Texas Roadhouse Signature Herb Crusted Chicken

Craving the mouthwatering flavor of Texas Roadhouse’s famous Herb Crusted Chicken but prefer the comfort of your own kitchen? Look no further! This incredible copycat recipe brings that beloved restaurant classic right to your dining table. Whether you choose to cook it on the stove for a quick sear or on the grill for a smoky finish, this simple yet profoundly flavorful dish promises tender, juicy chicken cutlets infused with an aromatic blend of herbs and spices. It’s an easy-to-follow recipe that delivers restaurant-quality taste in almost no time, making it perfect for busy weeknights or a special weekend treat. Prepare to impress your family and friends with this perfectly seasoned chicken that truly captures the essence of your favorite steakhouse.

Close-up of perfectly cooked Texas Roadhouse herb-crusted chicken, golden-brown and glistening, on a large white rectangular platter, garnished with fresh herbs and lemon wedges.

Contents

Why You’ll Fall in Love with This Texas Roadhouse Copycat Chicken

This isn’t just another chicken recipe; it’s a culinary experience designed for maximum flavor and minimal fuss. Here’s what makes this Texas Roadhouse Herb Crusted Chicken truly stand out:

Effortless Flavor with Pantry Staples: Forget exotic ingredients or complicated marinades. Our simple herb crust is crafted from a handful of readily available spices you likely already have in your pantry. This means you don’t need to make a special trip to the store to whip up this incredibly delicious dish. Despite its simplicity, the herb blend delivers a powerful punch of aromatic, savory, and subtly sweet flavors that perfectly complement the chicken. It’s amazing how much incredible taste can come from such common ingredients!
Lightning-Fast Preparation and Cooking: Time is precious, especially on busy weeknights. This recipe understands that. With a total cooking time of just 10-15 minutes, you can have a gourmet-tasting dinner on the table in virtually no time. The quick preparation combined with swift cooking makes it an ideal choice for when you’re short on time but refuse to compromise on a satisfying, homemade meal. It’s the perfect solution for a delicious and efficient family dinner.
The Ultimate Restaurant Copycat Experience at Home: Why go out when you can recreate the magic of Texas Roadhouse right in your own home? This recipe is a spot-on replica of their iconic herb-crusted chicken, allowing you to enjoy that distinctive flavor and tender texture whenever you desire. To truly complete your Texas Roadhouse feast, we recommend pairing your herb-crusted chicken with classic sides like creamy mashed potatoes, sweet and tender sweet potatoes, or their signature seasoned Texas Roadhouse green beans. And, of course, no Texas Roadhouse experience is complete without their warm, fluffy rolls slathered with cinnamon honey butter!

Expert Tips for the Juiciest Herb Crusted Chicken

Achieving perfectly cooked, flavorful chicken is all about a few key techniques. Follow these expert tips from Cheryl to ensure your herb-crusted chicken turns out exceptional every single time:

Achieve Uniform Cutlets for Even Cooking: The secret to chicken that cooks perfectly throughout is consistency. Make sure all your chicken cutlets are roughly the same size and, crucially, the same thickness. If they vary, some parts might overcook and dry out while others remain undercooked. Using a meat mallet or a rolling pin to gently pound thicker sections will create uniform cutlets. This small step ensures each piece cooks evenly, resulting in tender, juicy chicken every bite.
Embrace the Meat Thermometer for Perfect Doneness: While timing is a good guide, the most reliable way to know when your chicken is fully cooked is by using an internal meat thermometer. Cook chicken until it reaches an internal temperature of 160° Fahrenheit (71°C) at its thickest part. Remember, chicken will continue to cook slightly as it rests, bringing it up to the safe internal temperature of 165°F (74°C). This method guarantees not only food safety but also prevents overcooking, ensuring your chicken remains incredibly juicy and tender.
Don’t Skimp on Patting Dry: Before applying the herb crust, thoroughly pat your chicken cutlets dry with paper towels. Excess moisture on the chicken surface can create steam during cooking, preventing that beautiful, golden-brown crust from forming. A dry surface allows the herbs to adhere better and promotes a superior sear, enhancing both texture and flavor.
Let Your Chicken Rest: Once cooked, resist the urge to slice into your chicken immediately. Transfer the cooked cutlets to a plate and let them rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a significantly juicier and more tender chicken. Skipping this step often leads to dry chicken as all the delicious juices will run out when you cut it.

Full view of Texas Roadhouse herb-crusted chicken on a large white rectangular platter, garnished with lemon and fresh herbs, ready to serve.

Discover More Delicious Chicken Dinner Recipes

If you’re looking for more ways to enjoy chicken, our collection of winning chicken dinner recipes has you covered. From hearty stews to crispy baked delights, there’s something for every palate and occasion. Explore these fantastic options:

Chicken Etouffee
Pecan Crusted Chicken with Honey Mustard Yogurt Sauce
Air Fryer Chicken Cordon Bleu
Crockpot BBQ Chicken Sandwiches
Crispy Baked Hot Honey Chicken
Hot Honey Chicken Tenders
Mesquite Grilled Chicken
Instant Pot Chicken Risotto
Chicken Rollatini
Blackened Chicken Sandwich
Instant Pot Chicken Paprikash
Marry Me Chicken Pasta
Rattlesnake Pasta
Chicken Pomodoro

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Texas Roadhouse Herb Crusted Chicken

Prep:

15

Cook:

15

Total:

30

Cuts of tender chicken coated in a mouthwatering blend of herbs and spices then cooked to juicy perfection.

Cheryl Malik

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8
servings

Ingredients

For the Herb Crust

2 tablespoons dried dill
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons garlic powder
1 teaspoon paprika smoked or regular
2 teaspoons salt
2 teaspoons freshly cracked black pepper

For the Chicken

4 large boneless, skinless chicken breasts approximately 8-10 ounces each
2 tablespoons extra-virgin olive oil for stovetop method
1 large lemon halved

Get Recipe Ingredients

Equipment

Small mixing bowl
Whisk or mixing spoon
Cutting board
Rolling Pin or meat mallet
Paper towels
Stovetop or grill
Large skillet for stovetop method
Tongs
Neutral-flavored cooking spray for grill method
Internal meat thermometer
Large plate

Instructions

If you plan to grill the chicken, preheat your grill to medium-high heat, aiming for a temperature between 375° and 400° Fahrenheit.
In a small mixing bowl, combine 2 tablespoons dried dill, 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 tablespoons garlic powder, 1 teaspoon paprika, 2 teaspoons salt, and 2 teaspoons freshly cracked black pepper. Whisk all these ingredients together until they are thoroughly blended. Set this herb mixture aside.
Place 4 large boneless, skinless chicken breasts on a clean cutting board. Trim any excess fat or undesirable parts from each chicken breast. Carefully slice each chicken breast horizontally in half, creating 8 thinner cutlets in total.
If any cutlets are unevenly thick, place them between two sheets of plastic wrap and use a rolling pin or a meat mallet to gently pound them until they are uniformly thin across all areas. This ensures even cooking.
Thoroughly pat the chicken cutlets dry on all sides using paper towels. This step is crucial for achieving a good crust. Evenly coat both sides of each chicken cutlet with the prepared herb mixture, gently rubbing the blend into the chicken to help the crust adhere firmly. Set the seasoned chicken aside.

To Cook the Chicken on the Stovetop

Place a large skillet on your stovetop over medium-high heat. Add 1 tablespoon extra-virgin olive oil to the skillet and heat the pan until the oil is hot and appears shimmery, indicating it’s ready for searing.
Once the oil is hot, carefully place 2 halves of 1 large lemon into the skillet, cut-side down. Sauté the lemons for about 30 seconds to lightly char and release their juices, then remove them from the skillet and set aside.
Place 4 seasoned chicken cutlets into the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook the chicken for 3 to 4 minutes per side, or until a beautiful golden-brown crust forms and the chicken reaches an internal temperature of 160° Fahrenheit.
As each batch of chicken reaches 160° Fahrenheit internally, transfer it to a large clean plate. This allows the chicken to begin its resting phase.
Add the remaining 1 tablespoon extra-virgin olive oil to the skillet if needed, then repeat the cooking process with the remaining chicken cutlets until all are cooked through. Once all chicken is cooked, allow the cutlets to rest on the plate for 5 minutes. This resting period is crucial for juicy chicken.
After the chicken cutlets have rested for 5 minutes, transfer them to individual serving plates. Squeeze the sautéed lemons over the chicken cutlets for a bright, fresh finish, then serve immediately with your desired side dishes.

To Cook the Chicken on the Grill

Lightly spray the grates of your preheated grill with a neutral-flavored cooking spray to prevent sticking. Place the 2 halves of 1 large lemon directly on the grill grates, cut-side down, to lightly char and warm through.
Arrange the seasoned chicken cutlets on the grill over indirect heat. Reduce the temperature of your grill to medium heat, maintaining a temperature between 350° and 375° Fahrenheit.
Close the lid of the grill and allow the chicken to cook undisturbed for 4 minutes. This allows a nice sear to develop and the herbs to infuse.
After 4 minutes, open the grill lid and carefully flip the chicken cutlets over using tongs. Close the lid and grill the chicken for an additional 3 minutes, or until the internal temperature of the chicken reaches 160° Fahrenheit when measured with a meat thermometer.
Once the chicken reaches 160° Fahrenheit internally, remove both the chicken and the grilled lemon halves from the grill. Transfer the chicken to a clean plate and set it aside to rest for 5 minutes.
After the 5-minute resting period, transfer the chicken cutlets to serving plates. Squeeze the warm, grilled lemons over the chicken to add a bright, smoky tang, and serve with your favorite complementary sides. Enjoy your homemade Texas Roadhouse feast!

Notes

Chicken Breasts: For convenience, instead of starting with 4 large chicken breasts and slicing them, you can directly use 8 pre-cut thin chicken breasts. Just ensure they are of similar thickness for even cooking.
Herb Customization: Feel free to adjust the herb quantities to your personal taste. If you prefer one herb over another, you can slightly increase or decrease its amount. Fresh herbs can also be used; simply triple the quantity of dried herbs if substituting with fresh ones.
Spice Level: For a touch of heat, a pinch of cayenne pepper can be added to the herb crust mixture.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.