Carrabbas Chicken Bryan Copycat Goat Cheese & Sundried Tomato Recipe
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Copycat Recipe: Carrabbas Chicken Bryan – rich and buttery, but surprisingly fresh and light on the palate, a garlic basil lemon sauce with the added zing of creamy goat cheese layered over tender, golden grilled chicken breast, with a rich wood-fired finish.* Topped with the intense sweet-tart flavor of sun-dried tomatoes. Sublime!
A well-known and much-coveted dish from Carrabbas is definitely the Chicken Bryan. It’s not surprising that anyone who has had this decadent, but easy-to-make dish would want to have it at home. Once you prepare this goat cheese and sundried tomato chicken, it will definitely become a family favorite! You will love this carrabba’s grilled chicken recipe
Don’t be surprised if my Carrabbas Chicken Bryan copycat recipe has your family and friends accusing you of getting take out and passing it off as your own! It’s that good!
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Why You Should Make This Carrabbas Chicken Bryan Copycat
- It’s one of Carrabba’s most popular dishes and chicken breast with goat cheese is the bomb!
- Sophisticated flavors but super easy to prepare.
- Perfect for company, this dish tastes so good it can’t fail to impress.
What You Need To Make This Carrabbas Chicken Bryan Goat Cheese & Sundried Tomato Copycat Recipe
- 6 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup butter, divided
- ¼ cup minced onions
- 6 cloves garlic, minced
- 1 cup white wine or chicken broth
- ¼ cup fresh lemon juice (about 2 lemons)
- ¼ cup diced sun-dried tomatoes
- ¼ cup chopped fresh basil
- 1 (8 ounce) package goat cheese, room temperature
Equipment Needed
- Grill or grill pan
- Medium saucepan
- Lemon juicer
- Wine opener
How to Make Carrabbas Chicken Bryan Goat Cheese & Sundried Tomato Copycat Recipe
- Heat grill or grill pan to medium-high heat.
- Rub chicken breasts on all sides using 2 tablespoons of olive oil. Sprinkle half of the salt and black pepper.
- Place chicken on the grill and cook without moving for 3 minutes or until the edges begin to turn white. Turn the chicken one-quarter turn and continue to cook an additional 2 to 3 minutes. Flip the chicken and for 3 minutes before turning one-quarter turn and cook until the chicken reaches an internal temperature of 165 degrees. Allow the chicken to rest for at least 5 minutes.
- In a medium saucepan, melt 2 tablespoons of butter. Add the onions and garlic and cook until tender.
- Add the wine and lemon juice to the saucepan. Bring to a boil and reduce heat to medium-low. Simmer the sauce for 10 minutes.
- Slowly, add the butter about a tablespoon at a time, stirring until melted between each addition.
- Stir in sun-dried tomatoes and basil. Remove from heat.
- Slice goat cheese and place a disc of cheese over each piece of the grilled chicken. Spoon the sauce over the goat cheese.
Storage
It’s doubtful you’ll have leftovers unless you make enough with just that intent. To store your Copycat Chicken Bryan for up to 4 days in the fridge, wrap tightly or place in an airtight glass container, like Rubbermaid Leakproof Storage containers.
Substitutions and Variations
- You can use Verjus as a non-alcohol substitute for white wine.
- Substitute 2 tablespoons of bottled lemon juice for each fresh lemon.
- Cream cheese can be substituted for goat cheese.
- If you don’t have fresh basil, you can use ¼-½ tablespoon of dried basil
Carrabbas Chicken Bryan Copycat FAQs
Which is the best white wine to use for Copycat Chicken Bryan?
Your best bet is to always reach for a crisp, dry, white wine when cooking chicken unless the recipe specifies otherwise. A sweeter white may caramelize and introduce a sweetness into your dish you don’t want in your dish. Deeper, more oaky whites may tend to turn bitter.
Why is it called Chicken Bryan?
The Carrabba family was from Sicily and settled in Bryan, Texas, in the late 1800s. When their descendants decided to dip into the family recipes and create a few of their own, they named this particular chicken dish after the town of Bryan. Viola! Chicken Bryan.
I’m not a fan of sun-dried tomatoes, can I use canned or fresh?
The short answer is yes, you can use canned or fresh, but it’s like losing the finer points of a translation. I’d recommend you try “semi-dried” tomatoes, which are sweeter, moister, and don’t carry quite the same “bite” as the sun-dried. Typically it is that bite that causes people to not care for the sun-dried version.
Is this goat cheese and sundried tomato chicken keto-friendly?
There is an average of 6-6.5 gms of carbs in a cup of white wine, 4 gms in ¼ cup of lemon juice, and add in 3-5 gms for the sun-dried tomatoes, and you have around 13-15 gms of carbs to account for. Keep in mind, unless you plan to eat the whole recipe for yourself, those carbs are spread out over the servings.
If you are really strict or need to make room for some other carbs, you can easily use chicken broth instead of the wine.
For even more delicious chicken recipes, you may like these:
What Should I serve With My Chicken Bryan?
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Carrabba’s Chicken Bryan
Equipment
- Grill Pan
- Medium Saucepan
Ingredients
- 6 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup cup butter, divided
- ¼ cup minced onions
- 6 cloves garlic, minced
- 1 cup white wine (can substitute chicken broth)
- ¼ cup fresh lemon juice (about 2 lemons)
- ¼ cup diced sun-dried tomatoes
- ¼ cup chopped fresh basil
- 8 ounces goat cheese (room temperature)
Instructions
- Heat grill or grill pan to medium-high heat.
- Rub chicken breasts on all sides using 2 tablespoons olive oil. Sprinkle with half of the salt and black pepper.
- Place chicken on thegrill and cook without moving for 3 minutes or until the edges begin to turnwhite. Turn the chicken one-quarter turn and continue to cook an additional 2to 3 minutes. Flip the chicken and for 3 minutes before turning one-quarterturn and cook until the chicken reaches an internal temperature of 165 degrees.Allow the chicken to rest for at least 5 minutes.
- In a medium saucepan, melt 2 tablespoons of butter. Add the onions and garlic and cook until tender.
- Add the wine and lemon juice to the saucepan. Bring to a boil and reduce heat to medium-low. Simmer the sauce for 10 minutes.
- Slowly, add the butter about a tablespoon at a time, stirring until melted between each addition.
- Stir in sun-dried tomatoes and basil. Remove from heat.
- Slice goat cheese and place a disc of cheese over each piece of the grilled chicken. Spoon the sauce over the goat cheese.
