Texas Roadhouse Butter Chicken Skillet – Irresistible 30-Minute Bliss

Oh my gosh, you have to try this Texas Roadhouse butter chicken skillet recipe! It’s my go-to when I’m craving those rich, comforting flavors without the restaurant wait (or the bill). I’ll never forget the first time I had butter chicken at Texas Roadhouse – that creamy tomato sauce clinging to tender chicken pieces had me hooked instantly. Now I make this skillet version at home when I need a quick flavor boost. It comes together in just 30 minutes but tastes like you spent hours simmering. The blend of spices makes your whole kitchen smell amazing, and that silky cream sauce? Absolute perfection spooned over rice or scooped up with warm naan bread.

Why You’ll Love This Texas Roadhouse Butter Chicken Skillet

This isn’t just another chicken recipe—it’s a full-on flavor explosion that’ll have you licking the spoon clean! Here’s why I’m obsessed with this skillet:

• Faster than takeout: Done in 30 minutes flat (including chopping time!)
• Restaurant magic at home: That same rich, velvety sauce Texas Roadhouse does so well
• Pantry-friendly spices: No fancy ingredients—just cumin, coriander and paprika doing their thing
• Creamy dreaminess: Heavy cream gives it that indulgent texture we all crave
• Customizable heat: Add extra cayenne if you’re feeling brave, or keep it mild for the kids

Trust me, one bite and you’ll understand why this skillet never lasts more than ten minutes on my table!

Ingredients for Texas Roadhouse Butter Chicken Skillet

Grab these simple ingredients – I promise you probably have most in your kitchen already! The magic happens when they all come together.

• 2 boneless, skinless chicken breasts, cubed into 1-inch pieces (thighs work great too!)
• 1 tbsp butter (the real stuff, please – it makes a difference!)
• 1 tbsp olive oil (helps prevent the butter from burning)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
• 1 tbsp fresh ginger, grated (peel it first with a spoon!)
• 1 tsp ground cumin (pack it lightly in your measuring spoon)
• 1 tsp ground coriander (smells AMAZING when it hits the hot pan)
• 1 tsp turmeric (for that gorgeous golden color)
• 1 tsp paprika (smoked or sweet both work)
• 1/2 tsp cayenne pepper (optional but gives that signature kick)
• 1 cup tomato sauce (not paste – the saucy kind in a can)
• 1/2 cup heavy cream (see notes below for subs)
• 1/2 tsp salt (I use kosher – adjust to taste)
• 1/4 tsp black pepper (freshly ground if you’ve got it)
• Fresh cilantro for garnish (don’t skip this – it brightens everything up!)

Ingredient Notes & Substitutions

No stress if you’re missing something – here’s how to improvise like a pro:

• Chicken: Thighs are actually more traditional and stay juicier. Use 3-4 thighs if you prefer dark meat.
• Dairy swap: For a lighter version, try half-and-half or even whole milk yogurt (add it at the very end off heat to prevent curdling). Coconut milk makes it dairy-free!
• Spice adjustments: No coriander? Use extra cumin. Out of fresh ginger? 1/4 tsp ground ginger works. Cayenne too spicy? Just use a pinch or omit.
• Tomato sauce: Crushed tomatoes work too – just pulse them in a blender first. In a real pinch, ketchup thinned with water can substitute (I won’t tell!).
• Garnish options: No cilantro? Try parsley, green onions, or even a squeeze of lime for freshness.

The beauty of this recipe is how forgiving it is – I’ve made it a dozen different ways and it always turns out delicious!

Equipment You’ll Need

One of the best things about this recipe? You don’t need fancy gadgets – just grab these basics:

• 10-inch skillet (cast iron or stainless steel work great – nonstick is fine too)
• Wooden spoon or spatula (for stirring without scratching your pan)
• Chef’s knife & cutting board (for chopping those onions and cubing chicken)
• Measuring spoons (those spices need to be just right!)
• Microplane or grater (for that fresh ginger – game changer!)

That’s it! See why I love this recipe? Even my tiny apartment kitchen has room for these essentials. Pro tip: If you only have a smaller skillet, just cook the chicken in batches so it browns nicely instead of steaming.

How to Make Texas Roadhouse Butter Chicken Skillet

Okay, here’s where the magic happens! Don’t let the steps intimidate you—this comes together like a dream once you get going. Just follow along and soon you’ll be swirling that gorgeous orange sauce like a pro.

Step 1: Sear the Chicken

Heat your butter and olive oil in the skillet over medium heat until the butter stops foaming (that’s how you know it’s hot enough!). Add your cubed chicken in a single layer—crowd the pan and it’ll steam instead of browning. Let it sit undisturbed for 2-3 minutes to get that beautiful golden crust, then stir occasionally until no pink remains (about 5-6 minutes total). Remove the chicken with a slotted spoon—those browned bits left in the pan? Flavor gold!

Step 2: Sauté Aromatics

Same pan, lower the heat just a tad (medium-low works great here). Toss in your diced onions and cook, stirring occasionally, until they turn translucent and sweet—about 3 minutes. Now the fun part: add your minced garlic and grated ginger. The smell will hit you instantly! Cook for just 1 minute—any longer and the garlic burns, turning bitter. You want fragrant, not burnt!

Step 3: Bloom the Spices

Here’s my favorite step—time to wake up those spices! Sprinkle in the cumin, coriander, turmeric, paprika, and cayenne (if using). Stir constantly for about 30 seconds until the kitchen smells like an Indian spice market. They’ll darken slightly and become super aromatic—this “blooming” unlocks oils that make the flavors pop. Careful not to burn them though—set a timer if you’re prone to distraction (like me!).

Step 4: Simmer the Sauce

Pour in the tomato sauce—it’ll sizzle and steam at first—and scrape up all those delicious browned bits from the pan bottom. Let it bubble gently for 2 minutes to thicken slightly. Now return your chicken (and any juices!) to the skillet. Reduce heat to low and let everything get acquainted for 5 minutes, stirring occasionally. The sauce will deepen in color and the chicken will soak up all that spiced tomato goodness.

Step 5: Finish with Cream

The grand finale! Take the skillet off the heat completely (this prevents curdling—trust me, I learned this the hard way). Slowly drizzle in the heavy cream while stirring gently. The sauce will transform from bright red to that signature Texas Roadhouse orange instantly. Return to low heat for just 2-3 minutes—long enough to warm through but not boil. Taste and adjust salt if needed. Oh, that silky texture! Your spoon should leave a trail that slowly fills back in.

Now grab that fresh cilantro for garnish—the bright green against the orange sauce is pure edible art. Serve immediately while it’s piping hot!

Tips for Perfect Texas Roadhouse Butter Chicken Skillet

After making this skillet more times than I can count (my family begs for it weekly!), I’ve picked up some foolproof tricks to nail it every single time. These are the little things that take it from good to “oh-my-goodness-what-did-you-DO-to-this-chicken?!” amazing:

Never skip the spice bloom

I know it’s tempting to just dump all the spices in with the sauce, but please—resist! Those 30 seconds of toasting them in the pan makes ALL the difference. The cumin gets nutty, the coriander releases its citrusy notes, and the turmeric turns almost earthy. It’s like turning up the volume on your spices from a whisper to a shout!

Heat control is everything

Medium-low is your best friend here. Too hot and your spices burn before they bloom. Too low and the sauce won’t thicken properly. Watch for tiny bubbles around the edges of the tomato sauce—that’s your sweet spot. And when you add the cream? Off the heat entirely at first—cream splits so easily when shocked by high temps!

Taste as you go

That cayenne pepper sneaks up on you! I always add half first, let it simmer a minute, then taste. You can always add more heat, but you can’t take it away. Same with salt—start with half and adjust after the cream goes in since dairy mellows flavors.

Fresh garnishes aren’t optional

I’m serious—that handful of chopped cilantro does more than look pretty. The bright, herbal punch cuts through the richness and wakes up every bite. No cilantro lovers in your house? Try mint or parsley, but don’t skip this step—it’s like hitting the refresh button on your taste buds!

Patience pays with chicken

When browning the cubes, don’t stir too soon! Let them develop that golden crust—it adds incredible depth to the whole dish. And if your skillet looks dry after removing the chicken? Add another teaspoon of oil before the onions—those browned bits need liquid to loosen up.

Follow these tips and your butter chicken skillet will rival the restaurant version every time. Now if you’ll excuse me, all this talk has me craving another batch…

Serving Suggestions

Oh, the possibilities! My favorite way to serve this skillet? With warm, buttery naan bread for scooping up every last drop of that creamy sauce. If I’m feeling fancy, I’ll do basmati rice studded with peas – the perfect fluffy base for ladling that saucy chicken over. For weeknights, roasted cauliflower or sautéed spinach keep it light but satisfying. Pro tip: Set out extra napkins – things get deliciously messy!

Storage & Reheating

Now, I know what you’re thinking—”Like there’s ever leftovers of this skillet!” But just in case you miraculously have some to save (or you’re meal prepping like a boss), here’s how to keep it tasting fresh:

Storing your butter chicken

Let the skillet cool completely—I usually prop the lid open with a wooden spoon to prevent condensation—then transfer to an airtight container. Glass works best because tomato-based sauces can stain plastic. It’ll keep beautifully in the fridge for up to 3 days. The flavors actually deepen overnight—that cream sauce becomes even more velvety!

Reheating without the drama

The key is gentle warmth—no microwave blasting! I reheat mine on the stovetop over low heat with a splash of water or cream to loosen it up. Stir frequently until just warmed through. If you must use the microwave, do it in 30-second bursts at 50% power, stirring between each. Trust me, you don’t want to see what happens when cream sauces boil—it’s not pretty!

Pro tip: If the sauce separates (it happens!), whisk in a teaspoon of cold butter off heat—it’ll come right back together like magic. And whatever you do, don’t freeze this one—dairy-based sauces tend to get grainy when thawed.

Texas Roadhouse Butter Chicken Skillet FAQs

I get asked about this skillet all the time—here are answers to the most common questions that pop up (usually while we’re all licking our plates clean!).

Can I use chicken thighs instead of breasts?

Absolutely—and honestly, thighs might be even better! Their higher fat content stays juicier during cooking, and they’re more forgiving if you accidentally overcook them. Use 3-4 boneless thighs cut into chunks—just brown them a minute or two longer since they’re thicker. The dark meat stands up beautifully to those bold spices.

How can I make this spicier?

Oh, I like how you think! For extra heat, try these tweaks:

• Double the cayenne (start with 1/4 tsp extra and taste before adding more)
• Add 1/2 tsp garam masala with the other spices—it’s got built-in warmth
• Stir in finely diced jalapeño with the onions (seeds removed if you’re civilized)
• Finish with a sprinkle of crushed red pepper flakes when serving

Just remember—you can always add heat, but you can’t take it away!

Can I make this dairy-free?

Totally! Swap the butter for coconut oil (that tropical flavor actually works here), and use full-fat coconut milk instead of cream. The sauce will be slightly thinner but just as delicious—I actually crave this version sometimes! Cashew cream also works if you blend soaked cashews with water until smooth.

Why does my sauce sometimes look separated?

Ah, the dreaded sauce breakup—usually means the cream got too hot too fast. Next time, take the skillet completely off the heat before adding cream, then return to low heat gently. If it happens anyway, whisk in 1 tsp cold butter off heat—the emulsifiers will bring it back together. Still grainy? Blend it briefly with an immersion blender—your secret’s safe with me!

Can I prep this ahead?

You bet! I often make the base up through the tomato sauce step (before adding cream), then cool and refrigerate for up to 2 days. When ready to serve, gently reheat the mixture, then proceed with the cream addition. The spices actually develop more complexity this way—just add a splash of water if it thickens too much.

Got more questions? Hit me up—I could talk about this skillet all day! Just warning you, I might answer while eating another bowl of it…

Nutritional Information

Okay, full transparency time—I’m no nutritionist, but here’s the breakdown per serving based on my trusty calculator and those late-night label-reading sessions in my pantry. Remember, these are estimates—your actual numbers might vary depending on exact ingredients and portion sizes (no judgment if you sneak an extra spoonful!).

• Calories: About 450 per serving (but totally worth every single one!)
• Fat: 28g (14g saturated from that glorious cream and butter)
• Unsaturated Fat: 10g (thank you, olive oil!)
• Protein: 35g (hello, lean chicken fuel!)
• Carbs: 12g (with 3g fiber from all those spices and onions)
• Sugar: 6g (mostly from the natural tomato sweetness)
• Sodium: Around 800mg (easy to reduce if you’re watching salt—just cut back a pinch)

Now here’s my two cents—this skillet packs serious nutrition alongside all that flavor! You’re getting high-quality protein, anti-inflammatory turmeric, and gut-friendly garlic and ginger. To lighten it up, I sometimes swap half the cream for whole milk yogurt (cuts about 100 calories per serving). But honestly? Some nights call for full indulgence—and this is my go-to “cheat meal” that still feels like actual food!

Rate This Recipe

Alright, my fellow butter chicken lovers – the skillet is yours now! I’ve poured all my secret tricks into this recipe, but I’d love to hear how it turns out in your kitchen. Did you add extra cayenne? Try it with coconut milk? Maybe your grandma’s secret spice blend that blew your socks off?

Drop me a note in the comments – I read every single one while eating leftovers straight from the fridge (no shame!). Tell me:

• How many stars you’d give this Texas Roadhouse-inspired wonder (be honest!)
• What tweaks made it perfect for your taste buds
• Any hilarious kitchen mishaps along the way (we’ve all been there)
• Which lucky souls got to taste-test your creation

Your feedback helps me tweak and improve – plus it makes my day knowing this recipe brought someone else as much joy as it brings me! Now if you’ll excuse me, all this talk has me craving another batch…

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