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Chicken Bryan (Carrabba’s Copycat Recipe)

This Chicken Bryan is a copycat Carrabba’s recipe is one of the best ways to make chicken and is inspired by a popular sun-dried tomato goat cheese chicken dish. The bright colors and fresh flavors are perfect for the spring and summer months. The savory goat cheese and sun-dried tomatoes with the chicken and fresh basil make the perfect pairing! 

Chicken Bryan on a white platter.

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CHICKEN BRYAN

You might have had Chicken Bryan at Carrabba’s restaurant before. It is a favorite that many people love. 

You will love my copycat Chicken Bryan Recipe that you can easily make at home. My favorite part is that the creamy and tangy goat cheese is mixed with the rich savory sun-dried tomatoes.

This mixture is then spooned on top of grilled, juicy chicken breasts and garnished with fresh basil.

When it comes to the Chicken Bryan Sauce, I finish my chicken off with a lemon butter sauce to take the dish to the next level.

You could serve this Chicken Bryan as a weeknight meal, a beautiful dish to serve at a dinner party, or meal-prep it on Sundays for the week.

The chicken is grilled in this dish but you can also easily bake the chicken in the oven, or cook it in a skillet

This is one of those easy chicken recipes that I love to cook through the week.

Only 20 minutes to prepare and 20 minutes to cook meaning dinner can be on the table in under 40 minutes!

Pair my copycat Chicken Bryan recipe with crusty bread, a fresh green salad and roasted veggies.  It  also works great alongside pasta, rice, quinoa or with mashed or roasted potatoes. 

We often rotate this Chicken Bryan with this Sun-dried Tomato Farro Chicken Bake, Coq au Vin, Margarita Grilled Chicken, Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts or this Greek Lemon Chicken

Chicken Bryan ingredients.

WHAT INGREDIENTS DO I NEED TO MAKE CHICKEN BRYAN

  • CHICKEN: I used boneless, skinless chicken breasts for this recipe. I love how juicy, and tender the chicken gets when grilled. You could also bake it or cook it in a skillet
  • OIL: For the best flavor I use extra virgin olive oil.
  • SEASONING: I season the chicken with salt, black pepper and Italian seasoning.
  • LEMON: I use the juice of 1 fresh lemon in the marinade. The acid helps to tenderize the chicken. 
  • GARLIC: Fresh garlic cloves work best in the marinade, but you could use garlic puree or garlic powder. 
  • TOMATOES: I use juliened sun-dried tomatoes in oil. If you can only find whole sun-dried tomatoes you can slice them yourself. 
  • CHEESE: I top the chicken with goat cheese. You can use crumbled goat cheese or buy a log of goat cheese and slice it. 

FOR THE LEMON BUTTER SAUCE

  • BUTTER: I use unsalted butter.
  • GARLIC: For flavor, fresh garlic cloves work best in the sauce, but you could use garlic powder. 
  • SEASONING: I season the sauce with Italian seasoning.
  • OIL: I use oil from the sun-dried tomato jar to make the sauce.
  • HERBS: Fresh basil adds great flavor to this dish.
  • LEMON: I use the juice of 1 fresh lemon in the sauce.
  • CREAM: Heavy cream gives the sauce is lovely creamy texture.

Chicken Bryan on a white and blue platter.

RECIPE TIPS & MODIFICATIONS

  • SWAP THE CHEESE: I’ve used goats cheese, but you could sub in feta cheese or mozzarella cheese if you prefer.
  • TOMATOES: If you don’t have sun-dried tomatoes you can use fresh tomatoes or canned diced tomatoes.
  • CHICKEN: This dish is traditionally made with chicken breast, but it would work equally well with chicken thighs or chicken tenderloins. Adjust the cooking times accordingly.
  • GRILLING CHICKEN: When grilling the chicken brush with leftover marinade as this adds extra layers of flavor and stops the chicken from drying out.
  • ALWAYS REST CHICKEN: Once the chicken has cooked, set aside for 5 minutes to rest. This allows all the juices to be absorbed back into the chicken, resulting is moist and juicy chicken.
  • CHECK THE CHICKEN IS COOKED: I find that a meat thermometer inserted into the fattest part of the chicken breast, is the most effect method for checking the meat is cooked through.
  • MAKE AHEAD: Chicken Bryan is great meal prep dish to help you get ahead during the week. Once cooked and cooled, store in an airtight container in your refrigerator for up to 3 days. When ready to enjoy, reheat to piping hot in the oven.

Chicken Bryan on plate with fork.

HOW TO MAKE COPYCAT CHICKEN BRYAN

MARINADE THE CHICKEN. In a large Ziploc bag combine the olive oil, Italian seasoning, lemon juice, garlic, salt and pepper and then add the chicken breasts. Seal the bag and use your hands to massage the marinade into the chicken. Refrigerate for 30 minutes.

GRILL THE CHICKEN. Once the chicken has marinated, preheat the grill to a medium heat. Brush a little oil over the grate to prevent the chicken from sticking, and place chicken on the grill. Grill the chicken breasts, brushing the leftover marinade over the chicken breasts.

The chicken needs to reach an internal temperature on 165 degrees F. (74 degrees C.) to ensure it is cooked.

This will take approximately 6 or 7 minutes per side but this varies depending on the sizes of the chicken. Check all the pieces of chicken to be certain that they are cooked.

Chicken Bryan chicken in a bowl with marinade.

HOW TO MAKE CHICKEN BRYAN SAUCE

MAKE THE LEMON BUTTER SAUCE. While the chicken is grilling heat a large skillet over a medium-high heat. Add the butter and melt. whisking continuously.

Add in the garlic, Italian seasoning, sun-dried tomato oil and basil, and continue to cook for 2 minutes.

FINISH THE LEMON SAUCE. Now slowly add in the lemon juice and whisk to combine. Then add in the cream and continue to slowly whisk for 3-4 minutes or until the sauce starts to thicken.

Remove from the heat and set aside.

Chicken Bryan grilled chicken on a white plate.

REST THE CHICKEN. Once the chicken is done remove it from the grill and cover and allow to rest for about 5 minutes.

SERVE THE CHICKEN. When you are ready to serve the chicken add the chicken to a dish and top each chicken breast with a 1/4 of the goat cheese, 1/4 of the sun-dried tomatoes and basil and continue for each of the chicken breast.

Drizzle the lemon butter sauce over the chicken breasts and serve warm.

Chicken Bryan with basil and goat cheese.

WHY IS IT CALLED CHICKEN BRYAN?

This chicken recipe takes it’s name from the town of Bryan in Texas, where the Carrabba family settled when they arrived in the US from Sicily.

WHY IS CARRABBA’S CHICKEN BRYAN SO GOOD?

My Carrabba’s copycat Chicken Bryan is packed full of flavor.

Firstly, I grill the chicken breasts which adds great flavor to the dish.

The chicken is then layered up with other delicious flavors, like goat cheese and sun-dried tomatoes.

Finally I serve the chicken with a creamy lemon butter sauce, which really takes the flavor to another level.

Chicken Bryan with basil

LOVE CHICKEN? TRY SOME OF THESE GREAT TASTING RECIPES:

INSTANT POT CHICKEN BREAST

BAKED RANCH CHICKEN THIGHS

OVEN BAKED CHICKEN THIGHS WITH RISOTTO

MOROCCAN CHICKEN THIGHS 

GREEK MARINATED CHICKEN

Chicken Bryan with logo.

Chicken Bryan on a white platter.

Chicken Bryan

Yield: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This Chicken Bryan is a copycat Carrabba’s recipe is one of the best ways to make chicken and is inspired by a popular sun-dried tomato goat cheese chicken dish. The bright colors and fresh flavors are perfect for the spring and summer months. The savory goat cheese and sun-dried tomatoes with the chicken and fresh basil make the perfect pairing!

Ingredients

  • 4 boneless, skinless chicken breasts {about 1 1/2 pounds}
  • 1/4 cup extra virgin olive oil
  • 1 tsp. Italian seasoning
  • 1 lemon, juiced
  • 3 garlic cloves, minced
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 3/4 cup Sun-dried Tomatoes in oil, sliced
  • 4 oz. goat cheese {crumbled or a log will work}

FOR THE LEMON BUTTER SAUCE

  • 1 stick of unsalted butter
  • 3 garlic cloves, minced
  • 1 tsp. Italian seasoning
  • 2 tbsps. oil from the sun-dried tomato jar
  • 1/4 cup fresh basil, sliced
  • 3 tbsps. lemon juice
  • 1/4 cup Heinen's heavy cream

Instructions

  1. In a large ziplock combine the olive oil, Italian seasoning, lemon juice, garlic, salt and pepper and then add the chicken breasts. Seal the bag and use your hands to massage the marinade into the chicken. Refrigerate for 30 minutes.
  2. After marinating the chicken preheat the grill to medium heat. Brush oil over grate to prevent sticking, and place chicken on the grill. Grill the chicken breasts, brushing the leftover marinade over the chicken breasts.You need to reach an internal temperature on 165 degrees F. (74 degrees C.) {takes about 6 or 7 minutes per side but varies on the sizes of the chicken}. Check all the pieces of chicken to be certain that they are cooked.
  3. While the chicken is grilling heat a large skillet over medium high heat. Add the butter and melt whisking continuously. Add in the garlic, Italian seasoning, sun-dried tomato oil and basil. Continue to cook for 2 minutes.
  4. Slowly add in the lemon juice and whisk to combine.
  5. Add in the cream and continue to slowly whisk for 3-4 minutes or until the sauce starts to thicken. Remove from the heat and set aside.
  6. Once the chicken is done remove from the grill and cover and allow to rest for about 5 minutes.
  7. When you are ready to serve the chicken add the chicken to a dish and top each chicken breast with a 1/4 of the goat cheese, 1/4 of the sun-dried tomatoes and basil and continue for each of the chicken breast. Drizzle the lemon butter sauce over the chicken breasts and serve warm.

Notes

This dish pairs nicely with rice, pasta, quinoa or potatoes but also is nice on its own.

You could sub in feta cheese if you prefer or mozzarella cheese.

If you don't have sun-dried tomatoes you can use fresh tomatoes or canned diced tomatoes.

Today’s recipe is sponsored by Heinen’s. As always, opinions are 100% my own. 

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