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Herb Crusted Chicken Texas Roadhouse Copycat Recipe

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4.2 from 2 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 6 servings

Description

This Herb Crusted Chicken Texas Roadhouse Copycat Recipe delivers tender, juicy chicken breasts coated in a flavorful blend of dried herbs and spices. Whether cooked on the stovetop or grilled, the chicken develops a crispy, aromatic crust complemented perfectly by a squeeze of grilled or sautéed lemon juice. A quick 25-minute recipe ideal for weeknight dinners that brings a restaurant-quality touch to your home kitchen.

Ingredients

Chicken and Marinade

  • 1 1/2 lbs boneless skinless chicken breast (about 3 chicken breasts)
  • 1 teaspoon dried dill
  • 2 teaspoon dried basil
  • 2 teaspoon dried oregano
  • 2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoon olive oil (or nonstick spray for grilling)
  • 1 lemon, cut in half

Instructions

  1. Prepare the Chicken: Slice each chicken breast in half lengthwise completely to create two thinner pieces of equal thickness. Place these pieces on a parchment-lined baking sheet and pat dry with a paper towel if they are wet or moist.
  2. Mix the Spice Rub: In a small bowl, combine the dried dill, dried basil, dried oregano, garlic powder, paprika, chili powder, and kosher salt. Mix thoroughly to create a uniform herb and spice blend.
  3. Coat the Chicken: Liberally coat each side of the chicken pieces with the spice blend. If needed, lightly brush or spray olive oil on the chicken to help the spices adhere evenly to the surface.
  4. Cooking 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 start infusing flavor. When the oil is hot, add half of the chicken pieces. Cook each side for approximately 5 minutes, or until the chicken develops a browned, crispy crust and reaches an internal temperature of 165°F. If needed, reduce the heat to medium to finish cooking without burning the crust. Repeat this cooking process with the second batch of chicken. Serve the cooked chicken with a squeeze of the sautéed lemon.
  5. Cooking on the Grill: Heat the grill to medium-high and spray the grates with non-stick cooking spray. Place the lemon halves cut-side down on the grill. Put the chicken pieces on the grill and reduce the heat to medium. Grill each side for 3–5 minutes until browned and cooked through with an internal temperature of 165°F. Serve with a fresh squeeze of the grilled lemon halves.

Notes

  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F for best results and food safety.
  • Butterflying creates thinner, more evenly cooking pieces that help the chicken cook quicker and evenly.
  • If using the stovetop method, cook chicken in batches to avoid overcrowding the pan and ensure a crispy crust.
  • Lemon halves add a bright citrus flavor when cooked alongside the chicken.
  • Can substitute olive oil with non-stick spray for a lighter option on the grill.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://sarabaking.com/herb-crusted-chicken-texas-roadhouse-copycat-recipe/