Texas Roadhouse Butter Chicken Skillet: Copycat Recipe That Tastes Just Like the Restaurant.

The first time I ordered the butter chicken skillet at Texas Roadhouse, I knew I had to figure out how to make it at home. There’s something absolutely addictive about those perfectly seasoned chicken pieces smothered in a rich, buttery sauce with just the right amount of spice. After countless attempts and careful observation during several restaurant visits, I finally cracked the code on this beloved Texas Roadhouse butter chicken skillet that has customers coming back week after week.

What makes this copycat recipe so special is how it captures that distinctive Texas Roadhouse flavor profile—bold seasoning, plenty of butter, and a sauce that’s rich without being heavy. The chicken gets a beautiful sear that locks in juices, while the sauce combines the comfort of butter with aromatic spices that give it depth and warmth. It’s not traditional Indian butter chicken, but rather Texas Roadhouse’s own interpretation that focuses on hearty, satisfying flavors that pair perfectly with their famous bread and sides.

This homemade version delivers all the satisfaction of the restaurant dish while giving you control over the ingredients and spice level. The best part is how quickly it comes together—from start to finish, you’re looking at about 25 minutes, making it perfect for busy weeknights when you want something that tastes special without spending hours in the kitchen. The skillet presentation keeps everything warm and makes for an impressive table presentation that rivals the restaurant experience.

Whether you’re a Texas Roadhouse regular missing your favorite dish or just looking for a new chicken recipe that’s guaranteed to become a family favorite, this butter chicken skillet delivers restaurant-quality results in your own kitchen. It’s the kind of recipe that makes you wonder why you ever waited for a table when you can have it ready faster than delivery.

Ingredients

For the Chicken:

2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (adjust to taste)

For the Butter Sauce:

4 tablespoons butter
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1 can (14.5 oz) diced tomatoes, drained
1/2 cup heavy cream
2 tablespoons honey
1 tablespoon Worcestershire sauce
1/2 teaspoon salt (or to taste)
1/4 teaspoon red pepper flakes (optional)

For Serving:

2 tablespoons fresh cilantro, chopped
2 tablespoons butter for finishing
Warm dinner rolls or Texas Roadhouse-style bread
Rice or mashed potatoes (optional)

Instructions

Start by cutting the chicken into uniform 1-inch pieces, which ensures even cooking and makes for perfect bite-sized portions. Pat the chicken pieces completely dry with paper towels—this step is crucial for getting a good sear and preventing the skillet from becoming watery.

In a large bowl, combine all the chicken seasoning ingredients: garlic powder, onion powder, smoked paprika, cumin, thyme, salt, black pepper, and cayenne. Toss the chicken pieces in this seasoning mixture until every piece is evenly coated. The seasoning blend mimics that distinctive Texas Roadhouse flavor profile that makes their chicken so memorable.

Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Cast iron works best for this recipe because it holds heat well and gives you that authentic restaurant-style presentation, but any large skillet will work. When the oil shimmers and is hot but not smoking, add the seasoned chicken pieces.

Cook the chicken for 6-8 minutes, stirring occasionally, until all pieces are golden brown on multiple sides and cooked through (internal temperature of 165°F). Don’t overcrowd the pan—work in batches if necessary to avoid steaming. The chicken should have a nice caramelized exterior while remaining juicy inside. Transfer the cooked chicken to a plate and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the diced onion and cook for 3-4 minutes until softened and lightly golden. The onion should be translucent and sweet-smelling, which forms the aromatic base of your sauce.

Add the minced garlic and ginger to the skillet, stirring constantly for about 30 seconds until fragrant. Be careful not to let the garlic burn, as it will turn bitter and ruin the sauce. The combination of garlic and ginger creates that warming, aromatic foundation that makes this dish so appealing.

Stir in the smoked paprika, cumin, chili powder, and turmeric, cooking for another 30 seconds until the spices are fragrant and well combined. This brief toasting step intensifies the spice flavors and prevents them from tasting raw in the finished dish.

Add the drained diced tomatoes to the skillet, stirring to combine with the spiced onion mixture. Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down slightly and the mixture becomes saucy. The tomatoes provide acidity and body to the sauce while adding that signature reddish color.

Pour in the heavy cream, honey, and Worcestershire sauce, stirring everything together until smooth. The cream creates richness, the honey adds subtle sweetness that balances the spices, and the Worcestershire provides umami depth. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes until it thickens slightly.

Return the cooked chicken to the skillet, along with any accumulated juices, and stir gently to coat all pieces in the sauce. Simmer for 2-3 minutes to heat the chicken through and allow the flavors to meld together. The sauce should be creamy and coat the chicken nicely without being too thick or too thin.

Taste and adjust seasonings as needed—you might want more salt, honey for sweetness, or red pepper flakes for heat. Remove the skillet from heat and stir in the finishing butter, which adds extra richness and gives the sauce a glossy, restaurant-quality appearance.

Garnish with fresh cilantro and serve immediately while hot. The cast-iron skillet keeps everything warm and creates that authentic Texas Roadhouse presentation that makes the meal feel special.

Flavor & Texture Notes

This Texas Roadhouse butter chicken skillet delivers a complex flavor profile that’s both comforting and exciting. The chicken pieces are perfectly seasoned and maintain a beautiful golden exterior while staying incredibly juicy inside. Each bite provides a satisfying contrast between the caramelized surface and tender interior.

The sauce is where this dish truly shines—it’s rich and buttery without being heavy, with layers of warming spices that build rather than assault your palate. The smoked paprika provides subtle smokiness, while the cumin and chili powder add earthy warmth. The turmeric contributes a golden color and mild earthiness that ties everything together.

The cream base creates luxurious mouthfeel while the honey adds just enough sweetness to balance the savory spices and tangy tomatoes. The Worcestershire sauce provides subtle umami depth that makes you wonder what that mysterious delicious flavor is. Fresh ginger and garlic keep the sauce bright and aromatic rather than flat or one-dimensional.

The overall texture is supremely satisfying—creamy sauce that clings to every piece of chicken, with enough body to be substantial but not so thick that it feels heavy. The fresh cilantro adds bright, herbaceous notes that cut through the richness and provide visual appeal with its vibrant green color.

Tips & Variations

Chicken Alternatives: Boneless thighs work beautifully in this recipe and tend to stay even more moist than breasts. You can also use chicken tenderloins cut into pieces, or even bone-in pieces (just increase cooking time accordingly). For a healthier option, this sauce works with grilled chicken breast added at the end.

Spice Level Adjustments: Texas Roadhouse keeps their version relatively mild, but you can easily adjust the heat. Increase the cayenne pepper and red pepper flakes for more kick, or add a diced jalapeño with the onions. For milder palates, reduce or omit the cayenne entirely.

Dairy Modifications: Half-and-half can substitute for heavy cream, though the sauce won’t be quite as rich. For a lighter version, try evaporated milk. Coconut cream makes an interesting dairy-free alternative that adds its own subtle sweetness.

Vegetable Additions: Bell peppers and mushrooms work well sautéed with the onions. Cherry tomatoes can be halved and added during the last few minutes for extra freshness and color. Spinach wilts beautifully into the sauce during the final minutes of cooking.

Make-Ahead Tips: The chicken can be seasoned hours ahead of time. The entire dish can be made earlier in the day and gently reheated, though you may need to thin the sauce with a splash of cream or chicken broth.

Serving Variations: This works beautifully over rice, pasta, or mashed potatoes. For a low-carb option, serve over cauliflower rice or zucchini noodles. The sauce is so good, you’ll want something to soak up every drop.

Storage & Make-Ahead

This butter chicken skillet is perfect for meal prep and actually tastes even better the next day as the flavors continue to develop. Store leftovers in the refrigerator for up to 4 days in airtight containers. The sauce may thicken when cold, so add a splash of cream or chicken broth when reheating.

The dish freezes reasonably well for up to 2 months, though the cream sauce may separate slightly upon thawing. Thaw overnight in the refrigerator and reheat gently on the stovetop, whisking in a tablespoon of fresh cream to restore smoothness if needed.

For best results when reheating, use the stovetop over low heat rather than the microwave. Stir frequently and add liquid as needed to restore the proper consistency. The chicken stays tender when reheated gently, but high heat can make it tough.

Individual portions can be prepped in containers with rice or pasta for grab-and-go lunches throughout the week. The flavors hold up beautifully and make leftover lunch something to actually look forward to.

Serving Suggestions

Serve this butter chicken skillet exactly as Texas Roadhouse does—in the cast-iron pan with warm dinner rolls on the side for soaking up that incredible sauce. The bread is almost mandatory; you’ll want something to capture every drop of that rich, flavorful sauce.

Traditional sides include seasoned rice, garlic mashed potatoes, or buttered noodles. The neutral flavors of these starches complement the bold chicken without competing. A simple side salad with ranch dressing provides cool, crisp contrast to the rich, warm main dish.

For a complete Texas Roadhouse experience, start with their famous warm bread and cinnamon butter, then follow with this skillet and finish with a slice of their legendary dessert. The combination creates a restaurant experience at home.

The cast-iron presentation keeps the dish warm throughout the meal and creates an impressive table presentation. Provide spoons alongside forks so diners can enjoy every bit of that delicious sauce.

FAQ

Can I make this without heavy cream? Yes, though the sauce won’t be quite as rich. Half-and-half works well, or you can use whole milk with a tablespoon of flour whisked in to help thicken the sauce. Evaporated milk is another good option that provides richness without the fat content of cream.

How do I prevent the chicken from drying out? Don’t overcook the chicken during the initial searing—it should reach 165°F internal temperature but no higher. Also, cutting the chicken into uniform pieces ensures even cooking. The sauce helps keep the chicken moist, so make sure every piece is well coated.

Can I use chicken thighs instead of breasts? Absolutely! Thighs actually work even better because they stay more moist and flavorful. They may need an extra minute or two of cooking time, but they’re much more forgiving if slightly overcooked.

My sauce is too thick/thin. How do I fix it? If too thick, add heavy cream, chicken broth, or water one tablespoon at a time until you reach desired consistency. If too thin, simmer uncovered for a few more minutes to reduce, or whisk in a teaspoon of cornstarch mixed with water.

How spicy is this compared to the restaurant version? This recipe closely matches the mild-to-medium spice level of the original. Texas Roadhouse keeps their version family-friendly, so it has warmth rather than heat. You can easily adjust by increasing or decreasing the cayenne pepper to your preference.

There’s something deeply satisfying about recreating a restaurant favorite in your own kitchen, especially when the results rival or even surpass the original. This Texas Roadhouse butter chicken skillet captures all the flavors that make the restaurant version so popular while giving you the satisfaction of homemade cooking. The combination of perfectly seasoned chicken and that rich, aromatic sauce creates a meal that’s both comforting and exciting. Make it once, and you’ll understand why this dish has such a devoted following—and why you might never need to wait for a table again.