High Protein Texas Roadhouse Butter Chicken Recipe

There’s something about a perfectly seared chicken breast with a golden herb crust that makes dinner feel special, even on a Tuesday night. This Texas Roadhouse-inspired recipe delivers that steakhouse experience at home with tender, juicy chicken coated in a savory blend of herbs and finished with a touch of butter and charred lemon. The Italian dressing marinade does double duty, tenderizing the meat while adding subtle flavor that lets the herb crust shine.

What makes this a standout dinner is the combination of simplicity and results. With just 10 minutes of active prep and a quick sear in a hot skillet, you get restaurant-quality chicken that’s loaded with protein and big on flavor. The butterflied chicken breasts cook evenly and quickly, making this perfect for weeknight meals when you want something satisfying without spending hours in the kitchen.

Why You’ll Love This Texas Roadhouse Butter Chicken

This recipe cuts your dinner prep down to basics without sacrificing the kind of flavor you’d expect from a night out. The Italian dressing marinade does the tenderizing work for you while you go about your day. When you’re ready to cook, the chicken needs just 10-15 minutes in the pan, making it faster than most takeout orders.

The herb seasoning blend creates a crust that’s aromatic and flavorful without being overpowering. I find that patting the chicken dry after marinating is the real secret to getting that golden-brown sear. The moisture has to evaporate before the herbs can crisp up, so those paper towels make a bigger difference than you’d think. Each piece stays incredibly moist inside while developing texture on the outside.

Butterflying the chicken breasts means they cook through quickly and evenly, eliminating the common problem of dried-out edges and undercooked centers. At over 40 grams of protein per serving, this keeps you full for hours without feeling heavy. The charred lemon adds brightness that cuts through the richness, and that final pat of butter gives you just enough indulgence to make it feel like a treat.

Ingredients for Texas Roadhouse Herb-Crusted Butter Chicken

I always use boneless, skinless chicken breasts for this recipe and butterfly them myself to control the thickness. The Italian dressing marinade is a shortcut that works beautifully, providing acidity, oil, and seasoning all in one bottle.

The Protein:

• 2 lbs boneless, skinless chicken breasts, butterflied or pounded to 1/2 inch thickness
• 1/2 cup Italian dressing, as marinade

The Herb Seasoning Blend:

• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

The Searing & Finish:

• 2 tablespoons salted butter
• 1 tablespoon olive oil
• 1 lemon, halved
• Fresh parsley, chopped for garnish

The Italian dressing doesn’t need to be fancy. I use whatever’s in the pantry, whether it’s store-brand or a name brand. The key is getting those herbs and vinegar into the chicken to break down the proteins slightly and add moisture. If you want to make your own, whisk together 1/3 cup olive oil, 3 tablespoons white wine vinegar, 1 teaspoon dried Italian herbs, 1/2 teaspoon garlic powder, and a pinch of salt.

For the herb blend, I prefer garlic salt over regular salt because it adds an extra layer of flavor without requiring more ingredients. The paprika doesn’t add much heat but gives the crust a hint of color and a subtle smokiness. Fresh herbs would burn during the high-heat sear, so stick with dried for the seasoning blend. Save the fresh parsley for garnish at the end.

Butterflying the chicken means slicing each breast horizontally so you end up with two thinner pieces. This technique is standard in steakhouses because it reduces cooking time and creates more surface area for seasoning and browning. If you don’t want to butterfly, you can pound the breasts to an even 1/2-inch thickness using a meat mallet and plastic wrap.

How to Make Texas Roadhouse Herb-Crusted Butter Chicken

The process is straightforward, but timing and temperature control make the difference between good chicken and great chicken. In my experience, letting the chicken marinate for at least a few hours produces noticeably better results than a quick 30-minute soak.

1. Marinate the chicken: Place the chicken breasts in a large bowl or resealable plastic bag. Pour the Italian dressing over them, turning to coat all sides. Seal or cover and refrigerate for at least 30 minutes. For the best flavor and tenderness, marinate for 4-24 hours. The longer marinating time allows the acidity in the dressing to tenderize the meat more thoroughly.

2. Prepare the herb blend: In a small bowl, combine the garlic salt, onion powder, oregano, parsley, black pepper, and paprika. Mix well so the seasonings are evenly distributed. Set aside.

3. Dry and season: Remove the chicken from the marinade and let excess dressing drip off. Use paper towels to pat each piece completely dry on both sides. This step is critical for achieving a golden crust. Once dry, season both sides of each chicken breast generously with the herb mixture, pressing gently so the seasonings adhere.

4. Heat the skillet: Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Let the butter melt and begin to foam, swirling the pan to coat the surface evenly. The pan should be hot enough that the chicken sizzles immediately when it touches the surface.

5. Sear the chicken: Carefully place the chicken breasts in the hot skillet without crowding. If your pan isn’t large enough to fit all the pieces with space between them, cook in batches. Sear for 5-7 minutes on the first side without moving the chicken. You want a deep golden-brown crust to form. Flip and cook for another 5-7 minutes until the internal temperature reaches 165°F. The exact time depends on the thickness of your chicken.

6. Char the lemon: During the final 2 minutes of cooking, place the lemon halves cut-side down in the skillet next to the chicken. Let them char until the cut surface is caramelized and slightly blackened. This intensifies the lemon flavor and adds a smoky note.

7. Finish and serve: Turn off the heat. Top each chicken breast with a small pat of the remaining butter and squeeze the charred lemon juice over the top. The residual heat will melt the butter and create a light sauce. Transfer to plates, garnish with chopped fresh parsley, and serve immediately.

What to Serve with Texas Roadhouse Herb-Crusted Butter Chicken

This chicken is flavorful and protein-rich, so pairing it with sides that add variety in texture and lightness creates a well-rounded meal.

Seasoned Rice: A simple rice pilaf with butter, garlic, and parsley echoes the herb flavors in the chicken and soaks up any pan juices. Cook white or brown rice according to package directions, then toss with melted butter, minced garlic, and chopped parsley before serving.

Garlic Butter Green Beans: Fresh green beans sautéed with butter and garlic provide a crisp, bright contrast to the rich chicken. The slight bitterness of the beans balances the savory herbs, and the garlic ties everything together.

Roasted Sweet Potatoes: Cubed sweet potatoes roasted with olive oil, salt, and a touch of cinnamon add natural sweetness and a soft texture that complements the seared chicken. The caramelized edges provide a satisfying contrast.

Caesar Salad: A classic Caesar with crisp romaine, shaved Parmesan, and crunchy croutons adds freshness and acidity. The creamy dressing works well alongside the herb crust without competing for attention.

Mashed Potatoes: Creamy mashed potatoes with butter and cream create a comforting base for the chicken. The mild flavor lets the herb seasoning stand out, and the smooth texture contrasts with the crispy crust.

Sautéed Mushrooms: Sliced mushrooms cooked in butter with a splash of white wine or broth add an earthy, umami-rich element. They also pick up any leftover pan drippings, making them even more flavorful.

Steamed Broccoli: Lightly steamed broccoli with a squeeze of lemon and a sprinkle of salt keeps things simple and healthy. The slight bitterness and firm texture provide a nice counterpoint to the buttery chicken.

Pro Tips & Variations

For the juiciest results, use a meat thermometer to check doneness. Pull the chicken off the heat as soon as it hits 165°F in the thickest part. Carryover cooking will bring it up a few more degrees as it rests, and you’ll avoid overcooking. I find that letting the chicken rest for 3-5 minutes after cooking helps the juices redistribute, making each bite more tender.

If you’re marinating for longer than a few hours, keep the chicken refrigerated and turn the bag or bowl occasionally so all sides get equal exposure to the dressing. The acid in the marinade can start to break down the texture if left too long, so 24 hours is the upper limit.

When searing, resist the urge to move the chicken around in the pan. Let it sit undisturbed so the crust can develop properly. If you flip too early, the herbs may stick to the pan instead of staying on the meat.

Protein swaps: Boneless, skinless chicken thighs work well if you prefer dark meat. They have more fat, so they’re even more forgiving if you accidentally overcook slightly. Pork chops are another option—use the same marinade and seasoning, adjusting the cook time based on thickness.

Dietary modifications: For a lighter version, use a reduced-fat Italian dressing and replace the butter finish with a drizzle of olive oil and extra lemon juice. The flavor will still be excellent, just less rich.

Heat adjustments: If you like a bit of spice, add 1/4 teaspoon cayenne pepper to the herb blend. For a smokier flavor, swap the regular paprika for smoked paprika.

Make-ahead options: You can marinate the chicken up to 24 hours in advance, and you can mix the herb seasoning blend a few days ahead and store it in an airtight container. This makes weeknight cooking even faster.

Storage & Reheating Tips

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The herb crust softens slightly during storage, but the flavor remains excellent. To reheat, I prefer using a skillet over medium heat with a splash of water or chicken broth. Cover the pan and heat for 3-4 minutes per side until warmed through. This method keeps the chicken moist and refreshes the texture better than a microwave, which can dry it out.

You can also slice leftover chicken and use it in salads, wraps, or grain bowls. The herb flavor holds up well in cold applications, and the chicken stays tender even when chilled.

Freezing works if you plan ahead. Let the cooked chicken cool completely, then wrap each piece individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture won’t be quite as perfect as fresh, but it’s still a solid option for meal prep.

Common Questions

What does butterflying the chicken mean? Butterflying means slicing a chicken breast horizontally through the middle so it opens like a book, creating two thinner pieces. This reduces cooking time and helps the chicken cook evenly. You can also pound the chicken to an even thickness instead.

Can I skip the marinade? The marinade tenderizes the chicken and adds moisture, so I recommend using it. If you’re short on time, even a 30-minute soak helps. If you skip it entirely, season the chicken more heavily and consider brining it in salted water for 15-20 minutes to add moisture.

What if I don’t have Italian dressing? Mix 1/3 cup olive oil, 3 tablespoons white wine vinegar, 1 teaspoon dried Italian herbs (basil, oregano, thyme), 1/2 teaspoon garlic powder, and a pinch of salt. Whisk together and use as a marinade.

How do I know when the chicken is done? Use an instant-read thermometer inserted into the thickest part of the chicken. It should read 165°F. The juices should run clear, and the meat should no longer be pink in the center.

Can I grill this instead of pan-searing? Absolutely. Preheat your grill to medium-high, oil the grates, and cook the marinated, seasoned chicken for 5-7 minutes per side. Char the lemon halves on the grill during the last few minutes. The herb crust will still develop nicely.

This Texas Roadhouse-style herb-crusted chicken brings steakhouse flavor to your kitchen with minimal effort and maximum protein. The combination of a quick marinade, simple herb seasoning, and a hot sear creates tender, flavorful chicken that works for busy weeknights or weekend dinners. Give this a try next time you’re craving something satisfying and straightforward.