Chicken Bryan
An easy copycat recipe for Chicken Bryan! Recreate the Carrabba's favorite with juicy chicken smothered in creamy lemon butter sauce, sun-dried tomatoes, and goat cheese.
Servings: 4 servings
Equipment
Ingredients
For the chicken
- ¼ cup olive oil
- Juice of 2 lemons
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 4 cloves garlic minced
- 4 boneless, skinless chicken breasts
- 3 tablespoons oil from a jar of sundried tomatoes marinated in oil
For the sauce
- 1 stick of butter cut into 4-5 slices for quicker melting
- 4 cloves garlic minced
- ⅓ cup dry white wine
- Juice of 2 lemons
- ½ cup heavy cream
- ⅓ cup freshly grated parmesan cheese
- 3 ounces goat cheese
- ⅔ cup sun-dried tomatoes in oil oil drained, chopped
- ¼ cup chopped fresh basil
- salt and freshly ground black pepper to taste
Instructions
- Make the marinade. Whisk together the olive oil, lemon juice, salt, pepper, oregano, basil, thyme, and garlic.
- Marinade the chicken. Place the chicken in a large freezer bag and pour the marinade over it. Seal the bag and massage the marinade into the chicken. Let the chicken sit in the marinade at room temperature for 30 minutes or in the fridge for up to 2 hours. (See note)
- Cook the chicken on the stovetop. Heat the sundried tomato oil in a pan over medium heat. Add the chicken to the pan and cook for 7 minutes. Flip the chicken and cook for an additional 7 minutes or until the internal temperature of the largest piece reaches 165°F. Transfer the chicken to a serving platter.
- Saute the garlic. Add the butter to the same pan you cooked the chicken in. Once the butter has melted, add the garlic and cook for 30 seconds or until fragrant.
- Deglaze. Add the white wine and lemon juice to the pan and cook for 1 minute, stirring occasionally. Be sure to knock any brown bits off the bottom of the pan. They add so much flavor.
- Make it creamy. Turn the heat to low and stir in the heavy cream. Simmer for 3-5 minutes or until the sauce has thickened a bit. Turn the heat to low and stir in the parmesan and goat cheese. Stir until the cheese has melted.
- Finishing touches. Turn off the heat and stir in the sundried tomatoes and basil. Taste the sauce and season with salt and pepper as needed.
- Put it all together. Spoon the sauce over the chicken and serve your chicken Bryan warm.
Notes
- If you marinate the chicken in the fridge, let it sit at room temperature for 10 minutes or so before searing.
Nutrition
Calories: 806kcal | Carbohydrates: 10g | Protein: 33g | Fat: 70g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1760mg | Potassium: 838mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1817IU | Vitamin C: 22mg | Calcium: 194mg | Iron: 3mg
