Carrabba's Chicken Bryan (Copycat Recipe)
Now you can enjoy the classic flavors of Carrabba's Chicken Bryan at home with this one-skillet copycat recipe that's ready in 30 minutes! Seared chicken breasts are coated in a simple lemon garlic butter sauce and then serve with melted goat cheese and sun-dried tomatoes for a restaurant quality meal the whole family will love.
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. Mix in ½ teaspoon salt 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
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- Thickness. Be sure to pound the chicken until it is no more than 1-inch thick.
- Tomatoes. Grab a jar of julienne tangy sun-dried tomatoes, and drain them before using.
- Lemon. Whole lemons are the best thing for getting the most flavor.
- Prep-Ahead: This dish is best enjoyed fresh, but you can pound the chicken a day or two before.
- Storage: Place leftover chicken into an airtight container and keep in the fridge for up to 3 to 4 days.
- Freezing: If you're going to freeze this dish, it's best before adding the cheese. Tightly wrap or cover cooked chicken and sauce in a freezer-safe container and freeze for up to 3 months.
- Reheating: You can warm this dish back up in the oven or in the microwave.
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
