Ingredients
- Chicken breasts, boneless, skinless: 1.5 lbs, cut into 1-inch cubes
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Butter: 4 tablespoons, divided
- Tomato paste: 2 tablespoons
- Heavy cream: 1 cup
- Texas Roadhouse Steak Seasoning: 2 tablespoons, plus more to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
- Step 2: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the tomato paste and cook for 2 minutes, stirring constantly. Add the remaining 2 tablespoons of butter.
- Step 4: Pour in the heavy cream and stir to combine. Season with Texas Roadhouse Steak Seasoning. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Step 5: Return the cooked chicken to the skillet and stir to coat in the sauce. Simmer for another 5 minutes, or until the sauce has thickened slightly. Taste and add more Texas Roadhouse Steak Seasoning if needed.
- Step 6: Serve hot over rice or with naan bread. Garnish with fresh cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over medium-low heat, adding a splash of cream or broth if needed to loosen the sauce.
- Serve this skillet dish with a side of mashed sweet potatoes or cornbread to complement the rich flavors.
- To prevent the chicken from drying out, don't overcrowd the skillet when browning; work in batches if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American