The name alone—Texas Roadhouse Butter Chicken Skillet—paints a picture of ultimate comfort food, doesn’t it? When I first heard the phrase, my mind immediately went to two delicious places: the bold, rustic, and hearty spirit of a Texas steakhouse, and the creamy, comforting idea of a buttery chicken dinner. While this isn’t the classic Indian “Butter Chicken,” this recipe is my delicious interpretation of that incredible name, leaning heavily into the “Texas” spirit.
This is a true one-pan wonder, perfect for a chilly Monday evening here in Cologne when you need a meal that tastes like a warm hug. Imagine tender, bite-sized pieces of chicken, fluffy rice, sweet corn, and hearty black beans, all simmered together in a ridiculously creamy, savory, Southwestern-spiced sauce. The entire skillet is then finished with a glorious blanket of bubbly, melted cheese.
It’s the kind of soul-warming, family-friendly meal that brings everyone to the table. It’s hearty, it’s cheesy, and it’s made all in one pan, which means you get maximum comfort for minimal cleanup.
The Ultimate Fusion of Comfort
This recipe is a celebration of American comfort food. It takes the best parts of our favorite meals—the convenience of a one-pan skillet, the heartiness of a casserole, the creamy satisfaction of a pasta dish, and the bold flavors of Tex-Mex cuisine—and rolls them all into one incredible dinner. The inspiration was to create the coziest skillet meal imaginable, a dish that’s meant to be scooped into a big bowl and enjoyed while you unwind from the day.
The creamy “butter” element doesn’t come from just butter, but from a luscious sauce built on butter, cream cheese, and heavy cream that gets infused with smoky, savory Southwestern spices. It’s a combination that is instantly familiar and satisfying. It’s the perfect, no-fuss meal to have in your back pocket for any night you need a guaranteed win at the dinner table.
Why This Skillet Will Be a New Family Favorite:
- A True One-Pan Wonder: An entire, hearty meal with protein, veggies, and rice cooked together from start to finish in a single pan. This is a weeknight dream!
- Incredibly Creamy and Flavorful: The combination of savory Southwestern spices, cream cheese, and melted cheddar creates a sauce that is unbelievably rich and addictive.
- Ready in About 40 Minutes: For a meal this hearty and satisfying, it comes together surprisingly fast, making it perfect for a busy evening.
- A Guaranteed Crowd-Pleaser: It’s cheesy, creamy, savory, and has a mild spice level that is perfect for the whole family. It’s a guaranteed clean-plate-club inductee.
Ingredients & Equipment
For the Skillet:
- Boneless, Skinless Chicken Breasts or Thighs: 680g (1.5 lbs), cut into 1-inch chunks.
- All-Purpose Flour: 3 tablespoons.
- Butter: 2 tablespoons, unsalted.
- Olive Oil: 1 tablespoon.
- Yellow Onion: 1 large, chopped.
- Red Bell Pepper: 1 large, chopped.
- Garlic: 3 cloves, minced.
- Long-Grain White Rice: 200g (1 cup), uncooked and rinsed.
- Chicken Broth (Hühnerbrühe): 500 ml (2 cups).
- Diced Tomatoes: 1 can (280g / 10 oz), undrained.
- Cream Cheese (Frischkäse): 115g (4 oz), cut into cubes and softened.
- Black Beans: 1 can (425g / 15 oz), rinsed and drained.
- Corn: 1 can (about 300g / 10 oz), drained.
- Shredded Cheddar or Monterey Jack Cheese: 150g (1 ½ cups).
- For Garnish: Fresh cilantro or chopped green onions.
For the Southwestern Spice Blend:
- Chili Powder: 1 tablespoon.
- Smoked Paprika: 2 teaspoons.
- Ground Cumin (Kreuzkümmel): 2 teaspoons.
- Salt: 1 teaspoon.
- Black Pepper: ½ teaspoon.
Helpful Equipment:
- A large, deep, oven-safe skillet with a lid (at least 12 inches).
Time Estimates
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: Approximately 40 minutes
Step-by-Step Instructions
Let’s make this cheesy, creamy, one-pan masterpiece.
Step 1: Prepare Chicken and Spices In a small bowl, whisk together all the Southwestern spice blend ingredients: chili powder, smoked paprika, cumin, salt, and pepper. In a larger bowl, toss the chicken chunks with the flour and half of the spice blend until evenly coated.
Step 2: Sear the Chicken In your large oven-safe skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes, turning, until golden brown on all sides. The chicken doesn’t need to be cooked through. Transfer the chicken to a plate.
Step 3: Sauté Veggies and Toast Rice Melt the butter in the same skillet. Add the chopped onion and bell pepper and cook for 4-5 minutes until softened. Add the minced garlic and the remaining half of the spice blend. Cook for 1 minute more until very fragrant. Add the rinsed rice to the skillet and stir for 1 minute to toast it lightly in the butter and spices.
Step 4: Simmer Pour in the chicken broth and the undrained can of diced tomatoes. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil, then return the seared chicken to the skillet. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Step 5: Make It Creamy Remove the lid. Stir in the softened cream cheese until it has melted into the sauce, creating a rich, creamy consistency. Gently fold in the rinsed black beans and the drained corn.
Step 6: Melt the Cheese Sprinkle the shredded cheese evenly over the top of the skillet. You can either place the lid back on for 3-5 minutes to let the cheese melt on the stovetop, or for a bubbly, golden-brown top, place the entire skillet under your oven’s broiler (Grillfunktion) for 2-3 minutes. Keep a close eye on it!
Step 7: Garnish and Serve Let the skillet rest for a few minutes. Garnish with fresh cilantro or green onions and serve hot.
Notes, Tips & Variations
- Toasting the Rice: Don’t skip the step of toasting the rice for a minute with the spices! It adds a wonderful, nutty depth of flavor to the finished dish.
- Spice it Up: This recipe is mild and family-friendly. For those who like a kick of heat, add a diced jalapeño with the onion or a pinch of cayenne pepper to the spice blend.
- Topping Suggestions: This skillet is a fantastic canvas for toppings! A dollop of sour cream or Greek yogurt, fresh salsa, sliced avocado, or some crunchy crushed tortilla chips are all amazing additions.
- Make it Lighter: You can easily substitute ground turkey or chicken for the beef. For the sauce, Neufchâtel cheese can be used in place of full-fat cream cheese for a lighter but still creamy result.
Hearty Texas-Style Butter Chicken Skillet Recipe
Ingredients
- 680 g 1.5 lbs boneless, skinless chicken, in chunks
- 3 tbsp all-purpose flour
- Spice Blend: 1 tbsp chili powder 2 tsp smoked paprika, 2 tsp cumin, 1 tsp salt, ½ tsp pepper
- 2 tbsp butter & 1 tbsp olive oil
- 1 large onion & 1 large red bell pepper chopped
- 3 cloves garlic minced
- 200 g 1 cup long-grain white rice, rinsed
- 500 ml 2 cups chicken broth
- 1 can 280g diced tomatoes
- 115 g 4 oz cream cheese, softened
- 1 can 425g black beans, rinsed
- 1 can 300g corn, drained
- 150 g 1 ½ cups shredded Cheddar cheese
- For Garnish: Fresh cilantro
Instructions
- Prep: Mix the spice blend. Toss the chicken chunks with the flour and half of the spice blend.
- Sear Chicken: Heat oil in a large skillet. Sear the chicken until golden. Remove from skillet.
- Sauté: Melt butter in the same pan. Sauté onion and pepper for 5 mins. Add garlic and the remaining spice blend; cook for 1 min.
- Simmer: Stir in the rinsed rice and toast for 1 min. Pour in broth and tomatoes. Return the chicken to the pan. Bring to a boil, then cover and simmer on low for 15-20 minutes, until rice is cooked.
- Make it Creamy: Stir in the softened cream cheese until the sauce is creamy. Gently fold in the black beans and corn.
- Melt Cheese: Top with shredded cheese. Cover and let it melt for 3-5 minutes, or place under the broiler for 2-3 minutes until bubbly and golden.
- Serve: Garnish with fresh cilantro and serve hot.
Notes
- For a spicy kick, add a diced jalapeño with the onion.
- Serve with toppings like sour cream, avocado, and crushed tortilla chips.
- Ground turkey or beef can be used instead of chicken chunks.
Frequently Asked Questions (FAQ)
1. Is this recipe related to Indian Butter Chicken? Great question! Despite the name, this recipe is not a version of the classic Indian Butter Chicken. It’s a creative, American-style comfort food dish inspired by the spirit of the name—a rich, buttery, chicken skillet with a bold Texas or Southwestern flair.
2. Can I make this with pre-cooked rice to save time? You can, but the method will change. If using pre-cooked rice, reduce the chicken broth to just ½ cup. Follow the steps through making the sauce (Step 5), but let it simmer for only 5 minutes to thicken. Then, stir in your pre-cooked rice, the beans, and corn, and continue with the cheese topping.
3. How can I adjust the spice level? As written, this dish is very mild and family-friendly. The chili powder and smoked paprika provide savory, smoky flavor, not intense heat. To make it spicier, you can add a diced fresh jalapeño when you sauté the onions, or add ½ teaspoon of cayenne pepper or chipotle powder to your spice blend.
4. Can this skillet be made ahead of time? Yes, it makes fantastic leftovers! You can make the entire dish, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over low heat, adding a splash of milk or broth to loosen up the sauce, or reheat individual portions in the microwave.
Ready for a Skillet of Pure Comfort?
This is one of those meals that just makes you feel good. It’s warm, hearty, cheesy, and so incredibly easy to make. I truly hope it becomes a new favorite for your cozy family dinners. If you make it, I’d love to know what you think in the comments below!
For more one-pan wonders and family-friendly meals, be sure to follow me on Pinterest and Instagram. To get the full “Roadhouse” experience, try serving this with my Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter!