Texas Roadhouse Herb Crusted Chicken
Texas Roadhouse herb crusted chicken is super easy to make at home. Seasoned, boneless chicken breasts coated in a mixture of herbs, pan-seared until golden and cooked through. It tastes just like the restaurant version but costs way less and you can make it in your pajamas. Perfect for weeknight dinners, or when the kids won’t cooperate at restaurants. Ready in 20 minutes, feeds 4 people using simple ingredients.
Why get dressed and deal with loud restaurants when you can make Texas Roadhouse herb chicken at home? I’m all for dinner in my pajamas!
My husband isn’t big on chain restaurants, but I love them for family dinners. They have something for everyone, portions are huge (hello, next-day breakfast leftovers!), and prices are affordable. But sometimes the kids don’t cooperate. Or someone else’s kids are screaming. Plus it gets expensive fast with expensive sodas and tipping.
This copycat recipe tastes just like the restaurant version. Just pound chicken breasts thin, coat them with a ton of dried herbs, sear in a hot skillet until golden, then finish cooking through. The whole thing takes 20 minutes and costs a fraction of eating out.
Plus you can eat in your pajamas without tipping anyone!
More Copycat Restaurant Recipes
- Zoe’s Kitchen Chicken Salad – Creamy and versatile
- Longhorn Steakhouse Brussels Sprouts – Crispy roasted with garlic
- Chick Fil A Cool Wrap – Light, portable lunch
- Bonefish Bang Bang Sauce – Classic dipping sauce
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Chicken Breasts – Boneless, skinless chicken breasts. Substitute chicken thighs if you prefer dark meat.
- Dried Herbs – Dill, basil, oregano, and parsley create that signature Texas Roadhouse flavor. If using fresh herbs, double the amounts.
- Lemon Juice – Fresh squeeze over the top adds brightness.
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How To Make Herb Crusted Chicken
- Combine dried dill, basil, oregano, and parsley in a medium bowl.
- Place chicken breasts in a zip-top bag and squeeze out the air. Pound with a meat mallet until even thickness.
- Season chicken generously on both sides with the herb mixture. Don’t be shy, coat them well! Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden, about 2-3 minutes per side.
- Turn heat down to medium-low and continue cooking until internal temperature reaches 165°F. Time varies based on thickness. Remove from heat and let rest for 5 minutes before slicing. This keeps the juices inside. Squeeze fresh lemon juice over the top before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store in an airtight container for 3-4 days.
Reheating: Warm in the oven or on the stovetop until heated through to 165°F. The microwave works but can dry out the chicken. You can also use an air fryer.
Meal Prep: Make a batch and slice for salads, wraps, or quick lunches all week.
Variations
- Baked Version: Sear on the stovetop for color, then transfer to a baking dish and bake at 350°F until cooked through.
- Air Fryer: Cook at 375°F for 12-15 minutes, flipping halfway, until internal temp reaches 165°F. I do this quite a bit!
- Chicken Tenders: Use chicken tenders instead of breasts. Reduce cooking time since they’re thinner and smaller.
- Chicken Thighs: Swap for boneless, skinless thighs if you prefer dark meat. Add a few extra minutes to the baking time.
- Italian Seasoning: Substitute Italian seasoning blend if you don’t have all the individual herbs.
- Grilled: Cook on a preheated grill over medium heat until cooked through.
What to Serve with Herb Chicken
- Green Beans – Quick and healthy
- Roasted Vegetables – Whatever’s in season
- Mashed Potatoes – Creamy comfort food
- Simple Side Salad – Light and fresh
- Texas Roadhouse Rolls – With honey cinnamon butter!
- Baked Rice – Fluffy and light
- Steamed Broccoli – The perfect addition!
Frequently Asked Questions
Dill, basil, oregano, garlic powder, paprika, and parsley. The combination creates that signature flavor you get at the restaurant.
Yes! Double the amounts if using fresh herbs since they’re less concentrated than dried.
Pounding creates even thickness so the chicken cooks evenly. Thick parts won’t be raw while thin parts overcook. I like to do mine in a plastic bag so the chicken doesn’t splatter everywhere. You can also wrap them in plastic wrap.
A large nonstick or cast iron skillet works best. Make sure it’s big enough to lay chicken flat without overcrowding.
You can! Sear on the stovetop first for color, then transfer to a baking dish and bake at 350°F until cooked through.
Use a meat thermometer. The internal temp should reach 165°F. You don’t want to slice into the chicken to see if it’s done or all the juices will run out.
Yes! Cook at 375°F for 12-15 minutes, flipping halfway through.
Recipe Tips & Tricks
- Pound out the chicken to even thickness between plastic wrap or in a plastic bag. This ensures even cooking and tenderizes the chicken too.
- Season generously on both sides. The herbs create that signature Texas Roadhouse flavor.
- Heat the oil before adding chicken so it sears properly and doesn’t stick.
- Don’t overcrowd the skillet. Cook in batches if needed for proper browning.
- Use a meat thermometer to check for 165°F. Don’t guess – chicken thickness varies.
- Let chicken rest for 5 minutes before slicing. This keeps juices inside instead of running all over the cutting board.
- Sear over medium-high heat first for color, then reduce to medium-low to finish cooking.
- Squeeze fresh lemon juice over the top before serving for brightness.
You’re ready to wow your family with this simple, copycat herb crusted chicken recipe! In less than 30 minutes, you can have a meal that looks and tastes like it was made in a restaurant.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Texas Roadhouse Herb Crusted Chicken Recipe
Ingredients
- 3 tablespoons olive oil
- 4 chicken breasts boneless, skinless
- 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 they don't all fit in the bag at once.
- 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
- Pound out the chicken to even thickness between plastic wrap or in a plastic bag. This ensures even cooking and tenderizes the chicken too.
- Season generously on both sides. The herbs create that signature Texas Roadhouse flavor.
- Heat the oil before adding chicken so it sears properly and doesn’t stick.
- Don’t overcrowd the skillet. Cook in batches if needed for proper browning.
- Use a meat thermometer to check for 165°F. Don’t guess – chicken thickness varies.
- Let chicken rest for 5 minutes before slicing. This keeps juices inside instead of running all over the cutting board.
- Sear over medium-high heat first for color, then reduce to medium-low to finish cooking.
- Squeeze fresh lemon juice over the top before serving for brightness.
Nutrition
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