“Carrabba’s Chicken Bryan” is one of my all-time favorite restaurant dishes. I simply enjoy the chicken bits smothered in a zesty lemony basil sauce with a bit of goat cheese added on top. I like having this with mashed potatoes on the side because I want to make the most of the delicious sauce. Who would miss that?
Ingredients
For the Chicken
- 4 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 ounces goat cheese, cut into 4 equal portions
For the Lemon Butter Sauce
- 8 tablespoons unsalted butter, divided
- ¼ cup finely chopped onion
- 2 teaspoons minced garlic
- ¾ cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons sun-dried tomatoes, drained and thinly sliced
- 2 tablespoons fresh basil, thinly sliced and divided
- Salt and black pepper, as needed
Instructions
- Prepare the chicken. Place each chicken breast between two sheets of plastic wrap and gently pound it to an even thickness, about ½ inch. Pat the chicken dry, then season both sides with salt and pepper and coat lightly with olive oil.
- Cook the chicken. Heat a grill or grill pan over medium-high heat. Cook the chicken for 4 to 6 minutes per side, depending on its thickness, until browned and the center reaches 165°F. Transfer it to a plate and loosely cover with foil.
- Shape the goat cheese. Form each portion of goat cheese into a small disk roughly the size of the center of each chicken breast. Set aside while you prepare the sauce.
- Cook the onion and garlic. Melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
- Reduce the wine. Pour in the white wine and lemon juice. Bring the mixture to a gentle simmer and cook until the liquid has reduced by about half, approximately 5 to 7 minutes.
- Finish the sauce. Reduce the heat to low and whisk in 2 tablespoons of butter. Remove the skillet from the heat, then gradually whisk in the remaining 4 tablespoons, one tablespoon at a time. Keep whisking until the sauce is smooth and slightly thickened.
- Add the tomatoes and basil. For a smoother sauce, strain out the onion and garlic, then return the sauce to the warm skillet. Stir in the sun-dried tomatoes and half of the sliced basil. Taste and adjust the seasoning if needed.
- Assemble and serve. Place one portion of goat cheese on each warm chicken breast. Spoon the lemon butter sauce and sun-dried tomatoes over the top, then finish with the remaining fresh basil. Serve immediately.
Carrabba’s-An Open Kitchen Host
There is nothing not to love about Carrabba’s Italian Grill restaurant. If you fancy an impressive open kitchen experience, this is one of the few eatery options that offer it.
You may order something from our menu and see how the food is prepared right in front of you, with all these cooking aromas tantalizing your senses to the max.
This is why I enjoy going and eating there so much. Also, Carrabbas is one of those “must-visit restaurants” if you’re in Huston, Texas.
What Makes Chicken Bryan Dish So Tasty?
Many people are wondering what is the secret behind the famous “chicken Bryan” that makes it so delicious. It’s actually in the layering and blending of flavors. Goat cheese, which is a key ingredient, gives the dish another dimension. With the addition of basil and sun-dried tomato, the end result is totally tasty.
Slight variations–the same lemon-butter sauce will also complement a pasta dish nicely. The same recipe applies to making the Carrabba’s Filet Bryan (beef) if you also wish to try its beef counterpart.
If you’ve liked this recipe, I’m sure you’ll like these:
EL POLLO LOCO CHICKEN RECIPE (COPYCAT)
