Oh my goodness, let me tell you about this Texas Roadhouse Butter Chicken recipe—it’s the kind of dish that makes you close your eyes and sigh after the first bite! The first time I had it at the restaurant, I couldn’t believe how creamy and rich the sauce was, wrapping around tender chicken like a cozy blanket. I knew I had to recreate it at home, and after some tinkering (and maybe a few happy accidents), I landed on this foolproof version. Best part? It’s ready in about 40 minutes, which means it’s totally doable for those chaotic weeknights when you need something comforting but don’t want to fuss. Trust me, your family will beg for seconds!
Why You’ll Love This Texas Roadhouse Butter Chicken
Listen, I know we all have those nights when we need something satisfying but don’t want to spend hours in the kitchen. That’s exactly why this recipe is my go-to! Let me give you the quick reasons you’ll adore it:
- Creamy dreaminess: That silky sauce coats every bite of chicken – just like the restaurant version!
- One-pan wonder: Less dishes = more time for you (and maybe seconds).
- Weeknight lifesaver: From fridge to table in 40 minutes flat.
- Tastes fancy, feels easy: Restaurant-quality flavor without any chef skills needed.
Honestly, the first time I made this, my husband thought I’d ordered takeout. Now it’s our Tuesday night tradition!
Texas Roadhouse Butter Chicken Ingredients
Alright, let’s gather everything you’ll need to make this dreamy butter chicken! I’ve broken it down into two simple groups – one for the chicken itself and one for that luscious sauce. Pro tip: Measure everything out before you start cooking (my grandma called this “mise en place” – fancy term for “save yourself from scrambling later”).
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts – cut into bite-sized pieces (about 1-inch chunks work best)
- 1 tsp salt – trust me, this is just enough to bring out all the flavors
- 1 tsp black pepper – freshly ground if you’ve got it
- 1 tsp garlic powder – our flavor booster
- 1 tsp paprika – for that beautiful color and subtle smokiness
For the Sauce
- 2 tbsp butter – real butter only, please! This is butter chicken after all
- 1 cup heavy cream – the secret to that velvety texture
- 1/2 cup chicken broth – gives the sauce depth (use low-sodium if you’re watching salt)
- 1 tbsp garlic – minced fine (about 3-4 cloves, or cheat with the jarred stuff like I sometimes do)
- 1 tsp dried parsley – for that perfect finish
See? Nothing too crazy – just simple ingredients that work some serious magic together. Most of this is probably already in your pantry! If you’re looking for more easy chicken ideas, check out these simple chicken recipes for busy nights.
How to Make Texas Roadhouse Butter Chicken
Ready to make some magic happen? Don’t worry, this Texas Roadhouse Butter Chicken is easier than it looks. I’ll walk you through each step just like I would if we were cooking together in my kitchen – with plenty of “oops-proof” tips along the way!
- Season those chicken pieces: First things first – take your bite-sized chicken and toss it with all those lovely spices (salt, pepper, garlic powder, and paprika) in a bowl. Get it all nicely coated – I like to use my hands for this part because, let’s be honest, it’s fun!
- Brown the chicken beautifully: Melt that butter in your large skillet over medium heat. When it’s just starting to foam (but not burn!), add the chicken in a single layer. Don’t crowd the pan – we want golden brown perfection, not steamed chicken! This should take about 5-7 minutes, flipping halfway.
- Wake up that garlic: Push the chicken to one side and add your minced garlic to the hot butter. The second that amazing smell hits your nose (about 1 minute), you’ll know it’s ready!
- Deglaze with broth: Pour in the chicken broth and scrape up all those tasty browned bits from the bottom of the pan. That’s where so much flavor lives – it’s liquid gold!
- Bring on the cream: Stir in that luscious heavy cream and dried parsley. Now comes the hardest part – letting it simmer for 10-12 minutes without hovering. The sauce will gradually thicken to coat the back of your spoon perfectly.
- Taste and serve: Give it one final taste (careful, it’s hot!) and adjust seasoning if needed. Then pour your masterpiece over rice or with some crusty bread to soak up every drop. Absolute heaven!
Tips for Perfect Creamy Sauce
Okay, here’s my secret for sauce perfection – if it’s too thick, add a splash more broth. Too thin? Let it bubble gently for a few extra minutes (just keep stirring so it doesn’t stick). And whatever you do, don’t walk away while it’s simmering – cream can go from perfection to scorched faster than you can say “second helping!” For more creamy inspiration, try these dreamy pasta dishes next time. Need a visual guide? Check out these helpful video tutorials to see it all come together!
Serving Suggestions for Texas Roadhouse Butter Chicken
Now that you’ve made this glorious butter chicken, let’s talk about how to serve it up right! My family goes wild when I pair it with fluffy white rice – it soaks up that creamy sauce like a dream. But honestly, you can’t go wrong with any of these options:
- Crusty bread: Tear off chunks to scoop up every last drop of sauce (my kids call this “butter chicken bread boats”)
- Roasted veggies: Bright green broccoli or crispy Brussels sprouts add a nice contrast
- Mashed potatoes: For the ultimate comfort food combo, try these creamy roasted garlic mashed potatoes
- Simple salad: A crisp green salad cuts through the richness perfectly
Pro tip: Set out extra napkins – things might get happily messy when everyone’s scraping their plates clean!
Storage and Reheating Tips
Okay, real talk – this Texas Roadhouse Butter Chicken is so good you probably won’t have leftovers! But just in case you do (or if you’re smart like me and make a double batch), here’s how to keep it tasting amazing:
Pop any leftovers into an airtight container and they’ll stay fresh in the fridge for 3-4 days. When reheating, go low and slow – that creamy sauce can break if you blast it with high heat. My trick? Warm it gently in a skillet over medium-low with a splash of broth to bring it back to life. Microwave works too, but do 30-second bursts and stir between each – nobody wants leathery chicken! The sauce thickens as it cools, so don’t panic if it looks a bit gloopy straight from the fridge – it’ll loosen right up with a little TLC.
Texas Roadhouse Butter Chicken Variations
Sometimes you just gotta shake things up in the kitchen, right? Here are my favorite simple twists on this classic – because life’s too short for boring chicken! Swap in smoked paprika for a smoky kick, or try coconut milk instead of cream for a dairy-free version that’s still dreamy. Feeling wild? A pinch of cayenne or even some curry powder can take this in totally new directions. The beauty of this recipe is how easily it adapts to whatever you’re craving – that’s why it’s been on my weekly rotation for years!
Nutritional Information
Just between us, I’m no nutritionist – I’m just here for the delicious food! Keep in mind these nutritional values are estimates that’ll change based on the specific brands and ingredients you use. That said, this butter chicken leans rich and satisfying (I mean, with names like “butter” and “heavy cream,” what did you expect?). My philosophy? Enjoy every creamy bite guilt-free, then maybe take an extra lap around the block afterward!
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! I actually prefer thighs sometimes because they stay extra juicy. Just trim any excess fat and cut them into similar-sized pieces. They might need an extra minute or two to cook through, but that rich flavor pairs perfectly with the creamy sauce. Honestly, it’s hard to go wrong with either!
How can I make this butter chicken spicier?
Oh, I love this question! For a little kick, add 1/4 tsp cayenne pepper to the spice mix. Want serious heat? Throw in some diced jalapeños when you’re cooking the garlic. My husband always adds a dash of hot sauce at the end too – whatever makes your taste buds happy! Just taste as you go so you don’t overwhelm that beautiful creamy base.
Can I freeze the leftovers?
You can, but fair warning – the sauce might separate a bit when thawed. If you must freeze it, leave out the cream and add it fresh when reheating. Otherwise, I find it keeps beautifully in the fridge for 3-4 days (if it lasts that long!). For more inspiration, check out these creative butter chicken ideas to keep things exciting!
What if my sauce is too thin?
No worries – this happens to me all the time! Just let it simmer uncovered for a few extra minutes, stirring often. The sauce thickens as it reduces. If you’re really in a hurry, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in – but honestly, patience usually does the trick!
Can I make this in a slow cooker?
You bet! Brown the chicken first (trust me, this step matters for flavor), then dump everything in the crockpot on low for 3-4 hours. Add the cream during the last 30 minutes so it doesn’t curdle. Perfect for those days when you want dinner waiting for you!
Texas Roadhouse Butter Chicken
Ingredients
Equipment
Method
- Season chicken pieces with salt, pepper, garlic powder, and paprika.
- Heat butter in a large skillet over medium heat. Add chicken and cook until browned, about 5-7 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and scrape any browned bits from the pan.
- Stir in heavy cream and dried parsley. Simmer for 10-12 minutes until sauce thickens.
- Serve hot over rice or with crusty bread.