Description
Enjoy a delicious copycat version of Carrabba’s Chicken Bryan, featuring juicy pan-seared chicken breasts topped with creamy goat cheese and a savory sauce made with sun-dried tomatoes, fresh basil, garlic, and lemon. This skillet-cooked Italian-inspired dish is perfect for a flavorful weeknight dinner or a special occasion.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons oil (avocado or olive)
- 1 ¼ pounds chicken breast (pounded to 1-inch thick and cut into 5 pieces)
- 1 teaspoon salt (divided)
- ¼ teaspoon black pepper
Sauce
- ½ cup butter (salted, divided)
- ¼ cup sweet onion (finely diced)
- 3 cloves garlic (finely minced)
- ¾ cup chicken broth (regular sodium)
- ¼ cup lemon juice (freshly squeezed)
- 7 ounces sun-dried tomatoes (julienned, drained)
- â…“ cup fresh basil (chiffonade)
- 4 ounces goat cheese log
Instructions
- Prepare and cook chicken: Heat the oil in a large skillet over medium-high heat. Season the chicken breasts evenly with ½ teaspoon salt and ¼ teaspoon black pepper. Once the oil is hot, place the chicken breasts in a single layer in the skillet. Cook for 7–8 minutes, flipping halfway, until the chicken is almost fully cooked and nicely seared on both sides. Remove the chicken from the skillet and set aside on a plate.
- Saute aromatics: Lower the skillet heat to medium and add 2 tablespoons of butter. When the butter has melted, add the finely minced garlic and diced sweet onion. Saute for about 2 minutes until the onion softens and becomes tender, stirring occasionally to prevent burning.
- Make the sauce: Pour in the chicken broth and freshly squeezed lemon juice. Whisk the mixture well to scrape up any brown bits stuck to the skillet bottom. Let the sauce simmer over medium heat, whisking occasionally, until it reduces by half, approximately 5 to 7 minutes. Then reduce the heat to low and incorporate the remaining 6 tablespoons of butter gradually, adding one tablespoon at a time and stirring thoroughly after each addition. Stir in the remaining ½ teaspoon salt and the drained sun-dried tomatoes.
- Combine chicken and cheese: Return the partially cooked chicken breasts to the skillet. Evenly distribute the goat cheese pieces over each chicken breast. Cover the skillet with a lid and let it simmer gently for 4 to 5 minutes, allowing the goat cheese to melt over the chicken.
- Serve: Spoon the rich sauce over the chicken breasts and garnish with additional fresh basil leaves if desired. Serve immediately for the best flavor and texture.
Notes
- For best results, pound the chicken breasts evenly to ensure even cooking.
- If goat cheese is too strong, you can substitute with cream cheese or mozzarella, though it will alter the flavor.
- Use fresh lemon juice for the most vibrant sauce flavor.
- Sun-dried tomatoes should be drained thoroughly to prevent excess moisture in the sauce.
- This dish pairs well with a side of roasted vegetables, steamed asparagus, or a light pasta.
- To make this recipe gluten-free, ensure that the chicken broth is labeled gluten-free.
