Copycat Carrabba's Chicken Bryan
User Reviews
4.4
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Prep Time
1 hr
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Cook Time
25 mins
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Total Time
1 hr 25 mins
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Servings
4
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Calories
867 kcal
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Course
Main Course
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Cuisine
Italian
Copycat Carrabba's Chicken Bryan
Description
The recipe begins by preparing a grill baste combining butter, sautéed onion and garlic, flour, olive oil, red wine vinegar, lemon juice, Dijon mustard, sugar, and chopped parsley. This baste is used during grilling to keep the chicken moist and add flavor. The chicken breasts are seasoned with grill seasoning, then topped with goat cheese rounds, sun-dried tomatoes, and basil. It is grilled until cooked through.
The lemon butter sauce is prepared separately with butter, onion, garlic, white wine, and fresh lemon juice reduced to concentrate flavors. Cold butter cubes are whisked in off heat to create a smooth topping sauce, seasoned with salt and pepper. The sauce adds a tangy, creamy texture that complements the grilled chicken and toppings.
Serving this dish warm showcases the tender chicken contrasted with creamy goat cheese and bright lemon butter sauce, marrying savory and citrus notes. Cooking the lemon butter sauce gently is important to maintain its texture, as noted by the advice on avoiding separation by using low heat.
Ingredients
- 1 ½ teaspoons grill seasoning Carrabba’s brand
- 4 large chicken breast boneless skinless
- 4 ounces goat cheese cut into eight ¼-inch rounds
- 4 sun-dried tomatoes cut into ¼-inch strips, packed in oil
- 1 tablespoon basil chopped, fresh
Carrabba’s Grill Baste
- 2 tablespoons butter
- ½ cup yellow onion peeled & diced
- 4 cloves garlic minced
- 1 tablespoon all-purpose flour
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice fresh
- 1 tablespoon Dijon mustard
- 1 ½ tablespoons granulated sugar
- 2 tablespoon Italian parsley finely chopped, fresh
Carrabba’s Lemon Butter Sauce
- 12 tablespoons butter cut into 1/2-inch cubes, cold unsalted
- 2 tablespoons yellow onion peeled & diced
- 2 cloves garlic minced
- ⅓ cup white wine dry
- 3 tablespoons lemon juice fresh
- salt to taste
- black pepper to taste
Instructions
Grill Baste
- Melt the butter over medium heat in a medium saucepan. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for another 2 minutes. Sprinkle the flour over onions and garlic and stir to combine and cook for 2 minutes.
- Whisk in the olive oil, vinegar, lemon juice, mustard, and sugar. Bring to a boil, then reduce the heat to medium-low. Add the parsley and cook for 5 minutes. Remove from the heat and set aside. Be sure to whisk before you use, as the baste will start to separate.
Lemon Butter Sauce
- Place a non-stick skillet over medium heat. Add 1 tablespoon of butter. Once the butter melts, add the onion and garlic, and cook until the onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about ¼ cup, about 3-5 minutes.
- Reduce the heat to low. Add 3 tablespoons of butter at a time - whisking the butter until it is completely melted before adding another 3 tablespoons. (This will make sure it emulsifies into the sauce.) Season the sauce with salt and pepper, then remove from heat.
- Keep sauce warm over low heat, stirring often, while preparing the recipe of this recipe. (Use immediately or store the sauce for up to 2 hours at room temperature.)
Chicken Bryan
- Preheat your grill to medium-high heat.
- Cut each chicken breast into halves (like a book), making 8 thin-cut chicken breast pieces. Season chicken all over with the grill seasoning.
- Then right before you lay the chicken on the grill, brush the chicken breasts with 3 tablespoons of the grill baste. Add the chicken to the hot grill, close the lid, and cook for 5 minutes.
- Flip the chicken and cook for another 5 minutes, or until the chicken is browned, firm to the touch, and cooked through (with an internal temperature of 165 degrees F).
- During the last minute of cooking, top each chicken breast with one round of goat cheese. Close the grill lid and let the cheese melt/soften.
- Transfer the chicken to a platter. Top with sun-dried tomatoes and basil, and drizzle with as much lemon butter sauce over the top as you like. Place 2 pieces of chicken on a plate along with some pasta. Serve warm.
Notes
- Cook the lemon butter sauce on low heat to prevent separation; if it does separate, the flavor remains the same though the appearance changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 867 kcal
% Daily Value*
| Serving | 2breasts | |
| Calories | 867kcal | 43% |
| Carbohydrates | 13g | 4% |
| Protein | 31g | 62% |
| Fat | 76g | 117% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 33g | 165% |
| Trans Fat | 2g | 100% |
| Cholesterol | 191mg | 64% |
| Sodium | 922mg | 38% |
| Potassium | 599mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1789IU | 36% |
| Vitamin C | 18mg | 20% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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