Amazing 30-Min Texas Roadhouse Butter Chicken Skillet

You know those nights, right? You get this massive craving for that perfectly spiced, deeply creamy restaurant dish, but the thought of driving over, waiting for a table, and then seeing the bill just drains all the fun out of it. Well, I was having one of those nights recently, seriously missing that signature flavor profile, and I decided I needed it, pronto! That’s how this absolute dream of a **Texas Roadhouse Butter Chicken Skillet** came to be.

Seriously, ditch the takeout menus! This recipe takes everything you love—that rich, spiced sauce hugging tender chicken—and gets it done right on your stovetop in under 45 minutes. No fancy equipment, minimal cleanup, and I promise, once you smell those spices bloom, you’ll realize you don’t need a reservation for dinner perfection anymore. It’s my new weeknight hero!

Why You Need This Texas Roadhouse Butter Chicken Skillet Recipe

Honestly, I keep coming back to this recipe for a few real reasons. It checks every single box for a busy weeknight, but it tastes like I spent hours fussing over it. Trust me, you’ll want to save this one!

• It’s fast! We’re talking ready in about 30 minutes of actual cooking time.
• That amazing, restaurant-quality creamy texture without the fuss.
• Everything happens in one skillet, which means cleanup is an absolute breeze.
• The spice blend gives you that signature warm kick!

It’s just so satisfying to whip up something that tastes this rich with so little effort.

Gathering Ingredients for Your Texas Roadhouse Butter Chicken Skillet

Before we even turn on the stove, we need to make sure we have all our beautiful ingredients ready to go. I’ve learned the hard way when you’re moving fast, you cannot run out of cumin halfway through! And since we’re building that deep, complex flavor, please, please use your best spices here. They really make the difference when you’re aiming for that restaurant-quality taste. If your spices have been sitting in the cupboard since the last decade, grab new ones for this garlic butter chicken inspired dish!

Essential Components for the Texas Roadhouse Butter Chicken Skillet

Here is the list. I’ve broken it down so you can grab everything easily. Make sure that chicken is cut uniformly so it cooks evenly!

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon vegetable oil (or butter, if you’re feeling fancy!)
• 1 medium onion, chopped nicely
• 2 cloves garlic, minced super fine
• 1 tablespoon grated fresh ginger—fresh is key here!
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (only if you want a little kick!)
• 1 (14.5 ounce) can diced tomatoes, don’t drain them!
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons tomato paste
• 1 teaspoon sugar, just a touch to balance things out
• Salt and black pepper to taste so you can adjust later
• Fresh cilantro, chopped, waiting patiently for garnish duty

Step-by-Step Instructions for the Texas Roadhouse Butter Chicken Skillet

Okay, now for the fun part! This is where the magic happens. Since everything cooks in one pan, we’re building layers of flavor right there in the skillet. Just follow my steps, and you’ll have that delicious, creamy chicken ready before you even decide what to watch on TV. If you need some inspiration for what to serve alongside this skillet recipe, stick around till the end!

Preparing and Searing the Chicken

First things first, season those chicken pieces generously with salt and pepper—don’t be shy! Heat your oil (or butter!) in that big skillet over medium-high heat. Toss in the chicken, but here’s my big tip: Don’t overcrowd the pan! If you pile it too high, it steams instead of searing. You want a nice brown on all sides, which takes about 5 to 7 minutes. Once it looks good, scoop that chicken out and set it aside for a minute.

Building the Creamy Sauce Base

Now, use the same pan! Drop in your chopped onion and cook it until it gets soft, maybe 4 minutes. Toss in the garlic and fresh ginger and stir until you can really smell them—that’s about a minute. Next, we bloom the spices: cumin, coriander, turmeric, and cayenne if you’re using it. Let them sizzle for only 30 seconds; this wakes up their flavor big time! Follow that up by stirring in the diced tomatoes, broth, and tomato paste, then bring that whole base to a nice, gentle simmer.

Finishing the Texas Roadhouse Butter Chicken Skillet

Time to welcome the chicken back home! Return the browned pieces to the simmering sauce. Reduce the heat way down low, cover it up, and let it all hang out—about 10 minutes should do it, until the chicken is totally cooked through. The very last step is crucial: stir in the heavy cream and the sugar gently. You just want to heat it through, but promise me you won’t let it boil, or the cream might break! Give it a taste test for salt and pepper, garnish with that fresh cilantro, and dinner is served!

Tips for Making the Perfect Texas Roadhouse Butter Chicken Skillet

Even though this is a quick skillet recipe, a couple of little moves really take it from good to *wow*. I picked these up from trial and error, so you don’t have to do the heavy lifting!

First, that note about oil vs. butter? Use butter if you can. It adds incredible depth of flavor to the sauce base, especially when you sauté the onions. Vegetable oil works fine, but butter gives it that authentic richness we are chasing.

Second tip, and this is important: Don’t rush the simmering once the cream is in. You want the sauce to marry those spices with the cream, but boiling it breaks the emulsion. Just keep the heat on the barest simmer, cover it, and let the steam do the work. If you want to see some other great chicken recipes that use butter wonderfully, check out these garlic butter chicken thighs for some inspiration!

Finally, don’t skip grating your ginger fresh. The pre-ground stuff just doesn’t deliver that bright, zesty lift the fresh root brings to the spice blend.

Ingredient Notes and Substitutions for Your Skillet Recipe

I love that this recipe is flexible! So many times I’m cooking and realize I’m out of one thing, and I don’t want to run to the store. Luckily, for this creamy chicken, we have some wiggle room, especially with the chicken cut itself.

If you prefer dark meat—and who doesn’t sometimes?—you can absolutely swap those chicken breasts for boneless, skinless chicken thighs. Thighs have a little more fat, so they actually stay even more tender. The only thing you need to watch for? They might take an extra minute or two to cook through during that simmer phase, but really, that’s it. They just add more flavor, which is never a bad thing in a skillet recipe!

Now, let’s talk about the cream. Heavy cream gives us that truly luxurious, restaurant-like texture. If you’re absolutely out or trying to cut back just a tiny bit, half-and-half is a risky but possible substitute. You have to be super careful heating it, though! You absolutely cannot bring it to a boil, or it will curdle up on you. If you use half-and-half, keep the heat on the barest simmer and perhaps thicken it a bit at the end with a tiny bit of cornstarch slurry.

For those who want even more ideas on using chicken in quick dinners, there’s a fantastic collection of easy chicken recipes inspiration that might help you plan your next meal. But honestly, stick to the cream if you can for this one—it makes all the difference in that rich sauce!

Serving Suggestions for the Texas Roadhouse Butter Chicken Skillet

This rich and creamy chicken absolutely begs to be served over something that can soak up every drop of that incredible sauce. My family always reaches for plain white rice or maybe some soft, warm naan bread to swipe the skillet clean. That’s my top recommendation for the ultimate meal experience.

But if you want something a little different? Try serving this **Texas Roadhouse Butter Chicken Skillet** over slightly tart lemon-herb couscous. The brightness of the lemon absolutely cuts through the richness of the cream perfectly! It’s a great way to lighten up the meal while still being totally comforting. For more cozy ideas, check out these comforting dinner recipes inspiration for your next night in.

Storage and Reheating Instructions for Leftover Texas Roadhouse Butter Chicken Skillet

We always seem to have leftovers because this makes such a big, satisfying batch! Store any extra **Texas Roadhouse Butter Chicken Skillet** in an airtight container in the fridge. It keeps beautifully for about three to four days, which is perfect for quick lunches.

When you reheat it, the best way is definitely back on the stovetop over medium-low heat. Stir it often and gently—we don’t want that cream separating on us! If it looks a little thick, just stir in a tiny splash of milk or broth until it’s creamy again. Honestly, this keeps the sauce silky smooth, way better than the microwave does. You can find some more great comfort food ideas perfect for leftovers here: family favorite casseroles comfort.

Frequently Asked Questions About the Texas Roadhouse Butter Chicken Skillet

It’s natural to have questions when trying a new recipe, especially when you’re trying to nail that perfect restaurant flavor at home! Here are a few things folks ask me most often about getting this **skillet recipe** just right. If you have more questions, drop them below, I’m happy to help!

Can I make this Texas Roadhouse Butter Chicken Skillet spicy?

You absolutely can! In the ingredient list, I included 1/4 teaspoon of cayenne pepper. If you love heat, feel free to try 1/2 teaspoon, or even add a dash of red pepper flakes when you add the other spices. Just remember that the creaminess of this dish balances out the spice nicely, so you have some control!

What is the best way to reheat this skillet recipe?

For the best texture, especially keeping that sauce nice and velvety, you should always reheat this **creamy chicken** on the stovetop. Use medium-low heat and stir frequently. If it seems too thick after chilling, thin it out with just a tablespoon or two of chicken broth or milk until it loosens up beautifully.

Can I use chicken thighs instead of breasts in this creamy chicken dish?

Yes, please do! Chicken thighs are fantastic here because they stand up to the sauce and stay super moist. They work perfectly in this **skillet recipe**. The only thing to watch for is that they might take about 2 to 3 minutes longer during that final simmer time to ensure they are cooked all the way through to the center.

If you are looking for more quick inspiration for dinner, I always browse through these easy dinner recipes when I’m stuck!

Nutritional Estimates for This Skillet Recipe

Now, I’m not a nutritionist—I’m just a home cook who loves feeding people delicious food! So, when you look at the numbers for this amazing **Texas Roadhouse Butter Chicken Skillet**, I want you to remember this is a general guide, not gospel.

The exact calories, fat, and protein content can really change depending on a few things. Are you using 80/20 ground spices or the leanest chicken breast? Are you pouring in a full half-cup of heavy cream or measuring it exactly? Every little difference adds up!

These estimates are based on dividing the whole recipe into four pretty generous servings. They’re a great starting point if you’re tracking things, but treat them as such—estimates! We focus on flavor first here, you know?

If you are keenly focused on calorie counting for your week, you might want to peek at some of these calorie smart recipes for other days. But for this rich, creamy treat, just focus on how good it tastes!

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