Grilled chicken is a weekly staple in our family. But sometimes, cooking the same thing gets a little boring. I like to mix things up, try something new, and hopefully hit a recipe homerun. The Carrabba’s Chicken Bryan is definitely a hit with its basil lemon butter sauce topped with sundried tomatoes and creamy goat cheese. The best part is that you can prepare it at home with your own fresh ingredients and a glass of white wine.
The Chicken Bryan can be prepared on the grill or on the skillet. The recipe we’re sharing below offers instructions on grilling the chicken. But if you’re looking to whip up this dish quicker, you can cook the chicken in a skillet. Both ways are absolutely delicious.
For this recipe, it’s best to use thin chicken breasts. You can purchase boneless skinless chicken breasts from the grocery store and flatten them with a kitchen mallet. This helps the chicken to cook evenly.
You can serve this dish with a bowl of pasta, and pour some of the delicious butter sauce over it.
Check out the full recipe below, as well as some of our tips on preparing the basil lemon butter sauce.
|Prep Time||Cook Time||Total Time|
|10 min||40 min||50 min|
- 1 1/2 pounds chicken breasts 4 portions
- 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces goat cheese
- 8 tablespoons butter
- 3/4 cup dry white wine
- 2 tablespoons lemon juice
- 1/4 cup chopped white onions
- 2 teaspoons chopped garlic
- 2 tablespoons basil, sliced thin
- 2 tablespoons sun-dried tomatoes
- Prepare chicken by wrapping in plastic wrap and pounding out until thin. Remove chicken from plastic wrap and pat dry with a paper towel. Season chicken with salt and pepper and brush with olive oil.
- Cook chicken on a grill until it is done – it should take 3 to 4 minutes on each side. When the chicken is done, place it on a plate, and cover lightly with plastic wrap. Slice the goat cheese into four slices and shape the cheese into disks, one for each piece of chicken.
- Sauté the onions and garlic in 2 tablespoons of butter until they are fragrant and the onions are translucent. Add wine and lemon juice to the pan and simmer gently until it has reduced by half. When the wine has been reduced by half, add 3 tablespoons of cold butter and whisk until the butter has melted completely.
- Turn off the burner, add remaining butter and whisk in. The sauce should be getting thick now. Pour sauce through a strainer to strain out the onions and garlic. Then return the sauce to the warm pan and stir in half of the basil. Add sun-dried tomatoes.
Assembly of the Complete Dish
- Place each chicken breast on to a plate. Place a piece of goat cheese on the chicken, and then spoon sauce over the chicken. Top each chicken breast with the remaining basil.
- Be sure to pound out your chicken to thin and even it out. This will help it to cook more evenly.
- Be careful not to let the sauce come to a boil after you add the butter. Just whisk it until the butter melts. Otherwise, the sauce will separate into a mess.
- You can cook the chicken on a skillet if you are in a time crunch.
- This dish is best served immediately because the sauce has a tendency to separate when it’s reheated.
- For more Italian-inspired dishes, try our Olive Garden Zuppa Toscana recipe.