Texas Roadhouse Butter Chicken Skillet
This Texas Roadhouse Butter Chicken Skillet is a creamy, flavorful one-pan meal that’s ready in under an hour. Tender chicken is simmered in a rich, buttery sauce and served hot for a comforting and satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (15 oz) can tomato sauce
- 1 (10 oz) can diced tomatoes and green chiles, undrained
- 1 cup heavy cream
- 1/2 cup butter, unsalted
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan bread, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
- Stir in tomato sauce, diced tomatoes and green chiles, garam masala, turmeric powder, chili powder, cumin, and cayenne pepper (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in heavy cream and return the chicken to the skillet.
- Reduce heat to low and simmer for another 15-20 minutes, or until chicken is cooked through and the sauce has thickened.
- Garnish with fresh cilantro.
- Serve hot over cooked rice or with naan bread.
Notes
For extra flavor, marinate the chicken in a mixture of yogurt, ginger-garlic paste, and garam masala for at least 30 minutes before cooking.