If you have ever been to Carrabba’s Italian Grill, you already know that their Chicken Bryan is the absolute star of the menu. Now, you can recreate that exact same magic right in your own kitchen!
This easy Copycat Carrabba’s Chicken Bryan features juicy, golden-seared chicken breasts smothered in a rich, tangy lemon butter sauce. Loaded with melted goat cheese, sweet sun-dried tomatoes, and fresh basil, this is the ultimate Italian-American comfort food. It looks incredibly elegant, but everything comes together in a single skillet in just about an hour.
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Why You’ll Love This Recipe
- Restaurant-Quality at Home: Skip the long wait times and the expensive bill. This tastes just like—if not better than—the original!
- Flavor Explosion: The combination of tangy goat cheese, zesty lemon, and savory sun-dried tomatoes creates a sauce that is completely addictive.
- One-Pan Wonder: After marinating the chicken, all the cooking happens in one large skillet, meaning fewer dishes and more time to enjoy your meal.
- Family-Friendly Comfort: It feels gourmet enough for a dinner party, but it is approachable and comforting enough for a standard weeknight dinner.
Recipe Ingredients
- The Chicken & Marinade: You will need boneless, skinless chicken breasts soaked in a bright mix of extra virgin olive oil, fresh lemon juice, garlic, and a blend of classic Italian herbs (oregano, basil, and thyme).
- Sun-Dried Tomatoes in Oil: We are utilizing both the tomatoes and the flavorful oil they are packed in! Searing the chicken in this infused oil builds an incredible flavor base.
- The Pan Sauce: A rich blend of butter, dry white wine, heavy cream, and fresh lemon juice.
- The Cheeses: Freshly grated Parmesan adds a savory depth, while tangy goat cheese melts into the sauce for that signature Chicken Bryan finish.
- Fresh Basil: The perfect sweet, peppery garnish to balance the richness of the cream and cheese.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Swap the Protein: This tangy, creamy sauce isn’t just for chicken. It is absolutely phenomenal spooned over seared pork chops, grilled shrimp, or even pan-fried firm white fish like halibut or cod.
- Alternative Cheeses: If the pungent flavor of goat cheese is a bit too strong for your family, swap it out for an equal amount of cream cheese or garlic-herb Boursin. It still melts beautifully and maintains that rich, comforting texture.
- Add Extra Veggies: Boost the nutritional value by folding in a large handful of fresh baby spinach or chopped, drained artichoke hearts right at the end when you add the sun-dried tomatoes.
- Alcohol-Free Option: If you prefer not to cook with wine, simply substitute the dry white wine with an equal amount of low-sodium chicken broth. You can add a tiny extra squeeze of lemon juice at the end to replicate the missing acidity.
- Take It to the Grill: For a fantastic summer variation, skip the skillet searing. Grill your marinated chicken breasts outdoors to get those beautiful char marks, whip up the pan sauce on the stovetop, and pour it generously over the smoky grilled chicken.
This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!
Step by Step Instructions
Step 1: Whisk together your olive oil, lemon juice, herbs, and garlic. Place the chicken in a large zip-top bag, pour the marinade over it, and massage it into the meat. Let it rest at room temperature for 30 minutes.
Step 2: Heat the oil saved from your sun-dried tomato jar in a large skillet. Cook the marinated chicken for about 7 minutes per side until beautifully golden brown and fully cooked through (165°F internally). Transfer to a clean serving platter.
Step 3: In the exact same skillet, melt your butter and quickly sauté the garlic. Pour in the white wine and lemon juice to deglaze the pan. Use a wooden spoon to scrape up all those delicious brown bits stuck to the bottom—that is pure flavor!
Step 4: Reduce the heat, stir in the heavy cream, and let it simmer until slightly thickened. Turn the heat down to low and fold in your Parmesan and goat cheese, stirring until everything is melted and velvety smooth. Turn off the heat and stir in your chopped sun-dried tomatoes and fresh basil. Spoon this glorious, rich sauce generously over your resting chicken and serve immediately!
Expert Tips
- Take the Chill Off: If you choose to marinate your chicken in the refrigerator for a couple of hours, make sure to let it sit on the counter at room temperature for about 10-15 minutes before searing. Cold chicken hitting a hot pan will cook unevenly and can become tough.
- Don’t Lose the “Fond”: When you add the white wine and lemon juice to the pan, make sure to scrape the bottom vigorously. Those caramelized brown bits left behind by the chicken are called the fond, and they are the secret to a restaurant-quality pan sauce.
- Slice Your Butter: Cut your stick of butter into 4 or 5 slices before adding it to the pan. This helps it melt quicker and more evenly, preventing the milk solids from separating or burning.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are incredibly juicy and work wonderfully with this marinade and sauce. Just adjust your cooking time slightly, ensuring the internal temperature reaches 165°F.
What is a good substitute for goat cheese?
Goat cheese is the traditional choice for Chicken Bryan, but if you aren’t a fan of its tangy flavor, cream cheese or Boursin cheese make excellent, creamy substitutes that will still give the sauce a luscious texture.
What should I serve with Chicken Bryan?
Because the lemon butter sauce is so rich and plentiful, you definitely want something to soak it up! Serve it over a bed of angel hair pasta, creamy mashed potatoes, or alongside a slice of crusty artisan bread and a simple side salad.
Storage
- To Store: Allow the chicken and sauce to cool completely. Store the leftovers together in an airtight container in the refrigerator for up to 3-4 days.
- To Reheat: Because the rich pan sauce is made with heavy cream, butter, and cheese, it can easily separate or become oily if blasted in the microwave. For the best texture, slice the chicken and reheat it gently in a skillet over medium-low heat. Add a tiny splash of milk or chicken broth as it warms up, and stir frequently to help the sauce come back together smoothly.
- To Freeze: While you can easily freeze the raw, marinated chicken in its freezer bag for up to 3 months, freezing the fully cooked dish is not recommended. Dairy-heavy sauces tend to separate and become grainy when thawed and reheated.
📖 Recipe
Copycat Carrabba’s Chicken Bryan
Equipment
- Large skillet
- Large Zip-top Freezer Bag
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- ¼ cup olive oil
- Juice of 2 lemons
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 4 cloves garlic minced
- 3 tablespoons oil reserved from a jar of sun-dried tomatoes packed in oil
For the Sauce:
- 1 stick of butter cut into 4-5 slices for quicker melting
- 4 cloves garlic minced
- ⅓ cup dry white wine
- Juice of 2 lemons
- ½ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- 3 ounces goat cheese
- ⅔ cup sun-dried tomatoes in oil oil drained and reserved for cooking, tomatoes chopped
- ¼ cup chopped fresh basil
- Salt and freshly ground black pepper to taste
Instructions
- Whisk together the olive oil, lemon juice, salt, pepper, oregano, basil, thyme, and minced garlic.
- Place the chicken breasts in a large freezer bag and pour the marinade over them. Seal the bag and massage the marinade into the meat. Let the chicken sit in the marinade at room temperature for 30 minutes (or in the fridge for up to 2 hours. See notes).
- Heat the reserved 3 tablespoons of sun-dried tomato oil in a large skillet over medium heat. Add the chicken to the pan and cook for 7 minutes. Flip the chicken and cook for an additional 7 minutes, or until the internal temperature of the largest piece reaches 165°F. Transfer the chicken to a clean serving platter.
- Add the sliced butter to the same skillet you cooked the chicken in. Once the butter has melted, add the garlic and cook for 30 seconds or until extremely fragrant.
- Add the dry white wine and lemon juice to the pan. Cook for 1 minute, stirring occasionally. Be sure to use a wooden spoon to knock any caramelized brown bits off the bottom of the pan—they add incredible flavor to the sauce!
- Reduce the heat to low and stir in the heavy cream. Simmer for 3-5 minutes or until the sauce has thickened slightly. Keeping the heat on low, stir in the Parmesan and goat cheese. Stir continuously until the cheeses have completely melted into the sauce.
- Turn off the heat entirely and stir in the chopped sun-dried tomatoes and fresh basil. Taste the sauce and season with salt and pepper as needed.
- Spoon the warm, creamy sauce generously over the rested chicken and serve your Chicken Bryan immediately.
Notes
- Chill Warning: If you choose to marinate the chicken in the refrigerator, make sure to let it sit at room temperature on the counter for about 10-15 minutes before searing. This ensures even cooking and a better crust.
- Wine Substitution: If you prefer not to use white wine, you can easily substitute it with an equal amount of low-sodium chicken broth.
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