Texas Roadhouse Chicken Skillet
Bring the taste of Texas Roadhouse home with this easy Chicken Skillet recipe. Tender chicken is simmered in a rich, buttery tomato-based sauce, creating a comforting and flavorful meal that's ready in under an hour and cooked in one skillet for easy cleanup.
Equipment
- Medium bowl
- Large skillet (preferably cast iron)
- Measuring cups and spoons
- Knife
- Cutting board
- Stirring spoon
- Serving plates or bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- ¼ cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ tsp turmeric powder
- ½ tsp garam masala
- ¼ tsp chili powder
- Salt and black pepper to taste
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup unsalted butter
- 1 tbsp brown sugar
- 1 tsp garam masala
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional
- Cooked rice or naan bread for serving
- Fresh cilantro, chopped for garnish
Instructions
- In a medium bowl, combine the chicken cubes with yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, garam masala, chili powder, salt, and pepper. Mix well and ensure all chicken is coated in the marinade.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat 2 tablespoons of butter in a large skillet over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
- Pour in the tomato sauce, heavy cream, 1/4 cup of butter, brown sugar, garam masala, smoked paprika, and cayenne pepper (if using). Stir well to combine.
- Bring the sauce to a simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally.
- Remove the marinated chicken from the refrigerator.
- Add the marinated chicken to the skillet with the sauce.
- Cook until the chicken is cooked through and no longer pink inside, about 8-10 minutes, stirring occasionally. Ensure the internal temperature reaches 165°F (74°C).
- Taste and adjust the seasoning as needed. Add more salt, pepper, or cayenne pepper to your liking.
- Serve hot over cooked rice or with warm naan bread.
- Garnish with fresh cilantro.
- Enjoy!
Notes
For best results, marinate the chicken for at least 30 minutes. Freshly grated ginger and minced garlic will provide the most vibrant flavor. Simmer the sauce gently to allow the flavors to meld without burning. Adjust the spice level to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of water or broth if needed.