Herb Crusted Chicken Texas Roadhouse Copycat Recipe

Herb Crusted Chicken Texas Roadhouse Copycat Recipe

Love the Herb Crusted Chicken from Texas Roadhouse? Now, you can recreate that deliciousness right in your kitchen! This copycat recipe brings that savory, herb-packed taste to your table.

Herb Crusted Chicken from Texas Roadhouse
Herb Crusted Chicken Texas Roadhouse Copycat Recipe

Reasons to Love This Recipe

  • The main dish of herb-crusted chicken at Texas Roadhouse restaurant is highly renowned. You can now prepare meals worthy of a restaurant at home with this tasty knockoff recipe!
  • With a cooking time of less than ten minutes, the tasty herb coated chicken is a great option for hectic weeknights.
  • This recipe of delicious chicken will definitely satisfy your taste buds!
  • There is not much of a difference in cooking time when preparing this tasty meal on the stove or grill. Using either approach, your texture will be crunchy!
  • Our crispy smashed potatoes or mashed potatoes and our honey garlic green beans go incredibly well with this Texas Roadhouse chicken copycat recipe.

Ingredients for delicious Herb Crusted Chicken Texas Roadhouse Copycat Recipe:

  • Boneless, skinless chicken breasts – For this dish, you may use either fresh or frozen chicken breasts; just be sure to properly thaw the chicken first.
  • Dried dill, basil, oregano, garlic powder, paprika, chili powder, and kosher salt – These are the spices and dry herbs you’ll need to make the herb mixture for the chicken crust. You are allowed to use fresh herbs in place of some of the dried ones. This recipe is tasty due to the combination of herbs!
  • Olive oil or nonstick spray – Use extra virgin olive oil when cooking the boneless chicken breasts in the skillet to help keep them from sticking. If necessary, you may also lightly coat the chicken with oil to improve the adhesion of the herbs. Cooking spray that doesn’t stick can be used to grill the chicken. 
  • Lemon – To prepare a caramelized lemon, cut the lemon in half and place it in the pan or on the grill while the chicken cooks. The greatest part is to put a little lemon juice directly on top of the chicken for some extra flavor!

Equip Yourself:

  • Cutting board and knife
  • Small bowl 
  • Large nonstick skillet or grill
  • Instant-read meat thermometer* (optional)

Step-by-Step Magic for Herb Crusted Chicken:

To view the whole recipe card for the herb-crusted Texas Roadhouse chicken, simply scroll down to the bottom of the page.

Herb Crusted Chicken Texas Roadhouse Copycat Recipe
Herb Crusted Chicken Texas Roadhouse Copycat Recipe

Cut each chicken breast in half lengthwise to start (it’s kind of like butterflying, but you cut all the way through to get two pieces that are the same thickness).

All of the spices should be combined and well mixed in a small bowl.

Once mixed, generously sprinkle the spices on both sides of the chicken breasts. Keep in mind that if necessary, you can lightly mist or brush the chicken with oil to aid in the sticking of the spices.

If you’re using a skillet on the stove, keep in mind that you’ll need to cook the chicken in two batches. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. To caramelize the lemon, place one of the lemon halves cut-side down in the skillet.

Place half of the chicken pieces in the skillet once the oil is heated. Cook for about 5 minutes on each side, or until the chicken is browned and crispy and the internal temperature reaches 165 degrees Fahrenheit. If the chicken is browned but not quite at temperature, reduce the heat to medium to continue frying the chicken while preventing the crust from scorching. Repeat with the remaining chicken. Squeeze in some of the sautéed lemon before serving.

If using a grill for cooking, preheat it to medium-high heat. After giving the lemon halves a quick spritz with nonstick cooking spray, set them cut side down on the grill. After that, transfer the chicken on the grill and lower the heat to medium. The chicken should be cooked for three to five minutes on each side, or until it is browned and internal temperature reaches 165 degrees. Squeeze in the grilled lemon before serving.

Tips & Twists:

  • To ensure even cooking of your chicken, cut the breasts in half lengthwise. This will help to balance the thickness of the chicken. A meat mallet can also be used to pound it and make the chicken breasts more soft.
  • Allowing the meat to rest for around five minutes at room temperature before slicing is a simple method to keep the chicken moist. The easiest technique to guarantee soft flesh is to cook the chicken just to temperature and to allow its juices to redistribute before cutting it!

If you loved this Texas Roadhouse herb crusted chicken recipe, check out…

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Herb Crusted Chicken Texas Roadhouse Copycat Recipe

Herb Crusted Chicken Texas Roadhouse Copycat Recipe

This Herb Crusted Chicken Texas Roadhouse Copycat Recipe has a delightful herb and spice crust over golden brown chicken.
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 164 kcal

Ingredients
  

  • 1 1/2  lbs boneless skinless chicken breast (about 3 chicken breasts)
  • 1 dried dill
  • 2 dried basil
  • 2 dried oregano
  • 1 garlic powder
  • 1 paprika
  • 1/2 chili powder
  • 1 salt
  • 2 olive oil (or nonstick spray for grilling)
  • 1 lemon, cut in half

Instructions
 

  • Cut each chicken breast in half lengthwise to start (it's kind of like butterflying, but you cut all the way through to get two pieces that are the same thickness). Arrange every chicken piece on a baking pan covered with parchment paper. If necessary, pat dry with a paper towel.
  • All of the spices should be incorporated and well mixed in a small bowl. Once mixed, generously sprinkle the seasonings on both sides of the chicken breasts. Keep in mind that if necessary, you can lightly mist or brush the chicken with oil to aid in the sticking of the spices.
  • When preparing chicken in a skillet over the stove, keep in mind that you'll need to cook it in two batches. In a big skillet over medium-high heat, warm up 1 tablespoon of the olive oil. Put one of the lemon halves in the skillet, cut side down.
    Half of the chicken pieces should be in the skillet when the oil is hot. Cook the chicken for approximately five minutes on each side, or until it is crispy and browned and reaches an internal temperature of 165 degrees F. You can lower the heat to medium to continue cooking the chicken without scorching the crust if it is browned but not quite cooked through. Continue with the second chicken batch. Squeeze in some of the sautéed lemon before serving.
  • If using a grill for cooking, preheat it to medium-high heat. After giving the lemon halves a quick spritz with nonstick cooking spray, set them cut side down on the grill. After that, put the chicken on the grill and turn the temperature down to medium. The chicken should be cooked for three to five minutes on each side, or until it is browned and internal temperature reaches 165 degrees. Squeeze in the grilled lemon before serving.

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