Chicken Bryan (Carrabba's Copycat Recipe)

4.19 from 11 votes

Chicken Bryan (Carrabba's Copycat Recipe)

You'll have no need to head to Carrabba's once you master this chicken bryan copycat recipe! Perfectly cooked tender chicken breasts are smothered in a white wine and heavy cream sauce that's flavored with ingredients like garlic and sun-dried tomatoes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 915kcal

Author: Becky Hardin

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

Video

Notes

*You can substitute the white cooking wine for chicken broth.

**Oil-packed tomatoes give a richer flavor and a smoother sauce; dry-packed are more intense and tangy--choose based on your preference.

***If you don’t like goat cheese you can substitute cream cheese.

****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!

Tips:

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.

Grilling Instructions: Preheat your grill to medium-high (375-450°F) and grill the chicken for 6-8 minutes per side, or until 165°F. Top with the goat cheese and sauce before serving.

Make-Ahead: You can prepare the chicken Bryan sauce up to a day in advance and refrigerate it. Gently reheat before spooning over freshly cooked chicken.

Storage: Store Chicken Bryan in an airtight container in the refrigerator for 3 days.

Nutrition