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You can whip up juicy Chicken Bryan at home and skip the long wait and expensive check. Juicy chicken, creamy goat cheese, and sweet sun-dried tomatoes float in a bright lemony butter sauce for a dinner that wows even your pickiest eaters.
The first time I made this dish, I just wanted to surprise my husband by recreating his go-to meal from our favorite place. His overly excited reaction after one bite is all I needed to know—I totally nailed it.
Dreamy Ingredients
- Chicken breasts: Acts as the base for all the flavors—pound them evenly so they'll cook right through
- Goat cheese: Creamy and tangy, just let it warm up on your counter first so it melts easily
- Sun-dried tomatoes: Packed with sweet flavor and pretty color—grab the ones in oil if you can
- Fresh lemon juice: Gives the dish a zippy lift—use a real lemon, trust me, skip the bottle
- Butter: Your ticket to a super silky sauce—the better the butter, the tastier it’ll be
- Sweet onion: Tosses in a subtle, natural sweetness—Vidalia is a treat if you spot it
- Fresh basil: Adds a pop of fresh taste at the end—grab the freshest leaves you can
- Chicken broth: Rounds out your sauce—pick low-salt so you keep control of the flavor
Step-by-Step Guide
- Melt the Cheese:
- Tuck the chicken back into the pan, just half-covered by the sauce. Plop on a thick piece of goat cheese. Cover it up so the steam melts the cheese nice and soft without cooking the chicken too much. You want the cheese spreadable but not a puddle.
- Develop the Sauce:
- Slowly pour in all your liquids as you whisk. Watch the sauce bubble away and thicken up, getting even richer. When bubbles get tighter and smaller, you’re there. Add butter slowly to make the sauce super silky.
- Create the Flavor Base:
- Turn the heat lower before tossing your aromatics in—no burning here. Melt butter gently. Onions go first so they get soft. Garlic takes only a second, so stir it in last and keep things moving so nothing sticks or crisps up.
- Sear to Perfection:
- Get your pan hot but not smoky—oil shimmering is the trick. Lay down the chicken without crowding. Don’t mess with it; let it get golden all over, about 3-4 minutes each side. Flip only when it comes up easy.
- Pound and Season Chicken:
- Even up the chicken thickness—shoot for about an inch—so it all cooks evenly. Shake on salt and pepper right before it hits the pan so the meat stays juicy.
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At our house, those sun-dried tomatoes totally steal the show. Their sweet punch goes perfectly with the creamy goat cheese in every forkful. My daughter—even though she usually says no to tomatoes—always grabs these first.
Prep Ahead Tips
This meal is at its best hot off the stove, but you can save a little time by getting things set up earlier. Pound out and season your chicken the day before, wrap it tight, and stick it in the fridge. The sauce can sit just before you stir in the last of the butter, then finish it off when you’re ready to serve. Quick to assemble on a rushed night.
Tasty Pairings
This buttery lemon sauce soaks right into bread or pasta. Try thick garlic mash, angel hair, or a soft Italian roll on the side. For something light, roasted asparagus or arugula salad with lemony dressing brings out the bright notes. And if you’ve got a chilled Pinot Grigio or Sauvignon Blanc, you’ve just leveled up dinner.
Easy Customization
This version nails what makes the original so good, but you can play with it a bunch. Want juicier bites? Use chicken thighs, just let them cook longer. Toss fresh rosemary or thyme in for a herby boost. Dairy-free? Swap to non-dairy cheese and olive oil in place of butter—it still tastes awesome.
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This copy of Chicken Bryan turns out just as tasty as the one at your favorite spot, ready for any get-together.
Frequently Asked Questions
- → What makes this dish similar to Carrabba's Chicken Bryan?
The main things are melting goat cheese and sun-dried tomatoes right on top, then pouring on a bright lemon butter sauce. Searing the chicken while finishing it with cheese really brings that classic restaurant vibe home.
- → Can I use chicken thighs instead of breasts?
Boneless chicken thighs work great too. They'll need a minute or two more to cook, about 10 minutes total. Thighs have more flavor and stay juicier—just press them a bit so they cook evenly.
- → What can I substitute for goat cheese?
If goat cheese isn't your thing, swap it for feta if you still want a punchy flavor, try cream cheese for a more neutral taste, or fontina for extra meltiness. Each one gives a little twist, but they'll all work.
- → What sides pair well with Chicken Bryan?
If you want the full Carrabba’s feeling, go for creamy mashed potatoes or pasta. Roasted asparagus, sautéed green beans, a peppery arugula salad, or some crusty bread are all perfect for soaking up extra sauce.
- → Why do I need to pound the chicken breasts?
By flattening the chicken to the same thickness—about an inch—it’ll cook through at the same rate. You won't end up with dry edges and raw middles, so the chicken stays juicy all around.
- → Can I make the lemon butter sauce ahead of time?
Fresh is best for the sauce since reheating makes the butter split. Save time by cutting onions, smashing garlic, and measuring liquids in advance. Then just put the sauce together right before you serve.