Your taste buds are going to thank me for this one! It gives tender chicken breasts a crispy crust that just may be the best way to enjoy chicken! Plus you get a restaurant-quality meal at a fraction of the cost, without the hassle of having to leave your home. It's a great main course and super easy on busy weeknights.
If you've been here before, you may already know how much I like Texas Roadhouse. I've had a copycat version of Texas Roadhouse chili on here for years. Oddly, whenever I visit the restaurant, I don't usually get a steak. I save those for other places! I do really love their Herb Crusted Chicken, so I decided to see if I could make it at home.
The answer is yes! This recipe for Texas Roadhouse Herb Crusted Chicken is easy to make and tastes just like the restaurant, if not better. You're going to be surprised at just how good this is!
I try to do a lot with chicken, because it's healthier than red meat. If you're looking for other recipes, try my Chicken Korma, Oven-baked BBQ Chicken, and Maple Dijon Chicken Thigh recipes.
Ingredients
This delicious recipe takes a number of ingredients, but almost all of the ingredients are dried herbs. Here are the simple ingredients you need to gather:
- Boneless, skinless chicken breasts
- Olive oil
- A combination of herbs:
- Dried Dill
- Dried Oregano
- Dried Basil
- Garlic Powder
- Paprika
- Kosher salt
- Black pepper
- A lemon
See recipe card for quantities and how to put all of these together to create this flavorful dish. Feel free to adjust the quantities of spices, particularly the salt, to your tastes.
Instructions
Butterfly the chicken breasts if they are thick, by slicing them in half to create two thinner pieces of chicken. Then place the pieces on a cutting board, cover with plastic wrap, and use a meat mallet to flatten and tenderize the chicken.
Combine all of the dried herbs and seasonings in a bowl, including the salt and pepper. Sprinkle the herb mixture on both sides of the breasts. It should completely coat the entire pieces of chicken.
Heat the olive oil in a large skillet over medium-high heat until shimmery but not smoking. Swirl to coat pan.
Place chicken breasts into the pan and cook for 5 minutes. After 5 minutes, flip breasts over and cook for another 5 minutes. Both sides should be a golden brown color. Check the temperature with meat thermometer. If the temperature not yet 165 degrees Fahrenheit, continue cooking until it reaches 165 degrees (your cooking time will vary depending on the pan, the thickness of the chicken, and your stove temperature). Remove from pan, squeeze a lemon over the top, and enjoy!
Serve with healthy sides such as green beans, cilantro-lime rice, or charro beans. White wine and cold lemonade are good beverage choices that pair well with the chicken.
Hint: I like to roast the lemon too. All you need to do is cut the lemon in half, then place both sides face down in the pan among the pieces of chicken. Roasting the lemon adds even more rich flavor to this chicken dish.
Equipment
The skillet you use will have lots of impact on this dish and how easy it is to cook and clean. A nonstick skillet will prevent the chicken from sticking to the pan, and you'll need it to be larger enough to accommodate all of the chicken breasts.
If you do choose to butterfly yours, you'll need twice as much room! If you want, you can cook them in two batches.
I use Hexclad cookware and it works great for this recipe.
Storage
Cooked chicken keeps for 3-4 days when refrigerated. Make sure to keep it in an airtight container for freshness and to keep other odors from changing the flavor.
Leftover chicken can be sliced and added to salads or wraps, too. My husband sometimes adds it to vegetarian dishes I make, if he wants extra protein.
Top tip
After you finish cooking, make sure to deglaze the pan! It makes clean up so much easier. To do so, while the pan is still hot, but after you've removed the food, pour a cup of water into the pan. As the water heats, use a spatula to remove most of the stuck-on food pieces. Turn off the heat and leave it to soak while you eat, and the skillet will be much easier to clean when you're finished.
Variations
This dish already has a lot of flavor, but it's not hot. If you want to make it spicy, try adding red pepper flakes to the herbs.
Another idea would be to incorporate grated parmesan cheese, which you can mix right in as well.
If you prefer outdoor cooking, these would also do well on a grill. Of course, you may lose some of the coating as it drops through the grill, but it works!
Recipe
Texas Roadhouse Herb Crusted Chicken
Equipment
- 1 meat mallet
- 1 large skillet
- 1 large knife optional, if you want to butterfly the chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp extra virgin olive oil
- 2 tbsp dried dill
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 2 tbsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 lemon
Instructions
- Butterfly chicken breasts if needed, then tenderize with a meat mallet.
- Combine all herbs, including salt and pepper, in a small bowl.
- Sprinkle herb mixture on both sides of chicken, completely coating each piece.
- Heat olive oil in a skillet over medium to medium-high heat, until hot but not smoking. Swirl to coat the skillet.
- Carefully place each chicken breast into the hot oil in the skillet. Cook for 5 minutes.
- Using tongs or a fork, flip each piece of chicken to the other side, and let cook for an additional 5 minutes.
- At this point, start using a meat thermometer to check the temperature in the thickest part of each piece of chicken. Continue cooking into temperature reaches 165℉ (74℃)
- Squeeze a fresh lemon over each piece and serve!
Notes
Nutrition
Food safety
Always cook chicken to a minimum internal temperature of 165 degrees Fahrenheit at the thickest part of the breast. Using a meat thermometer is the best way to make sure you have a safe temperature.
There you have it—your new go-to recipe for tender, flavorful Herb Crusted Chicken! Whether you’re whipping this up for a busy weeknight dinner or impressing guests at a special gathering, this dish is sure to be a hit. It’s quick, easy, and tastes like it came straight from a restaurant kitchen, all while being healthier and budget-friendly.
I’d love to hear from you! Have you tried making this recipe? Did you put your own twist on it? Share your experience in the comments below—I read every one and can’t wait to see what you think! And if you loved this recipe, please share it with friends or family who enjoy a delicious, home-cooked meal. Your support helps me create more recipes for you to enjoy.
Happy cooking, and thank you for being part of this community!
Tanya R.
This is incredible...I made it and just cannot say enough good things about it this recipe, there was LITERALLY none left and that never happens with my family!
Jealous though, do you have the recipe for the asparagus? That looks awesome as well!