Butter Chicken Skillet Recipe That’s Pure Bliss

If you’ve ever sat in a Texas Roadhouse booth, digging into their buttery, creamy butter chicken skillet, you know that first bite is pure magic. I’ve been obsessed with recreating that rich, velvety sauce and tender chicken at home ever since my first taste. After years of tweaking skillet recipes (and more than a few “close but not quite” attempts), I finally cracked the code on this Butter Chicken Skillet (Texas Roadhouse Copycat) that’ll fool even the biggest fans.

What makes this version special? It’s all about that perfect balance – sweet tomato sauce cut by warm spices, creamy without being heavy, and chicken that stays juicy even when you’re scraping the skillet clean. My secret? A splash of heavy cream at just the right moment and letting the sauce bubble until it clings to your spoon. Trust me, your family’s going to beg for this weekly.

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Why You’ll Love This Butter Chicken Skillet

This skillet is your new weeknight hero – here’s why:

• Faster than takeout: Ready in 30 minutes flat (and that includes chopping time!)
• Restaurant magic at home: That velvety sauce tastes like you’ve been simmering it all day
• Forgiving ingredients: No fancy spices – just garam masala, cumin, and paprika from your pantry
• Creamy without the guilt: Half a cup of heavy cream goes way further than you’d think
• Leftovers taste even better: The flavors deepen overnight like a good curry

I promise – one bite of that saucy chicken over rice, and you’ll forget all about waiting for a table at Texas Roadhouse.

If you love one-pan meals like this Butter Chicken Skillet, you’ll also enjoy our comforting French Onion Chicken Rice Bake — an easy dinner that’s just as satisfying.

Ingredients for Butter Chicken Skillet

Here’s everything you’ll need to make that dreamy Texas Roadhouse-style butter chicken right in your skillet:

• 2 boneless, skinless chicken breasts (cut into 1-inch chunks – trust me, uniform pieces cook evenly)
• 1 tbsp olive oil (the good stuff for sautéing)
• 1 tbsp butter (real, salted butter – none of that margarine business)
• 1 small onion, diced finely (about 1/4-inch pieces)
• 2 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 1 can (14 oz) tomato sauce (plain, not seasoned)
• 1/2 cup heavy cream (yes, half-and-half works but won’t be as luxe)
• 1 tsp garam masala (the star spice – don’t skip it!)
• 1/2 tsp each paprika and cumin (smoked paprika adds nice depth)
• Salt and pepper (to taste – start with 1/2 tsp salt)
• Fresh cilantro (for that pop of green at the end)

See? Nothing crazy – just good ingredients prepped right. Now let’s make some magic!

How to Make Butter Chicken Skillet

Alright, let’s get cooking! This butter chicken comes together so easily – just follow these simple steps and you’ll have that Texas Roadhouse magic in under 30 minutes.

1. Start with the base: Heat your olive oil and butter in a large skillet over medium heat. Watch that butter melt – when it stops foaming, toss in your diced onions. Sauté for about 3 minutes until they turn translucent (don’t let them brown!), then add the garlic for just 30 seconds until fragrant.
2. Brown that chicken: Push the onions to one side and add your chicken chunks in a single layer. Let them get a nice golden sear for 2 minutes per side – no stirring yet! Once they’ve got some color, stir everything together and cook for another 2 minutes until the chicken’s mostly cooked through.
3. Sauce time: Pour in the tomato sauce, then sprinkle all those gorgeous spices right on top – garam masala, paprika, and cumin. Give it a good stir and let it bubble gently for 5 minutes. This is when the magic happens as the flavors meld together!
4. Creamy finish: Reduce the heat to low and slowly drizzle in the heavy cream while stirring. Let it simmer uncovered for about 10 minutes – you’ll know it’s ready when the sauce coats the back of a spoon. Taste and adjust salt and pepper as needed.
5. Plate it pretty: Turn off the heat and sprinkle with fresh cilantro. I like to let it sit for 5 minutes (so hard to wait!) – the sauce thickens up perfectly as it cools slightly.

Pro tip: If your sauce seems too thin, let it simmer a few extra minutes. Too thick? A splash of chicken broth or water will loosen it right up!

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Tips for Perfect Butter Chicken Skillet

Want that Texas Roadhouse-level butter chicken every time? Here are my hard-earned tricks:

• Fresh spices make all the difference: That jar of garam masala sitting in your cabinet since last Christmas? Toss it. Fresh spices bloom beautifully in the sauce – I buy small amounts from bulk bins.
• The cream rule: Always lower the heat before adding cream to prevent curdling. If it starts looking grainy, whisk in a splash of warm broth.
• Resting is key: Let it sit 5 minutes off heat – the sauce thickens perfectly as it cools slightly and flavors intensify.
• Chicken prep matters: Pat pieces dry before cooking so they brown instead of steam. Uniform 1-inch chunks ensure everything cooks evenly.
• Onion hack: If you’re short on time, microwave diced onions for 1 minute before sautéing – they’ll soften in half the time!

Follow these, and I promise your skillet will rival any restaurant version.

Variations for Butter Chicken Skillet

This recipe is wonderfully flexible – here are my favorite ways to mix it up:

• Veggie-packed: Toss in diced bell peppers or mushrooms when sautéing onions. For greens, stir in a handful of spinach right at the end.
• Coconut twist: Swap heavy cream for coconut milk (full-fat please!) and add a pinch of turmeric for gorgeous golden color.
• Spice lover’s version: Add a diced jalapeño with the onions or stir in 1/4 tsp cayenne with the other spices.

The beauty of this skillet? You can tweak it endlessly and still get amazing results!

Serving Suggestions for Butter Chicken Skillet

This saucy beauty deserves the perfect partners – here’s how I love to serve it:

• Fluffy basmati rice soaks up every drop of that creamy sauce (I always make extra!)
• Warm naan bread for scooping – garlic naan takes it over the top
• Simple cucumber salad cuts through the richness perfectly

Don’t forget the garnishes! Extra cilantro, a dollop of yogurt, or even a squeeze of lime brightens everything up. My kids go crazy when I sprinkle toasted almond slivers on top for crunch.

Storing and Reheating Butter Chicken Skillet

Good news – this butter chicken tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. For freezing (up to 3 months), I portion it out so I can grab single servings when cravings hit. The sauce might separate a bit when reheating – don’t panic! Just stir in a splash of cream or broth while warming on low heat. For microwave reheating, cover with a damp paper towel and stir every 30 seconds to keep it creamy.

My favorite trick? Add a fresh pat of butter when reheating – it brings back that velvety texture perfectly. Avoid high heat unless you want scrambled cream sauce (learned that the hard way!).

Butter Chicken Skillet Nutrition Information

Now, let’s talk numbers – but remember, these are just estimates since ingredients vary by brand. For one hearty serving of this butter chicken skillet, you’re looking at:

• 420 calories (worth every single one!)
• 28g fat (14g saturated – thank that glorious heavy cream)
• 32g protein from all that juicy chicken
• 15g carbs (mostly from the tomato sauce)

Want to lighten it up? Swap half the cream for whole milk – but honestly, I think life’s too short to skip the good stuff!

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Butter Chicken Skillet FAQs

I get asked these questions all the time – here are the answers that’ll help you make the perfect skillet every time: