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texas roadhouse herb crusted chicken recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe creates a Texas Roadhouse-style herb crusted chicken breast stuffed with a creamy spinach and garlic filling. The chicken is quickly seared and then baked to create a crispy crust and a moist, flavorful interior, ideal for a hearty weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts (~1.3–1.5 lbs total)
- 1/4 cup cream cheese, softened
- 3.5 oz fresh spinach, finely chopped and excess moisture squeezed out
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 1.5 cups Panko breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried parsley flakes
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- Fresh parsley, finely chopped, for garnish
Instructions
- Prepare Filling: In a skillet, sauté minced garlic in 1 tablespoon of olive oil for 30 seconds. Add spinach and cook until wilted (2-3 minutes). Remove from heat, squeeze excess moisture from the spinach, and combine it in a bowl with softened cream cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stuff Chicken: Pound chicken breasts between plastic wrap to an even 0.6 inch thickness. Spoon 2-3 tablespoons of the spinach filling onto one half of each breast, fold the other half over the filling, and press the edges to seal. Secure with toothpicks if needed.
- Set Up Breading Station: Prepare three shallow dishes. Add flour to the first dish. Whisk eggs and milk/water with remaining salt and pepper in the second dish. Combine Panko breadcrumbs with all dried herbs in the third dish.
- Coat Chicken: Dredge each stuffed chicken breast first in the flour, then dip in the egg wash, allowing excess liquid to drip off. Finally, press firmly into the herb Panko mixture to coat completely on all sides.
- Sear and Bake: Preheat oven to 375°F (190°C). Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown and crispy. Transfer skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove skillet from oven and let chicken rest for 5 minutes before removing toothpicks and slicing. Serve warm, drizzled with pan drippings and garnished with fresh parsley.
Notes
To achieve the best results, ensure the spinach filling has all excess moisture squeezed out before stuffing. For a crispier crust, sear the chicken immediately after breading. Pounding the chicken ensures it cooks evenly and creates enough surface area to hold the filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sear-Roasting, Stuffing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460 calories
- Sugar: 1g
- Sodium: 510mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 120mg