Picture this: juicy grilled chicken topped with tangy goat cheese, bathed in a buttery lemon-basil sauce, and dotted with sun-dried tomatoes. That’s Carrabba’s Chicken Bryan—a signature favorite from the beloved Italian chain that’s become a legend in its own right. If you’re longing to bring this restaurant classic to your own table, you’re in the right place.
This guide takes you through every stage, from gathering quality ingredients to mastering the final flourish, with clear instructions and practical advice woven throughout. By the end, you’ll be ready to create a dish that dazzles for any occasion.
Why Carrabba’s Chicken Bryan Appeals To Home Cooks
Carrabba’s Chicken Bryan strikes an irresistible balance—simple technique, rich flavor, and stunning plate appeal. This recipe rewards both everyday cooks and food lovers who enjoy impressing their guests. Here’s why it stands out:
- Make-Ahead Convenience: Prep the chicken and sauce components in advance. This means seamless weeknight dinners or relaxed entertaining.
- Versatility: The lemon-basil butter sauce isn’t just for chicken. Try it over grilled fish, vegetables, or even pasta for a gourmet twist.
- Always Reliable: The method doesn’t call for endless steps. With a handful of familiar ingredients and straightforward instructions, you’re set for success.
- Customizable: From swapping proteins to changing up the cheese, it’s easy to adapt this dish for all tastes.
Ingredients: What You Need For Chicken Bryan
Your ingredient choice shapes the final result. Here’s a focused list, along with helpful notes on each component:
| Ingredient | Notes and Purpose |
|---|---|
| Chicken breasts | Boneless, skinless. Pound to even thickness for best results. |
| Olive oil | Used for marinating and grilling, enhances tenderness. |
| Italian seasoning | Adds a robust herbal backbone. |
| Lemon juice | Zesty, bright—used in both marinade and sauce. |
| Garlic | Smashes flavor into both chicken and sauce. |
| Salted butter | The rich heart of the lemon-basil sauce. |
| Shallot | Lends mild, sweet onion flavor to the sauce. |
| Sun-dried tomatoes | Chewy, tangy depth—choose oil-packed if possible. |
| Cherry tomatoes (optional) | For charred sweetness, optional but recommended. |
| Heavy cream | Provides body and silkiness to the sauce. |
| Fresh basil | Brings herbal brightness, a signature touch. |
| Goat cheese | Tangy, creamy, slightly sharp—balances the sauce. |
| Salt and black pepper | Essential for bringing the flavors together. |
| Tomato oil | Reserved from sun-dried tomatoes, adds depth to sauce. |
Tip: Use the freshest ingredients you can, especially the lemon juice and basil. They’re the cornerstones of the sauce’s vivid flavor.
Step-By-Step: How To Make Carrabba’s Chicken Bryan
Detailed steps ensure you get the best from each element of this dish. Here’s how to approach it with confidence.
1. Marinate And Prepare The Chicken
- In a zipper bag or bowl, combine 2 tablespoons olive oil, 2 teaspoons Italian seasoning, the juice of 1 lemon, and 3 minced garlic cloves.
- Pound 4 boneless, skinless chicken breasts to even thickness, about ½ inch, for even cooking.
- Toss the chicken in the marinade. Let sit in the fridge for at least 30 minutes. Marinating longer (up to 2 hours) deepens the flavor, but don’t exceed this to avoid mushy chicken.
2. Grill The Chicken
- Preheat your grill or grill pan to medium-high.
- Wipe excess marinade from each piece; too much surface moisture will keep the chicken from achieving good grill marks.
- Season with a pinch of salt and black pepper.
- Grill the chicken 5–6 minutes on each side or until it reaches 165°F internally. Let rest on a plate.
- For an extra touch, grill halved cherry tomatoes until blistered and softened.
3. Make The Lemon-Basil Butter Sauce
- In a skillet over medium, melt 4 tablespoons salted butter.
- Add 1 finely chopped shallot. Sauté until translucent, 2–3 minutes.
- Stir in 1 tablespoon reserved oil from the sun-dried tomatoes and 2 minced garlic cloves. Heat for 1 minute.
- Reduce heat to low; whisk in the juice of half a lemon and ¼ cup heavy cream. Simmer 2–3 minutes.
- Fold in 2 tablespoons chopped fresh basil. Add salt and pepper to taste.
- Remove from heat but keep warm.
4. Assemble The Dish
- Place the cooked chicken breasts on a serving platter.
- Spoon the warm lemon-basil sauce generously over each.
- Top with rounds of goat cheese (about 1 ounce per piece).
- Scatter ¼ cup chopped sun-dried tomatoes (pat dry first) and the optional grilled cherry tomatoes across the top.
- Let sit 2–3 minutes for the cheese to soften, then garnish with extra basil if you like.
Tips For Mastering Chicken Bryan At Home
Elevate your results by paying attention to small details:
- Goat Cheese: Let goat cheese rest at room temperature for 30 minutes before topping the chicken. This improves spreadability and melting.
- Pounding Chicken: Even thickness ensures the chicken cooks uniformly—no more dry ends or unevenly cooked centers.
- Use Fresh Citrus: Squeeze lemons just before using the juice for the most vibrant and tangy flavor.
- Deglaze With Wine: For an elegant twist, add ¼ cup dry white wine (such as Pinot Grigio) to the sauce before the cream. Let it simmer down to deepen the flavors.
- Sauce Texture: Don’t overheat once the cream and butter combine—gentle heat keeps the sauce creamy, not oily.
- Sun-Dried Tomatoes: If using oil-packed tomatoes, blot before chopping to avoid a slick dish.
Variations And Customizations
Make Carrabba’s Chicken Bryan your own. Explore these adaptations:
- Cheese Swaps: Feta or softened cream cheese work as substitutes if goat cheese is too tangy.
- Protein Options: Try this recipe with pork chops, salmon fillets, or even shrimp.
- Add-Ins: Layer in sautéed spinach, toasted pine nuts, or caramelized onions for extra depth.
- Meat Cuts: Chicken thighs offer a juicier, richer alternative to chicken breast.
Storing and Reheating Leftovers
The flavor improves overnight, but some components handle storage better than others:
- To Refrigerate: Cool chicken and sauce completely. Store together in an airtight container for up to 3–4 days.
- Reheating: Gently warm in a low oven (325°F) or on the stovetop, adding a splash of broth or water to keep the chicken moist. Microwave in 30-second bursts if in a hurry, covering the dish with a damp paper towel.
- To Freeze: Freeze just the cooked chicken (without cheese, tomatoes, or sauce) in a freezer-safe bag for up to 3 months. Thaw overnight, then rewarm and serve with freshly made sauce.
- Note: The sauce and goat cheese don’t freeze well, as their textures change.
Substitutions At A Glance
| If You Don’t Have… | Use This Instead |
|---|---|
| Goat cheese | Cream cheese or feta |
| Italian seasoning | Equal parts dried oregano and basil |
| Shallot | Half a small yellow onion, finely diced |
| Sun-dried tomatoes | Roasted red peppers, for a milder dish |
| Heavy cream | Half-and-half or full-fat coconut milk |
| Fresh basil | Fresh parsley or a pinch of dried basil |
Common Questions
Can I make Chicken Bryan without a grill?
Absolutely. Sear the marinated chicken breasts in a heavy skillet or grill pan until they reach 165°F. If you want grill marks, use a ridged cast-iron pan or finish under the broiler for a minute or two.
What goes well with Chicken Bryan?
Classic Italian sides make perfect matches—think herbed risotto, buttered noodles, creamy polenta, or steamed asparagus. Crusty bread means no sauce gets left behind.
Is Carrabba’s Chicken Bryan gluten-free?
It can be, as long as you use gluten-free seasonings and check your goat cheese and sun-dried tomatoes for hidden gluten.
Bringing It All Together
Making Carrabba’s Chicken Bryan at home is easier than it looks, and it makes every meal feel like a special occasion. From the juicy chicken to the vibrant, silky sauce, every component delivers big flavor with minimal fuss. Once you’ve mastered the sauce, don’t be surprised if you find reasons to drizzle it on everything from pasta to roasted vegetables.
Whether you’re cooking for a weeknight dinner or celebrating with friends, this recipe brings restaurant magic to your everyday life. Try it once and it just might become a go-to in your repertoire.
Carrabba’s Chicken Bryan
Transport yourself to an Italian trattoria with this copycat Carrabba’s Chicken Bryan. The chicken is finished with tomatoes and goat cheese. It’s tender and buttery.
Ingredients
- 1/2 cup salted butter
- 1/4 cup lemon juice (about 1 lemon)
- 2 tablespoons olive oil
- 1/2 cup cherry tomatoes, halved (optional)
- 1/2 cup sun-dried tomatoes, chopped
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/4 cup fresh basil, chopped
- 1/4 cup lemon juice (about 1 lemon)
- 4 large boneless, skinless chicken breasts
- 3 cloves garlic, smashed
- 1/4 cup heavy cream, room temperature
- 4 ounces goat cheese, torn
- 1 small shallot, diced
- 2 tablespoons oil from a sun-dried tomato jar
Instructions
- In a large bowl or ziploc bag, combine the oil, Italian seasoning, lemon juice, and garlic.
- Pound the chicken to an even thickness and add to the marinade. Cover and chill for 30 minutes.
- After 30 minutes, remove the chicken from the marinade and let the excess drip off. Discard the marinade.
- Preheat large grill pan to medium-high. Add the chicken and cook for about 5 minutes per side, until the internal temperature reaches 165°F (75°C).
- If using cherry tomatoes, slice them in half and cook for a few minutes in the hot pan, just until softened and slightly charred.
- While the chicken is cooking, warm the butter in a medium skillet over medium heat. Add the shallot and cook until soft, about 2-3 minutes. Add the garlic, tomato oil, and basil and cook, stirring constantly, for 1 more minute.
- Reduce the heat to low and slowly whisk in the lemon juice, followed by the heavy cream. Cook, stirring constantly, for 2-3 minutes, then remove from the heat. Carefully taste and season with salt and pepper as needed.
- Add the cooked chicken to the hot sauce, spooning it over the top. Then, serve the chicken with sun-dried tomatoes and goat cheese. Spoon the remaining sauce over the top and enjoy!