Chicken Bryan (Carrabba’s Copycat)

Chicken Bryan is a dish that absolutely bursts with fresh, bright, Italian flavors. Grilled chicken, bathed in a rich lemon-butter sauce, peppered with tangy sun-dried tomatoes, creamy goat cheese, and earthy basil. Impressive enough for a special occasion, but simple enough to cook any time at all.

What Makes This Recipe So Good

• This recipe is inspired by the beloved recipe from Carrabba’s Italian Grill, and you can make it right at home! Absolutely delicious and packed with layers of flavors, the chicken is well seasoned and grilled, then topped with crumbled goat cheese, fresh basil, and a lemon butter sauce made with white wine and sun-dried tomatoes.
• Chicken Bryan is a great dinner to make when entertaining friends and family. Not only is it incredibly tasty, it’s such a beautiful and colorful dish, that will for sure impress your guests. And it’s easy to make! Serve it with a side salad, roasted potatoes, mashed potatoes, grilled broccolini, noodles or asparagus for a perfect meal.

Chef’s Tips

• To get the perfect grilled chicken breast, make sure your grill (or grill pan) is hot before putting the chicken on it, only flip the chicken once to get beautiful grill marks, and let the chicken rest for 5 to 10 minutes before slicing it. While the meat rest, all the juices are locked-in for a moist, juicy chicken. You can also use a meat thermometer to check that the chicken breast is fully cooked. Insert the thermometer in the thickest part of the chicken, the internal temperature should be between 160° and 165° Fahrenheit. When slicing a chicken breast, the juices should be clear; if they look pinkish, the chicken is undercooked, and will need to be grilled a tad longer.
• Use marinated sun-dried tomatoes, the kind you’ll find in a jar of olive oil as they’ll be more flavorful for the lemon butter sauce.
• Any chicken Bryan leftover can be stored refrigerated in an airtight container for up to 3 days. You can warm it up in the oven, or microwave, then sprinkle it with more goat cheese and fresh basil.

More Delicious Chicken Dinners

• Chicken Spiedini
• Grilled Chicken And Rice
• Crispy Baked Hot Honey Chicken
• Chicken Almondine
• Spicy Chicken Ramen
• Restaurant-Style Chicken Fried Rice

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5 from 1 vote

Chicken Bryan

Prep: 15 minutes minutes

Cook: 40 minutes minutes

Total: 55 minutes minutes

Grilled chicken breasts topped with a lemon, white wine butter sauce, sun-dried tomatoes, crumbled goat cheese and fresh basil.

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4 servings

Ingredients

For the Chicken

• ▢ 4 medium boneless, skinless chicken breasts approximately 6 ounces each
• ▢ 1 tablespoon olive oil
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste
• ▢ ½ teaspoon garlic powder

For the Sauce

• ▢ 4 tablespoons unsalted butter
• ▢ 1 teaspoon sun-dried tomato oil from jar of sun-dried tomatoes
• ▢ 1 small yellow onion chopped, approximately ½ cup
• ▢ 2 cloves garlic minced
• ▢ ½ cup dry white wine pinot grigio, sauvignon blanc
• ▢ ¼ cup fresh lemon juice
• ▢ ⅓ cup sun-dried tomatoes drained, chopped

To Serve

• ▢ 4 ounces crumbled goat cheese
• ▢ 5-6 large leaves basil chiffonaded

Equipment

• Grill or grill pan
• Cutting board
• Basting brush
• Tongs
• meat thermometer
• large plate
• Large skillet
• Wooden spoon
• ladle or large spoon

Instructions 

• Preheat grill (or grill pan) to medium-high heat, approximately 375° to 450° Fahrenheit.
• Place chicken breasts on cutting board. Brush olive oil on tops of each chicken breast, then generously season chicken with salt, black pepper, and garlic powder. Flip chicken breasts over and repeat on other side.
  
• Place seasoned chicken breasts on preheated grill (or grill pan). Grill chicken, uncovered, 8 to 10 minutes.
• Reduce heat to medium (approximately 350° Fahrenheit) and flip chicken over. Close lid and grill chicken 8 minutes more. After 8 minutes, check chicken for doneness. If needed, continue grilling, checking for doneness every minute, until internal temperature of chicken breasts reaches 160° Fahrenheit.
• When desired internal temperature is reached, transfer grilled chicken breasts to large plate and set chicken aside. Allow chicken to rest, undisturbed, at least 5 minutes.
  
• While chicken is cooking and resting, heat large skillet over medium-high heat. When skillet is warm, add butter and let melt completely, swirling pan occasionally to distribute melted butter across surface of skillet.
• When butter is completely melted, add onion and sun-dried tomato oil to skillet. Sauté onions, stirring occasionally, until onions have softened, approximately 5 minutes.
  
• Add minced garlic to skillet with sautéed onions. Stir to incorporate and sauté garlic 1 minute or until just fragrant.
• Add white wine and fresh lemon juice to skillet. Stir to incorporate, making sure to scrape up any browned bits of onion or garlic that may be stuck to bottom of pan. Bring liquid to gentle boil, then reduce heat under skillet to medium and simmer until liquid has reduced by 50%, approximately 8 to 10 minutes.
• Once liquid has reduced, add sun-dried tomatoes and stir to incorporate. Reduce heat under skillet to medium-low and simmer 2 to 3 minutes.
  
• Place grilled chicken breasts in skillet. Flip chicken over 3 to 4 times to thoroughly coat in sauce, then simmer chicken in sauce until just heated through again if needed.
• Transfer chicken to serving plates. Top with crumbled goat cheese, then spoon sauce over tops of chicken breasts. Garnish with chiffonaded basil and serve immediately with desired sides.

Notes

• Cook Time: Cook time will vary depending on the size and thickness of the chicken breasts. Use a meat thermometer to accurately gauge the doneness of the chicken, and adjust the cook time as needed.
• To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll them tightly together lengthwise. Use a small, sharp knife and cut perpendicular to the roll to slice the basil into thin ribbons. 
• Make it Alcohol-Free: Use chicken broth instead of white wine.

Nutrition Information

Serving: 1serving | Calories: 458kcal | Protein: 42g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 0.5g | Total Carbs: 6g | Fiber: 1g | Sugar: 2g | Net Carbs: 5g | Vitamin C: 19mg | Cholesterol: 152mg | Sodium: 330mg | Potassium: 858mg | Calcium: 68mg | Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik