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Chicken is cooked in a skillet in a sauce with onion, garlic, and sundried tomatoes.
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4.54 from 15 votes

Chicken Bryan (Carrabba's Copycat Recipe)

Now you can enjoy the irresistible flavors of Carraba's Chicken Bryan at home with this easy, one-pot copycat recipe! Simply sear chicken breasts, whisk up a lemon-garlic butter sauce, and serve with melted goat cheese and sun-dried tomatoes- all ready in under 30 minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 5 servings
Author: Jennifer Deppa

Ingredients

  • 2 Tbsp. oil avocado or olive
  • 1 ¼ lbs. chicken breast pounded to 1-inch thick and cut into 5 pieces
  • 1 tsp. salt divided
  • ¼ tsp. 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 oz sun-dried tomatoes julienned, drained
  • cup fresh basil chiffonade
  • 4 oz. goat cheese log

Instructions

  • Sear Chicken: Add oil to 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 Tbsp. oil, 1 ¼ lbs. chicken breast, 1 tsp. salt, ¼ tsp. black pepper
  • Saute Vegetables: 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
  • Make Lemon Butter Sauce: 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 oz sun-dried tomatoes
  • Melt Goat Cheese: 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 oz. goat cheese log
  • Mix basil into the sauce. Pour sauce over chicken for serving and sprinkle with additional fresh basil leaves. Enjoy!
    ⅓ cup fresh basil

Video

Notes

Meal Prep and Storage

  • How to prep ahead of time: This dish is best enjoyed fresh, but you can pound the chicken a day or two before.
  • How to store: Place leftover chicken into an airtight container and keep in the fridge for up to 3 to 4 days.
  • How to freeze: 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.
  • How to reheat: 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