Texas Roadhouse herb crusted chicken recipe is a copycat of the juicy and flavorful version available at the popular restaurant. This chicken copycat recipe has a crispy crust with a tender, juicy inside, just like the original, but in your own kitchen.

Texas Roadhouse Herb Crusted Chicken closeup on bed of rice. juicy and herb crusted.

The secret to the herb-crusted Texas Roadhouse chicken is the perfect blend of spices. The flavor of the aromatic herbs makes this dish memorable, and pan-frying it is the easy way to make sure it doesn’t get overcooked.

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This post will step-by-step you through how to make this incredible copycat recipe by showing you exactly how the restaurant makes it.

There are a couple of tricks to ensuring this chicken works out perfectly, and the best thing is that you can apply these techniques to all kinds of other recipes.

This was absolutely delicious!!!! I recommend it highly!!! Extremely easy to make!!!

— Sonny

Best Texas Roadhouse’s Herb-Crusted Chicken Recipe

Why you should make this herb crusted chicken copycat recipe today!

  • Authentic Tasting: This herb chicken actually tastes like the original. It’s a delicious recipe made from herbs like basil, oregano, and rosemary – simple seasonings that just about everyone loves and has in their cupboard.
  • Save Money On Your Grocery Budget: This copycat recipe is a great option if you want restaurant-quality food without paying the high ticket price! A few easy cooking techniques will give you the same results you’d get at Texas Roadhouse; juicy and tender chicken breasts with that crispy, golden outside you’re craving.
  • Easy and Quick To Make: It’s easy to make this copycat chicken recipe a meal. See below for affordable and simple side dishes that go perfectly with this delicious chicken.
  • Be An Impressive Cook: This is an impressive dish! The recipe instructions are quite simple to follow, too. It’s a classic, with a familiar flavor guests will enjoy. They’ll probably marvel at your cooking skills, but you don’t need to tell them it’s a copycat recipe! 

Texas Roadhouse Herb-Crusted Chicken Recipe Ingredients

To make this PERFECT copycat herb chicken recipe, you’ll just need these simple ingredients:

  • Seasonings – Dried dill, parsley, basil, oregano, and rosemary, plus garlic powder, salt, & pepper
  • Meat: Boneless, skinless chicken breast
  • Olive Oil

Tip For Prepping The Chicken Breast

The best way to get your chicken to cook evenly with that perfect golden crust is to use a meat mallet to gently pound your chicken into uniform pieces before cooking. It’s a great way to ensure everything cooks at the same speed so you don’t end up with dried-out meat (which can happen so quickly when you’re searing boneless, skinless chicken breasts).

This recipe requires you to use a meat mallet to hammer out your chicken breasts. You can also use a rolling pin, but a meat mallet works best. Remember, this step is an important one; it helps the chicken breast cook evenly. This is why restaurant chicken tastes so great and is always so juicy!

Tip How Not To Over Cook The Chicken

When you’re cooking chicken, timing is everything. Don’t walk away from your pan, keep ane eye on it. If you cook them a bit too long, you can quickly end up with rubbery, dried-out chicken.

By nature, chicken breast has one thick end and one thinner end. So, when the thick end still needs time to cook, the thin end is usually getting dry and tough. To avoid this, remember to use a meat mallet to control the thickness of your chicken breasts so they’re uniform.

How to Make Texas Roadhouse Herb-Crusted Chicken – Step-By-Step

  1. Place all the seasonings and herbs into a small coffee or spice grinder and pulse for 10 to 15 seconds. When the pieces are chopped fine and look uniform in side, the mixture is ready.
  2. If you don’t have a coffee or spice grinder, you can accomplish this by place the herbs in a small resealable bag and rolling them with a rolling pin. You can also put them in a mortar and pestle and grind them by hand.
  1. Tear off a sizeable piece plastic wrap and place it over an entire large cutting board. Set one chicken breast on the plastic wrap, then layer another piece of plastic on top of the chicken breast. Using the flat side of your meat cleaver, gently pound the chicken breast to flatten it until it’s about 3/4 inch thick. Repeat with the remaining chicken breasts.
  1.  Pour the herb mixture into a shallow plate or pie pan. Place one chicken breast into the herb mixture, and, using your hands, spread the herb mixture all around the chicken breast. Make sure you fully cover it, and don’t forget to flip cover the other side as well. Set the chicken on a clean plate and repeat for all the pieces of chicken.
  1. ​Cover the plate with plastic wrap and place it in the fridge for 30 minutes.
  2. When the 30 minutes is up, remove the chicken from the fridge. Measure out 2 tablespoons of olive oil in a large cast iron skillet. Heat the skillet over medium high heat. When the pan is fully heated, place the herb-crusted chicken into the hot skillet and allow it to sear for 3 minutes on each side.
  1. Check for an internal temperature of 165°F. If it’s under 165°F, allow the chicken to cook for a few more minutes until it reaches the proper temperature. Then, promptly remove it to a serving tray. Serve hot.

How to Tell if Chicken The Is Done

You can tell if your chicken is done by using a meat thermometer. Place it in the thickest part of the chicken and wait for it to read the temperature. It’s best to do this while the chicken is still in the pan so it doesn’t begin to cool down. The internal temperature should read at least 165°F.

If you don’t have a meat thermometer, make a small incision in the thickest part of the meat. The juice that runs out should be completely clear (not pink or yellow) and the meat should look juicy, but not pink, fleshy, or wet.

Tips and Helpful Hints

  • I highly suggest using all of the seasonings as instructed for the best results. It’s the same one I use in my Texas Roadhouse Portobello Mushroom Chicken recipe (made in the slow cooker). If you want this chicken to have a little bit of spice, crack in a bit of freshly ground red pepper flakes or sprinkle in 1/4 tsp of chili powder.
  • Don’t be afraid to pound the chicken fairly hard! They should look large, flat, and uniform in thickness when they’re done. Cooking chicken breasts is much simpler when they’re pounded out this way.
  • Let your chicken rest for 3-5 minutes before serving. This will allow the juices to settle back into the meat, making it more juicy. You can cover it with foil to keep it hot.
Texas Roadhouse Herb Crusted Chicken Plate over rice and a side of broccoli

Smart Shortcut

​If you don’t have a meat mallet or pounding out chicken sounds like it’s just too much effort, you can buy chicken cutlets from the grocery store. These pieces of chicken cost a bit more money, but they’re already sliced thin and often pounded out to be a uniform thickness.

You can make the spice mixture ahead of time if you need to. It also makes a nice mix to keep in your cupboard for all kinds of chicken recipes.

How to Store Leftovers

  • In the fridge – This chicken make yummy leftovers tomorrow! Wrap them in foil and store them in the fridge for up to 3 days.
  • In the freezer – You can freeze this leftover chicken. Let it cool to room temperature and place it in a Ziploc bag. You can also wrap it in foil, them set it in an airtight container. Freezer for up to 3 months. Let it thaw in the fridge before using it again.
  • How to reheat – This chicken can be reheated in the oven or on the stovetop in a non-stick pan. You don’t need to heat it for long because it’s so thin. Pan-fry it on low heat for 3-4 minutes or cook it in the oven wrapped in foil for about 10 minutes at 350°F. 
  • How to use up leftovers – Using up the leftovers is one of the best things about this meal, and it’s a great recipe to make extra of for later use! You can easily use this chicken to make pizza, wraps, sandwiches, and salads.

Make It A Roadhouse Meal

This chicken recipe is so versatile. It’s easy to serve it with all kinds of side dishes and can as easily make a fancy dinner as a simple weeknight family supper. Here’s how to make it a complete meal, Texas Roadhouse style!

menu items served at texas roadhouse, salad, chili, mashed potatoes, apples sauce, potato and herb crusted chicken
  • Serve it with a Caesar Salad: Crisp romaine lettuce tossed in homemade caesar dressing and then tossed with grated Parmesan cheese and homemade croutons.
  • Whip up a batch of easy Texas Roadhouse Chili Copycat Recipe: This Texas-style chili is perfect as an appetizer before you serve the main course, or topped on a big baked potato as a side dish.
  • The classic Baked Potato: Let me teach you how to make the PERFECT baked potato! These potatoes have a creamy center and very crisp, salty skin on the outside.
  • Yummiest Applesauce recipe: Texas Roadhouse serves applesauce as a side dish on their menu, and it’s so delicious with plenty of main dishes. Learn how to make Homemade Applesauce In An Instant Pot. There’s no added sugar and it’s ready in less than 20 minutes.
  • You can’t go wrong with Creamy Thick Mashed Potatoes: This recipe has no dairy, but these mashed potatoes are SO super creamy, nobody will know!

Budget-Friendly Copycat Recipes

If you’re on a tight budget and don’t want to eat out very often, making copycat recipes can really fill the void. Try any of these to get your restaurant fix at home!

Copycat Panera 10 Vegetable Soup

Perfect Copycat Wendy’s Frosty

Best Copycat Texas Roadhouse Chili Recipe

Panera Copycat Fuji Apple Salad Recipe

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Texas Roadhouse Herb Crusted Chicken Plate juicy drips
5 from 2 ratings

Texas Roadhouse Chicken Recipe For Herb Crusted Copycat

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill in refrigerator.: 30 minutes
Total Time: 55 minutes
Servings: 4
This perfect copycat recipe for Texas Roadhouse Herb Crusted Chicken is so flavorful and cooks up juicy on the inside with a perfect seared herb crust on the outside. If you’re craving Texas Roadhouse chicken, this recipe teaches you the perfect combination of seasonings and a simple cooking technique to ensure your chicken is restaurant-quality, right in your own kitchen.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

Instructions
 

  • Place all dried herbs into a small coffee grinder. Pulse for 10 to 15 seconds. Grind until the herbs are uniform in size.
    1 teaspoon dill, 2 teaspoons parsley, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon rosemary, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
  • Take a sheet of a plastic wrap and place it onto a large cutting board. Place one chicken breast on the plastic wrap and then layer another piece of wrap on top of the chicken breast. Using your meat cleaver, gently pound the chicken breast to flatten it to 3/4 in thickness. Repeat with the remaining chicken breasts.
    4 boneless skinless chicken breasts
  • Pour the herb mixture into a shallow bowl or pie plate. Place one chicken breast into the herbs and using your hands, spread the herb mixture all around the chicken breast. Flip and repeat on the other side. Place the chicken on a clean plate and repeat with the remaining chicken. Cover the plate with plastic wrap and refrigerate for 30 minutes.
  • Place 2 tablespoons of olive oil in a large cast iron skillet. Heat the skillet over medium-high heat. Place the herb-crusted chicken into the hot skillet and sear for 3 minutes on each side.
    2 tablespoons olive oil
  • Once the chicken reaches 165°F, remove it to a serving tray. Serve hot.

Equipment

Notes

  • I highly suggest using all of the seasonings as instructed for the best results. It’s the same one I use in my Texas Roadhouse Portobello Mushroom Chicken recipe (made in the slow cooker).
  • If you want this chicken to have a little bit of spice, crack in a bit of freshly ground red pepper flakes or sprinkle in 1/4 tsp of chili powder.
  • You can make the spice mixture ahead of time if you need to. It also makes a nice mix to keep in your cupboard for all kinds of chicken recipes.
  • Don’t be afraid to pound the chicken fairly hard! They should look large, flat, and uniform in thickness when they’re done. Cooking chicken breasts is much simpler when they’re pounded out this way.
  • Let your chicken rest for 3-5 minutes before serving. This will allow the juices to settle back into the meat, making it more juicy. You can cover it with foil to keep it hot.
Serving: 1g, Calories: 195kcal, Carbohydrates: 1g, Protein: 24g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 72mg, Sodium: 423mg, Potassium: 438mg, Fiber: 0.4g, Sugar: 0.04g, Vitamin A: 52IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
Cuisine: American
Course: Main Dish
Author: Gina Dickson

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