Juicy Herb Crusted Chicken Texas Roadhouse Copycat
Herb crusted chicken Texas Roadhouse style is a juicy, pan-seared dish with a savory herb crust. Made with dried herbs and olive oil, this beginner-friendly recipe is perfect for easy dinners or family gatherings. Enjoy bold restaurant flavor without leaving your kitchen.
Equipment
- Cast Iron Skillet
Ingredients
- 1 teaspoon dill dried
- 2 teaspoons parsley dried
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon rosemary finely chopped, dried
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 boneless skinless chicken breasts about 2 lbs
- 2 tablespoons avocado oil
Instructions
Make the Herb Blend
- Place all the dried herbs, garlic powder, salt, and pepper in a small coffee grinder or food processor. Pulse for 10 to 15 seconds until the herbs are a uniform size. Set aside.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
Prepare Chicken
- Place a chicken breast between two sheets of plastic wrap on a large cutting board. Use a meat mallet or rolling pin to gently pound the chicken to about ¾ inch thick. Repeat with the remaining chicken breasts.4 boneless skinless chicken breasts
- Pour the herb blend into a shallow dish or pie plate. Press each chicken breast into the herb mixture, coating both sides evenly. Place coated chicken breasts on a clean plate, cover with plastic wrap, and refrigerate for 30 minutes. This helps the crust stick better when cooking.
Cook the Chicken
- Heat 2 tablespoons of avocado oil in a large cast iron or heavy skillet over medium-high heat. Once hot, add the chicken. Sear each side for about 3 minutes, or until golden and the internal temperature reaches 165°F.2 tablespoons avocado oil
Rest and Serve
- Transfer the cooked chicken to a plate. Let it rest for 3 to 5 minutes before serving to keep it juicy.
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.
Nutrition
Serving: 1g | Calories: 195kcal | Carbohydrates: 1g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 422mg | Potassium: 438mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
