Butter chicken and naan is a 20-minute weeknight dinner that combines tender chicken breast in a rich tomato-cream sauce with warm naan bread and fluffy basmati rice. It uses jarred simmer sauce for zero-fuss, authentic flavor without the long cook time.
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Cook the chicken pieces in a skillet until browned and cooked through.
Pour the butter chicken sauce over the chicken and simmer for 5-10 minutes.
While the chicken simmers, heat the basmati rice according to package directions.
Warm the naan bread in an oven or toaster.
Serve the butter chicken over rice with a side of naan.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to restore sauce consistency.
Yes. Thighs are more forgiving and stay juicier, but increase simmering time by 5–10 minutes to ensure they cook through.
Reheat gently in a skillet over medium heat with a splash of water or cream to restore sauce consistency. Avoid high heat, which can curdle the sauce.
Check your simmer sauce label for dairy content. Many store-bought brands contain cream; use a dairy-free butter chicken sauce or stir in coconut milk to adapt.
Cook until the thickest part reaches 165°F on an instant-read thermometer, or until no pink remains when cut open.
Cut and season chicken up to 8 hours ahead; store covered in the fridge. Cook rice and sauce fresh for best texture.
