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A delicious Texas Roadhouse Butter Chicken Skillet, served in a sizzling skillet, is showcased as the featured image.

Texas Roadhouse Butter Chicken Skillet

Recreate the creamy, buttery goodness of Texas Roadhouse Butter Chicken Skillet at home. This recipe focuses on achieving the perfect Maillard reaction for the chicken and a stable, velvety emulsion for the sauce, resulting in a restaurant-quality dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
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
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tbsp tomato paste
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/4 tsp cumin
  • 1/4 tsp red pepper flakes optional
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 tbsp chopped fresh cilantro, for garnish
  • Cooked rice or naan bread, for serving

Equipment

  • large skillet
  • mixing bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Spatula or spoon
  • knife
  • cutting board

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken cubes with olive oil, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Ensure the chicken is evenly coated.
  2. Sear the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and sear on all sides until browned but not fully cooked. Remove the chicken from the skillet and set aside.
  3. Make the Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped onion and sauté until softened and fragrant, about 3-5 minutes.
  4. Bloom the Spices: Stir in the tomato paste, garam masala, turmeric powder, cumin, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to bloom the spices and release their flavors.
  5. Create the Sauce: Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to low and stir in the heavy cream and softened cream cheese. Whisk until the cream cheese is fully melted and the sauce is smooth and creamy.
  6. Combine and Simmer: Return the seared chicken to the skillet. Stir to coat the chicken in the sauce. Simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  7. Garnish and Serve: Garnish with fresh cilantro before serving. Serve hot over cooked rice or with naan bread for dipping.

Notes

For best results, use real unsalted butter. Ensure the cream cheese is fully softened before adding it to the sauce to prevent lumps. Taste the sauce and adjust seasoning as needed. Searing the chicken is crucial for flavor and preventing dryness. Simmer gently to allow flavors to meld without separating the sauce. This dish can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.