Carrabba’s Chicken Bryan is a deliciously flavorful dish featuring grilled chicken breasts topped with a creamy, tangy lemon butter sauce. With sun-dried tomatoes, goat cheese, and fresh basil, this dish offers a perfect balance of savory and bright flavors, making it an ideal meal for a special occasion or a simple weeknight dinner.

Why You’ll Love This Recipe

This recipe combines juicy grilled chicken with a rich lemon butter sauce that is bursting with flavor. The addition of sun-dried tomatoes and goat cheese gives the dish a delightful creamy texture and a punch of flavor that is sure to impress. Not only is this dish easy to prepare, but it also looks sophisticated enough to serve at dinner parties. The balance of tangy lemon, creamy sauce, and savory chicken makes it a winning choice for any meal.

Ingredients

For the Chicken:

2 tablespoons olive oil
2 teaspoons Italian seasoning
1/4 cup lemon juice (about 1 lemon)
3 cloves garlic, smashed
4 large boneless, skinless chicken breasts
1/2 cup sun-dried tomatoes, chopped
1/2 cup cherry tomatoes, halved (optional)
4 ounces goat cheese, torn

For the Lemon Butter Sauce:

1/2 cup salted butter
1 small shallot, diced
2 cloves garlic, minced
2 tablespoons oil from a sun-dried tomato jar
1/4 cup fresh basil, chopped
1/4 cup lemon juice (about 1 lemon)
1/4 cup heavy cream, room temperature
Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl or ziplock bag, combine olive oil, Italian seasoning, lemon juice, and garlic.
Pound the chicken to an even thickness and add it to the marinade. Cover and chill for 30 minutes.
After 30 minutes, remove the chicken from the marinade and let the excess drip off. Discard the marinade.
Preheat a large grill pan to medium-high heat. Add the chicken and cook for about 5 minutes per side, until the internal temperature reaches 165°F (75°C).
If using cherry tomatoes, slice them in half and cook for a few minutes in the hot pan until softened and slightly charred.
While the chicken is cooking, warm the butter in a medium skillet over medium heat. Add the shallot and cook until soft, about 2-3 minutes.
Add the minced garlic, sun-dried tomato oil, and basil to the skillet. Cook, stirring constantly, for 1 more minute.
Reduce the heat to low and slowly whisk in lemon juice, followed by the heavy cream. Cook, stirring constantly, for 2-3 minutes, then remove from heat. Taste and season with salt and pepper.
Add the cooked chicken to the sauce, spooning the sauce over the top. Serve with sun-dried tomatoes and goat cheese, spooning the remaining sauce over the chicken. Enjoy!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 40-45 minutes

Variations

Chicken Thighs: You can substitute boneless, skinless chicken thighs for chicken breasts if you prefer dark meat. Adjust the cooking time as needed.
Vegetarian Option: Use grilled vegetables or portobello mushrooms instead of chicken for a vegetarian version.
Cheese Swap: If you don’t like goat cheese, you can substitute with feta or cream cheese for a slightly different flavor.
Spicy Kick: For a little heat, add a pinch of red pepper flakes to the lemon butter sauce.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over low heat, adding a little more cream or broth to prevent the sauce from separating. You can also reheat it in the microwave, but make sure to stir it occasionally for even heating.

FAQs

1. Can I use bone-in chicken for this recipe?

Bone-in chicken is not recommended for this recipe, as it will require a longer cooking time. Boneless, skinless chicken breasts cook more quickly and evenly for this dish.

2. Can I make the marinade in advance?

Yes, you can prepare the marinade ahead of time and refrigerate it for up to 24 hours before marinating the chicken.

3. What if I don’t have sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can substitute them with roasted red peppers or even a tomato-based pesto.

4. Can I make this dish ahead of time?

You can prepare the chicken and sauce in advance and store them separately in the refrigerator. To serve, reheat the chicken and sauce together until warmed through.

5. How do I know when the chicken is cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C) to ensure it is fully cooked.

6. Can I use heavy cream alternatives?

Yes, you can substitute heavy cream with half-and-half or a non-dairy milk such as coconut milk, though the texture and flavor may differ slightly.

7. How do I prevent the cream from splitting?

Ensure the cream is at room temperature before adding it to the sauce, and always whisk it in slowly to prevent curdling.

8. Can I use a regular skillet instead of a grill pan?

Yes, you can use any type of skillet or even cook the chicken on an outdoor grill. A grill pan just helps achieve those signature grill marks.

9. What side dishes go well with this recipe?

Carrabba’s Chicken Bryan pairs wonderfully with pasta, steamed vegetables, roasted potatoes, or a light salad.

10. How can I make this dish spicier?

You can add red pepper flakes to the lemon butter sauce or use a spicier variety of sun-dried tomatoes to add some heat to the dish.

Conclusion

Carrabba’s Chicken Bryan is a restaurant-quality dish that’s easy to make at home. With its tender, grilled chicken, tangy lemon butter sauce, and creamy goat cheese topping, this recipe is sure to become a family favorite. The flavors are vibrant, and the combination of sun-dried tomatoes, fresh basil, and lemon juice creates a dish that’s both comforting and sophisticated. Perfect for any occasion!