Name: Copycat Carrabba’s Chicken Bryan Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2-3 tablespoons olive oil; 1 teaspoon dried Italian seasoning; 1 lemon, juice from lemon (about 1/4 cup); 2 teaspoons garlic paste (or minced garlic); 4 boneless, skinless chicken breasts; 1/2 cup salted butter (1 stick); 2 teaspoons garlic paste (or minced garlic); 1/4 cup lemon juice; 1/4 cup heavy cream; 1-2 tablespoons oil from the jar of herb-marinated sun-dried tomatoes; 1/4 cup chopped fresh basil; 1/2 cup herb-marinated sun-dried tomatoes; 4 oz goat cheese; Fresh basil for garnish

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Introduction

Enjoy a flavorful copycat version of Carrabba’s Chicken Bryan that perfectly balances tangy lemon, savory garlic, and creamy goat cheese. This grilled chicken dish is topped with a rich lemon butter sauce and fresh herbs, making it a delightful meal for any occasion.

The dish shows grilled chicken breasts arranged on a white plate placed on a white marbled surface. The chicken pieces are seasoned with visible spices and slightly charred grill marks. On top of each chicken piece, there is a thick layer of soft, white creamy cheese, unevenly spread. Above the cheese, there are chopped sun-dried tomatoes with a deep red, slightly wrinkled texture. Fresh green basil leaves are scattered over the tomatoes and cheese, adding a bright green color. A light, creamy sauce is drizzled over the layers, blending some parts of the cheese and tomatoes smoothly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 tablespoons olive oil
1 teaspoon dried Italian seasoning
1 lemon, juice from lemon (about 1/4 cup)
2 teaspoons garlic paste (can also use minced garlic)
4 boneless skinless chicken breasts
1/2 cup salted butter (1 stick)
2 teaspoons garlic paste (or minced garlic)
1/4 cup lemon juice
1/4 cup heavy cream
1-2 tablespoons oil from the jar of herb-marinated sun dried tomatoes
1/4 cup chopped fresh basil
1/2 cup herb-marinated sun dried tomatoes
4 oz goat cheese
Fresh basil for garnish

Instructions

Step 1: In a gallon-size resealable bag, combine olive oil, Italian seasoning, lemon juice, and 2 teaspoons of garlic paste. Add the chicken breasts and massage the marinade around them until fully coated. Refrigerate for at least 30 minutes.
Step 2: Preheat your grill on high for 15 minutes. Remove the chicken from the marinade and discard the bag. Grill the chicken for 10-12 minutes per side, or until the internal temperature reaches 165°F. Adjust heat to achieve a slight char without burning.
Step 3: While the chicken cooks, prepare the lemon butter sauce. Melt the butter in a skillet over medium heat. Add garlic paste, chopped basil, and the sundried tomato oil, sautéing for 1-2 minutes until aromatic.
Step 4: Stir in the lemon juice and whisk to combine. Lower the heat to low and slowly drizzle in the heavy cream while whisking continuously. Cook for 2-3 minutes until the sauce thickens slightly, then remove from heat.
Step 5: To serve, place each grilled chicken breast on a plate. Spoon several tablespoons of the lemon butter sauce over the top. Garnish with a spoonful of sundried tomatoes and about 1 ounce of goat cheese. Add fresh basil for extra color and flavor. Serve immediately with remaining sauce on the side.

Tips & Variations

For extra flavor, marinate the chicken overnight to allow the herbs and lemon to fully infuse the meat.
If you don’t have garlic paste, freshly minced garlic works just as well.
Sun dried tomatoes packed in oil add richness; if unavailable, rehydrate dry tomatoes in warm water and drizzle with olive oil.
Serve with a side of grilled vegetables or a light pasta tossed in olive oil and herbs for a complete meal.

Storage

Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Gently reheat the chicken in a skillet or oven to prevent drying out. Warm the sauce on low heat while stirring to maintain its creamy texture.

How to Serve

A white oval plate holds four grilled chicken breasts arranged side by side, each topped with soft white cheese, scattered chopped green basil, and small pieces of dark red sun-dried tomatoes. A light creamy sauce with herbs is drizzled over the chicken and cheese, some spilling onto the plate. To the left is a white sauce boat filled with more creamy sauce, placed on a white marbled surface. Fresh green basil leaves and two red tomatoes rest in the top right corner, while a red and white checkered cloth sits folded in the bottom left. A metal grilled tong is positioned near the plate on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be substituted. They may require slightly less grilling time due to higher fat content but will deliver a juicy, flavorful result.

What can I substitute for goat cheese?

Feta cheese or cream cheese can be used as alternatives, offering similar tangy creaminess to complement the lemon butter sauce.