Original Carrabba's Chicken Bryan Not Copycat
Indulge in the vibrant and authentic flavors of the "Original Carrabba's Chicken Bryan" recipe—an iconic Italian-American dish that's as comforting as it is sophisticated. This not-copycat version stays true to its roots with tender grilled chicken breasts topped with creamy goat cheese, fragrant sun-dried tomatoes, and a buttery white wine lemon sauce infused with garlic and fresh basil. The recipe delivers elegant simplicity, requiring just 40 minutes to prepare and ensuring every bite is bursting with bold, tangy, and savory flavors. Perfect for weeknight dinners or special occasions, serve this crowd-pleaser alongside roasted vegetables or a bed of pasta to soak up the luscious sauce. With its harmony of fresh ingredients and zesty Mediterranean-inspired flair, this dish will quickly become a household favorite.
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 ounces Goat cheese
- 0.5 cup Sun-dried tomatoes (packed in oil, drained, and chopped)
- 6 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 0.5 cup Dry white wine
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh basil leaves (chopped)
Directions
Step 1
Preheat your grill to medium-high heat and lightly oil the grates.
Step 2
Season the chicken breasts on both sides with salt and black pepper.
Step 3
Brush 1 tablespoon of olive oil over the chicken to prevent sticking during grilling.
Step 4
Grill the chicken breasts for about 6-7 minutes per side or until they are fully cooked and the internal temperature reaches 165°F (74°C). Set the cooked chicken aside and tent with foil to keep warm.
Step 5
In a large skillet, heat the remaining 1 tablespoon of olive oil and 4 tablespoons of the butter over medium heat until melted.
Step 6
Add the minced garlic to the skillet and sauté for 1 minute, being careful not to let it burn.
Step 7
Pour in the white wine and lemon juice. Bring the mixture to a gentle simmer and cook for about 2-3 minutes, allowing the sauce to slightly reduce.
Step 8
Lower the heat and whisk in the remaining 2 tablespoons of butter until the sauce is smooth and velvety.
Step 9
Stir in the chopped sun-dried tomatoes and basil, letting them warm through for about 1 minute.
Step 10
Place the grilled chicken breasts back into the skillet, spooning the sauce over the top to coat them evenly.
Step 11
Top each chicken breast with a portion of goat cheese and cover the skillet with a lid. Allow the cheese to melt slightly (about 2 minutes).
Step 12
Transfer the chicken breasts to serving plates and spoon additional sauce over each one.
Step 13
Garnish with fresh basil if desired, and serve immediately with your choice of sides, such as roasted vegetables or pasta.
Nutrition Facts
| Serving size | (1207.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2851.7 |
| Total Fat 176.7g | 0% |
| Saturated Fat 79.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 866.7mg | 0% |
| Sodium 4477.4mg | 0% |
| Total Carbohydrate 33.8g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 19.5g | |
| Protein 250.0g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 371.1mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 3834.0mg | 0% |
Source of Calories