Copycat Carrabba’s Chicken Bryan

Indulge in restaurant-quality magic with Copycat Carrabba's Chicken Bryan.

This delicious recipe transforms your home kitchen into a gourmet Italian paradise – and all it takes is a few pantry staple ingredients. 

It all starts with tender chicken in a quick marinade, which you'll grill to juicy perfection. Next up is the sauce – a dreamy butter and lemon concoction that you'll want to put on everything.

Add some chewy sun-dried tomatoes and rich goat cheese to serve, and you've got an impressive family dinner.

Why You'll Love This Copycat Carrabba's Chicken Bryan

Make-Ahead Friendly: You can easily prep the chicken and sauce ahead, then reheat and serve when needed. This makes entertaining stress-free and allows the flavors to develop even further.

Flavor Flexibility: The versatile sauce works beautifully with other proteins like pork or fish. And the recipe easily scales up or down for intimate dinners or larger gatherings.

Impressive Yet Simple: Despite its elegant presentation and complex flavor profile, this dish is simple. It only requires basic cooking techniques and readily available ingredients. Ideal for weeknight cooking and special occasions.

Ingredients

• Boneless, Skinless Chicken Breasts: Tender, juicy, and perfect for soaking up the rich flavors of the sauce. Be sure to pound them to even thickness before cooking.

• Olive Oil: Adds richness and helps the chicken absorb the marinade.

• Italian Seasoning: Infuses the chicken with bold, herby flavor.

• Lemon Juice: Brightens the dish and tenderizes the chicken. You'll use it in the marinade and the sauce.

• Garlic: Provides a savory, aromatic kick to the marinade and sauce.

• Salted Butter: Creates a rich base for the creamy sauce.

• Shallot: Brings a mild, sweet onion flavor to the sauce.

• Fresh Basil: Bright and herbaceous, it elevates the sauce.

• Heavy Cream: Brings smooth, luscious texture to the dish.

• Salt & Pepper: Essential for enhancing and balancing the flavors.

• Sun-Dried Tomatoes: Add a tangy, chewy finish to the dish. You'll also need some of the oil in the sauce. concentrated tomato flavor to the sauce.

• Cherry Tomatoes: Optional, but their sweetness balances the savory flavors when charred.

• Goat Cheese: Creamy and tangy, it melts slightly to complement the sauce.

How to Make Copycat Carrabba's Chicken Bryan

Juicy grilled chicken topped with creamy goat cheese and chewy sun-dried tomatoes, all drizzled in a luscious lemon-butter sauce…and it's ready in under 45 minutes?

Yes, please!

Check out these easy steps:

1. COMBINE the oil, Italian seasoning, lemon juice, and garlic in a large bowl or bag.

2. POUND the chicken to an even thickness and add it to the marinade.

3. CHILL for 30 minutes, then remove the chicken from the marinade, letting the excess drip off. Discard the marinade.

4. PREHEAT a large grill pan to medium-high.

5. COOK the chicken for 5 minutes per side, until it reaches 165°F (75°C).

6. SLICE cherry tomatoes (if using) and cook in the hot pan until softened and slightly charred.

7. WARM the butter in a skillet over medium heat. cook the shallot until soft, 2-3 minutes, then add the garlic, tomato oil, and basil, stirring for 1 minute.

8. REDUCE the heat to low and whisk in the lemon juice and heavy cream, cooking for 2-3 minutes. Season with salt and pepper to taste.

9. ADD the chicken to the sauce and spoon it over the top.

10. SERVE with sun-dried tomatoes, goat cheese, and the remaining sauce. Enjoy!

Tips For the Best Copycat Carrabba's Chicken Bryan

This easy-to-make, flavor-packed dish brings restaurant elegance straight to your plate.

And while it's super easy to recreate at home, I do have a few tips to keep in mind:

• Chicken prep. Pound the chicken breasts to an even thickness before grilling. This ensures uniform cooking and prevents dry edges.

• Soften the cheese. Remove the goat cheese from the refrigerator 30 minutes before use. Room-temperature cheese spreads well and melts more uniformly.

• Try white wine. Instead of – or as well as – the lemon juice, you can ass white wine to the sauce. 1/4 cup added before the cream will do. Go for Pinot Grigio or Sauvignon Blanc – avoid sweet or cooking wines.

• Tomato prep. Pat the sun-dried tomatoes dry before chopping so they don't drip too much oil on top of the chicken.

• Use fresh lemon. Always use freshly squeezed lemon juice for the sauce to maximize its bright and zesty flavor.

• Room temperature cream. Get the cream out of the fridge about 30 minutes early. If you add it while it's cold, it's likely to split.

• Make the sauce early. Prepare the sauce early and store it in the fridge for up to 2 days. Reheat gently on low heat, whisking to restore its creamy texture.

Substitutions and Variations

Want to jazz this recipe up? Check out these easy recipe swaps:

• Cheese alternatives. Substitute cream cheese and/or feta for goat cheese if it is too strong. Or use mild goat cheese varieties like Montrachet for a more subtle flavor.

• Grill alternative. Use a cast-iron grill pan with ridges or a gas grill to get those yummy grill marks on the chicken.

• Recipe variations. Add prosciutto under the goat cheese, use chicken thighs instead of breasts, try it with another protein like pork, or incorporate spinach into the sauce.

• Other uses for sauce. This flavorful sauce pairs wonderfully with grilled fish, shrimp, roasted vegetables, or pasta.

How to Store

Got leftovers? Here's how to store them:

To Store: Place the cooled chicken and sauce in an airtight container and refrigerate within 2 hours of cooking. Consume within 3–4 days to ensure freshness and safety.

To Reheat: Reheat in the oven at 350°Fahrenheit until it reaches an internal temperature of 165°Fahrenheit. Add a splash of water or chicken broth beforehand to keep the chicken moist. 

Alternatively, heat on the stovetop over medium heat with some liquid. Or warm it in the microwave in short intervals. Cover with a damp paper towel. 

To Freeze: Place the cooled chicken only in a freezer-safe bag and freeze for 2-3 months. Thaw in the fridge before reheating and serving with fresh garnish and sauce.

Note: The sauce will not freeze well, and neither will the tomatoes or cheese. So be sure to remove those if you need to freeze the chicken.

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