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Carrabba’s Recipe For Chicken Bryan
Carrabba’s Inspired Chicken Bryan Recipe
This homemade version of Carrabba’s Chicken Bryan captures the essence of the restaurant favorite, featuring grilled chicken breasts topped with a luxurious sauce of sun-dried tomatoes, goat cheese, and basil. It’s a dish that marries the flavors of Italy with the comforts of home cooking. Here’s how to bring this Carrabba’s classic to your table.
Ingredients:
- For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- For the Lemon Butter Sauce:
- 1/4 cup unsalted butter
- 2 teaspoons garlic, minced
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- Toppings:
- 4 ounces goat cheese, crumbled
- Fresh basil leaves, for garnish
Instructions:
- Prepare the Chicken:
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and oregano.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides and cooked through, about 5-6 minutes per side depending on thickness. Remove chicken from the skillet and set aside.
- Make the Lemon Butter Sauce:
- In the same skillet, reduce heat to medium. Add butter and garlic, sautéing until the garlic is fragrant but not browned, about 1 minute.
- Stir in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce by half, about 3-4 minutes.
- Add sun-dried tomatoes and chopped basil. Season with salt and pepper to taste. Cook for an additional 1-2 minutes, allowing the flavors to meld.
- Assemble the Dish:
- Return the cooked chicken breasts to the skillet, spooning the lemon butter sauce over them. Allow the chicken to reheat in the sauce for 1-2 minutes.
- Just before serving, top each chicken breast with crumbled goat cheese. Cover the skillet with a lid or aluminum foil for a minute to warm the goat cheese slightly.
- Serve:
- Transfer the chicken breasts to serving plates. Spoon extra sauce over the top and garnish with fresh basil leaves.
- Serve hot, ideally with a side of roasted vegetables or over a bed of cooked pasta or garlic mashed potatoes for a complete meal.
Cooking Tips:
- Chicken Preparation: For even cooking, pound the chicken breasts to an even thickness before seasoning.
- Sun-Dried Tomatoes: Use sun-dried tomatoes packed in oil for added flavor. Drain them well before chopping.
- Serving Suggestion: This dish pairs beautifully with a light, crisp white wine such as Sauvignon Blanc or a Chardonnay that’s not too oaky, enhancing the tangy flavors of the goat cheese and the brightness of the lemon.