Chicken Bryan Carrabbas Copycat (Print-Friendly Format)

Chicken, lemon butter, goat cheese, and sun-dried tomatoes come together for a bold, vibrant Italian-style dinner.

# Required Ingredients:

→ Main Components

01 - 2 tablespoons avocado oil or extra-virgin olive oil
02 - 570 grams chicken breast, pounded to 2.5 cm thick and cut into 5 portions
03 - 1 teaspoon fine sea salt, divided use
04 - 0.25 teaspoon freshly ground black pepper

→ Sauce and Aromatics

05 - 113 grams salted butter, divided use
06 - 40 grams sweet onion, finely diced
07 - 3 cloves garlic, finely minced
08 - 180 millilitres chicken broth, regular sodium
09 - 60 millilitres freshly squeezed lemon juice
10 - 200 grams sun-dried tomatoes, julienned and drained
11 - 33 grams fresh basil, chiffonade
12 - 115 grams goat cheese log

# How to Make It:

01 - Heat oil in a large skillet over medium-high. Season chicken breasts with 0.5 teaspoon salt and black pepper. Place chicken in a single layer and sear for 7–8 minutes, turning halfway, until nearly cooked through and golden brown. Transfer chicken to a plate and set aside.
02 - Reduce heat to medium. Add 2 tablespoons butter to skillet. When melted, sauté onion and garlic for 2 minutes, stirring occasionally, until onion softens and becomes fragrant.
03 - Add chicken broth and lemon juice to the skillet. Whisk vigorously to release browned bits from the base. Simmer over medium heat, stirring occasionally, until sauce reduces by half, about 5–7 minutes. Lower heat, then add remaining butter one tablespoon at a time, incorporating fully with each addition. Stir in remaining 0.5 teaspoon salt and fold in drained sun-dried tomatoes.
04 - Return chicken breasts to the skillet, nestling into sauce. Divide goat cheese evenly across each breast. Cover and simmer for 4–5 minutes, or until cheese has melted and chicken is cooked through.
05 - Stir fresh basil into the sauce. Plate chicken, spoon pan sauce over top, and finish with additional basil as desired.

# Additional Information:

01 - Pound chicken breasts to a uniform thickness for even cooking.
02 - Opt for drained, julienned sun-dried tomatoes to prevent excess oil.
03 - Use whole lemons for superior flavour in the sauce.
04 - Chicken can be pounded ahead and refrigerated up to 2 days before cooking.
05 - For best taste, serve immediately; leftovers store refrigerated for up to 4 days.
06 - Freeze chicken and sauce before adding goat cheese for best texture upon reheating.

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