Carrabba's Chicken Bryan (Copycat Recipe)
You don't need a wood-fired grill to make this easy Carrabba's Chicken Bryan copycat at home, just one skillet and about 30 minutes. The lemon butter sauce simmers in the same pan the chicken seared in, then the tangy goat cheese and sun-dried tomatoes melt in under the lid. (And it's a fraction of the cost of ordering it out.)
Servings: 5 servings
Ingredients
- 2 tablespoon oil avocado or olive
- 1 ¼ pounds chicken breast pounded to 1-inch thick and cut into 5 pieces
- 1 teaspoon salt divided
- ¼ teaspoon black pepper
- ½ cup butter salted, divided
- ¼ cup sweet onion finely diced
- 3 cloves garlic finely minced
- ¾ cup chicken broth regular sodium
- ¼ cup lemon juice freshly squeezed
- 7 ounces sun-dried tomatoes julienned, drained
- ⅓ cup fresh basil chiffonade
- 4 ounces goat cheese log
Instructions
- Heat oil in a large skillet over medium-high heat. Sprinkle ½ teaspoon salt and ¼ teaspoon pepper over all of the breasts. Once the oil is heated, place the chicken in a single layer. Cook for 7–8 minutes, flipping halfway through. You want the chicken to almost be fully cooked and seared on both sides. Remove the chicken and place on a plate until ready to use.2 tablespoon oil, 1 ¼ pounds chicken breast, 1 teaspoon salt, ¼ teaspoon black pepper
- Reduce the heat to medium and add 2 tablespoons of butter. Once melted, add garlic and onion. Saute over medium heat for 2 minutes, or until the onion is tender.½ cup butter, ¼ cup sweet onion, 3 cloves garlic
- Pour in the broth and lemon juice. Whisk well to scrape up any bits that might be stuck to the bottom of the skillet. Simmer over medium heat, whisking occasionally, until the sauce has reduced by half. This should take about 5-7 minutes. Once reduced, turn the heat to low and add the remaining 6 tablespoons of butter one tablespoon at a time. Stir well after each addition. Taste the sauce, then mix in up to ½ teaspoon salt (salted butter, broth, and sun-dried tomatoes all add salt, so you may not need it all) and the drained sun-dried tomatoes.¾ cup chicken broth, ¼ cup lemon juice, 7 ounces sun-dried tomatoes
- Place chicken back in the skillet and top each breast with equal amounts of the goat cheese. Cover skillet with a lid and simmer for 4-5 minutes, or until the cheese has melted.4 ounces goat cheese log
- Pour sauce over chicken for serving and sprinkle with additional fresh basil leaves, if desired.⅓ cup fresh basil
Video
Notes
Salt check: Salted butter, broth, sun-dried tomatoes, and goat cheese all bring their own salt, so taste the sauce before the last ½ teaspoon goes in. (You might not need it all!)
Thickness: Pound the chicken to no more than 1 inch thick so every piece cooks at the same time and stays juicy.
Swaps: Not a goat cheese fan? Cream cheese or Boursin gives you that same creamy, tangy finish.
Make ahead and storage: This one's best fresh, but you can pound the chicken a day or two ahead. Leftovers hang out in an airtight container in the fridge for 3-4 days.
Reheating and freezing: Warm leftovers low and slow on the stove with a splash of broth so the butter sauce doesn't separate. You can freeze the chicken and sauce (before adding the goat cheese) for up to 3 months, but expect the sauce to look a little separated when it thaws, so whisk it as it warms.
Nutrition
Calories: 518kcal | Carbohydrates: 25g | Protein: 35g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 917mg | Potassium: 1838mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1270IU | Vitamin C: 23mg | Calcium: 98mg | Iron: 5mg
