Texas Roadhouse Herb Crusted Chicken
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Copycat Texas Roadhouse Herb Crusted Chicken brings the bold, zesty flavors of the steakhouse straight to your kitchen! Juicy, marinated boneless chicken breasts are seasoned with a savory blend of herbs and spices and finished with a caramelized lemon for that signature citrusy kick.
🔍 COPYCAT SECRETS UNCOVERED!
Well – it helps to know people! I have an *unnamed* source that worked for Texas Roadhouse that took a picture of the herb mixture ingredients for me! So while the list is long – I can 1000% assure the list is accurate! And that is how you get that authentic Roadhouse flavor
Texas Roadhouse Chicken Ingredients
Get the spice cabinet open! You’re going to need quite a few spices for this recipe – but trust me – its worth the extra 2-3 minutes to get that Texas Roadhouse Taste!!
- Boneless Skinless Chicken Breast – Texas Roadhouse butterflies their chicken – so you’ll want larger, thicker chicken breasts to do that. Or just cook them as is if they’re smaller.
- Seasonings – this is a long list – so here goes: dried thyme leaves, parsley flakes, tarragon, black pepper, onion salt, coriander, garlic powder, paprika, sage, sugar, salt, Lawry’s seasoning salt
- Butter – I prefer salted butter but you can also use unsalted butter
- Lemon – pick a juicy fresh lemon for that extra Roadhouse touch!
Make it Quicker & Easier
This Texas Roadhouse Herb Crusted Chicken recipe is a quick dish you can make in about 15 minutes – but if you need substitutions or want to skip a step – here are some ideas:
- Small Chicken Breasts – if you buy the individually frozen chicken breasts – they’re smaller and no need to butterfly
- Seasoning Blend – you could also use a premade seasoning blend
- Variations – some of the seasonings aren’t everyday users – so here’s a few subs:
- Tarragon – Use Basil
- Coriander – Use Cumin
- Thyme – Use Oregano
- Love It? If you love this blend – make extra and put it in an extra spice jar so you have it ready for next time!
How to make Texas Roadhouse Herb Crusted Chicken
The key is here is NOT overcooking the chicken. The key to a juicy & tender chicken breast is to take it off the heat at 155º internal temperature – let it rest and it will come up to temp. I don’t want anybody slicing into dry a$$ chicken!
- Butterfly – Slice the chicken horizontally and open the chicken like a book.
- Season – mix all the dried herbs & seasonings together and coat the chicken on both sides
- Rest that Bird – Cover with plastic wrap & let the chicken rest at room temp so it will be juicy when you cook it
- Sear – In a large skillet, heat olive oil until shimmering and sear for 2 min on each side – get that golden brown color on the herb crust
- Turn It Down – lower the heat and add butter to chicken and lemon to the pan. Cook until chicken reaches 155º (use your meat thermometer) – let it rest for 5-10 minutes to come up to temp.
- Serve – plate and serve! Squeeze the lemon juice from your caramelized lemon halves and sprinkle fresh parsley!
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Recipes to Serve with Chicken
- Texas Roadhouse Rice
- Spinach & Arugula Salad
- Longhorn Steakhouse Broccoli
- Air Fryer Fingerling Potatoes
More Chicken Recipes
Texas Roadhouse Herb Crusted Chicken
Ingredients
- 2 large boneless skinless chicken breasts or 4 small chicken breasts
- 1/4 tsp thyme
- 1/2 tsp parsley flakes
- 1/4 tsp tarragon
- 1/8 tsp black pepper
- 1/4 tsp onion salt
- 1/4 tsp coriander
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp sage
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 tsp Lawrys seasoning salt
- 2 tbsp butter
- 1 lemon halved
- 1 tsp fresh parsley
Instructions
- Using a sharp knife, slice each chicken breast in half horizontally, being careful not to slice it all the way through. Open the chicken like a book2 large boneless skinless chicken breasts
- In a small bowl, mix thyme, parsley, tarragon, black pepper, onion salt, coriander, garlic powder, paprika, sage, sugar, salt & Lawrys. Sprinkle the seasoning over the chicken, coating both sides.1/4 tsp thyme, 1/2 tsp parsley flakes, 1/4 tsp tarragon, 1/8 tsp black pepper, 1/4 tsp onion salt, 1/4 tsp coriander, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp sage, 1/2 tsp sugar, 1/2 tsp salt, 1 tsp Lawrys seasoning salt
- Let the chicken sit for 15 minutes in a covered container at room temperature for the meat to rest and get to room temperature. This ensures the juiciest chicken.
- Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the chicken breasts and cook for 2 minutes on each side, until the chicken is browned.
- Turn the heat down to medium low. Add butter pats to tops of chicken pieces and lemon halves into the pan. Check the internal temperature of the chicken. When it reaches 150°F, transfer the chicken to a plate and pour the melted butter over the chicken.2 tbsp butter, 1 lemon
- Squeeze the lemons over the chicken before serving and top with fresh parsley.1 tsp fresh parsley
