How to Make the Best Texas Roadhouse Chicken at Home

Okay, so you know those nights you just *crave* that perfectly seasoned, slightly tangy, super creamy chicken you get at Texas Roadhouse? Yeah, me too! For the longest time, I’d just *dream* about that flavor, wishing I could recreate it without having to make a whole outing of it. Well, after a bunch of kitchen experiments, I’ve cracked the code! This whole journey of figuring out How to Make the Best Texas Roadhouse Chicken at Home has been such a blast. It’s honestly way easier than you’d think, and the result? Pure comfort food magic that tastes just like the real deal, maybe even better because it’s made with love (and no judgment on second helpings!).

Why You’ll Love This Texas Roadhouse Chicken Recipe

Seriously, this recipe is a winner for so many reasons! Here’s why you’ll be making it again and again:

• Incredible Flavor: That signature tangy, creamy, and perfectly spiced taste you love from the restaurant? You’ll get it right here!
• Super Easy: It looks fancy, but it’s totally doable on a weeknight. Marinate, sear, simmer – done!
• Restaurant Quality at Home: Skip the drive and the wait. You can whip up this amazing dish in your own kitchen.
• Crowd-Pleaser: Whether it’s a family dinner or a get-together, this chicken is always a hit.

Gather Your Ingredients for How to Make the Best Texas Roadhouse Chicken at Home

Alright, let’s get our kitchen counters ready! To make this amazing chicken happen, you’ll need a few things. Don’t worry, most of them are probably already in your pantry or fridge! Here’s the rundown for making this dish:

• 2 pounds of chicken thighs or breasts, cut into about 1-inch pieces
• 1/2 cup plain Greek yogurt (this is key for tenderizing!)
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fresh garlic, minced (or use pre-minced, I won’t tell!)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper (adjust this if you like it milder or spicier!)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup unsalted butter, and you’ll need a bit more later, so maybe have about half a stick handy
• 1 big yellow onion, chopped up fine
• 1 (14.5 ounce) can of crushed tomatoes
• 1/4 cup tomato paste
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cardamom (this is optional, but adds a lovely depth!)
• 1/2 cup water or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons granulated sugar
• Salt and pepper, for tasting at the end
• 1/4 cup raw cashews, soaked and drained (this is for creaminess, but you can totally skip it or use almonds if you prefer!)
• Fresh cilantro, chopped, for that pop of green
• Warm naan, Texas Roadhouse-style rolls, or fluffy basmati rice to soak up all that sauce!
• A little extra Greek yogurt or sour cream for serving, if you like it extra creamy

Step-by-Step Guide: How to Make the Best Texas Roadhouse Chicken at Home

Alright, home chefs, let’s dive in and make some magic happen! You’re just a few simple steps away from that amazing Texas Roadhouse chicken right in your own kitchen. Don’t stress, it’s totally doable, and I’ll walk you through every bit of it.

1. Get That Chicken Marinating: First things first, cut up your chicken into bite-sized pieces, about an inch across. Pat them nice and dry – this helps them sear better. Now, grab a big bowl and mix up that marinade: the Greek yogurt, grated ginger, minced garlic, turmeric, cumin, garam masala, cayenne pepper, salt, and black pepper. Toss those chicken pieces in there until they’re all coated. Cover it up and let it hang out in the fridge for at least 30 minutes. Trust me, more marinating time (like 2-4 hours, or even overnight if you’re planning ahead!) means even more awesome flavor.
2. Sear That Chicken: If you’re using cashews for that super creamy sauce, go ahead and soak them in some hot water now for about 30 minutes. While they’re soaking, grab a big skillet and melt 2 tablespoons of butter over medium-high heat. Once it’s hot, sear your marinated chicken pieces in batches. You don’t want to crowd the pan, or they’ll steam instead of browning. Just get them golden brown on all sides – this adds so much flavor! Take the seared chicken out and set it aside for a bit.



3. Build That Sauce Base: Lower the heat to medium and add the other 2 tablespoons of butter to the same skillet. Toss in your chopped onion and sauté it until it looks nice and soft and see-through, probably about 6-8 minutes. Now, add in another bit of ginger and garlic (about a teaspoon each, if you have it handy from the marinade part, great!). Cook for just a minute or two until you can smell how amazing it is.
4. Spice it Up! Add in the tomato paste, ground coriander, cumin, garam masala, smoked paprika, and that optional cardamom if you’re using it. Stir it all around and let it cook for a couple of minutes. This really wakes up the spices! Pour in the crushed tomatoes and let it all simmer for about 5-7 minutes.



5. Make It Creamy (and Smooth!): Drain those soaked cashews (if you used them!) and toss them into the sauce. Pour in your water or chicken broth. Now for the fun part – make that sauce super smooth! You can use an immersion blender right in the skillet (careful, it splatters!) or carefully transfer it to a regular blender. Blend until it’s silky smooth. Pour that beautiful blended sauce back into the skillet. Add your browned chicken back into the sauce.



6. Let It All Come Together: Bring the sauce to a gentle simmer, then lower the heat, cover the skillet, and let it cook for about 15-20 minutes. This is when the chicken gets perfectly tender and soaks up all those delicious flavors. You can even see this method work for other creamy chicken dishes like cowboy butter chicken! Stir in the heavy cream and the sugar. Let it simmer uncovered for another 5 minutes, just to thicken up slightly.



7. Taste and Serve: Give it a little taste and add more salt or pepper if needed. It’s your kitchen, make it perfect for you! Garnish with that fresh cilantro for a bright, fresh touch. Serve this gorgeous chicken hot with some warm naan, fluffy rice, or even some crusty bread to sop up every last drop of that incredible sauce. It’s also great with a dollop of extra Greek yogurt or sour cream if you like!

Tips for the Perfect Texas Roadhouse Chicken

Okay, so you’ve got the recipe, but how do you make sure it’s *perfect* every single time? It’s all about a few little tricks! First, don’t skimp on the marinating time for the chicken. Seriously, that yogurt and spice mix is gold, and the longer it sits, the more tender and flavorful your chicken will be. Also, make sure to get a good sear on that chicken when you brown it; that caramelization is where so much of the deep flavor comes from. Don’t overcrowd the pan, or you’ll end up steaming it – nobody wants that! And when you’re blending the sauce, go the extra mile for smoothness if you can. A super silky sauce just feels way more restaurant-worthy, don’t you think? Little things like these really make a difference, just like when I figured out my melt-in-your-mouth chicken.

Ingredient Notes and Substitutions

Let’s chat about a couple of these ingredients real quick, just to make sure you get the best results. The Greek yogurt in the marinade is super important for tenderizing the chicken, but if you don’t have it, don’t sweat it! You can totally use regular plain yogurt or even sour cream as a backup. And for that silky-smooth sauce, the cashews are optional but really add a creamy texture without any dairy. If you can’t do nuts, just skip them, or try soaking and blending some blanched slivered almonds instead. The cardamom is a little extra flair, so if you don’t have it, no worries, the dish will still be delicious!

Serving Suggestions for Your Homemade Texas Roadhouse Chicken

Now that you’ve got this amazing chicken, what should you serve it with? You totally have to go classic! Warm, fluffy Texas Roadhouse-style rolls are a must for soaking up every last bit of that creamy sauce. If you’re feeling a bit more elegant, some light and fluffy basmati rice is perfect. And don’t forget a simple green salad or some steamed veggies to make it a complete, delicious meal!

Frequently Asked Questions About Texas Roadhouse Chicken

Can I make this Texas Roadhouse chicken recipe spicier?

Absolutely! If you love a little heat, you can definitely amp up the spice. Just add a bit more cayenne pepper to the marinade. You could also add a pinch of red pepper flakes when you’re sautéing the onions, or even a dash of your favorite hot sauce right before serving. This recipe is super forgiving, so play around with it until it’s perfect for your taste buds! For more delicious chicken ideas, check out these chicken recipes.

What’s the best way to store leftovers?

Leftovers are the best, right? Just store any extra chicken in an airtight container in the refrigerator. It should stay good for about 3-4 days. When you’re ready to reheat, I find gently warming it up on the stovetop over low heat is best to keep the sauce from separating. You might need to add a tiny splash of water or cream if it seems a little thick. It’s still amazing the next day!

How long should I marinate the chicken for the best flavor?

For this copycat recipe, the longer you marinate, the more tender and flavorful your chicken will be! While 30 minutes is the minimum to get *some* flavor infusion, I highly recommend marinating for at least 2-4 hours. If you can plan ahead, even overnight in the fridge will give you fantastic results. That Greek yogurt really works its magic!

Can Chicken Breasts be used instead of Thighs?

Yes, definitely! I often use chicken thighs because they stay so juicy and tender, but chicken breasts work perfectly fine here too. Just make sure not to overcook them, as they can dry out a bit faster than thighs. Sear them well, and then let them simmer gently in the sauce until they’re just cooked through.

Nutritional Information

Just so you know, the nutritional info below is an estimate and can change depending on the exact ingredients and brands you use. For roughly 6 servings, you’re looking at about 550 calories per serving. It’s packed with around 30g of protein, about 25g of carbs, and around 35g of fat. Feel free to check out more calorie-smart recipes if you’re tracking!

Texas Roadhouse Style Chicken

Print Recipe

Recreate the popular Texas Roadhouse chicken at home with this easy recipe. This dish features tender, marinated chicken in a rich, creamy tomato sauce, perfect for a family dinner.

• Author: anna
• Prep Time: 45 min
• Cook Time: 1 hr
• Total Time: 1 hr 45 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 lbs chicken thighs or breasts, cut into 1-inch pieces
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh ginger, grated
• 1 tbsp fresh garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup unsalted butter, divided
• 1 large yellow onion, chopped
• 1 (14.5 oz) can crushed tomatoes
• 1/4 cup tomato paste
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cardamom (optional)
• 1/2 cup water or chicken broth
• 1/2 cup heavy cream
• 2 tbsp granulated sugar
• Salt and black pepper to taste
• 1/4 cup raw cashews, soaked & drained (optional)
• Fresh cilantro, chopped
• Warm naan, Texas Roadhouse-style rolls, or basmati rice (for serving)
• Greek yogurt or sour cream (optional)

Instructions

1. Cut chicken into 1-inch pieces and pat dry. In a large bowl, combine Greek yogurt, grated ginger, minced garlic, turmeric, cumin, garam masala, cayenne pepper, salt, and black pepper. Toss chicken to coat. Cover and refrigerate for at least 30 minutes.
2. If using cashews, soak them in hot water for 30 minutes, then drain. Heat 2 tbsp butter in a large skillet over medium-high heat. Sear chicken in batches until browned. Remove chicken and set aside.
3. Reduce heat to medium. Add remaining 2 tbsp butter to the skillet. Sauté onion until translucent, about 6-8 minutes. Add ginger and garlic; cook for 1-2 minutes until fragrant.
4. Add tomato paste, coriander, cumin, garam masala, smoked paprika, and cardamom (if using). Cook, stirring, for 2-3 minutes. Pour in crushed tomatoes; simmer for 5-7 minutes.
5. Add soaked cashews (if using) and water or chicken broth. Blend the sauce until smooth using a blender or immersion blender. Return blended sauce to the skillet. Add seared chicken back into the sauce.
6. Simmer gently over low heat, covered, for 15-20 minutes, or until chicken is cooked through. Stir in heavy cream and sugar. Simmer uncovered for 5 minutes.
7. Taste and adjust seasoning. Garnish with cilantro. Serve hot with naan, rolls, or rice, and optional yogurt or sour cream.

Notes

• For best flavor, marinate the chicken for 2-4 hours, or even overnight.
• If you don’t have cashews, you can omit them or use 1/4 cup of blanched slivered almonds soaked and blended.
• Adjust cayenne pepper to your spice preference.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 15g
• Sodium: 600mg
• Fat: 35g
• Saturated Fat: 15g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 150mg

Keywords: Texas Roadhouse chicken recipe, copycat recipe, homemade chicken, creamy chicken, tomato sauce chicken, easy chicken dinner, family meal