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A tempting close-up showcases the creamy and flavorful Texas Roadhouse Butter Chicken Skillet, highlighting its rich sauce and tender chicken pieces.

Texas Roadhouse Butter Chicken Skillet (Easy)

This recipe recreates the popular Texas Roadhouse Butter Chicken Skillet at home. It features tender chicken and vegetables coated in a rich, creamy, and flavorful butter sauce infused with aromatic spices. Serve it over rice, naan, or mashed potatoes for a satisfying and easy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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 salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1 large red bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 cup sliced mushrooms
  • 1/2 cup frozen peas
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 1 tbsp tomato paste
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper optional, for heat
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 2 tbsp chopped fresh cilantro, for garnish

Equipment

  • Large skillet (preferably cast iron)
  • mixing bowl
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • spatula

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken cubes with olive oil, salt, pepper, and paprika.
  2. Sauté the Vegetables: Heat the remaining olive oil in a large skillet (preferably cast iron) over medium-high heat. Add the sliced bell pepper, onion, and mushrooms. Cook until softened, about 5-7 minutes. Add the frozen peas during the last minute of cooking. Remove the vegetables from the skillet and set aside.
  3. Cook the Chicken: Add the seasoned chicken to the same skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  4. Make the Butter Sauce: Melt the butter in the same skillet over medium heat. Add the minced garlic and shallot and cook until fragrant, about 1 minute. Be careful not to burn the garlic. Stir in the tomato paste, garam masala, turmeric powder, and cayenne pepper (if using). Cook for another minute, stirring constantly, to bloom the spices.
  5. Simmer the Sauce: Pour in the heavy cream and chicken broth. Bring to a simmer, stirring occasionally, until the sauce slightly thickens, about 3-5 minutes.
  6. Combine and Serve: Return the cooked chicken and vegetables to the skillet with the butter sauce. Stir to combine and heat through. Garnish with fresh cilantro.
  7. Serving Suggestions: Serve hot over rice, naan bread, or mashed potatoes.

Notes

For a richer flavor, use a cast-iron skillet. Be careful not to burn the garlic when making the butter sauce. Adjust the amount of cayenne pepper to your preferred level of heat. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. If the sauce becomes too thick when reheating, add a splash of chicken broth or water.