4.6 from 75 votes
Chicken Bryan Recipe (Carrabba's Copycat)
Now you can enjoy the irresistible flavors of Carraba's Chicken Bryan at home with this easy, one-pot copycat recipe! Simply sear chicken breasts, whisk up a lemon-garlic butter sauce, and serve with melted goat cheese and sun-dried tomatoes- all ready in under 30 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 5 servings
Calories: 518 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 tablespoon oil avocado or olive
- 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 fresh basil chiffonade
- 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!
Cup of Yum
Notes
- Thickness. Be sure to pound the chicken until it is no more than 1-inch thick.
- Tomatoes. Grab a jar of julienne tangy sun-dried tomatoes, and drain them before using.
- Lemon. Whole lemons are the best thing for getting the most flavor.
- Prep-Ahead: This dish is best enjoyed fresh, but you can pound the chicken a day or two before.
- Storage: Place leftover chicken into an airtight container and keep in the fridge for up to 3 to 4 days.
- Freezing: If you're going to freeze this dish, it's best before adding the cheese. Tightly wrap or cover cooked chicken and sauce in a freezer-safe container and freeze for up to 3 months.
- Reheating: You can warm this dish back up in the oven or in the microwave.
Nutrition Information
Calories
518kcal
(26%)
Carbohydrates
25g
(8%)
Protein
35g
(70%)
Fat
33g
(51%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
133mg
(44%)
Sodium
917mg
(38%)
Potassium
1838mg
(53%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
1270IU
(25%)
Vitamin C
23mg
(26%)
Calcium
98mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 518
% 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.