Chicken Bryan Copycat (Carrabba's Sun-Dried Tomato Chicken)
This Carrabba's Chicken Bryan copycat tops juicy grilled chicken with creamy goat cheese, sun-dried tomatoes, and a rich lemon butter sauce. It is restaurant-quality comfort food that comes together in about 30 minutes at home.
Equipment
Ingredients
- 4 medium boneless skinless chicken breast thin breasts are better, so if yours are very thick, slice them in half or pound with a mallet
- olive oil
- Salt & pepper to taste
- 4 ounces goat cheese sliced into 8 coins
- 3.5 ounces sun-dried tomatoes coarsely chopped
- 3 tablespoons fresh basil cut in ribbons
- 4 teaspoons onion minced
- 4 cloves garlic pressed with a garlic press
- 8 tablespoons butter separated
- ¼ cup white wine
- 3 tablespoons fresh lemon juice approximately the juice of 1 ½ lemons
- ¼ cup heavy cream
Instructions
Cook the chicken
- Heat a large skillet over medium-high heat. Brush both sides of each chicken breast with olive oil and season with a bit of salt and freshly ground pepper, to taste. Cook the chicken, 4-5 minutes per side, turning once, until the internal temperature is 165º.
Prepare the sauce
- In a medium sauce pot over medium heat, sauté onion and garlic in 2 tablespoons butter until soft and fragrant. Be careful not to overcook or the garlic will turn bitter. Add white wine and lemon juice. Reduce heat to medium-low and simmer 10 minutes.
- Reduce heat to low. Add heavy cream and remaining 6 tablespoons butter a little at a time until the butter melts and the mixture is emulsified. Whisk as needed.
- Add sun-dried tomatoes and basil and heat until just hot. If you overcook the sauce, it will break. Remove sauce from the heat and set aside until chicken is finished.
Assemble the dish
- Just before serving, slice thick coins of goat cheese and lay on top of each chicken breast. Warm until the cheese is the consistency of sour cream.
- Spoon basil lemon butter sauce with sun-dried tomatoes over the goat cheese, and sprinkle with additional fresh basil.
Video
Notes
We like to serve this dish with a side of pasta, just like they do at Carrabba's. As a bariatric patient who avoids carbs, I eat mine with zucchini noodles cut with a spiralizer. We like to spoon some of the extra lemon butter sauce over the noodles. It's so good that way!
Nutrition
Calories: 601kcal | Carbohydrates: 17g | Protein: 34g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 448mg | Potassium: 1339mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1542IU | Vitamin C: 17mg | Calcium: 100mg | Iron: 3mg
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