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High Protein Texas Roadhouse Herb-Crusted Butter Chicken

Tender chicken breasts with a golden herb crust and butter-lemon finish, inspired by Texas Roadhouse for an easy, protein-rich dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts butterflied or pounded to 1/2 inch thickness
  • 1/2 cup Italian dressing as marinade
  • 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
  • 2 tablespoons salted butter divided
  • 1 tablespoon olive oil
  • 1 lemon halved
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet or cast-iron pan
  • Meat thermometer
  • small mixing bowl

Method
 

  1. Place chicken breasts in a large bowl or resealable bag. Pour Italian dressing over them, turning to coat. Cover or seal and refrigerate for at least 30 minutes, or up to 24 hours for best results.
  2. In a small bowl, combine garlic salt, onion powder, oregano, parsley, black pepper, and paprika. Mix well and set aside.
  3. Remove chicken from marinade and pat completely dry with paper towels. Season both sides generously with the herb mixture, pressing gently to adhere.
  4. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once butter is foaming, add chicken breasts without crowding the pan.
  5. Cook for 5-7 minutes per side without moving, until golden brown and internal temperature reaches 165°F. During the last 2 minutes, place lemon halves cut-side down in the skillet to char.
  6. Turn off heat. Top each chicken breast with a small pat of remaining butter and squeeze charred lemon juice over the top. Garnish with fresh parsley and serve immediately.

Notes

Storage: Refrigerate leftovers in airtight container up to 3 days. Reheat in skillet with splash of water to prevent drying. Freezing: Wrap cooled chicken individually and freeze up to 2 months. Thaw overnight before reheating. Marinade alternative: Mix 1/3 cup olive oil, 3 tbsp white wine vinegar, 1 tsp Italian herbs, 1/2 tsp garlic powder, pinch of salt. Butterflying: Slice chicken breast horizontally through middle to create two thin pieces, or pound to even 1/2-inch thickness. Grilling option: Cook on preheated grill at medium-high for 5-7 minutes per side.