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Texas Roadhouse Butter Chicken Skillet, a mouthwatering dish, is featured in this article.

Texas Roadhouse Butter Chicken Skillet Amazing

This recipe recreates the beloved Texas Roadhouse Butter Chicken Skillet at home. It features tender chicken in a creamy, savory, and slightly sweet sauce, served over sautéed vegetables for a delicious and satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional, for a kick
  • Salt to taste
  • Pepper to taste
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/4 tsp cumin powder
  • 1 bell pepper any color
  • 1/2 red onion, sliced
  • Fresh cilantro, chopped for garnish

Equipment

  • mixing bowls
  • large skillet
  • spatula
  • Measuring spoons
  • Measuring cups
  • Grater
  • knife
  • cutting board
  • Cast iron skillet (or oven-safe skillet)

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken cubes with olive oil, paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Ensure the chicken is evenly coated.
  2. Sear the Chicken: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken and sear on all sides until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  4. Build the Sauce: Stir in the crushed tomatoes, heavy cream, chicken broth, tomato paste, brown sugar, garam masala, turmeric powder, and cumin powder. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until it thickens slightly.
  5. Combine and Simmer: Return the seared chicken to the skillet with the sauce. Stir to coat the chicken evenly. Reduce the heat to low, cover, and simmer for another 10 minutes, allowing the flavors to meld together.
  6. Prepare the Skillet Vegetables: While the chicken simmers, heat 1 tbsp of olive oil in a separate skillet over medium-high heat. Add the sliced bell pepper and red onion. Sauté until tender-crisp, about 5-7 minutes.
  7. Assemble the Skillet: Arrange the sautéed bell peppers and red onion in the bottom of a cast iron skillet (or any oven-safe skillet). Pour the butter chicken mixture over the vegetables.
  8. Bake (Optional): For an extra layer of flavor, you can bake the assembled skillet in a preheated oven at 350°F (175°C) for 10-15 minutes. This step is optional but helps to further meld the flavors.
  9. Garnish and Serve: Garnish with fresh chopped cilantro. Serve hot, preferably with rice, naan bread, or Texas Roadhouse rolls.

Notes

For a richer flavor, use freshly ground garam masala. Taste the sauce frequently and adjust the salt, sugar, and spices to your liking. Marinating the chicken for at least 30 minutes before cooking will enhance the flavor. Simmer, don't boil, the sauce to prevent separation. Store leftovers in an airtight container in the refrigerator for up to 3 days.