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Carrabba’s Chicken Bryan Inspired

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A home-cooked version of the beloved Carrabba’s Chicken Bryan, featuring marinated chicken breasts topped with a creamy lemon basil sauce, sun-dried tomatoes, and goat cheese.

Ingredients

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  • 2 tablespoons olive oil (extra virgin)
  • 2 teaspoons Italian seasoning
  • 1/4 cup lemon juice (freshly squeezed)
  • 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
  • 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 heavy cream, room temperature
  • 1/4 cup lemon juice (freshly squeezed)
  • Salt and pepper, to taste

Instructions

  1. In a large bowl, combine olive oil, Italian seasoning, lemon juice, and smashed garlic. Add chicken breasts, pound to even thickness, seal in a bag, and chill for 30 minutes.
  2. Preheat grill pan to medium-high heat. Remove chicken from marinade, cook for about 5 minutes on each side or until internal temperature reaches 165°F (75°C).
  3. If using cherry tomatoes, slice and add to pan until softened and slightly charred.
  4. In a medium skillet, melt butter over medium heat, add shallot and cook until soft, about 2-3 minutes. Stir in minced garlic, tomato oil, and basil.
  5. Reduce heat to low, whisk in lemon juice and heavy cream, cooking for another 2-3 minutes.
  6. Add cooked chicken to skillet with sauce, spoon sauce over chicken, top with sun-dried tomatoes and goat cheese. Serve hot.

Notes

For the best flavor, use fresh ingredients and high-quality olive oil. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/chicken-bryan-recipe/

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