Description
This Herb Crusted Chicken Texas Roadhouse Copycat Recipe delivers tender, juicy chicken breasts coated with a flavorful blend of herbs and spices. Whether cooked on the stovetop or grilled, the crispy herb crust paired with a fresh squeeze of lemon creates a delicious and easy-to-make meal perfect for a weeknight dinner or casual gathering.
Ingredients
Chicken and Marinade
- 1 1/2 lbs boneless skinless chicken breast (about 3 chicken breasts)
- 2 tablespoons olive oil (or nonstick spray for grilling)
- 1 lemon, cut in half
Herb and Spice Mix
- 1 teaspoon dried dill
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
Instructions
- Prepare the Chicken: Begin by cutting each chicken breast in half lengthwise to create two thinner pieces of equal thickness. Place each piece on a parchment-lined baking sheet and pat dry with a paper towel if necessary to remove excess moisture.
- Mix the Herbs and Spices: In a small bowl, combine the dried dill, dried basil, dried oregano, garlic powder, paprika, chili powder, and kosher salt. Stir until all spices are well blended.
- Coat the Chicken: Liberally season both sides of each chicken piece with the herb and spice mixture. To help the spices adhere better, you can lightly brush or spray the chicken with olive oil.
- Cook on the Stovetop: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place one lemon half cut-side down in the skillet to infuse flavor. When the oil is hot, add half of the chicken pieces. Cook each side for about 5 minutes until browned and crispy, ensuring the internal temperature reaches 165°F (74°C). If the chicken browns too quickly before cooking through, reduce heat to medium to prevent burning. Repeat this process for the remaining chicken pieces. Serve the chicken with a squeeze of the sauteed lemon.
- Or Cook on the Grill: Preheat your grill to medium-high heat and spray with non-stick cooking spray. Place the lemon halves cut side down on the grill for flavor. Next, add the chicken, reduce the heat to medium, and grill each side for 3-5 minutes until browned and cooked through to 165°F (74°C). Serve with a squeeze of the grilled lemon for a bright finish.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- For extra crispy crust, you can press the spice mixture firmly onto the chicken before cooking.
- Adjust chili powder to taste if you prefer more or less heat.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with your choice of sides such as roasted vegetables, mashed potatoes, or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
