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Chicken Bryan – Carrabba’s Copycat

Chicken Bryan Carrabba's copycat with melted goat cheese and sun-dried tomato cream sauce on a white plate with fresh basil
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A homemade copycat of Carrabba’s Chicken Bryan – golden pan-seared chicken breasts topped with creamy goat cheese and smothered in a rich white wine and sun-dried tomato cream sauce with fresh basil and lemon. One pan and 30 minutes to restaurant-quality results.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to even thickness
  • 4 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup salted butter (1 stick)
  • 3 teaspoons garlic, minced
  • 1/3 cup white onion, minced
  • 3 tablespoons fresh lemon juice
  • 1 cup white cooking wine (or chicken broth for alcohol-free version)
  • 1/2 cup heavy cream, brought to room temperature
  • 8 oz sun-dried tomatoes (oil-packed preferred for smoother sauce)
  • 8 oz plain goat cheese (cream cheese works as a milder substitute)
  • Fresh basil, thinly sliced – do not substitute dried basil

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet to an even, uniform thickness for consistent cooking and a proper sear.
  2. Season both sides of each chicken breast with kosher salt and black pepper.
  3. Heat extra virgin olive oil in a large heavy-bottomed skillet over medium-high heat. Add chicken and cook approximately 5 minutes per side until deep golden and cooked through to 165 degrees F internal temperature.
  4. Remove chicken from skillet and immediately top each breast with 2 oz of goat cheese. Tent loosely with foil and set aside – residual heat will soften the cheese while you build the sauce.
  5. In the same skillet over medium heat, add butter, minced garlic, and minced white onion. Saute for 2 to 3 minutes until softened and fragrant. Stir in sun-dried tomatoes and let them warm through for 1 minute.
  6. Add fresh lemon juice and white cooking wine. Stir to combine, scraping up any browned bits from the bottom of the pan. Simmer until the sauce reduces by approximately half and thickens visibly, about 5 to 7 minutes.
  7. Remove skillet completely from heat. Stir in room-temperature heavy cream and half of the sliced fresh basil until the sauce is smooth and fully combined. Do not add cream while the pan is still on the burner.
  8. Spoon the cream sauce generously over each goat cheese-topped chicken breast. Finish with remaining fresh basil and serve immediately.

Notes

  • Always bring heavy cream to room temperature before cooking and always remove the skillet from heat before stirring cream in – these two steps together prevent curdling and give you a silky, smooth sauce every time.
  • Fresh basil is essential to the flavor of this dish and cannot be substituted with dried. For grilling, cook chicken at 375 to 450 degrees F for 6 to 8 minutes per side and prepare the sauce separately on the stovetop.
  • The cream sauce can be made up to 1 day ahead and refrigerated. Reheat gently over low heat while cooking the chicken fresh.

Nutrition

Find it online: https://www.benefitiany.com/chicken-bryan-carrabbas-copycat/