Description
This Texas Roadhouse Butter Chicken Skillet is a rich and creamy dish that combines tender bite-sized chicken pieces with a buttery, spiced sauce featuring curry powder, paprika, and a hint of lemon. Perfect for a comforting and flavorful meal, served over rice or with naan for a complete experience.
Ingredients
Scale
Chicken and Butter
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 cup heavy cream
- 1 tablespoon curry powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 tablespoon lemon juice
Garnish and Serving
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Prepare the Ingredients: Cut the chicken breasts into bite-sized pieces and mince the garlic. Dice the onion finely to ensure even cooking and flavor release.
- Melt the Butter: In a large skillet, melt 2 tablespoons of butter over medium heat to create a rich base for the chicken and sauce.
- Cook the Chicken: Add the chicken pieces to the skillet and cook for 5-7 minutes until they turn golden brown and are no longer pink inside. Remove the chicken and set it aside to keep warm.
- Sauté the Onions: In the same skillet, add the diced onion and sauté for 3-4 minutes until they soften and become translucent, creating a fragrant foundation.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, enhancing the flavor profile.
- Make the Sauce: Pour in 1 cup of heavy cream and 1 cup of chicken broth, stirring thoroughly to combine into a smooth sauce.
- Season the Sauce: Add 1 tablespoon curry powder, 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Bring the mixture to a gentle simmer so the flavors meld.
- Return the Chicken: Add the cooked chicken back to the skillet and stir to coat all pieces evenly with the creamy, spiced sauce.
- Add Lemon Juice: Squeeze in 1 tablespoon of lemon juice for brightness and acidity, then let everything simmer together for 5-10 minutes to deepen the flavors.
- Garnish: Remove from heat and sprinkle fresh cilantro on top for a fresh, herbal finish.
- Serve: Serve the butter chicken skillet over cooked rice or with warm naan bread for a complete and satisfying meal.
Notes
- Use boneless, skinless chicken breasts for tender bites; thighs can be substituted for a juicier result.
- Adjust curry powder and paprika to taste if a milder or spicier flavor is preferred.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk (note the flavor change).
- Leftovers keep well for 2-3 days in the refrigerator and reheat nicely on the stovetop.
- Fresh cilantro is key for garnish but can be omitted if unavailable.
