Texas Roadhouse Herb Crusted Chicken is the perfect recipe for juicy flavorful chicken breasts that can be made in a matter of minutes! You’re gonna love this restaurant copycat recipe that couldn’t be simpler to prepare at home.
We love a good copycat recipe around here! My family eats at home about 90% of the time and sometimes it’s fun to recreate restaurant favorites right in your own kitchen.
You may have tried my copycat recipe for Texas Roadhouse Smothered Chicken, if not, I hope you go check it out. It’s a good one. This herb crusted chicken recipe is much simpler and quicker to prepare. It’s also super versatile. You can serve it along with pretty much any side and it will taste delicious. It reminds me of a bit of one of the blog's earliest copycat recipes, Red Robin‘s Chicken Ensenada Platter, but without the southwest kick.
Texas Roadhouse Herb Crusted Chicken it’s heavily seasoned with dried herbs and spices, and then quickly seared in a sauté pan to seal on all the juices and flavor. Because the chicken is pounded (or sliced) thin, it cooks up quickly and evenly.
Ingredients
- Boneless skinless chicken breasts: You can also use chicken thighs or thin cut chicken breast. This seasoning blend will really work on anything.
- A blend of herbs and spices: The restaurant uses a blend of dried dill, basil, and oregano. Along with garlic powder, paprika, fresh cracked black pepper, and salt.
- Oil: Use a high heat oil like avocado oil to allow for a quick cooking without the oil burning.
- Lemon wedges: A trademark of this dish is that the restaurant sears lemon slices quickly and squeezes that juice over top of the cooked chicken before serving. It’s such a delicious garnish that really adds something to the dish.
How to make Texas Roadhouse Herb Crusted Chicken
Step 1. Combine herbs and spices in a bowl and mix well.
Butterfly both large chicken breasts carefully slicing all the way through so that you end up with four thinly sliced chicken breasts. If you prefer, you can also leave the chicken breasts whole and gently pound them with a meat mallet to thin them a bit.
Coat chicken with seasoning blend on both sides until fully covered.
Step 2. Allow to refrigerate for at least 30 minutes or up to 24 hours.
Step 3. In a large skillet over medium high heat, add oil.
Once hot, add chicken breasts, and cook on each side for 3 to 4 minutes until brown. They will cook quickly, so be sure to watch them.
Step 4. Remove chicken to a plate to the side. Add lemon wedges to the pan and sear for 30 seconds.
Carefully squeeze lemon over chicken and serve.
Recipe tips
- You can buy already thin sliced chicken breasts for ease of cooking if you prefer.
- Tailor the seasoning to your liking! A big fan of dill? Add more. Not so into paprika? Add less. Use this recipe as a guide.
More restaurant copycat recipes
- Copycat Wingstop Ranch Recipe
- Carmelitas (Potbelly Dreambars Copycat)
- Olive Garden Eggplant Parmesan
- Olive Garden Steak Gorgonzola
- Olive Garden Chicken Tortellini Alfredo
- Olive Garden Stuffed Chicken Marsala
Did you enjoy this Texas Roadhouse Herb Crusted Chicken Recipe? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Texas Roadhouse Herb Crusted Chicken
Ingredients
- 1 ½ lbs. boneless skinless chicken breasts 2 large or 4 small
- 2 tbsp. avocado oil
- 1 lemon quartered
- 1 tbsp. dried basil
- 1 tbsp. dried dill
- 1 tbsp. dried oregano
- ½ tbsp. paprika
- 1 tbsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
Instructions
- Combine herbs and spices in a bowl and mix well.
- Butterfly both large chicken breasts carefully slicing all the way through so that you end up with four thinly sliced chicken breasts. If you prefer, you can also leave the chicken breasts whole and gently pound them with a meat mallet to thin them a bit.
- Coat chicken with seasoning blend on both sides until fully covered. Allow to refrigerate for at least 30 minutes or up to 24 hours.
- In a large skillet over medium high heat, add oil.
- Once hot, add chicken breasts, and cook on each side for 3 to 4 minutes until brown. They will cook quickly, so be sure to watch them.
- Remove chicken to a plate to the side. Add lemon wedges to the pan and sear for 30 seconds.
- Carefully squeeze lemon over chicken and serve.
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