Carrabba’s Chicken Bryan (Copycat Recipe)
.This Carrabba’s Chicken Bryan recipe is a spot on copycat of the Italian restaurant favorite. Featuring grilled, marinated chicken topped with a creamy sauce, sun dried tomatoes, and goat cheese, you’ll satisfy your Carrabba’s cravings at home!
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We love heading out for Italian, and one of our favorite spots is definitely Carrabba’s.
As if the fresh bread and dipping oil weren’t enough, then you have delicious entrees like this chicken Bryan.
It’s definitely one of our favorites with the grilled flavor, creamy sauce, and cheese action.
What is Chicken Bryan?
Carrabba’s Chicken Bryan features wood-grilled chicken breasts topped with goat cheese, sun-dried tomatoes, basil and a tasty lemon butter sauce.
It’s just so good!
Ingredients
To make this copycat Carrabba’s recipe you’ll need a few sets of ingredients.
For the chicken and marinade you’ll need:
- Olive oil– Go for extra virgin if you can and don’t substitute for a different type of oil because the flavor is important.
- Italian seasoning– Your favorite dried Italian seasoning blend.
- Lemon juice– Fresh is best
- Garlic– Minced
- Chicken– Boneless, skinless breasts trimmed of extra fat.
To make the sauce you’ll need:
- Butter– A whole stick of salted butter
- Garlic– Minced
- Sun-dried tomato oil– Just take a couple tablespoons right from the jar.
- Wine– Dry white wine
- Basil– Chopped fresh basil
- Lemon juice– Fresh is best
- Heavy cream– Don’t substitute for a lower fat dairy
- Salt and pepper
For serving everything, you’ll need:
- Sun-dried tomatoes– Packed in oil
- Goat cheese
- Fresh basil leaves
How to Make
Making this copycat chicken Bryan is easier than you would think!
To do it, start by mixing all the marinade ingredients together in a large ziplocking bag.
When they are evenly combined, add the chicken to the bag.
Seal the bags and let the chicken hang out in the fridge for at least 30 minutes, but up to 2 hours.
When the chicken is marinaded, heat oil over medium heat in a large heavy bottomed skillet or Dutch oven.
Once the oil is hot, sear the chicken on each side, flipping as needed.
Then turn down the heat, cover, and let the chicken cook until it’s almost completely done.
At this point, remove the skillet from heat, cover, and set aside.
While the chicken’s cooking, start the sauce.
To make the sauce, heat the butter in a medium skillet over medium heat.
Whisk the garlic, wine, sun dried tomato oil, and basil into the pan with the melted butter and saute for 1-2 minutes.
Turn the heat down to low, and then whisk in the lemon juice.
Slowly whisk the heavy cream into the sauce, stirring constantly.
Let it keep cooking over low heat, whisking constantly, for 2-3 minutes- until the sauce is creamy and has thickened slightly.
At this point, remove the sauce from heat, and set aside.
Plate the chicken breasts and spoon most (but not all) of the lemon sauce evenly out over all the cooked chicken breasts.
Top each chicken breast with a medallion of the goat cheese followed by sun dried tomatoes.
Drizzle additional sauce over top and finish with freshly chopped basil leaves.
Serve immediately, and enjoy!
Serving Suggestions
At Carrabba’s Chicken Bryan comes with a salad and garlic mashed potatoes.
You can serve it like they would with those sides or serve it with pasta.
Storing
Store leftovers in an airtight container in the fridge for up to 2 days.
Tips and Tricks
- This chicken can be made on the grill or in an oven. Grilling it will give you the most true to restaurant version. Either way, it’s important to make sure it’s cooked to temp (165 degrees) either way.
- If you’re a garlic lover, feel free to double the amount called for.
- For extra flavor sauté diced onions in the chicken juices, before adding the ingredients to make the sauce.
- Make sure to cook the lemon cream sauce over LOW heat. If your sauce ends up separating, don’t worry. It will still taste just as great, it just won’t be as pretty!
- If you are dairy sensitive, you can omit the cream and increase the amount of white wine called for. Or sub chicken broth.
Other Carrabba’s Copycat Recipes
Copycat Carrabba’s chicken Bryan is a favorite to make anytime we are in the mood for the classic dish.
Make it and enjoy!
Looking for other Carrabba’s copycat recipes?
Try these:
If you’ve tried this COPYCAT CARRABBA’S CHICKEN BRYAN RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Carrabba's Chicken Bryan (Copycat Recipe)
Ingredients
For The Marinade
- 2 1/2 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- 1/4 cup lemon juice
- 2 tsp minced garlic
- 4 boneless, skinless chicken breasts
For The Sauce
- 1 stick butter salted butter recommended
- 1 1/2 tsp minced garlic
- 2 tbsp oil from the jar of sun dried tomatoes
- 3 tbsp dry white wine
- 1/4 cup chopped fresh basil
- 1/4 cup lemon juice
- 1/4 cup heavy whipping cream
- salt and pepper to taste
For Serving
- 1/2 cup sundried tomatoes (in oil)
- 4 oz goat cheese
- fresh basil leaves
Instructions
- Add all of the marinade ingredients to a large ziplocking bag. Squeeze the bag to move them around and evenly combine. Add the chicken to the bag. Seal and refrigerate for at least 30 minutes, but up to 2 hours.
- Add oil to a heavy bottomed skillet, or Dutch oven. Heat it over medium heat. Add the marinated chicken, and let it sear on each side- flipping as needed. Once seared, reduce the heat, cover, and let the chicken cook until it's almost completely done. Remove the skillet from heat, cover, and set aside.
- While the chicken's cooking, prepare the sauce. Heat the butter in a medium skillet over medium heat. Add the garlic, wine, sun dried tomato oil, and basil to the pan. Whisk together until evenly combined, and saute for 1-2 minutes.
- Turn the heat down to low, then whisk in the lemon juice. Slowly pour the heavy cream into the sauce, whisking constantly. Continue cooking over low heat, whisking constantly, for 2-3 minutes- until the sauce is creamy and has thickened slightly. Remove the sauce from heat, and set aside.
- To serve, plate the chicken breasts. Spoon most (but not all) of the lemon sauce evenly out over all the cooked chicken breasts.
- Top each chicken breast with a medallion of the goat cheese. Top that with the sun dried tomatoes. Drizzle with additional sauce, then top each chicken breast with freshly chopped basil leaves.
- Serve immediately, and enjoy!
Notes
- This chicken can be made on the grill or in an oven. Grilling it will give you the most true to restaurant version. Either way, it's important to make sure it's cooked to temp (165 degrees) either way.
- If you're a garlic lover, feel free to double the amount called for.
- For extra flavor sauté diced onions in the chicken juices, before adding the ingredients to make the sauce.
- Make sure to cook the lemon cream sauce over LOW heat. If your sauce ends up separating, don't worry. It will still taste just as great, it just won't be as pretty!
- If you are dairy sensitive, you can omit the cream and increase the amount of white wine called for. Or sub chicken broth.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
