This Chicken Bryan recipe is my go-to when I’m craving Carrabba’s at home. I pan-sear juicy chicken breasts, then top them with creamy goat cheese and smother them in a bright, buttery lemon and white wine sauce with savory sun-dried tomatoes. My Carrabba’s Chicken Bryan copycat tastes every bit as indulgent as the restaurant version, but it’s easy enough for a weeknight. If you’ve been looking for an easy Chicken Bryan recipe, this one delivers on flavor, authenticity, and simplicity.
Carrabba’s Chicken Bryan Copycat
I first tried Carrabba’s Chicken Bryan on a special occasion, and it instantly became my favorite order. After plenty of testing in my own kitchen, I created this Chicken Bryan copycat that keeps the signature tangy, creamy, and savory flavors but with fewer steps and less fuss. A quick sear locks in moisture, while sun-dried tomatoes, garlic, lemon juice, and white wine create a restaurant-quality sauce. Finally, tangy goat cheese melts over the chicken for that iconic finish. With under 10 ingredients, you can master this copycat Chicken Bryan in about 30 minutes–perfect for weeknights or entertaining.
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Stop Your Sauce from Curdling
After reducing the white wine, lemon juice, and sun-dried tomatoes, remove the skillet from the heat for 30-60 seconds before stirring in the cream and butter. This quick pause drops the pan’s temperature enough to prevent curdling and gives the sauce a velvety finish.
Chicken Bryan (Carrabba’s Copycat Recipe)
Ingredients
- 4 tablespoons extra virgin olive oil
- ¾ teaspoon kosher sea salt
- ¼ teaspoon ground 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 ground 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
- Pound your chicken breasts to an even thickness before cooking. This helps them cook evenly in the skillet.
- To ensure the sauce doesn’t curdle, I recommend bringing the cream to room temperature while you prep and cook the chicken breasts.
- Use a large, heavy skillet so the chicken sears evenly instead of steaming.
- 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.
- If you like a creamier goat cheese topping, soften it at room temperature or whip it briefly with a little cream before spooning onto the chicken.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Bryan Step by Step
Pound the Chicken: Add 4 tablespoons of extra virgin olive oil to a skillet and heat over medium-high heat. Layer 4 boneless, skinless 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.
Cook the Chicken: Season the chicken breasts (both sides) with ¾ teaspoon of kosher sea salt and ¼ teaspoon of ground black pepper. 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 ½ cup of salted butter, 3 teaspoons of minced garlic, and ⅓ cup of white onion. Sauté 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 ½ cup heavy cream and half of the thinly sliced basil. I like to bring the cream to room temperature to ensure it doesn’t curdle when it hits the hot pan.
Assemble and Serve: Plate the chicken and pour the lemon butter sauce on top. Garnish with additional fresh basil and serve immediately!
How to Store and Reheat
Pop any leftovers in an airtight container and keep them in the refrigerator. This chicken Bryan 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.
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