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Get all the bold flavors you love from Carrabba’s Chicken Bryan right at home. I’ve thrown together a one-pan version that’s speedy enough for a weeknight. You get juicy chicken simmered in a bright lemon garlic butter sauce, topped with tangy goat cheese and sun-dried tomatoes for that crave-worthy touch. Ready in a half hour. So easy!
The first time I whipped this up, my crew literally hovered till the skillet cooled. Now, it’s what they beg for most every weeknight.
Tasty Ingredients
- Goat cheese: Rich and creamy, melts beautifully over hot chicken Try a log style for the smoothest texture
- Fresh basil: Sliced at the last minute for peppery flavor and color Leaves should be bright and crisp
- Sun-dried tomatoes: Tangy and colorful—get the ones in oil, but drain them first
- Lemon juice: Freshly squeezed brings out zingy freshness
- Chicken broth: Adds savory flavor, choose boxed or homemade with regular salt
- Garlic: Chopped fresh garlic gives the warm, bold taste
- Sweet onion: Finely diced to gently sweeten the dish
- Butter: Real salted for a velvety, rich sauce
- Salt and black pepper: Use sea salt and cracked pepper for more flavor
- Avocado or olive oil: A little helps keep the chicken super moist Olive oil gives Italian flair
- Chicken breast: Pound even for quick, juicy cooking Get air-chilled or organic if possible
Simple Steps
- Add Fresh Basil and Serve:
- Shut off the stove and mix in torn basil leaves Pour extra sauce over everything on your plates Add even more basil for a bright look
- Finish the Chicken with Goat Cheese:
- Set the chicken back in your skillet Spoon sauce generously over each piece Drop a big slice of goat cheese on top of each Cover for a few minutes till the goat cheese is melted just right
- Make the Lemon Garlic Butter Sauce:
- Pour in the broth and squeeze in lemon juice Scrape up anything delicious stuck to the pan Let it bubble for a few until it shrinks down to about half Turn the burner lower and whisk pieces of butter in one at a time Stir in some salt and those sun-dried tomatoes
- Sauté the Aromatics:
- Add a couple tablespoons butter to your pan over medium heat Stir in diced onions and smashed garlic Let it all cook until onions just turn soft—don’t let the garlic get too brown
- Sear the Chicken:
- Pour oil in a big skillet and crank up to medium-high Sprinkle salt and pepper on both sides of your chicken Let it sizzle in a single layer, flipping halfway, about seven minutes so each side’s golden brown and not quite cooked through Take out and let it chill on a plate
- Prep the Chicken:
- Lay out your chicken breast and pound it down till even, about an inch thick Cut into five pieces so every bite’s juicy and they cook at the same speed
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Keeping Leftovers Fresh
Stash any extras in a sealed container in the fridge and they’ll stay good up to four days. To reheat, microwave gently or warm it in a skillet. If you’re freezing, do that before you add goat cheese since it can get grainy after thawing. Toss the cheese on after reheating for best texture.
Easy Ingredient Swaps
Swap in boneless chicken thighs instead of breast for even more juice. Hate goat cheese? Ricotta or sliced mozzarella work great. Want it meatless? Go for thick eggplant rounds and veggie broth instead!
What to Serve With
This chicken’s awesome on a pile of buttery angel hair or with crunchy bread for scooping up that sauce. Roasted asparagus or a quick pan of green beans are perfect veggie buddies. Serve it up family style for a homey, Italian trattoria vibe.
A Bit of Italian Flavor History
The name nods to Carrabba’s family roots, inspired by southern Italian tastes. You’ll notice lemon, basil, yummy cheeses, and chewy sun-dried tomatoes—those are all classic favorites in that part of Italy.
Recipe Questions & Answers
- → Can this be made ahead?
You can get the chicken ready and pounded up to two days early. The sauce and cheese will taste awesome if you cook and add them just before serving.
- → What kind of sun-dried tomatoes work best?
Go for sun-dried tomatoes packed in oil, sliced into thin strips and drained—they taste great and have just the right bite.
- → What can I serve alongside?
This goes really well with pasta, steamed veggies, green salad, or roasted asparagus on the side.
- → How should I store leftovers?
Once chicken cools down, pop it in a sealed container and stash it in the fridge for up to 4 days. Warm it up gently so it stays tasty.
- → Can this be frozen?
If you want to freeze it, do it before adding cheese. Store the chicken and sauce in a freezer-friendly container for up to three months.