Hey there, friends! Ever have those nights when you’re craving that comforting, flavorful food you get at your favorite casual restaurant, but you just don’t feel like leaving the house? Or maybe you’re just short on time but still want something totally delicious and satisfying? Well, get ready, because this Texas Roadhouse Style Butter Chicken Skillet is about to become your new weeknight superhero!
This recipe brings together tender, seasoned chicken in a rich, buttery sauce, all finished off with gooey melted cheese. It’s packed with flavor, comes together in one pan (hello, easy cleanup!), and is so simple, you’ll wonder where it’s been all your life. It’s got that cozy, familiar feel, like a warm hug in a skillet. Seriously, buckle up for dinner time happiness!
Why You’ll Love This Recipe
- Fast: On the table in about 30 minutes!
- Easy: Simple ingredients, straightforward steps. Perfect for beginners!
- Crowd-Pleasing & Perfect for Sharing: Who doesn’t love chicken, butter, and cheese?!
- One-Pan Wonder: Less mess means less stress.
- Restaurant Taste at Home: Get those delicious flavors without going out.
Ingredients
Gather ’round, here’s what you’ll need to whip up this magic:
- 1.5 lbs boneless, skinless chicken breasts: Cut into bite-sized pieces. You want them roughly the same size so they cook evenly.
- 3 tablespoons unsalted butter: This is key to that rich, buttery flavor. Don’t skimp!
- 1 teaspoon garlic powder: Adds that essential savory depth.
- 1 teaspoon onion powder: Another pantry staple for classic flavor.
- 1 teaspoon smoked paprika: Gives it a lovely warmth and hint of smokiness.
- 1/2 teaspoon chili powder: Just enough for a little kick without being overpowering.
- 1/2 teaspoon cayenne pepper (optional): If you like a little more heat, this is your friend! Skip it if you prefer milder flavors.
- Salt and freshly ground black pepper, to taste: Season generously!
- 1/2 cup chicken broth: Helps build that luscious sauce.
- 1/4 cup heavy cream: For ultimate richness and creaminess.
- 1 tablespoon fresh parsley, chopped: For a pop of color and freshness at the end.
- 1 tablespoon olive oil: Gets our skillet hot and ready for searing.
- 1/2 cup shredded cheddar cheese: The glorious cheesy topping! Sharp or mild, whatever you love.
- Sliced green onions for garnish (optional): Adds a nice oniony bite and extra color.
How to Make It
Alright, let’s get cooking! It’s super simple, I promise.
Step 1: Get your skillet hot and buttery. Grab a large skillet – your biggest one is probably best, especially if you’re using 1.5 lbs of chicken. Heat your olive oil and 2 tablespoons of the butter over medium-high heat. You want that pan nice and hot so the chicken gets a beautiful sear.
Step 2: Season the chicken like a pro. While the pan heats, toss your bite-sized chicken pieces in a bowl. Sprinkle them generously with the garlic powder, onion powder, smoked paprika, chili powder, cayenne (if you’re using it), salt, and pepper. Make sure every piece gets coated in that delicious spice blend.
Step 3: Sear the chicken. Carefully add the seasoned chicken to the hot skillet. Try not to overcrowd the pan – if you have too much chicken, cook it in two batches. Let it cook for about 6-8 minutes, flipping occasionally, until it’s golden brown on the outside and cooked through. You want that lovely color for extra flavor! Once done, scoop the chicken out of the skillet and set it aside on a plate for a moment.
Step 4: Build the incredible sauce. Lower the heat under the skillet to medium. Add the remaining tablespoon of butter to the pan. Once melted, pour in the chicken broth and heavy cream. Use a spoon or spatula to scrape up any browned bits stuck to the bottom of the pan – that’s where all the flavor is hiding! Stir it all together.
Step 5: Let the sauce thicken. Let the sauce gently bubble and simmer for 3-4 minutes. You’ll notice it starts to thicken slightly. This creates the perfect base for our butter chicken!
Step 6: Bring it all together. Return the cooked chicken pieces to the skillet with the sauce. Stir gently to make sure every piece of chicken is coated in that glorious, creamy butter sauce.
Step 7: Add the cheesy finishing touch. Sprinkle that shredded cheddar cheese evenly over the chicken in the skillet. Yum!
Step 8: Melt the cheese. Cover the skillet with a lid (or even a baking sheet if you don’t have one that fits) and let the cheese melt for about 2 minutes. It should be all bubbly and delicious.
Step 9: Garnish and serve! Uncover the skillet. Sprinkle the fresh chopped parsley and green onions (if using) over the top. And there you have it – your homemade Texas Roadhouse Style Butter Chicken Skillet! Serve it hot right out of the pan.
Substitutions & Additions
Recipes are meant to be played with! Here are some ideas:
- Protein Swap: Boneless, skinless chicken thighs work beautifully here! They might take a little longer to cook but stay incredibly juicy.
- Different Cheese: Monterey Jack, Colby Jack, or even a little Pepper Jack if you like spice would be fantastic substitutes for cheddar.
- Add Veggies: Sauté some diced onion, bell peppers, or broccoli florets in the skillet before adding the chicken, or stir in some frozen peas or corn with the sauce.
- Make it Spicier: Increase the cayenne pepper, or add a pinch of red pepper flakes with the other spices.
- Serve With: This is amazing over rice, noodles, mashed potatoes, or even just with some crusty bread to soak up that sauce. A simple side salad is also a great addition.
Tips for Success
Just a couple of little things to keep in mind to make sure this dish turns out perfect every time:
- Don’t Overcrowd the Pan: This is crucial for getting a good sear on your chicken. If you cram too much in, it will steam instead of brown, and you won’t get that lovely flavor. Cook in batches if needed.
- Pat the Chicken Dry: Before seasoning, give your chicken pieces a pat with a paper towel. This helps them brown better in the skillet.
- Scrape the Pan: When you add the broth and cream, make sure you scrape up all those browned bits. That’s where so much flavor is!
- Prep Ahead: You can cut your chicken into bite-sized pieces ahead of time and store them in the fridge until you’re ready to cook.
How to Store It
Got leftovers? Lucky you! Let the skillet cool completely, then transfer the chicken and sauce to an airtight container. It will keep in the refrigerator for 3-4 days. To reheat, you can gently warm it in a skillet on the stovetop over medium heat, or pop it in the microwave until heated through. You might need to add a splash more broth or cream when reheating if the sauce has thickened too much.
FAQs
Here are a few questions people often ask about this kind of skillet meal:
Q: Can I make this dairy-free?
A: You could try substituting the butter with a plant-based butter alternative and the heavy cream with a full-fat coconut milk or dairy-free cream alternative. You’d also need to use a dairy-free shredded cheese or omit the cheese topping.
Q: What are the best side dishes to serve with this?
A: White rice, brown rice, egg noodles, mashed potatoes, or a simple green salad are all fantastic choices that pair well with the rich sauce.
Q: My sauce didn’t thicken. What went wrong?
A: Make sure you allowed it to simmer uncovered for the full 3-4 minutes after adding the broth and cream. The heat evaporates some liquid and concentrates the sauce. If it’s still too thin, you can simmer it for a few more minutes, or make a quick slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, and stir it into the simmering sauce. Let it bubble for another minute or two until thickened.
There you have it! A super simple, incredibly delicious Texas Roadhouse Style Butter Chicken Skillet that’s perfect for any night of the week. Give it a try, and let me know how much you love it!
Easy One-Pan Texas Roadhouse Style Butter Chicken Skillet
Ingredients
Equipment
Method
- Step 1: Heat your large skillet. Heat the olive oil and 2 tablespoons of the butter over medium-high heat.
- Step 2: Season the chicken. While the pan heats, toss your bite-sized chicken pieces in a bowl. Sprinkle them generously with the garlic powder, onion powder, smoked paprika, chili powder, cayenne (if using), salt, and pepper. Coat all pieces evenly.
- Step 3: Sear the chicken. Carefully add the seasoned chicken to the hot skillet. Don't overcrowd; cook in two batches if necessary. Cook for about 6-8 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Step 4: Build the sauce. Lower the heat under the skillet to medium. Add the remaining tablespoon of butter to the pan. Once melted, pour in the chicken broth and heavy cream. Use a spoon or spatula to scrape up any browned bits stuck to the bottom of the pan and stir it all together.
- Step 5: Let the sauce thicken. Let the sauce gently bubble and simmer for 3-4 minutes until it thickens slightly.
- Step 6: Combine chicken and sauce. Return the cooked chicken pieces to the skillet with the sauce. Stir gently to coat all chicken pieces.
- Step 7: Add the cheese. Sprinkle the shredded cheddar cheese evenly over the chicken in the skillet.
- Step 8: Melt the cheese. Cover the skillet with a lid (or baking sheet) and let the cheese melt for about 2 minutes until bubbly.
- Step 9: Garnish and serve. Uncover the skillet. Sprinkle the fresh chopped parsley and green onions (if using) over the top. Serve hot.
Notes
Substitutions & Additions: Use boneless, skinless chicken thighs; Substitute cheese with Monterey Jack, Colby Jack, or Pepper Jack; Add veggies like diced onion, bell peppers, broccoli, peas, or corn; Increase cayenne or add red pepper flakes for more spice; Serve over rice, noodles, mashed potatoes, or with crusty bread.
Tips for Success: Don't overcrowd the pan (cook in batches if needed); Pat chicken dry before seasoning; Scrape browned bits from the pan when adding liquid for flavor; Prep chicken ahead of time.
How to Store It: Let cool completely, transfer to airtight container. Refrigerate for 3-4 days. Reheat gently on stovetop or microwave; add broth/cream if sauce is too thick.
FAQs: Dairy-free options possible with plant-based butter, coconut milk/dairy-free cream, and dairy-free cheese/omit cheese. Best side dishes include rice, noodles, mashed potatoes, or a green salad. If sauce doesn't thicken, simmer longer uncovered or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer for another minute or two.