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.
I really enjoyed this Herb Crusted Chicken with the lemon juice and ate it with some mixed greens. You can also serve with some mashed potatoes and green beans or even make a tasty sandwich.
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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Pan Seared Herb Crusted Chicken Breasts
Ingredients
- 4- (6-ounce) boneless chicken breasts
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 lemon (optional)
Instructions
- 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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Tried a recipe? Leave a comment or tag #CarriesExpKtchn on Instagram or Twitter!
Lisa says
I prepared the Pan Seared Herb Crusted Chicken for dinner tonight. The recipe was perfect and it was delicious! Placed chicken on brown rice accompanied with roasted brussel sprouts and enjoyed left over red-stone corn bread with the cinnamon butter. Wonderful meal:-)
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe Lisa, thanks for letting me know. That corn bread sounds delicious too!
Brandon says
Let me start by saying that I love Texas Roadhouse’s herb chicken so I was excited to find this recipe. All I can say is wow. If this doesn’t taste exactly like it (which I personally think it does) then it’s as close as you can get without being exact. Thank you so much for posting this. I made this for our family and we all loved it. Thank you thank you thank you...
Carrie's Experimental Kitchen says
You're welcome and I'm so glad you enjoyed the recipe!
Melanie says
I don’t usually comment on recipes but this one is excellent. Super fast and easy and extremely delicious. We thought it was better than Texas Roadhouse. Thanks for a great recipe that also is healthier.
Carrie's Experimental Kitchen says
I've never tasted the Texas Roadhouse version so I can't technically call it a copycat recipe, but it was super tasty. I'm so glad you enjoyed the recipe!
Carol says
I made this recipe and cooked it in my air fryer. Absolutely delicious.
Will make again . Fast and easy. Little cleanup.just the way I like.
Thanks.
Carrie's Experimental Kitchen says
I'm so glad you liked the recipe Carol and I'm glad it worked well in the air fryer. I'll have to try that next time!
Lisa says
For how long and on which temperature did you cook it in air fryer?
Carrie's Experimental Kitchen says
I'm not sure how long to cook in the air fryer as I pan fried this recipe