I love recreating my favorite restaurant dishes at home, and this chicken Bryan copycat recipe is too good not to share. With a lemony, buttery sauce and tender chicken topped with creamy goat cheese, this recipe is always a crowd-pleaser. Even my family thinks this is better than the real deal, and I can’t help but agree!
I always go to Carrabba’s on special occasions, and I always order the chicken Bryan. Seriously, I would eat it every day if I could! But since going out to eat can get expensive, I decided to try my hand at making it at home. After a little trial and error, I can confidently say this is the best copycat Carrabba’s recipe I’ve ever tried. It’s got everything I love about the original dish but with a homemade touch!
What’s in This Carrabba’s Chicken Bryan Copycat Recipe?
This is a true copycat recipe, so no shortcuts or substitutions here! It tastes just as good (if not better) than the restaurant version. Oh, and it has under 10 ingredients total, making it super easy to recreate!
- Extra Virgin Olive Oil: Used to cook the chicken and create the base for the sauce.
- Spices: Kosher sea salt and pepper perfectly season the chicken, while fresh basil adds a nice herby flavor.
- Chicken: Use boneless, skinless chicken breasts for this recipe.
- Butter: Salted butter adds a rich, creamy flavor to the sauce.
- Garlic: Use fresh, minced garlic for the best results.
- White Onion: Combines with the garlic and butter to add a ton of flavor.
- Lemon Juice: Gives the sauce a bright, citrusy taste.
- White Cooking Wine: This is the secret ingredient that truly makes this recipe taste like the original!
- Heavy Cream: Adds a creamy texture and balances out the tanginess from the goat cheese.
- Sun-Dried Tomatoes: Gives a burst of sweet and savory flavor.
- Goats Cheese: It doesn’t matter what brand you use; just make sure it’s plain, unflavored goat cheese!
Variations To Try
I’ve tried many variations of this recipe, and they all tasted great – although nothing beats the original! Just remember, the more you change, the less it’ll taste like Carrabba’s chicken Bryan.
I know not everyone likes cooking with alcohol, so feel free to swap out the white wine for chicken broth. Either regular or no-sodium chicken broth works just fine. Another variation I’ve tried is using cream cheese instead of goat cheese. It would be a great substitute if goat cheese isn’t your thing!
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How to Store and Reheat
Pop any leftovers in an airtight container and keep them in the refrigerator. This chicken Bryan copycat recipe will stay good for up to 3 days. When you’re ready to reheat, I recommend heating the sauce in the microwave and the chicken on the stovetop. Add a little chicken broth to a skillet, and heat the chicken until warmed through. The chicken will stay juicy and not dry out this way! Top with the sauce and enjoy.
Notes and Tips
- Pound your chicken breasts to an even thickness before cooking. This helps them cook evenly in the skillet.
- Don’t overcook the chicken! This can cause the chicken to dry out, so be sure to check it for doneness with a meat thermometer. The internal temperature should reach 165°F.
- Don’t sub fresh basil for dried basil. I know it’s tempting, but trust me, it won’t give you the same copycat flavor!
Chicken Bryan Carrabba’s Copycat Recipe
Ingredients
- 4 tablespoons extra virgin olive oil
- ¾ teaspoon kosher sea salt
- ¼ teaspoon fresh black pepper
- 4 boneless skinless chicken breasts
- ½ cup salted butter 1 stick
- 3 teaspoons minced garlic
- ⅓ cup white onion minced
- 3 tablespoons fresh lemon juice
- 1 cup white cooking wine
- ½ cup heavy cream
- 8 ounces sun-dried tomatoes
- 8 ounces plain goat cheese
- Fresh basil thinly sliced
Instructions
- Add oil to skillet set over medium-high heat.4 tablespoons extra virgin olive oil
- Place chicken breasts between plastic wrap and pound with a mallet to thin.4 boneless skinless chicken breasts
- Season chicken breasts on both sides with salt and pepper.¾ teaspoon kosher sea salt, ¼ teaspoon fresh black pepper
- Add chicken breasts to skillet then cook for approximately 5 minutes per side, until internal temperature reaches 165℉.
- Remove chicken from skillet and top with 2 ounces of goat cheese. Set aside.8 ounces plain goat cheese
- Add butter, minced garlic and onion to skillet, sauté until fragrant. Stir in sun-dried tomatoes. Add lemon juice and cooking wine then simmer until the sauce thickens and reduces by half.½ cup salted butter, 3 teaspoons minced garlic, ⅓ cup white onion, 3 tablespoons fresh lemon juice, 1 cup white cooking wine, 8 ounces sun-dried tomatoes
- Remove from heat and add heavy cream, half of the basil slices, stir to combine.½ cup heavy cream, Fresh basil
- Spoon sauce over chicken breasts and top with remaining basil.Fresh basil
Notes
- If you don’t like goat cheese you can substitute cream cheese.
- You can substitute the white cooking wine for chicken broth.
- Make sure that your chicken breasts are the same thickness when you pound them.
How to Make This Chicken Bryan Copycat Recipe Step by Step
Heat the Oil: Add 4 tablespoons of extra virgin olive oil to a skillet and heat over medium-high heat.
Pound the Chicken: Layer 4 chicken breasts between two pieces of plastic wrap and pound them with a meat mallet. Each chicken breast should be even in thickness all the way across.
Season the Chicken: Season the chicken breasts (both sides) with 3/4 teaspoon kosher sea salt and 1/4 teaspoon fresh black pepper.
Cook the Chicken: Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook for about 5 minutes on both sides or until the internal temperature reaches 165°F.
Top with Cheese: Take the chicken out of the pan and top with 8 ounces of goat cheese. You will use 2 ounces of goat cheese per breast. Set the cheese-topped chicken aside for now.
Make the Lemon Butter Sauce: In the same pan used for the chicken, add 1/2 cup salted butter, 3 teaspoons minced garlic, and 1/3 cup white onion. Saute until the butter is melted and the garlic and onions are fragrant. Mix in 8 ounces of sun-dried tomatoes, 3 tablespoons of fresh lemon juice, and 1 cup of white cooking wine. Simmer until the sauce thickens slightly and reduces by half.
Add the Cream and Basil: Remove the sauce from the heat and stir in 1/2 cup heavy cream and half of the thinly sliced basil.
Serve: Plate the chicken and pour the lemon butter sauce on top. Garnish with additional fresh basil and serve immediately!
This recipe looks delicious!! I’m just wondering at what point you add the sun dried tomatoes.I am assuming from the picture that they are added to the sauce at the end of the reduction process.
Thanks
Add it in step 6!
when did you add the sun dried tomatoes?
Add it in step 6!