Why You’ll Love This this Homemade Carrabba’s Chicken Bryan
This copycat Chicken Bryan brings all the fancy restaurant atmosphere right to your dinner table, complete with that creamy goat cheese and tangy sun-dried tomato sauce that makes you forget you’re eating at home.
The buttery lemon wine sauce is basically liquid gold, and honestly, once you taste how that cheese melts perfectly over the grilled chicken, you’ll wonder why you ever bothered making reservations.
It’s the kind of dish that looks impressive enough for company but simple enough that you won’t stress about it, which is pretty much the sweet spot we’re all looking for.
Ingredients List
You’ll need a handful of ingredients to recreate this restaurant favorite, and honestly, most of them are probably already hanging out in your kitchen right now.
- 1 tablespoon minced garlic
- 1 tablespoon minced yellow onion
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1/4 cup lemon juice
- 2/3 cup cold butter, sliced
- 1 1/2 cups chopped sun-dried tomatoes
- 1/3 cup chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 6 boneless skinless chicken breast halves
- Extra virgin olive oil, for brushing
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces caprino cheese or goat cheese, room temperature
Here’s the thing about these ingredients – they’re not exactly what you’d call a guilt-free dinner party:
- That butter situation is real, with almost a full cup total, so maybe plan a nice walk afterward.
- The goat cheese adds protein and calcium, which is something positive to focus on.
- Sun-dried tomatoes pack lycopene and actually bring some nutritional value to the table.
- Fresh basil gives you antioxidants and makes everything smell amazing.
- The chicken itself is lean protein, so that’s your healthy foundation right there.
Step by Step Directions
Making this copycat Chicken Bryan involves preparing a rich sun-dried tomato sauce while grilling seasoned chicken breasts and finishing with melted goat cheese.
- Sauté 1 tablespoon minced garlic and 1 tablespoon minced yellow onion in 2 tablespoons butter over medium heat until tender.
- Add 1/2 cup dry white wine and 1/4 cup lemon juice to the skillet, increase heat to medium-high, and simmer until reduced by half.
- Reduce heat to low and whisk in 2/3 cup cold sliced butter, one piece at a time, until incorporated.
- Stir in 1 1/2 cups chopped sun-dried tomatoes, 1/3 cup fresh basil, 1/2 teaspoon kosher salt, and 1/2 teaspoon white pepper, then remove from heat.
- Brush 6 chicken breast halves with olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Grind whole peppercorns fresh using commercial spice grinders for the most aromatic and flavorful seasoning blend.
- Grill chicken over hot coals or bake in oven for 15-20 minutes until cooked through.
- Add equal portions of 8 ounces room temperature goat cheese on each breast during the last couple minutes of cooking.
- Spoon the prepared sun-dried tomato sauce over the finished chicken breasts.
Substitutions and Variations
- Make it lighter – Skip half the butter in the sauce and add a splash of heavy cream instead, or use olive oil for a Mediterranean twist that won’t leave you feeling quite so indulgent
- Spice it up – A pinch of red pepper flakes in the sauce adds a gentle kick that plays surprisingly well with the creamy goat cheese
Additional Things to Serve With This Dish
This dish practically begs for sides that can hold their own against all that rich, tangy goodness.
- Garlic mashed potatoes – Because sometimes you just need to lean into the indulgence, and these creamy clouds soak up that sun-dried tomato sauce like little flavor sponges.
- Roasted asparagus or broccolini – The slight char and crisp-tender bite cuts through the richness beautifully, plus the green makes your plate look like you actually know what you’re doing.
- Wild rice pilaf – Nutty, chewy grains that add texture without competing for attention, though honestly, regular rice works just fine if that’s what’s lurking in your pantry.
- Caesar salad – Those sharp, garlicky flavors complement the Mediterranean atmosphere, and let’s be real, you probably need something green on that plate anyway.
- Crusty sourdough bread – Perfect for sopping up every last drop of that buttery sauce, because waste not, want not, right.
- Roasted cherry tomatoes – Double down on the tomato theme with these little bursts of sweetness that practically melt on your tongue.
Cooking Tips & Tricks (Chef’s Notes)
Making this dish flawless comes down to timing and a few sneaky little secrets that’ll save you from the kitchen disasters I’ve definitely never encountered myself.
- Pound those chicken breasts – Get them to an even thickness so they cook uniformly, because nobody wants that awkward moment where half your chicken is leather and the other half is still doing the salmonella dance.
- Don’t rush the butter sauce – Add those cold butter slices one at a time and let each one melt completely before adding the next, otherwise you’ll end up with a greasy mess instead of silky perfection.
- Room temperature cheese is non-negotiable – Cold goat cheese just sits there like a stubborn lump, but when it’s properly softened, it melts into creamy heaven under the grill’s heat.
- Keep that sauce warm – Pop it back on low heat for just a minute before serving if it’s been sitting around, because congealed butter sauce is about as appetizing as it sounds.
- Let the chicken rest – Give it a few minutes after grilling so the juices redistribute, though I know waiting is basically torture when everything smells this good.
- Taste and adjust – That sauce should balance tangy, buttery, and herby, so don’t be shy about adding more lemon juice or basil if something seems off.
- Pat the chicken dry – Moisture is the enemy of good grill marks, and we’re going for those gorgeous charred lines that make people think you actually know what you’re doing.
Nutritional Facts
This restaurant-style chicken dish packs impressive protein while delivering indulgent flavors that don’t completely derail your nutritional goals.
- Calories per serving: Approximately 650-750 calories (varies based on cheese amount and cooking oil)
- Protein powerhouse: Each serving delivers 45-50 grams of high-quality complete protein from the chicken breast
- Fat content: About 45-55 grams total fat, with roughly 25-30 grams from saturated sources (butter and goat cheese)
- Carbohydrates: Relatively low at 8-12 grams per serving, mainly from sun-dried tomatoes and minimal amounts from garlic and onion
- Sodium levels: Moderate to high at 800-1000mg per serving due to cheese and added salt
- Vitamin C boost: Sun-dried tomatoes and fresh basil contribute antioxidants and vitamin C
- Calcium content: Goat cheese provides approximately 200-250mg of calcium per serving
- Heart-healthy fats: Olive oil contributes monounsaturated fats that support cardiovascular health
- Low sugar: Less than 5 grams of natural sugars, primarily from tomatoes
- Fiber content: Minimal at 2-3 grams per serving from vegetables and herbs
- Iron source: Chicken provides about 10-15% of daily iron needs
- Keto-friendly: High fat, moderate protein, low carb profile fits ketogenic diet requirements
Fun “Did You Know?”
Did you know that Chicken Bryan wasn’t actually named after a person called Bryan? The dish was created at Carrabba’s Italian Grill and named after Bryan Cole, one of the restaurant’s founding chefs.
Here’s another interesting tidbit: the original recipe calls for caprino cheese, which is Italian goat cheese that’s creamier than regular goat cheese.
I’ve found that sun-dried tomatoes were actually invented by accident when Italian farmers left fresh tomatoes in the Mediterranean sun too long. The concentrated flavor became so popular that it’s now a staple in Italian-American cuisine like this beloved chicken dish.
