This herb crusted chicken recipe starts with tender chicken breasts, lightly pan-fried in heart-healthy olive oil and crusted with a motherload of herbs and spices. It’s so full of flavor, yet super light and healthy.
I literally cannot stop eating it!
When I think healthy, my mind doesn’t exactly think of Texas Roadhouse restaurant. But man oh man do they make an amazing herb crusted chicken! I just had to copy it at home.
Omg you guys, it is so good! Eating healthy was never so easy. Let’s get into it.
Ingredients for Herb Crusted Chicken
The best part about this recipe is that we’re using all dried herbs, which makes things ridiculously easy. Here’s the full rundown:
- Boneless chicken breasts
- Dried dill
- Dried basil
- Dried parsley
- Dried oregano
- Garlic powder
- Kosher salt
If you have a well-stocked pantry, you may not even have to make a grocery store run to create this recipe. So great for those busy weeknights!
And have you noticed all the things that are not in this recipe?
And I still can’t stop eating this chicken.
How to Make Herb Crusted Chicken
You want the chicken breasts to be nice and thin. There are two options to accomplish this goal:
1. Start with 4 chicken breasts and pound them thin using a kitchen mallet.
2. Start with 2 thick chicken breasts and slice them crosswise so that you have 4 thinner cutlets.
Once you’ve got your thin cutlets, coat them in the herb mixture on both sides. The herbs should adhere to the chicken pretty easily.
Then, pan fry the chicken in a little bit of olive oil until they’re golden on both sides. The cooking time will vary depending on how thick your cutlets are, but it’s going to be approximately 6 minutes on each side.
During cooking, you’ll place some lemon wedges, cut sides down, into the pan. The lemons will caramelize during cooking, and they’ll be juicy and wonderful for squeezing over your finished chicken dish.
Tips for Perfectly Cooked Chicken
Perfect chicken cutlets are juicy on the inside and golden brown on the outside. The best way to achieve this result is to cook them low and slow. Pan fry the chicken on medium-low heat. Not medium heat, not medium-high heat.
If the temperature of the oil is too high, you’ll end up with overdone outsides and your chicken will still be pink in the middle. Be patient and take it slow!
How to tell When chicken is done
There are several ways to tell when chicken is done. Choose the method(s) that work best for you:
- Internal Temperature: Invest in a digital meat thermometer and insert it into the thickest part of the chicken. Chicken should reach an internal temperature of 165°F (74°C).
- Juices: When pierced with a fork or knife, the juices that run from the chicken should be clear, not pink. Any pink juices are a sign that the chicken is not fully cooked.
- Texture: When you pierce the chicken with a fork, it should go easily through. If you meet with resistance, the chicken is not done yet.
How to Serve Herb Crusted Chicken
This Texas Roadhouse chicken is like the little black dress of dishes – it goes with anything! Here are some ideas to get you inspired:
- Salads: Serve with a fresh garden salad, sauteed green beans or a roasted vegetable medley for a healthy balance to keep things low carb.
- Potatoes: Creamy mashed potatoes, roasted potatoes, or crispy potato wedges are all delicious complements to this dish.
- Sauces: Drizzle with a creamy garlic herb sauce, lemon butter sauce, or a tangy tomato relish on top of the chicken to elevate the flavors of this delicious meal.
- Pasta: Toss herb-crusted chicken with your favorite pasta. It goes great with creamy sauces as well as a light olive oil and herb dressing.
- Rice or Quinoa: Serve over a bed of fluffy rice or quinoa for a satisfying, gluten free meal.
Variations and Substitutions for this Herb Crusted Chicken Recipe
Customize this easy main course chicken dish by trying a variation below:
- Herb Selection: Experiment with different dried herbs like rosemary, thyme, mint or cilantro to create unique flavor profiles. You could also try using fresh herbs in place of some or all of the dried herbs.
- Cheese: If you don’t mind a little dairy, enhance the flavor with grated Parmesan cheese for a more rich flavor.
- Add a Little Heat: Try a little cayenne pepper, chili powder or red pepper flakes for an extra kick.
- Protein: Try this herb and spice blend with fish fillets, pork chops, or even tofu for a vegetarian option.
Alternative Cooking Methods for Herb Crusted Chicken
While pan-frying is the classic way to prepare herb-crusted chicken, there are alternative methods that can yield equally delicious results:
- Baking: Preheat your oven to 375°F (190°C) and bake the chicken on a wire rack set over a baking sheet, about 20-25 minutes.
- Grilling: Fire up your grill and cook the chicken over medium heat until the outsides are golden brown and the chicken is cooked through. Be sure to oil your grates so that the chicken won’t stick.
- Air Frying: Coat the chicken with nonstick cooking spray before placing it in the air fryer at 350 degrees for 15-20 minutes.
How to Store Leftover Herb Crusted Chicken
If you have any leftovers of this Texas Roadhouse herb crusted chicken recipe (doubtful), wait until it cools to room temperature. Then, wrap the chicken in aluminum foil or place it in an airtight container.
It will stay good in the refrigerator for up to 3 days.
When you make this Herb Crusted Chicken recipe, I’d love to hear about it! Drop a rating or leave a comment below.
For more easy chicken recipes, try these:
- Best Ever Chicken Piccata (Easy One Pan Recipe)
- Creamy Stuffed Chicken with Boursin Cheese & Spinach
- String Bean Chicken Recipe (Just like Panda Express!)
For more low carb recipes, try these:
- Roasted Fish with Cherry Tomatoes (One Pan Recipe)
- Best Chicken Chesapeake Recipe (with Maryland Crab)
- Asian Tilapia Recipe (Easy and Healthy)
For more gluten free recipes, try these:
- Creamy Chinese Coconut Shrimp Recipe (Buffet Style)
- Easy and Healthy California Chicken Salad Recipe
- Easy Taco Bake Recipe
Herb Crusted Chicken Recipe (Texas Roadhouse Style)
- 4 boneless, skinless chicken breasts
- 3-4 Tbsp. extra virgin olive oil
- 2 Tbsp. dried dill
- 2 Tbsp. dried basil
- 2 Tbsp. dried oregano
- 2 Tbsp. garlic powder
- 1 Tbsp. dried parsley
- 2 tsp. kosher salt
- 1 tsp. paprika
- 1/2 tsp. black pepper
- 1 lemon
- Combine all of the dried herbs and spices in a shallow dish.
- Place the chicken breasts between two pieces of plastic wrap. Using a kitchen mallet, pound the breasts thin. Alternatively, slice 2 thicker chicken breasts crosswise to make 4 thinner cutlets.
- Heat 3 Tbsp. olive oil over medium-low heat in a nonstick skillet.
- Dredge the chicken in the herb mixture on both sides, pressing to adhere. Cook the chicken in the oil until browned, about 6-7 minutes. Flip. Add more olive oil as needed.
- Cut the lemon into wedges and add them to the pan. Cook the chicken another 6-7 minutes, until both sides are golden brown. Serve warm, with freshly squeezed lemon juice.