Foolproof chicken Recipe)** at home really comes down to two things: the spice blend and the sauce structure. We’re using a specific mix of warming spices—I always use just a tiny bit more smoked paprika than seems right—which mimics that unique flavor profile they have going on. It’s all about layering those flavors before the cream even hits the pan.
The second foolproof element is how we treat the dairy. We aren’t just dumping cream in cold! We build a roux-like base with a quick sprinkle of flour after we sauté the garlic, which thickens everything up beautifully as it simmers. This gives you that luxurious, clingy coating that you actually want on your chicken. It’s all technique, not magic, I promise! If you love a good creamy chicken, you should also check out my recipe for creamy Tuscan chicken recipe; it uses a similar sauce-building trick.
Achieving the Perfect Texture in Your How to Make Texas Roadhouse Butter Chicken Skillet
Moisture retention is key here. Don’t crowd the skillet when you start searing the chicken pieces! They need space so they brown nicely instead of steaming themselves to death. Sear them in batches until they get that lovely gold color on the outside, even if they aren’t fully cooked through yet. That slight undercooking at the start is perfect because they finish cooking gently right in the simmering sauce later on. That’s how you keep the meat tender!
Gathering Ingredients for How to Make Texas Roadhouse Butter Chicken Skillet (Foolproof chicken Recipe)
Alright, getting ready to cook this amazing skillet means making sure your fridge and spice rack are stocked! Don’t let the ingredient list scare you; most of this is simple pantry stuff enhanced with some good chicken breast. I always organize my mise en place before I start cooking something this rich, because timing is everything once that butter hits the heat. Seriously, having everything chopped and measured makes the difference between a masterpiece and a messy panic!
You’ll need about a pound of boneless, skinless chicken breasts, cubed up nicely—think 1-inch pieces. For the sauce, grab your heavy cream (don’t skimp, this is where the richness comes from!) and some good chicken broth. And for the essential flavor? Garlic, onion powder, ginger powder, and a touch of something spicy! If you need some quick inspiration for brighter flavors later, check out my lemon garlic chicken skillet recipe, but for this one, stick to the deep, savory notes we need.
Here’s what you’ll need lined up before you turn on the stove:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon salt and 1/2 teaspoon black pepper (for seasoning)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground ginger
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced (don’t cheat on the garlic!)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth, low sodium preferred
- 1 cup heavy cream
- 1 teaspoon dried parsley
- 1/2 teaspoon garam masala (this is key for that authentic texture!)
Step-by-Step Instructions for Your How to Make Texas Roadhouse Butter Chicken Skillet
Okay, this is the fun part! Once you have all your goodies lined up, putting together **How to Make Texas Roadhouse Butter Chicken Skillet** is super fast. Seriously, once the chicken is browning, the rest of the pan comes together in less than twenty minutes. Remember that I mentioned the importance of timing? Read this whole list once before you even touch the stove, because you’ll be moving quickly once you start searing!
It’s vital that you use a heavy skillet, like cast iron if you have one, because it holds heat so well, which gives the chicken that beautiful crust we are aiming for. For other quick dinner ideas, check out my sheet pan chicken veggie dinner when you need minimal cleanup!
Preparing and Searing the Chicken for How to Make Texas Roadhouse Butter Chicken Skillet
First up, toss those cubed chicken pieces with the salt, pepper, smoked paprika, and ginger. Get your heavy skillet screaming hot over medium-high heat with about half the butter melted in it. Add the chicken in a single layer—don’t let them pile up! Sear them for about 3 minutes per side until they look nice and golden brown on the outside. They don’t need to be completely cooked through yet, remember that, and then pull them right out onto a clean plate.
Building the Signature Butter Sauce Base
Reduce that heat down to medium. Toss in your remaining butter to the skillet, scraping up any brown bits—that’s pure flavor! Add the diced onion now and let it soften for about two minutes until it smells sweet. Then dump in all that minced garlic and stir constantly for about 30 seconds until you can really smell it. Now, quickly sprinkle in the flour, stir it fast for one minute to cook out that raw flour taste, and then slowly whisk in your chicken broth until it’s smooth as silk.
Ingredient Notes and Substitutions for This Chicken Dish
One of the best parts about making this at home is that you have total control over the ingredients! If you’re out of heavy cream—and trust me, that’s happened to me mid-cook—don’t panic. You can absolutely use half-and-half mixed with a teaspoon of cornstarch slurry at the end to help thicken it, although the flavor won’t be quite as velvety, you know?
If you can’t find garam masala, don’t fret! It’s often a blend of warm spices, so try substituting with a mix of half cinnamon and half ground coriander. It won’t be an exact match, but it keeps that warm spice background. And if you need a lighter option next time, I always recommend looking at my easy chicken Caesar wrap recipe for a totally different vibe that still uses chicken!
Just remember, the better the quality of chicken broth you use, the better this skillet turns out. Lower sodium broth gives you more control over the final saltiness, which is always my preference for these rich sauces.
Serving Suggestions for How to Make Texas Roadhouse Butter Chicken Skillet
This skillet chicken is so crazy rich and decadent, you absolutely need the right side dish to soak up every last drop of that glorious butter sauce. I mean, if you don’t have something to sop it up with, what even is the point, right?
For the ultimate comfort meal experience, you’ve got to go for something starchy. I usually make a big batch of fluffy white rice—it acts like a perfect sponge for the creamy goodness. Mashed potatoes are also a total winner here; that sauce mixed into the potato valleys? Heavenly. If you’re trying to sneak in some veg, roasted carrots are fantastic because their slight sweetness contrasts nicely with the savory sauce. You should check out my recipe for roasted garlic parmesan carrots; they bake up perfectly while you’re finishing the chicken!
And of course, you know I can’t let you leave without mentioning the most important part: you absolutely need a side of those sweet, yeasty rolls to dunk into the sauce. It’s the perfect nod to the restaurant!
Storage and Reheating Instructions for Leftover How to Make Texas Roadhouse Butter Chicken Skillet
Oh, leftovers of this chicken skillet are truly a gift for the next day, but you have to store them right or that beautiful sauce will break! Pop any remaining **How to Make Texas Roadhouse Butter Chicken Skillet** into a shallow, airtight container. I find shallower containers help it cool down faster, which is always safer. You’ve got about three or four days to enjoy them tucked away in the fridge. Don’t try to keep it longer than that; this creamy base is best fresh!
Now, when it’s time to reheat, forget the microwave if you want to keep that restaurant texture. The microwave heats unevenly and can sometimes cause the sauce to look separated. Instead, scoop the chicken and sauce into a small saucepan. Cover it and warm it slowly over low to medium-low heat, stirring gently every minute or so until it’s heated all the way through. If it seems a little too thick, splash in just a teaspoon or two of chicken broth to loosen it back up to perfection. If you are looking for other meal prep ideas, my recipe for healthy chicken meatloaf stores and reheats wonderfully too!
Frequently Asked Questions About This Chicken Skillet Recipe
I know when you’re trying out a new comfort food favorite, you’ve always got a few little questions bubbling up before you even start cooking. Don’t worry, I get it! I’ve tried to answer the most common things folks ask about making the best **How to Make Texas Roadhouse Butter Chicken Skillet** right in their own kitchen. We want rich flavor, minimal fuss, and zero kitchen drama!
If you’re looking for other fantastic, shareable weeknight meals, you might also want to look up how I make my crispy air fryer chicken wings—those are always a huge hit too!
Can I make the sauce for this chicken recipe ahead of time?
Yes, you totally can! You can prepare the entire sauce mixture—sautéing the aromatics, whisking in the flour, adding the broth and cream, and simmering it—and then let it cool completely. Store it in an airtight container. When you’re ready to eat, just warm the sauce gently. You’ll need to add the seared chicken back in to finish cooking in the sauce, which is actually a great make-ahead strategy!
How do I adjust the spice level in this chicken skillet?
This is where you get to customize! For mild heat, just skip adding any cayenne pepper, or use less than the recipe calls for. If you want it hotter—and I often do!—you have a couple of options. You can increase the amount of smoked paprika slightly, or you can simply add a pinch or two of red pepper flakes right when you add the minced garlic. That way, the heat blooms nicely in the butter before the cream goes in. It’s so easy to dial it up or down!
Estimated Nutritional Data for This Chicken Dish
Okay, so while this **How to Make Texas Roadhouse Butter Chicken Skillet** definitely sits on the richer, more decadent side of my cooking spectrum, I still like to have a general idea of what we are digging into! Since this recipe makes a decent amount of flavorful sauce that tends to get soaked up entirely by the chicken and whatever you serve it over, the final nutritional count can shift a little bit depending on whether you use low-fat cream or the full-fat stuff.
These numbers below are just estimates per serving, assuming you divided the total recipe into 4 generous servings—because trust me, you’ll want generous servings! This is based on all the main components going into the skillet. If you end up serving it over a giant bed of rice or potatoes, those numbers will naturally change!
For something much lighter later this month, make sure you check out my ideas for low-calorie snacks for January, but right now, let’s look at this comforting classic:
- Calories: Approximately 550-600 kcal (This is an estimate considering the heavy cream and butter)
- Protein: Around 45-50g (Thanks to all that chicken!)
- Fat: Roughly 35-40g
- Carbohydrates: About 10-15g (Mostly from the small amount of onion and flour thickener)
I always stress that these are just starting points. If you use less butter when searing, or if you lighten up that heavy cream a little bit, you’ll see those numbers dip. The most important thing for me is that it tastes absolutely incredible, and this recipe delivers that creamy, buttery punch successfully every single time!
Share Your How to Make Texas Roadhouse Butter Chicken Skillet Success
Well, that’s it! You’ve officially mastered **How to Make Texas Roadhouse Butter Chicken Skillet (Foolproof chicken Recipe)** in your own kitchen. I’m so excited for you to dig into that creamy, spice-packed perfection. Now, I really want to hear about it!
Did you nail that beautiful golden sear on the chicken? Did you manage to resist eating all the sauce with just a spoon before serving? Please, please drop a comment down below and let me know how it went! Tell me what side dish you served it with, or if you made any little tweaks to your spice blend.
If you’re sharing photos on social media, tag me! Seeing your beautiful finished skillet dinners is seriously the best part of my day. It feels like we cooked together in the kitchen!
And hey, if you happen to have any leftovers (which means you’ve shown incredible restraint!), be sure to try my recipe for the simple lentil soup creamy bowl later this week; it’s a great way to balance out all that butter chicken richness!
Happy cooking, friend, and I can’t wait to read your reviews!
Texas Roadhouse Rolls
Ingredients
Equipment
Method
- Heat the milk until it steams and small bubbles appear on the pan sides. Remove from heat and let it cool to between 80 and 90 degrees Fahrenheit.
- In a small bowl, mix the lukewarm milk, yeast, and honey. Let this mixture sit for 5 minutes.
- In a large bowl, combine 3 tablespoons of the melted butter, the milk mixture, the room temperature egg, salt, and half of the flour. Mix slowly until smooth. Gradually add the remaining flour and mix until a dough forms.
- Mix or knead the dough for 8 minutes. Transfer the dough to a floured surface and knead for a few more minutes.
- Spray a large bowl with cooking spray, place the dough inside, cover it with plastic wrap, and let it rise for one hour in a warm spot.
- Punch down the risen dough. Roll it out on a floured surface until it is about 1/2 inch thick. Fold the dough in half and gently seal the edges.
- Cut the dough into 24 equally sized squares. Place them on two lightly greased baking sheets. Cover the sheets and let the squares rise for 30 to 40 minutes, or until they have doubled in size.
- Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for 12 to 15 minutes, or until the tops are light golden brown.
- Melt the remaining tablespoon of butter and brush it over the tops of the warm rolls. Serve with butter.
- If using a bread machine: Place the milk, honey, butter, egg, and salt into the bread machine pan. Add the flour on top, creating a small well in the center that does not touch the liquid. Place the yeast into this well. Set the machine to the dough cycle.
- Once the bread machine cycle is complete, transfer the dough to a greased bowl, cover it, and let it rise for one hour in a warm place.
- Punch down the dough, roll it out to about 1/2 inch thickness on a floured surface, fold it in half, and gently seal. Cut into 24 even squares and place them on lightly greased baking sheets. Cover and let them rise for 30 to 40 minutes until doubled.
- Preheat the oven to 350 degrees Fahrenheit and bake for 12 to 15 minutes until the tops are light golden brown. Brush the tops with the remaining melted butter before serving.