Texas Roadhouse Herb Crusted Chicken
Posted: 05/08/25
Updated: 06/18/25
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A perfect copycat for the classic herb crusted chicken at Texas Roadhouse! Cooked on the stove or on the grill, this simple recipe gives you deliciously flavorful, juicy chicken cutlets in almost no time at all.
What We Love About This Recipe
- This simple herb crust is made with a handful of pantry-staple spices, so you don’t need anything fancy to throw this dish together. There’s a ton of amazing flavor in it, though!
- It only takes 10-15 minutes to cook this dish, so you can have dinner on the table in virtually no time, even on the busiest evenings.
- This is a perfect restaurant copycat recipe! For a real Texas Roadhouse dinner at home, pair your herb crusted chicken with a side of mashed potatoes or sweet potatoes and some Texas Roadhouse green beans. Don’t forget the rolls and cinnamon honey butter!
Cheryl’s Tips
- Make sure the chicken cutlets are roughly the same size and the same thickness! This helps each cutlet cook at the same rate, but it also ensures you don’t end up with over-cooked or under-cooked sections within one cutlet.
- Use a meat thermometer to know when the chicken’s fully cooked rather than just going by the clock. It’s way more reliable!
Winner, Winner: More Chicken Dinner Recipes
- Chicken Etouffee
- Pecan Crusted Chicken with Honey Mustard Yogurt Sauce
- Air Fryer Chicken Cordon Bleu
- Crockpot BBQ Chicken Sandwiches
- Crispy Baked Hot Honey Chicken
- Hot Honey Chicken Tenders
- Mesquite Grilled Chicken
- Instant Pot Chicken Risotto
- Chicken Rollatini
- Blackened Chicken Sandwich
- Instant Pot Chicken Paprikash
- Marry Me Chicken Pasta
- Rattlesnake Pasta
- Chicken Pomodoro
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Texas Roadhouse Herb Crusted Chicken
Cuts of tender chicken coated in a mouthwatering blend of herbs and spices then cooked to juicy perfection.
servings
Ingredients
For the Herb Crust
- 2 tablespoons dried dill
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 tablespoons garlic powder
- 1 teaspoon paprika smoked or regular
- 2 teaspoons salt
- 2 teaspoons freshly cracked black pepper
For the Chicken
- 4 large boneless, skinless chicken breasts approximately 8-10 ounces each
- 2 tablespoons extra-virgin olive oil for stovetop method
- 1 large lemon halved
Equipment
- Small mixing bowl
- whisk or mixing spoon
- Cutting board
- Rolling Pin or meat mallet
- Paper towels
- stovetop or grill
- Large skillet for stovetop method
- Tongs
- neutral-flavored cooking spray for grill method
- Internal meat thermometer
- large plate
Instructions
- If grilling chicken, preheat grill to medium-high, between 375° and 400° Fahrenheit.
- Add 2 tablespoons dried dill, 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 tablespoons garlic powder, 1 teaspoon paprika, 2 teaspoons salt, and 2 teaspoons freshly cracked black pepper to small mixing bowl. Whisk ingredients together until well blended. Set aside.
- Place 4 large boneless, skinless chicken breasts on cutting board. Trim each chicken breast as needed, then slice chicken breasts in half horizontally, creating 8 thin cutlets.
- If needed, pound each cutlet until uniformly thin in all areas.
- Pat chicken cutlets dry on all sides with paper towels. Coat both sides of each chicken cutlet evenly with prepared herb mixture, rubbing herb blend into chicken to help crust stick. Set aside.
To Cook the Chicken on the Stovetop
- Place large skillet on stovetop over medium-high heat. Add 1 tablespoon extra-virgin olive oil to skillet and heat pan until oil is hot and shimmery.
- When oil is hot, place 2 halves of 1 large lemon in skillet, cut-side down. Sauté lemons 30 seconds, then remove lemons from skillet and set aside.
- Place 4 seasoned chicken breasts in skillet. Cook chicken 3 to 4 minutes, then flip chicken breasts over. Cook chicken on other side 3 to 4 minutes or just until chicken reaches 160° Fahrenheit internally.
- Once internal temperature of chicken cutlets reaches 160° Fahrenheit, transfer chicken to large plate and set aside.
- Add remaining 1 tablespoon extra-virgin olive oil to skillet, then repeat process with remaining chicken cutlets. After cooking, allow chicken cutlets to rest 5 minutes.
- After chicken cutlets have rested 5 minutes, transfer chicken to serving plates. Squeeze sautéed lemons over chicken cutlets then serve with desired sides.
To Cook the Chicken on the Grill
- Spray grates of preheated grill with neutral-flavored cooking spray. Place 2 halves of 1 large lemon on grill grates, cut-side down.
- Place seasoned chicken cutlets on grill over indirect heat. Reduce temperature of grill to medium heat, between 350° and 375° Fahrenheit.
- Close lid of grill and grill chicken 4 minutes.
- After 4 minutes, open grill lid and flip chicken cutlets over. Close lid and grill chicken 3 minutes more, or until internal temperature of chicken reaches 160° Fahrenheit.
- When chicken reaches 160° Fahrenheit internally, remove chicken and lemon halves from grill. Set chicken aside to rest 5 minutes.
- After 5 minutes, transfer chicken cutlets to serving plates. Squeeze grilled lemons over chicken and serve with desired sides.
Notes
- Chicken Breasts: Instead of 4 large chicken breasts, you can use 8 thin-cut chicken breasts.
Nutrition Information
Serving: 1serving | Calories: 213kcal | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0.02g | Total Carbs: 5g | Fiber: 2g | Sugar: 0.5g | Net Carbs: 3g | Vitamin C: 9mg | Cholesterol: 91mg | Sodium: 750mg | Potassium: 646mg | Calcium: 71mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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