Chicken Bryan Recipe (Carrabba's Copycat)
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
5 servings
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Calories
518 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Bryan Recipe (Carrabba's Copycat)
Description
This Chicken Bryan recipe starts with skinless chicken breasts pounded to an even thickness to ensure uniform cooking. The chicken is seasoned with salt and black pepper then seared in neutral oil until nearly cooked through with a golden crust. The pan is then used to sauté minced garlic and finely diced sweet onion, infusing the sauce base with savory notes.
A sauce is created by adding chicken broth and freshly squeezed lemon juice to the pan, then simmering to reduce the volume and concentrate the flavors. The reduction is done with occasional whisking to incorporate browned bits from the pan, enhancing richness. Once reduced by half, cold salted butter is added gradually, stirring to emulsify the sauce into a smooth, velvety consistency. Seasonings and fresh basil chiffonade heighten the freshness and aromatic profile.
Sun-dried tomatoes provide a tangy, slightly sweet counterpoint, and creamy goat cheese incorporated at the end brings a mild tang and richness that complements the lemony sauce and chicken. The finished dish combines tender, juicy chicken with a buttery, bright sauce dotted with vegetable and cheese elements.
This dish is best served fresh and can be paired with sides like roasted vegetables or a green salad. Leftovers can be refrigerated and reheated gently; freezing is possible prior to adding cheese. Pound chicken evenly for consistent cooking, and drain sun-dried tomatoes well to avoid excess liquid in the sauce.
Ingredients
- 2 tablespoon neutral cooking oil avocado or olive, generic cooking oil
- 1 ¼ pounds chicken breast pounded to 1-inch thick and cut into 5 pieces
- 1 teaspoon salt divided
- ¼ teaspoon black pepper
- ½ cup butter salted, divided
- ¼ cup sweet onion finely diced
- 3 cloves garlic finely minced
- ¾ cup chicken broth regular sodium
- ¼ cup lemon juice freshly squeezed
- 7 ounces sun-dried tomatoes julienned, drained
- ⅓ cup basil chiffonade, fresh
- 4 ounces goat cheese log
Instructions
- Sear Chicken: Add oil to a large skillet over medium-high heat. Sprinkle ½ teaspoon salt and ¼ teaspoon pepper over all of the breasts. Once the oil is heated, place the chicken in a single layer. Cook for 7–8 minutes, flipping halfway through. You want the chicken to almost be fully cooked and seared on both sides. Remove the chicken and place on a plate until ready to use.
- Saute Vegetables: Reduce the heat to medium and add 2 tablespoons of butter. Once melted, add garlic and onion. Saute over medium heat for 2 minutes, or until the onion is tender.
- Make Lemon Butter Sauce: Pour in the broth and lemon juice. Whisk well to scrape up any bits that might be stuck to the bottom of the skillet. Simmer over medium heat, whisking occasionally, until the sauce has reduced by half. This should take about 5-7 minutes. Once reduced, turn the heat to low and add the remaining 6 tablespoons of butter one tablespoon at a time. Stir well after each addition. Mix in ½ teaspoon salt and the drained sun-dried tomatoes.
- Melt Goat Cheese: Place chicken back in the skillet and top each breast with equal amounts of the goat cheese. Cover skillet with a lid and simmer for 4-5 minutes, or until the cheese has melted.
- Mix basil into the sauce. Pour sauce over chicken for serving and sprinkle with additional fresh basil leaves. Enjoy!
Notes
- Pound chicken breasts to no more than 1-inch thickness for even cooking and tenderness.
- Use drained julienned sun-dried tomatoes to add concentrated flavor without excess moisture.
- Fresh lemons yield the best flavor for the lemon juice component of the sauce.
- For make-ahead, pound chicken breasts up to two days before cooking to save time.
- Store leftovers in airtight containers in the refrigerator for up to 3-4 days, reheating gently.
- Freeze cooked chicken and sauce (before adding goat cheese) wrapped tightly for up to 3 months.
- Reheat leftovers carefully in the oven or microwave to preserve texture and sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 25g | 8% |
| Protein | 35g | 70% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 917mg | 38% |
| Potassium | 1838mg | 39% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 1270IU | 25% |
| Vitamin C | 23mg | 26% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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