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Texas Roadhouse Butter Chicken Skillet features juicy chicken pieces cooked in a creamy butter sauce and served in a skillet.

Texas Roadhouse Butter Chicken Skillet (Easy)

This recipe recreates the popular Texas Roadhouse Butter Chicken Skillet at home. It features tender chicken in a rich, creamy, and slightly spicy tomato-based sauce, served with a vibrant medley of bell peppers over rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 6 tbsp unsalted butter, divided
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp tomato paste
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp chili powder or more, to taste
  • 1/4 tsp cayenne pepper optional
  • Salt to taste
  • Black pepper to taste
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1/4 cup fresh cilantro, chopped for garnish
  • Cooked rice, for serving

Equipment

  • large skillet
  • mixing bowl
  • Measuring spoons
  • Measuring cups
  • Grater
  • knife
  • cutting board
  • spatula

Method
 

  1. In a bowl, season the chicken cubes generously with salt, black pepper, turmeric powder, and half of the garam masala.
  2. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken and sear on all sides until lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside. Don't overcrowd the pan; work in batches if necessary.
  3. Add the remaining 4 tablespoons of butter to the skillet. Once melted, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  4. Stir in the tomato paste and cook for 2 minutes, stirring constantly to prevent burning. This step is crucial for deepening the flavor of the sauce.
  5. Add the diced tomatoes (with their juices), chicken broth, remaining garam masala, cumin powder, chili powder, and cayenne pepper (if using). Season with salt and pepper to taste.
  6. Bring the sauce to a simmer, then reduce the heat to low and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally.
  7. Add the chopped green and red bell peppers to the sauce and cook for another 5 minutes, or until the peppers are tender-crisp.
  8. Return the seared chicken to the skillet and stir to coat it in the sauce.
  9. Pour in the heavy cream and stir to combine. Simmer for another 2-3 minutes, allowing the sauce to thicken further and the flavors to meld.
  10. Garnish with fresh cilantro and serve hot over cooked rice.

Notes

For a richer flavor, use high-quality butter. Adjust the amount of chili powder and cayenne pepper to your preferred level of spiciness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.