Name: Carrabba’s Chicken Bryan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; 2 tablespoons butter; 1 tablespoon minced garlic; 1 tablespoon minced yellow onion; ½ cup dry white wine; ¼ cup fresh lemon juice; 6 tablespoons cold butter, cut into pieces; ½ cup chopped sun-dried tomatoes; ¼ cup chopped fresh basil; Salt and white pepper, to taste; 4 ounces goat cheese, sliced into rounds

This recipe is all about bold but balanced flavors. Juicy grilled or pan-seared chicken is topped with creamy goat cheese that melts slightly over the top, and then it’s all finished with a velvety lemon butter sauce that’s loaded with garlic, chopped sun-dried tomatoes, and a shower of fresh basil.

It’s a little fancy, a little rustic, and totally crave-worthy. Serve it with garlic mashed potatoes, a crisp salad, or pasta to soak up that buttery sauce—this dish is meant to impress.

Why You’ll Love This Recipe

✅ Creamy, buttery, tangy sauce with restaurant-level flavor
✅ Perfect for special occasions or date night in
✅ Simple ingredients, beautiful result
✅ Flexible cooking options – grill or pan-sear the chicken
✅ Pairs beautifully with pasta, rice, or veggies

Prep Time and Servings

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Nutrition (per serving):
Calories: ~480 | Protein: 38g | Fat: 30g | Carbs: 7g

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and black pepper, to taste
½ teaspoon garlic powder
½ teaspoon Italian seasoning (optional)

For the Lemon Butter Sauce:

½ cup unsalted butter (1 stick), cut into cubes
2 cloves garlic, minced
½ cup dry chicken broth or low-sodium chicken stock
2 tablespoons lemon juice (fresh is best)
¼ cup sun-dried tomatoes in oil, chopped
4 oz goat cheese, sliced into 4 rounds
2 tablespoons chopped fresh basil

Ingredient Notes

Chicken breasts: Pound them to even thickness for quicker, even cooking.
Goat cheese: The tangy flavor perfectly balances the richness of the sauce.
Sun-dried tomatoes: Use oil-packed tomatoes for the best flavor and texture.
Butter: Use cold, cubed butter to slowly emulsify the sauce and create that silky finish.
Basil: Don’t skip this—it brings a burst of freshness to the dish.

Step-by-Step Instructions

1. Prep and cook the chicken

Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.

Grill method:

Heat grill or grill pan over medium-high heat.
Brush chicken with olive oil and grill for 5–6 minutes per side, or until cooked through (internal temp of 165°F).

Pan-sear method:

Heat olive oil in a skillet over medium-high heat.
Cook chicken for 5–6 minutes per side until golden and cooked through. Remove and tent with foil.

2. Make the lemon butter sauce

In the same pan (or a clean one), add a small splash of oil from the sun-dried tomatoes jar.
Add minced garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth and lemon juice, bring to a simmer.
Let reduce for 2–3 minutes.
Lower the heat and whisk in cold butter, one cube at a time, until melted and the sauce is creamy.
Stir in chopped sun-dried tomatoes and simmer on low for 2 minutes.

3. Assemble the dish

Place cooked chicken on a serving platter or individual plates.
Top each piece with a slice of goat cheese.
Spoon hot lemon butter sauce over the top to slightly melt the goat cheese.
Sprinkle with fresh basil.

How to Serve

With pasta – Try angel hair, linguine, or orzo tossed with olive oil or garlic butter.
With mashed potatoes – The sauce is amazing with creamy potatoes.
With sautéed spinach or roasted broccoli – A light veggie balances the richness.
With garlic bread – To soak up that sauce. You’re going to want every drop.

Tips for Success

Use cold butter in the sauce – This keeps it creamy and prevents it from separating.
Cook the chicken to temp – Use a meat thermometer to avoid dry chicken.
Don’t skip the goat cheese – It’s the signature flavor of this dish.
Add tomatoes late – This keeps their texture bright and juicy.
Fresh basil = best basil – Dried won’t bring the same pop.

Recipe Variations

Chicken Bryan Pasta: Slice the chicken and toss it with cooked pasta and the lemon butter sauce.
Spicy twist: Add a pinch of red pepper flakes to the garlic while sautéing.
No goat cheese? Try herbed cream cheese or feta (different flavor, but still good).
Make it low-carb: Serve with cauliflower mash or zoodles.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Gently warm chicken and sauce in a skillet over low heat. Add a splash of broth if sauce thickens.
Freezer: Not ideal—goat cheese and cream sauces don’t freeze well.

FAQ

Can I make the sauce ahead of time?
Yes! Make and store the sauce separately. Reheat gently, whisking well before serving.

What kind of goat cheese should I use?
A plain, soft goat cheese log works best. Slice into rounds and let it come to room temp before topping.

Can I bake the chicken instead?
Yes—bake at 400°F for 20–25 minutes or until internal temp hits 165°F.

Is this gluten-free?
Yes! Just be sure your broth and any sides are gluten-free.

Conclusion

Carrabba’s Chicken Bryan is one of those dishes that feels elegant but is totally doable at home. It’s rich, flavorful, and loaded with fresh, simple ingredients that come together beautifully. If you’re craving something a little extra, this is the chicken dish that delivers every time.

Cook it once and it’ll become a regular in your rotation—I promise.