Okay, so I’m *slightly* obsessed with Texas Roadhouse. Who isn’t, right? But sometimes, you just wanna stay in your PJs and still have that amazing flavor. That’s where this Texas Roadhouse Herb Crusted Chicken comes in! I’ve tinkered with it until it’s pretty darn close to the real deal, and honestly? I think my version is even better, and healthier, too! Plus, the best part? It’s ready in under an hour, perfect for a weeknight dinner rush.

Why You’ll Love This Texas Roadhouse Herb Crusted Chicken Recipe

Seriously, you’re gonna *adore* this recipe! Here’s why:

Super easy to whip up! I’m talking minimal effort, maximum flavor.
It tastes AMAZING! That herb crust is just *chef’s kiss*.
The whole family will gobble it up – even the picky eaters dance for joy around this one.
Way healthier than what you’d get at the restaurant. We’re baking, not frying, baby!
Dinner’s on the table in about 35 minutes. You can’t beat this!

Ingredients for Texas Roadhouse Herb Crusted Chicken

Alright, let’s gather our goodies! You’ll need 4 boneless, skinless chicken breasts – about the same size if possible, so they cook evenly, y’know? Then grab 1/4 cup of olive oil, 1/4 cup of Italian breadcrumbs, and 1/4 cup of grated Parmesan cheese. For the herbs, it’s 2 tablespoons of dried parsley, 1 tablespoon each of dried basil and dried oregano, plus 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and a 1/4 teaspoon of black pepper. Easy peasy!

How to Make Texas Roadhouse Herb Crusted Chicken: Step-by-Step Instructions

Okay, here we go! Time to get this show on the road. Don’t worry, it’s super simple. Even *I* can’t mess this one up – and that’s saying something!

First things first: Preheat your oven to 375°F (190°C). This is crucial! You don’t want to put the chicken in a cold oven, trust me.
Grab a baking dish and give it a little grease. I usually just use cooking spray. Makes cleanup a breeze!
Now, get a shallow dish. This is where the magic happens! Combine your breadcrumbs, Parmesan cheese, parsley, basil, oregano, garlic powder, salt, and pepper. Mix it all up until it’s nicely combined. Smells good already, doesn’t it?
Time for the chicken! Dip each breast in the olive oil. Make sure it’s coated, but not dripping. Then, dredge that oiled-up chicken in the breadcrumb mixture. Press it on there good! This is key to getting that awesome crust. You want every bit of that chicken covered.
Pop those herb-crusted beauties into your greased baking dish. Make sure they aren’t squished together.
Bake for 20-25 minutes. Keep an eye on it! You want the chicken to be cooked all the way through and that crust to be a beautiful golden brown. A meat thermometer inserted into the thickest part should read 165°F (74°C). And careful when you take it out – hot, hot, hot!

And there you have it! Texas Roadhouse Herb Crusted Chicken, right in your own kitchen. Wasn’t that easy?

Tips for the Best Texas Roadhouse Herb Crusted Chicken

Want to take your herb crusted chicken to the *next level*? Here are a few tricks I’ve learned along the way!

Pound those chicken breasts! Seriously, if they’re super thick, give ’em a little whack with a rolling pin (or the bottom of a mug… shhh!). This makes them cook evenly, so you don’t end up with dry edges and a raw middle. Nobody wants that!
Fresh herbs are your friend! While the dried herbs work great, if you have some fresh parsley, basil, or oregano kicking around, chop ’em up and toss ’em in the breadcrumb mixture. Whoa, the flavor explosion!
Baking time is just a guideline. Chicken breasts come in all shapes and sizes, right? So, keep an eye on ’em! If they’re thinner, they’ll cook faster. If they’re super thick, they might need a few extra minutes. Use that meat thermometer, folks!
Don’t overcrowd the pan! If your chicken breasts are packed in tight, they’ll steam instead of getting that lovely crust. Use two pans if you need to!

Trust me, these little tweaks make a *huge* difference!

Variations on This Herb Crusted Chicken

Okay, so you’ve mastered the basic Texas Roadhouse Herb Crusted Chicken? Nice! Now, let’s get a little crazy and mix things up (but not *too* crazy, we’re still keeping it delicious!).

Spice it up! Add a pinch of red pepper flakes or a dash of cayenne pepper to the breadcrumb mixture. Whoa, hello flavor!
Lemon love! Squeeze some fresh lemon juice over the chicken right before you pop it in the oven. The citrus adds a bright, tangy kick.
Sauce it! After baking, drizzle the chicken with a little honey mustard or ranch dressing. I’m not saying it’s healthy, but goodness, it’s yummy! You could even try a little BBQ sauce for a smoky twist.

Don’t be afraid to experiment! That’s how the best recipes are born, right?

Serving Suggestions for Your Texas Roadhouse Herb Crusted Chicken

Alright, you’ve got your gorgeous herb crusted chicken – now what? Time to think about the supporting cast! You want side dishes that complement the chicken without overpowering it, y’know?

My go-to is always roasted veggies. Seriously, garlic roasted vegetables are the *perfect* partner! The slightly sweet, caramelized veggies play so well with the savory chicken. Plus, it’s an excuse to eat more vegetables, which is always a win in my book!

Mashed potatoes are *always* a good idea, right? Creamy, dreamy mashed potatoes… mmm! A simple salad with a light vinaigrette also works wonders. Something fresh and tangy to cut through the richness of the chicken.

Storing and Reheating Your Texas Roadhouse Herb Crusted Chicken

Okay, so you’ve made this amazing herb crusted chicken, but you’ve got leftovers (if you do, that is!). No worries, I’ve got you covered. To store it, just pop it in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. Pretty easy, right?

When you’re ready to reheat, you’ve got a couple of options. The oven is best if you want to keep that crust nice and crispy – just warm it up to 350°F (175°C) and bake for about 10-15 minutes. If you’re in a hurry, the microwave works too, but the crust might get a little soggy. Still tasty, though!

Frequently Asked Questions About Texas Roadhouse Herb Crusted Chicken

Got questions? I got answers! Here are a few things folks often wonder about when making this herb crusted chicken. Don’t worry, there are no silly questions here!

Can I use frozen chicken?

Technically, yes, but I *really* recommend thawing it completely first! If you try to bake it frozen, it’ll cook unevenly. The outside will be dry and the inside will be… well, still frozen! Nobody wants that. Thaw it in the fridge overnight for best results.

Can I make this ahead of time?

You sure can! You can prep the chicken (dip in oil, coat in breadcrumbs) a few hours ahead of time and keep it covered in the fridge. Just add a few minutes to the baking time. I wouldn’t do it *too* far in advance, though, or the breadcrumbs might get a little soggy.

Can I use different breadcrumbs?

Absolutely! I like Italian breadcrumbs because they already have some seasonings in ’em, but you can use plain breadcrumbs and add your own spices. Panko breadcrumbs will give you an extra crispy crust! Get creative!

Is this really a “low-carb” recipe?

Okay, so “low-carb” is relative, right? It’s definitely lower in carbs than, say, fried chicken or chicken with a sugary sauce. But those breadcrumbs do add some carbs. If you’re watching your carbs closely, you could try using almond flour instead of breadcrumbs for the breading. I haven’t personally tested that substitution so let me know if you do!

Nutritional Information Disclaimer

A quick heads-up: the nutrition info is just an estimate, okay? It can totally change depending on the exact ingredients and brands you use. So, don’t take it as gospel!