This Chicken Bryan is a homemade version of Carrabba’s classic sun-dried tomato and goat cheese chicken. Bright, fresh flavors make it ideal for spring and summer. Creamy goat cheese and savory sun-dried tomatoes top grilled, juicy chicken breasts, finished with fresh basil and a lemon butter sauce for an irresistible dish.
You may have enjoyed Chicken Bryan at Carrabba’s — it’s a longtime favorite. The name traces back to Bryan, Texas, where the Carrabba family settled after arriving from Sicily. This copycat recipe is easy to make at home and highlights a creamy, tangy goat cheese combined with rich sun-dried tomatoes. Spoon the mixture over grilled chicken breasts and finish with fresh basil and a silky lemon butter sauce for a restaurant-style meal.
This recipe works well as a quick weeknight dinner, an elegant option for guests, or a meal-prep entrée for the week. The instructions call for grilling, but you can also bake or pan-sear the chicken. It’s versatile and pairs nicely with rice, pasta, potatoes, or a simple salad.
Recipe Ingredients You’ll Need
See the recipe card for exact amounts and full instructions.
- Chicken: Boneless, skinless chicken breasts for juicy, tender results. You can also use thighs or tenderloins if preferred.
- Seasoning: Salt, black pepper and Italian seasoning to taste.
- Lemon: Fresh lemon juice brightens and helps tenderize the chicken.
- Garlic: Fresh garlic is best, though garlic paste or powder can be used in a pinch.
- Tomatoes: Julienned sun-dried tomatoes packed in oil. Slice whole sun-dried tomatoes if needed.
- Cheese: Goat cheese works beautifully — use crumbled goat cheese or slices from a log.
For the Lemon Butter Sauce:
- Butter: Unsalted butter to control sodium.
- Seasoning: Italian seasoning adds a familiar Mediterranean flavor.
- Herbs: Fresh basil for aroma and color.
- Lemon: Fresh lemon juice for brightness.
- Cream: Heavy cream for a smooth, slightly thickened sauce.
Recipe Modifications
- Swap the cheese: Feta or mozzarella are good alternatives to goat cheese.
- Tomatoes: If you don’t have sun-dried tomatoes, use fresh or canned diced tomatoes.
- Chicken: Thighs or tenderloins work well; adjust cooking times accordingly.
- Vegetables: Add onions, shallots, green beans, zucchini or mushrooms for extra substance.
How to Make this Chicken Bryan
Step 1: Marinate the chicken: In a large zip-top bag combine olive oil, Italian seasoning, lemon juice, minced garlic, salt and pepper. Add the chicken breasts, seal, and massage the marinade into the meat. Refrigerate for 30 minutes.
Step 2: Grill the chicken: Preheat the grill to medium. Oil the grate to prevent sticking and place the chicken on the grill. Brush with leftover marinade as it cooks. Cook until the internal temperature reaches 165°F (74°C), about 6–7 minutes per side depending on thickness.
Step 3: Make the lemon butter sauce: While the chicken grills, heat a large skillet over medium-high heat. Melt the butter, then add garlic, Italian seasoning, two tablespoons of oil from the sun-dried tomato jar and sliced basil. Cook for about 2 minutes, stirring.
Step 4: Finish the sauce: Slowly whisk in lemon juice, then add the heavy cream. Continue whisking for 3–4 minutes until the sauce begins to thicken. Remove from heat and set aside.
Step 5: Rest the chicken: Remove the chicken from the grill, cover, and let it rest about 5 minutes to allow juices to redistribute.
Step 6: Serve: Place the chicken on a serving dish. Top each breast with a portion of goat cheese, sun-dried tomatoes and fresh basil. Drizzle the lemon butter sauce over the chicken and serve warm with a Caesar salad, lemon arugula salad, or your preferred side.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven until piping hot.
Recipe FAQ
Use a meat thermometer inserted into the thickest part of the breast; it should read 165°F (74°C).
Yes. Cook and cool the chicken, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven until hot.
Marinate the chicken and brush with leftover marinade while grilling. Let the cooked chicken rest for 5 minutes before serving to retain juices.
The combination of grilled chicken, tangy goat cheese, rich sun-dried tomatoes and a creamy lemon butter sauce creates balanced, layered flavors that are both bright and savory.
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Chicken Bryan
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1/4 cup extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1 lemon, juiced
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 cup sun-dried tomatoes in oil, sliced
- 4 ounces goat cheese (crumbled or a log)
For the lemon butter sauce:
- 1 stick unsalted butter
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons oil from the sun-dried tomato jar
- 1/4 cup fresh basil, sliced
- 3 tablespoons lemon juice
- 1/4 cup heavy cream
Instructions
- Combine olive oil, Italian seasoning, lemon juice, garlic, salt and pepper in a large zip-top bag. Add chicken, seal, and massage the marinade into the meat. Refrigerate 30 minutes.
- Preheat grill to medium heat. Oil the grate and grill chicken, brushing with leftover marinade. Cook until internal temperature reaches 165°F (74°C), about 6–7 minutes per side depending on thickness.
- While chicken grills, heat a skillet over medium-high heat. Melt butter, then add garlic, Italian seasoning, sun-dried tomato oil and basil. Cook 2 minutes, stirring.
- Slowly whisk in lemon juice, then add heavy cream. Whisk for 3–4 minutes until the sauce thickens slightly. Remove from heat.
- Remove chicken from the grill, cover and let rest 5 minutes.
- To serve, top each breast with goat cheese, sun-dried tomatoes and basil. Drizzle with lemon butter sauce and serve warm.
Notes
- Pairs well with rice, pasta, quinoa or potatoes, or enjoy it on its own.
- Feta or mozzarella can substitute for goat cheese.
- If you don’t have sun-dried tomatoes, fresh or canned diced tomatoes will work.
Nutrition
Carbohydrates: 13g,
Protein: 105g,
Fat: 44g
Nutrition information is automatically calculated and should be used as an approximation.