Carrabba's Chicken Bryan (Copycat Recipe)

pieces of copycat carrabba's chicken bryan in a Dutch oven

5 from 1 vote

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!

Prep Time10

Cook Time30

Marinade Time30

Total Time1 10

Course: Chicken, Dinner, Entree, Main Course

Cuisine: American, Italian

Servings:

Calories: 776kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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