You know those nights, right? The ones where you’re just craving something super comforting, but you also want it to have a little zing, a little something special? And maybe, just maybe, that something needs to feel a bit like a treat without taking all night to make. That’s exactly where this Texas Roadhouse Butter Chicken Skillet comes in! It’s this amazing mashup think rich, creamy Indian butter chicken meets that down home, easy weeknight vibe we all love from places like Texas Roadhouse. Honestly, it’s become my go to when the dinner bell rings and I need a flavor explosion that’s simple enough for a Tuesday.
Why You’ll Love This Texas Roadhouse Butter Chicken Skillet
Seriously, this skillet meal is a winner for so many reasons:
- Super Speedy: We’re talking dinner on the table in about 40 minutes, tops!
- Incredibly Easy: Most of the magic happens in one pan. Minimal cleanup is always a win!
- Bursting with Flavor: That creamy, spiced butter chicken sauce? Unbeatable. It’s got that taste you crave.
- Family-Pleaser: Even the pickiest eaters usually love this one. It’s comforting and delicious!
Gather Your Ingredients for Texas Roadhouse Butter Chicken Skillet
Alright, to get this creamy, dreamy skillet meal going, you’ll need to round up a few things. Don’t worry, it’s all pretty standard stuff you might even have in your pantry already! We’ll split them up into two little groups: the chicken part and the sauce part.
For the Chicken:
- About 1.5 pounds of boneless, skinless chicken thighs – I like thighs ’cause they stay so tender! Just cut ’em into bite-sized pieces.
- 1 tablespoon of olive oil
- 1 teaspoon of garam masala
- 1 teaspoon of turmeric
- Half a teaspoon of salt
- Half a teaspoon of black pepper
For the Sauce:
- 1 medium onion, finally chopped
- 3 cloves of garlic, minced
- A 1-inch piece of ginger, grated
- One 14.5-ounce can of diced tomatoes (don’t drain ’em!), juice and all
- 1 cup of heavy cream – this is key for that lusciousness!
- 2 tablespoons of tomato paste
- 1 tablespoon of honey
- 1 teaspoon of garam masala
- Half a teaspoon of cumin
- A quarter teaspoon of cayenne pepper (this is optional, but if you like a little warmth, go for it!)
- Half a teaspoon of salt, or more, just to taste
- And for the finishing touch, about a quarter cup of fresh cilantro, chopped up for garnish. Yum!
Step-by-Step Guide to Making Your Texas Roadhouse Butter Chicken Skillet
Okay, so you’ve got all your goodies prepped? Awesome! Now for the fun part – actually making this deliciousness happen. It’s honestly pretty straightforward, and before you know it, you’ll be digging into a bowl of pure comfort. Like a good garlic chicken fried rice, this dish comes together nicely with a little bit of everything.
Season and Sear the Chicken
First things first, let’s get that chicken ready. In a bowl, toss your bite-sized chicken thigh pieces with that olive oil, garam masala, turmeric, salt, and pepper. Make sure every piece is nicely coated – this is where the flavor really starts! Now, heat up your big skillet over medium-high heat. Once it’s nice and hot, carefully add the seasoned chicken. Don’t crowd the pan, okay? You want it to brown, not steam. Cook it for about 5 to 7 minutes, browning it up on all sides. Then, just scoop it out and set it aside on a plate for a minute. We’ll bring it back later!
Build the Flavorful Sauce
See that little bit of oil and chicken goodness left in the pan? Perfect! That’s flavor town, population: you. Toss in your finely chopped onion and let it cook down until it’s nice and soft, which usually takes about 5 minutes. Then, add in that minced garlic and grated ginger. Oh, that smell! Cook those for just about a minute until they’re super fragrant. Be careful not to burn the garlic! Now, stir in the whole can of diced tomatoes (juice and all!), the heavy cream, tomato paste, honey, another teaspoon of garam masala, cumin, and that pinch of cayenne if you’re feeling brave. Give it all a good stir and let it bubble up a bit. This is where the sauce starts to get magical, and if you’re a fan of carrots with honey and garlic, you’ll appreciate the sweet and savory notes starting to build here.
Combine and Simmer to Perfection
It’s time to bring everything together! Gently add that beautifully browned chicken back into the skillet with the sauce. Give it a little stir to coat everything. Now, lower the heat down to low, put a lid on your skillet, and let it all simmer away for about 10 to 15 minutes. This is the important part where the chicken finishes cooking through and the sauce really thickens up into that dreamy, creamy consistency. You want it rich and luscious, not watery. Once it looks good, give it a taste and add a little more salt if you think it needs it. Honestly, you’ll be amazed how simple this step is and how it ties everything together, much like a good sheet pan meal relies on that final simmer.
Tips for the Best Texas Roadhouse Butter Chicken Skillet
Okay, so you’ve made it through the steps, but I’ve got a few little secrets that really amp up this Texas Roadhouse Butter Chicken Skillet from ‘really good’ to ‘OMG, I need this again tomorrow’! Trust me on these. First off, don’t skip browning the chicken properly. That little bit of char adds so much depth to the flavor, it’s crucial! Also, for that super-creamy sauce, make sure your heavy cream is good quality; it makes all the difference. If you have leftover spinach and mushroom from another meal, a handful tossed in during the last few minutes of simmering is totally delicious but not essential for the classic taste!
Serving Suggestions for Your Skillet Meal
This Texas Roadhouse Butter Chicken Skillet is fantastic all on its own, but serving it alongside a few things really makes it a complete, satisfying meal. Don’t forget those classic pairings that just *work*! My absolute favorite is to serve it over a fluffy bed of rice – the Greek lemon rice I make is amazing with it, giving a little brightness. Or, if you’re feeling more mashed potatoes, some creamy caramelized onion mashed potatoes are pure decadence! And of course, you can never go wrong with warm naan bread for scooping up every last bit of that amazing sauce.
Storing and Reheating Your Butter Chicken
Got leftovers? Lucky you! This butter chicken is even better the next day, I swear. Just pop any extra into an airtight container and stash it in the fridge. It should keep beautifully for about 3 to 4 days. When you’re ready for round two, gently reheat it on the stovetop over low heat, stirring occasionally, until it’s warmed all the way through. If it seems a little thick, a tiny splash of milk or water can bring it back to life. You can also microwave it, just make sure to stir halfway through to avoid hot spots!
Frequently Asked Questions
Got some burning questions about whipping up this Texas Roadhouse Butter Chicken Skillet? I get it! Cooking should be fun, not confusing. Here are a few things folks often ask:
Can I use chicken breast instead of thighs?
You totally can! Chicken breast will work. Just know it cooks a little faster and can sometimes be a bit drier if you’re not careful. Be sure to not overcook it in step 2, and it’ll be just fine. You might need to adjust the simmering time in step 5 a touch.
Is this recipe spicy?
It’s got a gentle warmth from the spices, but the cayenne pepper is optional! If you’re sensitive to heat, just leave it out. If you’re a spice lover like me, feel free to add a little more cayenne or even a pinch of red pepper flakes with the other spices for an extra kick!
Can I make this dairy-free?
You sure can! For a dairy-free version, swap out the heavy cream for full-fat coconut milk (the kind in a can, not the beverage carton) or a good quality unsweetened dairy-free creamer. It’ll give you that creamy texture without the dairy!
Nutritional Information
Just a heads-up, the nutritional info below is an estimate, based on the ingredients we used. Things can change a bit depending on the brands you pick or if you tweak the recipe! It’s good to keep that in mind. You can find more details on healthy eating at my diet and nutrition page, or check out some diabetic-friendly options too!
Servings: 4
Calories: 550
Protein: 40g
Fat: 35g
Carbohydrates: 20g
Share Your Texas Roadhouse Butter Chicken Skillet Creation!
So, did you make this Texas Roadhouse Butter Chicken Skillet? I absolutely *love* hearing about your kitchen adventures! Please, drop a comment below and tell me how it turned out. Did your family love it? Did you add anything special? And if you snapped a pic, pretty please share it on social media and tag me – I’d be over the moon to see your delicious creation!
Texas Roadhouse Butter Chicken Skillet
Ingredients
Equipment
Method
- In a bowl, toss the chicken pieces with olive oil, garam masala, turmeric, salt, and pepper. Set aside.
- Heat the large skillet over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for 1 minute more until fragrant.
- Stir in the diced tomatoes (with their juice), heavy cream, tomato paste, honey, garam masala, cumin, and cayenne pepper (if using). Bring to a simmer.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Season with salt to taste. Garnish with fresh cilantro before serving.