Boneless chicken breasts dredged in herbs and spices; then pan fried in extra virgin olive oil makes this a quick, easy and delicious weeknight meal.
A few weeks ago, someone asked me on our Facebook page if I had ever tried Texas Roadhouse’s Herb Crusted Chicken. Unfortunately, I have not since the closest restaurant chain to where I live is about 50 minutes away.
As with most of my copycat recipes, I can usually figure out how to recreate the recipe once I’ve tasted it myself. However, not being able to do so, I relied on the menu description and comments I found online as to the taste.
So though I’m not calling this Pan Seared Herb Crusted Chicken a copycat recipe, I’ll have to let you be the judge on that. However, I can say it was super easy to make, quick, juicy and tasted great!
How do you make Pan Seared Herb Crusted Chicken Breasts?
As many of you know, I prefer using fresh herbs in my recipe. However, this recipe calls for using dried herbs and spices. Don’t worry though, they are all a common pantry staples; even in my kitchen.
For this recipe you’ll need boneless chicken breasts, parsley, basil, oregano, garlic powder, kosher salt and black pepper. One thing to mention is to make sure you’re using garlic powder, not garlic salt.
If you do, the recipe will be super salty. If that is all you have, you can reduce the amount by half and omit the kosher salt.
Using a meat mallet, pound the chicken until it’s flat and uniform in size. You can purchase thin sliced chicken breasts, cut down whole chicken breasts by slicing them horizontally or use chicken tenderloins; which tend to be 3-4 ounces per piece.
Add all of the herbs and spices to a bowl; mix well. Dip each piece of chicken into the herb mixture, making sure to coat both sides of the chicken. You can use your fingers to press the herbs into the chicken.
Heat the oil over medium high heat in a nonstick skillet; then add the chicken to the pan and fry 5-7 minutes per side depending on the thickness of your chicken. The juices should run clear. Remove from the pan and drain on paper towels to remove any excess oil.
Texas Roadhouse serves their dish with a grilled half lemon to squeeze on top of the chicken. Whether or not this recipe tastes just like their version, I’m not quite sure. You’ll have to be the judge, but it does look like it.
If you’re looking for a quick, easy and delicious meal, this is it. Not to mention it’s also gluten free, dairy free, Whole30 compliant and Keto diet friendly. ~Enjoy!
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- Using a meat mallet, pound the chicken until it’s flat and uniform in size. Add all of the herbs and spices to a bowl; mix well.
- Dip each piece of chicken into the herb mixture, making sure to coat both sides of the chicken.
- Heat the oil over medium high heat in a nonstick skillet; then add the chicken to the pan and fry 5-7 minutes per side depending on the thickness of your chicken. The juices should run clear.
- Serve hot with or without some fresh squeezed lemon juice on top.
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