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This mouthwatering Chicken Bryan recipe captures all the signature flavors of Carrabba’s much-loved dish in a quick skillet version you can make at home any night of the week. Lightly seared chicken simmers in a lush lemon garlic butter sauce topped with tangy goat cheese and sun-dried tomatoes for a restaurant-level meal ready in 30 minutes.
The first time I made this, my family barely let the skillet cool before asking for it again. Now, it is our most requested weeknight dinner.
Ingredients
- Chicken breast: Pounded to an even thickness so it cooks fast and stays juicy Choose fresh air-chilled or organic chicken for the best tenderness
- Avocado or olive oil: Keeps the chicken moist and adds subtle flavor Use a good quality extra-virgin olive oil for authentic taste
- Salt and black pepper: Essential for bringing out every savory and bright note Opt for sea salt and freshly cracked pepper if you can
- Butter: Creates a luxuriously silky sauce Choose real salted butter for richness
- Sweet onion: Gives subtle sweetness to balance the lemon Use a small, firm yellow onion
- Garlic: Perfumes the sauce and brings warmth Look for plump, fresh cloves
- Chicken broth: Lifts the flavors and adds depth Use regular sodium boxed or homemade broth for balance
- Lemon juice: Brings zesty brightness Always use freshly squeezed lemons for best results
- Sun-dried tomatoes: Add a tangy punch and beautiful color Buy the julienned kind packed in oil then drain well
- Fresh basil: Finishes everything with vibrant, peppery aroma Choose crisp green leaves and slice just before serving
- Goat cheese: Provides creamy tang melted over each piece Opt for a log rather than crumbles for smoother melting
Step-by-Step Instructions
- Prep the Chicken:
- Pound chicken breasts to an even one inch thickness and cut into five equal pieces so they cook evenly and remain juicy
- Sear the Chicken:
- Heat the oil in a large skillet over medium high heat Sprinkle both sides of the chicken with salt and pepper Once the oil is shimmering hot add chicken in a single layer and sear for about seven minutes flipping halfway until golden on both sides and almost cooked through Transfer the chicken to a plate to rest
- Sauté the Aromatics:
- Lower heat to medium and add two tablespoons of butter to the skillet Once melted stir in finely diced onion and minced garlic Cook gently for two minutes until the onions are just tender and fragrant do not let the garlic brown
- Make the Lemon Garlic Butter Sauce:
- Pour chicken broth and fresh lemon juice into the pan Scrape any bits from the pan for flavor Simmer for five to seven minutes until reduced by half Lower the heat and whisk in the rest of the butter a tablespoon at a time until the sauce is glossy Stir in salt and sun-dried tomatoes
- Finish the Chicken with Goat Cheese:
- Nestle the chicken back in the skillet Spoon some sauce over each piece Top each with a thick coin of goat cheese Cover and let simmer for four to five minutes until the cheese just melts
- Add Fresh Basil and Serve:
- Turn off the heat and fold in sliced basil Pour extra sauce over chicken when plating and finish with extra basil for color and aroma
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Storage Tips
Leftover Chicken Bryan keeps well in an airtight container in the refrigerator for up to four days Warm gently in the microwave or a skillet If you plan to freeze it for up to three months do so before adding the goat cheese as it can get grainy when thawed Add the cheese fresh when you reheat
Ingredient Substitutions
You can use boneless skinless thighs instead of chicken breast for extra juiciness If goat cheese is not your favorite try creamy ricotta or even sliced mozzarella For a vegetarian version make with thick slices of eggplant and vegetable broth
Serving Suggestions
Chicken Bryan is fantastic over buttered angel hair pasta or with a side of crusty bread to soak up the sauce Roasted asparagus or sautéed green beans make wonderful veggie sides Serve everything family style for that Italian trattoria feeling right at home
Italian Roots
This dish gets its name from Carrabba s family heritage and was inspired by the flavors of southern Italy Think lemon fresh herbs tangy cheeses and sun dried tomatoes all classic in the region’s home cooking
Frequently Asked Questions About Recipes
- → Can this be made ahead?
You can pound and prep the chicken a day or two in advance. For best flavors, prepare the sauce and melt the cheese shortly before serving.
- → What kind of sun-dried tomatoes work best?
Julienned and drained sun-dried tomatoes in oil offer the best texture and flavor for this dish.
- → What can I serve alongside?
This dish pairs wonderfully with pasta, roasted asparagus, steamed vegetables, or a crisp green salad.
- → How should I store leftovers?
Place cooled chicken in an airtight container and refrigerate for up to 4 days. Reheat gently for best results.
- → Can this be frozen?
For best texture, freeze before adding cheese. Store chicken and sauce in a freezer-safe container for up to 3 months.