Chicken Bryan Carrabba's Style

This succulent Chicken Bryan copycat brings Carrabba's famous dish right to your dinner table without the restaurant wait or price tag. The combination of tender chicken, tangy goat cheese, and sun-dried tomatoes swimming in a luscious lemon butter sauce creates a restaurant-quality meal that will impress even your pickiest eaters.

I first made this recipe when trying to recreate my husband's favorite restaurant dish for our anniversary. The look on his face when he took that first bite told me everything I needed to know this copycat was a winner.

Ingredients

• Chicken breasts: Provides the perfect canvas for the flavorful sauce pound them to an even thickness for perfect cooking
• Goat cheese: Adds a creamy tanginess that balances the richness of the sauce use room temperature cheese for best melting
• Sun-dried tomatoes: Bring sweet intensity and beautiful color look for oil-packed varieties for the most flavor
• Fresh lemon juice: Brightens the entire dish fresh is absolutely necessary here bottled just will not work
• Butter: Creates the silky base for your sauce use good quality butter for the richest flavor
• Sweet onion: Adds subtle sweetness without overpowering opt for Vidalia when in season
• Fresh basil: Provides the perfect aromatic finish choose bright green leaves with no dark spots
• Chicken broth: Forms the foundation of your sauce use low sodium so you can control the saltiness

Step-by-Step Instructions

Pound and Season Chicken:

Take your time pounding the chicken breasts to an even 1-inch thickness. This crucial step ensures they cook evenly without drying out. Season both sides generously with salt and pepper just before cooking never earlier as salt draws out moisture.

Sear to Perfection:

Heat your oil until it shimmers but doesn't smoke. Place chicken in a single layer without crowding the pan which would create steam instead of that beautiful golden crust. Cook for 3-4 minutes per side until rich color develops. The chicken should release easily from the pan when ready to flip.

Create the Flavor Base:

Reduce heat to prevent burning your aromatics. The butter should melt slowly not sizzle aggressively. Add onions first allowing them to become translucent before adding garlic which burns easily. Stir constantly to prevent sticking and to distribute the flavors evenly throughout the pan.

Develop the Sauce:

Pour liquids in slowly while whisking to create a smooth emulsion. The sauce should reduce by half becoming slightly thicker with an intensified flavor. Watch for large bubbles that turn to smaller bubbles indicating proper reduction. Adding butter in stages creates a velvety texture that clings perfectly to the chicken.

Melt the Cheese:

Return chicken to the pan arranging pieces so they partially submerge in sauce. Top each with a generous slice of goat cheese. Cover with a tight-fitting lid to trap steam which helps melt the cheese without overcooking the chicken. The cheese should become soft but still maintain its shape.

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My family considers the sun-dried tomatoes the crown jewel of this dish. Their intense sweetness contrasts beautifully with the tangy goat cheese creating the perfect flavor balance in each bite. My daughter who typically avoids tomatoes always picks these out first.

Make-Ahead Options

This dish shines brightest when served fresh but you can prepare components ahead of time for quicker assembly. Pound and season chicken up to 24 hours in advance storing tightly wrapped in the refrigerator. The sauce can be partially prepared up to the reduction stage then finished with butter just before serving. Simply reheat and proceed with the final steps for a quick weeknight dinner.

Perfect Pairings

The rich lemon butter sauce begs for something to soak it up. Serve alongside garlic mashed potatoes angel hair pasta or crusty Italian bread. For a lighter option roasted asparagus or a simple arugula salad dressed with lemon vinaigrette complements the flavors beautifully. The brightness of the sauce also pairs wonderfully with a glass of Pinot Grigio or Sauvignon Blanc for an elevated dining experience.

Customization Ideas

While this copycat recipe captures the essence of the restaurant original there are several delicious ways to make it your own. Substitute chicken thighs for even juicier results just adjust cooking time accordingly. For a stronger herb flavor add fresh rosemary or thyme to the sauce. Those avoiding dairy can replace goat cheese with a dairy-free alternative and use olive oil instead of butter for a different but still delicious profile.

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This Chicken Bryan copycat delivers restaurant-quality results perfect for any occasion.

Frequently Asked Questions

→ What makes this dish similar to Carrabba's Chicken Bryan?

The key elements that make this comparable to Carrabba's signature dish are the combination of goat cheese, sun-dried tomatoes, and the lemon butter sauce. The technique of searing the chicken, then finishing it with melted goat cheese on top creates that authentic restaurant experience.

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well as a substitute. They may require slightly longer cooking time (about 9-10 minutes total) but offer more moisture and flavor. Still pound them to ensure even cooking.

→ What can I substitute for goat cheese?

If you don't enjoy goat cheese, try feta (for a similar tanginess), cream cheese (for creaminess without the tang), or even fontina (for a mild, melty alternative). Each will change the flavor profile slightly but still work well with the sauce.

→ What sides pair well with Chicken Bryan?

For an authentic Carrabba's experience, serve with garlic mashed potatoes or pasta. Other excellent options include roasted asparagus, sautéed green beans, a simple arugula salad, or crusty bread to soak up the delicious sauce.

→ Why do I need to pound the chicken breasts?

Pounding the chicken to an even 1-inch thickness ensures it cooks evenly throughout. This prevents the common problem of overcooked edges and undercooked centers, resulting in juicier, more tender chicken.

→ Can I make the lemon butter sauce ahead of time?

The sauce is best made fresh, as reheating can cause the butter to separate. However, you can prep ingredients ahead by chopping onions, mincing garlic, and measuring out liquids to streamline the cooking process.