40-Minute Texas Roadhouse Butter Chicken Skillet That Wows

Let me tell you about my absolute favorite weeknight dinner trick – this Texas Roadhouse Butter Chicken Skillet recipe that never fails to wow my family. The moment that rich, creamy tomato sauce hits the skillet with all those warm spices, my kitchen smells like my favorite restaurant. What makes this version special? That perfect balance of tangy yogurt, sweet tomato, and just enough heat to keep things interesting.

I first recreated this dish after one particularly memorable date night at Texas Roadhouse. Their butter chicken had this incredible depth of flavor I couldn’t get out of my head. After several delicious experiments (and a few happy accidents), I landed on this skillet version that comes together in about 30 minutes flat. It’s become our go-to when we’re craving something indulgent but don’t want to spend hours cooking.

Why You’ll Love This Texas Roadhouse Butter Chicken Skillet

Oh, where do I even start? This skillet dish is everything you want in a weeknight meal:

• Ready in a flash – Seriously, from fridge to table in under 40 minutes
• Packed with flavor – That perfect creamy-tangy-spicy combo will have you licking the spoon
• Pantry-friendly – No fancy ingredients here, just good stuff you probably already have
• One-pan wonder – Minimal cleanup means more time to enjoy that second helping
• Total crowd-pleaser – Kids, picky eaters, foodies – everyone goes back for seconds

Trust me, this is the kind of recipe you’ll scribble on a sticky note because you’ll be making it ALL the time.

Ingredients for Texas Roadhouse Butter Chicken Skillet

Here’s everything you’ll need to make magic happen in your skillet tonight. I’ve learned through trial and error that precise measurements matter with this recipe – it’s all about that perfect balance of flavors.

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes (thighs work great too if you prefer them!)
• 2 tbsp butter – real butter please, no substitutes for that authentic richness
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (or 1 tbsp from the jar when I’m feeling lazy)
• 1 tbsp fresh ginger, grated (trust me, fresh makes all the difference)
• 1 tsp each: ground cumin, ground coriander, and paprika
• 1/2 tsp each: turmeric and cayenne pepper (adjust to your heat preference)
• 1 cup tomato sauce – plain, no fancy seasoned stuff
• 1/2 cup heavy cream – this is where the luxury happens
• 1/4 cup plain yogurt – the secret tang that balances everything
• 1 tsp garam masala – don’t skip this finishing touch!
• Salt to taste – I start with 1/2 tsp and adjust at the end
• Fresh cilantro for garnish – because pretty food tastes better

See? Nothing too crazy – just good, honest ingredients that come together to create something extraordinary.

How to Make Texas Roadhouse Butter Chicken Skillet

Alright, let’s get cooking! This butter chicken comes together like magic in your skillet – just follow these simple steps and you’ll have restaurant-quality results. The key is taking your time with each layer of flavor.

Step 1: Sauté Aromatics

First, melt that glorious butter in your skillet over medium heat. When it’s just starting to bubble, toss in your chopped onions – you want them soft but not browned, so stir frequently for about 3 minutes. Add the garlic and ginger next, cooking just until fragrant (about 30 seconds). Careful here – burnt garlic tastes bitter and we don’t want that!

Step 2: Brown the Chicken

Now add your cubed chicken in a single layer – don’t crowd the pan! Let it sit undisturbed for 2 minutes to get that perfect golden sear before stirring. You’ll know it’s ready to flip when it releases easily from the pan. Cook until no pink remains, about 5-6 minutes total. The chicken will finish cooking later, so don’t worry if it’s not 100% done yet.

Step 3: Add Spices and Simmer

Here’s where the magic happens! Sprinkle all those beautiful spices over the chicken – cumin, coriander, paprika, turmeric and cayenne. Stir constantly for about 30 seconds until your kitchen smells incredible. Pour in the tomato sauce, scraping up any browned bits (that’s flavor gold!). Reduce heat to low and let it bubble gently for 10 minutes – this develops amazing depth.

Step 4: Finish with Cream and Yogurt

Time to make it luxuriously creamy! Stir in the heavy cream first – watch how the color transforms from bright orange to that signature rich amber. Dollop in the yogurt last, stirring gently to prevent curdling. Sprinkle with garam masala and salt to taste (I always sneak a spoonful here – chef’s privilege!). Let it simmer for 2 final minutes before garnishing with fresh cilantro.

Tips for the Best Texas Roadhouse Butter Chicken Skillet

After making this recipe countless times (my family won’t let me stop!), I’ve picked up some killer tricks:

• Marinate that chicken – Even 30 minutes in yogurt tenderizes it beautifully. My secret? Add a pinch of baking soda to the marinade – it works miracles!
• Spice control – Nervous about heat? Start with 1/4 tsp cayenne, then add more at the end. The yogurt cools things down.
• Greek yogurt swap – Out of plain yogurt? Thick Greek yogurt adds extra creaminess. Just thin it with a splash of milk first.
• Butter boost – For special occasions, I’ll swirl in an extra tablespoon of butter right before serving. So indulgent!
• Fresh spices – Ground spices lose potency fast. If yours are older than 6 months, use slightly more.

Trust me – these little touches take your skillet from good to “can I have the recipe?” amazing!

Ingredient Substitutions for Texas Roadhouse Butter Chicken Skillet

No need to panic if you’re missing something – this recipe is super flexible! Here are my tried-and-true swaps that still deliver amazing flavor:

• Chicken alternatives: Thighs work beautifully (just cook a few minutes longer) or even turkey breast in a pinch. For vegetarians, chickpeas or paneer make great protein swaps.
• Dairy swaps: Coconut milk can replace heavy cream for a dairy-free version (use full-fat for richness). Sour cream stands in nicely for yogurt if needed.
• Tomato options: No tomato sauce? Blend canned tomatoes or use 2 tbsp tomato paste + 3/4 cup water.
• Spice shortcuts: Out of garam masala? Mix 1/2 tsp each cinnamon and cumin with a pinch of cloves.

The beauty of this dish? It’s hard to mess up – just taste as you go and adjust to your liking!

Serving Suggestions for Texas Roadhouse Butter Chicken Skillet

Oh, let’s talk about the best ways to serve this glorious skillet creation! My family’s favorite? Piping hot basmati rice to soak up all that creamy sauce. But honestly, you can’t go wrong with:

• Warm garlic naan – Perfect for scooping up every last bit
• Fluffy jasmine rice – My quick weeknight go-to
• Roasted veggies – Cauliflower or broccoli balance the richness
• Crisp cucumber salad – That cool crunch cuts through the creaminess

Pro tip: Set out extra napkins – things might get happily messy!

How to Store and Reheat Texas Roadhouse Butter Chicken Skillet

Here’s the good news – this butter chicken tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – warm it gently in a saucepan with a splash of water to keep it creamy. Microwave works too (stir every 30 seconds), but the stovetop keeps the texture perfect. Need it longer? Freeze portions for 2 months – just thaw overnight before reheating.

Texas Roadhouse Butter Chicken Skillet Nutrition Information

Here’s the breakdown per serving (about 1 cup): roughly 320 calories, 28g protein, 12g carbs (2g fiber), and 18g fat. Remember, nutritional values are estimates and vary based on ingredients used – especially if you go heavy on that delicious cream!

Frequently Asked Questions About Texas Roadhouse Butter Chicken Skillet

I get asked about this recipe all the time – here are answers to the most common questions that pop up in my kitchen (and inbox!).

Can I use chicken thighs instead of breasts?

Absolutely! Thighs actually stay juicier since they’ve got more fat. Just cook them 2-3 minutes longer when browning – you’ll know they’re ready when they reach 165°F internally. The extra richness pairs beautifully with the creamy sauce.

How can I make it less spicy?

Easy fixes! First, reduce the cayenne by half (or skip it). Second, add an extra 1/4 cup of cream at the end. The dairy really tames the heat. Finally, serve with extra yogurt on the side – instant cooling station!

What’s the best way to prevent curdling when adding yogurt?

Two tricks: Take the skillet off direct heat first, and let the yogurt come to room temperature before stirring it in. I also sometimes mix the yogurt with a spoonful of the hot sauce first to temper it.

Can I make this ahead for meal prep?

You bet! The flavors actually deepen overnight. Just wait to add the final yogurt swirl until you’re ready to serve. Store portions with about 1/4 cup sauce each – it thickens in the fridge, so add a splash of water when reheating.

Is there a dairy-free version?

For sure! Coconut milk works beautifully in place of cream (use full-fat for richness), and cashew yogurt makes a great sub for dairy yogurt. The spices still shine through wonderfully.

Print