Texas Roadhouse Butter Chicken Skillet
Texas Roadhouse Butter Chicken Skillet is a dish packed with tender chicken pieces coated in a rich, buttery sauce that’s full of flavor. This skillet meal brings together the warm…
By Ava
•
•
Reading time: 6 min
Tip: save now, make later.
Texas Roadhouse Butter Chicken Skillet is a dish packed with tender chicken pieces coated in a rich, buttery sauce that’s full of flavor. This skillet meal brings together the warm goodness of buttery seasoning with just the right amount of spices, making it a satisfying and hearty dish.
I love making this skillet when I want something quick but still special for dinner. The butter adds such an easy, comforting touch, and the chicken stays juicy and soft every time. It’s the kind of meal that feels homemade and inviting without needing too much fuss in the kitchen.
One of my favorite ways to serve this is with some warm, crusty bread to soak up all the buttery sauce or alongside a simple salad to keep things light. It’s a dish that’s great for sharing too—everyone seems to enjoy the rich flavors and cozy vibes it brings to the table.
Key Ingredients & Substitutions
Chicken breast: I like using boneless, skinless chicken breast because it cooks quickly and stays tender. You can swap in chicken thighs for a juicier, richer taste.
Butter: Unsalted butter is key here to control salt levels, but if you want a lighter option, use olive oil. Butter delivers that creamy, rich texture I love in this dish.
Tomato paste: This adds depth and a slight tang. If you don’t have it, a spoonful of tomato sauce or ketchup can work in a pinch, but the flavor will be less intense.
Heavy cream: Cream makes the sauce luxuriously smooth. Half-and-half or full-fat coconut milk can be used for a lighter or dairy-free alternative, though the sauce may be thinner.
Spices: Smoked paprika and cumin give warmth and smokiness. Feel free to reduce cayenne if you prefer less heat, or add a pinch of cinnamon for a cozy twist.
How Do You Get the Sauce Rich and Creamy Without Breaking?
The sauce is creamy because of the butter and cream. To avoid curdling or separating, keep the heat low once you add the cream.
- After browning chicken and adding broth, bring the mixture to a gentle simmer before adding cream.
- Reduce heat to low immediately to keep the sauce smooth and thick.
- Stir occasionally to prevent sticking and encourage even cooking.
- Add lemon juice at the end; too early can cause the sauce to split.
This method helps keep the sauce silky and coats the chicken pieces nicely every time.
Equipment You’ll Need
- Large cast iron skillet – It cooks chicken evenly and holds heat well for a creamy sauce.
- Spoon or spatula – Perfect for stirring the sauce and coating the chicken without scratching your pan.
- Sharp knife – You’ll need this to cut chicken into bite-sized pieces easily and safely.
- Measuring spoons and cups – To get the right balance of spices and liquids for that perfect flavor.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breast for juicier, more flavorful meat that stands up well to the rich sauce.
- Add sautéed mushrooms or bell peppers for extra texture and a mild sweetness that balances the spices.
- Mix in a handful of spinach or kale at the end to add color and a fresh, healthy boost.
- Swap chopped fresh parsley for cilantro if you want a greener, slightly tangy garnish with a different twist.
Texas Roadhouse Butter Chicken Skillet
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless skinless chicken breast, cut into large bite-sized pieces
- 1/2 cup unsalted butter (1 stick)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 cup fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook. In total, plan for around 35 minutes to enjoy a rich and creamy butter chicken skillet.
Step-by-Step Instructions:
1. Melt Butter and Cook Onions:
Heat a large cast iron skillet over medium heat. Add the butter and let it melt completely. Add the diced onions and sauté until they become soft and translucent, about 4-5 minutes. Then add the minced garlic and cook for another minute until fragrant.
2. Add Tomato Paste and Spices:
Stir in the tomato paste and cook it for 1-2 minutes, stirring constantly to deepen its flavor. Add the chicken pieces, then sprinkle salt, black pepper, smoked paprika, cumin, chili powder, and cayenne pepper over the chicken. Stir well to coat the chicken pieces evenly with the butter and spices.
3. Brown the Chicken:
Cook the chicken for about 5-6 minutes, until the outside is lightly browned but the chicken is not fully cooked through.
4. Add Liquids and Simmer:
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let the chicken cook in the creamy butter sauce for 12-15 minutes, stirring occasionally, until fully cooked and the sauce has thickened slightly.
5. Finish and Garnish:
Add the lemon juice and stir well to brighten the flavor. Adjust salt and pepper to your taste. Garnish with chopped fresh parsley or cilantro.
6. Serve:
Serve warm, with warm rolls, crusty bread, or over rice to soak up the rich buttery sauce. Enjoy your delicious homemade Texas Roadhouse Butter Chicken Skillet!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator before cooking. This helps it cook evenly and prevents excess moisture from affecting the sauce.
Can I Substitute Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but the texture will be less rich and creamy. For a dairy-free option, try coconut milk, but it will add a subtle coconut flavor.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to keep the sauce smooth.
Can I Make This Ahead of Time?
Absolutely! Prepare the skillet as directed, then cool and refrigerate. Reheat slowly on the stove before serving, adding a splash of broth or cream if the sauce has thickened too much.