Texas Roadhouse Chicken Recipe For Herb Crusted Copycat (2024)

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!

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

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.

3. 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.

4. 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.

5. ​Cover the plate with plastic wrap and place it in the fridge for 30 minutes.
6. 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.

7. 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.

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.

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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