Texas Roadhouse Herb Crusted Chicken Recipe
Try this copycat recipe for Texas Roadhouse Herb Crusted Chicken at home in your own kitchen.
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Servings: 4 servings
Calories: 322kcal
Ingredients
- 3 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 tablespoons dill
- 2 tablespoons basil
- 3 tablespoons oregano
- 2 tablespoons garlic powder
- 2 tablespoons parsley
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon cut in half
Instructions
- In a bowl, combine all the herbs.
- Place the chicken breasts in a zip top bag and squeeze the air out. Using a mallet, pound the chicken to flatten. Do this in batches if need be.
- Season the chicken on both sides with the mix.
- In a large skillet, heat the olive oil over medium high heat.
- Depending on how large the skillet is you might need to cook the chicken in batches.
- Sear the chicken on both sides and turn the temperature down to medium low.
- Continue cooking until the internal temperature is 165F. Remove and let rest for 5 minutes before slicing.
- Garnish with a squeeze of lemon juice.
Notes
- Substitute the boneless chicken breasts for chicken tenders or chicken thighs.
- Pound the chicken with a meat mallet to get the chicken to even thickness.
- If using fresh herbs, use double the amount.
- Generously season the chicken on both sides.
- Heat the oil before adding the chicken.
- Depending on how large the skillet is you might need to cook the chicken in batches.
- Use a meat thermometer to check the chicken for doneness (165F). Time may vary depending on the thickness of your chicken breasts.
- Rest the chicken for a few minutes before cutting to keep the juices from running out.
Nutrition
Serving: 1g | Calories: 322kcal | Carbohydrates: 8g | Protein: 39g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 102mg | Sodium: 624mg | Fiber: 3g | Sugar: 1g