You will love this Texas Roadhouse Herb Crusted Chicken. It’s a copycat recipe that I think rivals the original! This dish is moist, juicy and bursting with flavor, all thanks to a simple herb mixture that can be prepared in minutes. In fact, this entire recipe takes less than 20 minutes to make!
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I love sharing simple, easy, seasonal recipes that anyone can make.
And this recipe is no exception.
You will not BELIEVE how quick this Texas Roadhouse Herb Crusted Chicken is to prepare and cook.
Plus it’s, both, healthy and delicious.
I hope this is a recipe you will want to try, too!
What Is Texas Roadhouse Herb Crusted Chicken?
Texas Roadhouse Herb Crusted Chicken is one of the most popular chicken dishes – if not the most popular – served at the Texas Roadhouse restaurant.
Which is a bit ironic, since that restaurant is better known for their steak dishes, particularly their Bone-In Ribeye and Porterhouse.
But the fact that a simple chicken dish is one of their most popular menu items speaks to just how good this Texas Roadhouse Herb Crusted Chicken is!
And I am going to show you how to make your own version of this popular dish with a copycat recipe that tastes exactly like the restaurant version!
Love Copycat Recipes, Too?
I really enjoy trying to make food that tastes like some of my favorite restaurant dishes.
If you like making your own versions of your restaurant favorites, too, please check out my Copycat Applebee’s Spinach Artichoke Dip.
It’s a thick and savory dip that works as an appetizer or main course and is quickly becoming a winter favorite of mine.
And I think you’ll also enjoy my Din Tai Fung Cucumber Salad recipe – even if you’ve never been to Din Tai Fung.
It’s a crunchy and refreshing cucumber salad that is perfect for a summer picnic and even popular with folks who don’t like cucumbers!
Why You Will Love This Texas Roadhouse Herb Crusted Chicken Recipe
This recipe captures all of the unique flavors of the herb crusted chicken dish served at Texas Roadhouse.
The secret is in the combination of herbs and spices that blend together perfectly to enhance the flavor of the moist, delicious and tender chicken breasts.
The herbs can be blended in mere minutes.
And this dish is not only delicious, but healthy too.
What’s not to love?
What You Need – The Ingredients
Although there are a few more ingredients in this recipe than in the recipes I normally share with you, these ingredients mainly consist of dry herbs.
Ingredient Categories
Sometime I like to think of a recipe’s ingredients in terms of ingredient categories, as opposed to separate ingredients.
This makes it less stressful when shopping for ingredients because I am going to mainly be focusing on one type of ingredient.
So, even though there are a few more ingredients in this dish than in the seasonal recipes I usually share – the majority of these ingredients fall under the category: ‘Dry Herbs‘.
And, of course, I will provide the exact measurements for each ingredient in the recipe card below!
In fact, there are really only four ingredient categories that comprise this entire Texas Roadhouse Herb Crusted Chicken recipe:
Dry Herbs
The easiest way to get all of the herbs and spices needed for this recipe are to just order them online using the Amazon links I provided below:
Dry Dill (Dill Weed) – Please, no Beavis and Butthead jokes here!
Fresh Herbs
Fresh Parsley – optional ingredient (mainly for presentation)
Meat
Boneless, Skinless Chicken Breasts – These can be delivered within 2 hours to certain locations with an Amazon Prime Membership
Seasoning (Other)
Salt (Sea Salt is fine)
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What You Need – Recipe Equipment
There is not much recipe equipment required to cook this Texas Roadhouse Herb Crusted Chicken Copycat recipe!
- Small Bowl
- Spoon
- Saran Wrap (or any plastic wrap)
- Heavy Coffee Mug – yes, you’ll see why down below
- Oven Mitt (the cuter the better!)
You may notice that I am using my handy (and very heavy) Lodge Skillet again.
This skillet is the same one I used for my Italian Frittata With Roasted Red Peppers and it is quickly becoming one of my favorite pieces of cookware.
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And a side-benefit of using this particular skillet is that, because it is so heavy, it also provides a good arm workout!
Preparing The Herb Mixture
The real secret to mimicking the restaurant version of this Texas Roadhouse Herb Crusted Chicken is in the combination of herbs that are used to make the coating.
To prepare the mixture of herbs for the crust, start by adding all of the dry ingredients I recommend above, including the salt and pepper, to a bowl.
Using a small spoon, stir the dry ingredients together so that the herbs are evenly distributed throughout the mixture.
Try to use the measurements for each ingredient shown in the recipe card down below – I think these proportions closely match the restaurant’s dish.
But, if you’ve read my Gochujang Substitute post, I talk about how everyone experiences flavors differently.
That’s why you’ll sometimes see separate food bloggers using different ingredients in their own versions of the same ‘copycat recipe’!
Without knowing the exact recipe a restaurant uses for a specific dish, it is up to us to come up with our closest interpretations of these recipes.
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And because everyone experiences flavors differently, sometimes the exact same recipe can vary from one food blogger to another.
So, which recipe should you try?
My recommendation to you is this: Try them ALL and see which one you like the best!
Preparing The Chicken Breasts
Start preparing the chicken breasts by wrapping them with clear plastic wrap.
Then, use a food hammer or tenderizer mallet to flatten your chicken breasts.
Flattening your chicken breasts with a mallet or food hammer will tenderize them and make them thinner so that they cook more quickly.
If you don’t have a food mallet, you can simply use the base of a heavy coffee mug like the one you saw in the Recipe Equipment photo way above.
See, I told you I would let you know why I had included a coffee mug as an essential piece of recipe equipment!
Coating The Chicken With The Herb Mixture
Once you have blended all the herbs together as I recommend in the Recipe Instructions below, be sure to coat each chicken breast fully with this mixture.
I dredged my chicken breasts right in the herb mixture directly in the same small bowl in which I mixed my herbs, but it may be easier to use a flat plate with high sides.
Adding The Herb Crusted Chicken Into The Hot Skillet
Once your boneless, skinless chicken breasts are fully coated, place them in your skillet that was treated with olive oil and set to Medium/High heat.
When you first add the chicken breasts to your skillet, they will look like this:
I go over how long to cook the chicken below.
After only a few minutes, they will begin to look more like this:
As you can see, the parts of the chicken not entirely coated with herbs have gone from pink and translucent to having more of an opaque, whitish color.
How To Tell When Your Texas Roadhouse Herb Crusted Chicken Is Done
It’s important to know when your chicken is done cooking for several reasons.
The first and most important is that under-cooked chicken can lead to food poisoning, which can be very serious.
The CDC article linked to in the previous sentence explains that chicken is not fully cooked until it reaches an internal temperature of 165 degrees Fahrenheit.
The only way to know this, exactly, is to use a food thermometer.
But if you don’t have a food thermometer, the next best way to check if your chicken is fully cooked is to cut open your chicken breast and examine the meat.
The meat should be very white (as seen in the photo below) without any signs of pink at all.
And if you are not sure, it’s always best to cook it a little longer.
What Makes This Version Of Texas Roadhouse Herb Crusted Chicken Unique?
I mentioned above that everyone experiences flavors differently, which is why my recipe includes, both, dry chopped onion AND garlic power.
Some other online versions of this recipe use only one OR the other.
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I have even seen a Texas Roadhouse Herb Crusted Chicken recipe online that includes smoked paprika in their herb mixture.
There’s absolutely nothing wrong with that – it’s just a flavor they experience when they eat this dish and so it becomes part of their recipe.
It’s just a matter of how that food blogger tastes this chicken dish differently from the way I taste it.
Tips & Substitutions
The Chicken
Make sure that your chicken breasts are as thin as you can make them to help them cook more quickly.
They don’t have to be totally flat, though.
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That’s nearly impossible to do, anyway!
The Herb Crust
It’s best to make extra of the herb mixture so that you can fully coat two large, boneless chicken breasts.
I say it’s better to have some leftover herb mixture than not enough!
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Also, if you prefer a spicier chicken dish, you can get creative with adding in different herbs and spices.
I think red pepper flakes would work really well in this recipe and add some heat.
Maybe even a Cajun Seasoning or an All-Spice like this would taste good
Enjoy the recipe and PLEASE let me know what you think in the Comments Section below!
Texas Roadhouse Herb Crusted Chicken
2
servings4
minutes16
minutes198
kcalYou will love this moist and savory Texas Roadhouse Herb Crusted Chicken Copycat Recipe. It is a healthy chicken dish that is fast and easy to prepare and tastes just like the restaurant version!
I have included Amazon links to each of the ingredients below to make it easy for you to order the ingredients for this recipe, online.
Ingredients
2 tbsp Dry Dill Weed
3 tbsp Dry Basil
3 tsp Garlic Powder
1 tbsp Chopped Onion (Dry)
3 tbsp Dry Oregano
2 tbsp Parsley Flakes
1 oz Fresh Parsley (Optional)
1/2 tsp Salt (Sea Salt is fine)
2 tsp Pepper
1/2 fl oz Extra Virgin Olive Oil
Directions
- Add each of the dry ingredients (dill, basil, garlic powder, chopped onion, oregano, parsley flakes, salt and pepper) into a small bowl using the recommended measurements above (tbsp = tablespoon and tsp = teaspoon).
- Mix these dry ingredients, thoroughly, using a small spoon and set aside for later.
- Remove each boneless skinless chicken breast from its packaging and wrap snugly with Saran Wrap or another plastic wrap.
- Using a food hammer tenderizer, small mallet (or even the bottom of a large, heavy coffee mug), flatten each chicken breast the best you can – this tenderizes the chicken and makes it a little thinner so that it cooks more quickly.
- Next, add one-half fluid ounces (estimate) of extra virgin olive oil to a large skillet and place your large cast iron skillet on the stove top over Medium-High heat. Allow 2 minutes for the skillet to heat up.
- As you wait for the skillet to heat up, take each boneless, skinless chicken breast and dunk (dredge) it in the herb mixture that you set aside earlier. Make sure that each chicken breast is fully coated with the mixture that will form the herb crust.
- Gently place each chicken breast into the hot cast iron skillet, one at a time.
- Continue to cook over Medium/High Heat for 16 minutes, flipping each chicken breast once – so 8 minutes per side (this may vary depending on the intensity of your burner and whether you have a gas or electric stove).
- If you have a food thermometer, simply cook until the internal temperature of each breast reaches 165 degrees F. If you do not have a food thermometer, check each breast by cutting them open and examining the inside. The meat should be bright white and have no signs of pink.
- Once your chicken is done, simply remove each breast from the hot skillet and place on a plate. I chose to garnish my chicken with fresh parsley, but feel free to experiment.
ENJOY!
Notes
- Use a food tenderizer, mallet tenderizer or even the base of a heavy coffee mug to flatten your chicken breasts a bit before cooking. Thinner breasts may cook more quickly than I recommended above so please check that your chicken is done even before the recommended time is up.
- Using a cast-iron skillet like my Lodge Skillet will shave a few minutes off of your cooking time because cast iron retains heat so well that the chicken breasts may cook quicker than anticipated (especially if you have flattened the chicken breasts beforehand)
- Feel free to try substituting different herbs for your herb mixture. For instance, if you like a spicier chicken, try including red pepper flakes. If you don’t like garlic powder, leave it out. Get creative!
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How To Store This Herb Crusted Chicken
This recipe tastes so good, it’s rare that you will have any leftovers!
But if you do, the best way to store your chicken is in air-tight plastic containers like these.
Leftover chicken will last up to 4 days in the refrigerator when stored in this manner, but I can’t ever go four days without finishing this because it’s so delicious!
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Re-Heating Your Texas Roadhouse Herb Crusted Chicken
The best way to re-heat your herb crusted chicken is in the oven.
First, remove the chicken you plan to eat from its plastic container and allow it to come to room temperature.
Pre-heat your oven to 375 degrees F and then place your chicken in the oven for about 10 minutes.
Since you are now re-heating pre-cooked chicken, it is not as important to monitor the internal temperature or check it frequently.
You KNOW it was already done the first time your cooked it!
What Did You Think Of This Texas Roadhouse Herb Crusted Chicken Copycat Recipe?
Have you ever tried the Herb Crusted Chicken at the Texas Roadhouse?
What do you think of my version of this dish?
Did you make this recipe?
If so, I would love to hear what you thought in the COMMENTS SECTION below!
