This Copycat Carrabba’s Chicken Bryan captures the vibrant flavors of the beloved Italian-American dish, making it a favorite for family dinners and special occasions alike. The combination of tender grilled chicken, tangy lemon butter sauce, fresh basil, and sun-dried tomatoes creates a mouthwatering experience that is both refreshing and comforting.
The rich, creamy sauce combined with the earthy goat cheese and bright herbal notes makes every bite a delicious harmony of textures and tastes. Whether served for a casual meal or an elegant dinner, this dish is sure to impress and satisfy.
- The bright lemon butter sauce adds a refreshing, zesty twist that elevates simple grilled chicken.
- Sun-dried tomatoes and fresh basil provide vibrant, savory flavors for complexity.
- Easy to prepare yet delivers restaurant-quality results perfect for any occasion.
Ingredients
- Olive Oil: 2-3 tablespoons used to marinate chicken, imparting moisture and enhancing flavor with a subtle fruity note.
- Dried Italian Seasoning: 1 teaspoon to season the chicken, adding classic herbaceous Mediterranean flavors.
- Fresh Lemon Juice: Juice of 1 lemon (about 1/4 cup) in marinade and sauce for bright acidity and freshness.
- Garlic Paste: 2 teaspoons in marinade and sauce; provides aromatic pungency without overpowering.
- Boneless Skinless Chicken Breasts: 4 pieces, the lean protein base that grills beautifully and stays tender.
- Salted Butter: 1/2 cup (1 stick) creates the rich, creamy base of the lemon butter sauce.
- Heavy Cream: 1/4 cup to add silkiness and balance the tart lemon flavor in the sauce.
- Oil from Herb-Marinated Sun-Dried Tomatoes: 1-2 tablespoons adds extra depth and sweetness to the sauce.
- Fresh Basil: 1/4 cup chopped for aromatic herbal brightness packed into both sauce and garnish.
- Herb-Marinated Sun-Dried Tomatoes: 1/2 cup spooned on top for chewy, intense tomato flavor bursts.
- Goat Cheese: 4 oz for creamy tangy richness paired perfectly with tomatoes and lemon.
- Additional Fresh Basil: Garnish enhancing the visual appeal and fresh herbal aroma.
Instructions
- Marinate the Chicken
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Combine olive oil, dried Italian seasoning, lemon juice, and garlic paste in a gallon-sized Ziploc bag. Add chicken breasts and massage the marinade evenly over each piece. This step infuses the chicken with layers of flavor while tenderizing the meat. Refrigerate for at least 30 minutes to allow the flavors to penetrate deeply.
- Preheat and Grill the Chicken
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Heat your grill to high for about 15 minutes to ensure it reaches the ideal cooking temperature. Remove chicken from marinade, discarding the bag, and place the breasts on the grill. Cook each side for 10-12 minutes, adjusting heat as needed to get a nice char without burning. Use a meat thermometer to confirm the internal temperature reaches 165°F, ensuring safe and juicy chicken.
- Prepare the Lemon Butter Sauce
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While the chicken grills, melt butter in a skillet over medium heat. Add garlic paste, chopped basil, and oil from the sun-dried tomatoes, sautéing gently for 1-2 minutes to awaken the flavors. Squeeze fresh lemon juice into the pan and whisk to combine, then reduce heat to low and slowly add heavy cream while whisking continuously. Cook for another 2-3 minutes until the sauce becomes thick and well emulsified, perfect for coating the chicken.
- Plate and Garnish
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Place one grilled chicken breast on each plate and spoon generous amounts of the lemon butter sauce over the top. Add a spoonful of sun-dried tomatoes for a concentrated tomato flavor and crumble approximately 1 ounce of goat cheese on each piece. Garnish with additional fresh basil leaves to add a pop of color and herbal freshness right before serving.
- Marinating the chicken not only adds flavor but also helps keep it juicy during grilling.
- Adjust grill temperature carefully to avoid flare-ups while ensuring a perfect char.
- The lemon butter sauce should be whisked continuously when adding cream to maintain a smooth texture.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to preserve the creamy sauce and tender chicken texture.
Serving Suggestions
This chicken pairs wonderfully with a side of roasted vegetables, garlic mashed potatoes, or a fresh green salad to balance the richness. A crisp white wine such as Sauvignon Blanc enhances the lemon and basil flavors beautifully.
- Butterfly the chicken breasts before marinating for quicker, more even grilling.
- Use a digital instant-read thermometer to avoid overcooking the chicken, ensuring maximum juiciness.
- For a smokier flavor, try grilling over charcoal rather than gas if available.
FAQs
- Can I use chicken thighs instead of breasts?
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Yes, boneless skinless thighs work well; they are more flavorful and forgiving during grilling but adjust cooking time accordingly.
- What can substitute goat cheese if unavailable?
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Feta cheese provides a similar creamy and tangy profile and works great as an alternative topping.
- How long can I marinate the chicken?
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You can marinate the chicken for up to 4 hours in the refrigerator to enhance flavor without compromising texture.
- Can I prepare the lemon butter sauce in advance?
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While best fresh, you can prepare the sauce ahead and gently reheat before serving, but avoid boiling to maintain emulsification.
- Is it possible to cook this chicken indoors?
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Yes, you can grill using a grill pan or broil in the oven, just watch closely to prevent burning.
- How spicy is this dish?
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This recipe is not spicy; it focuses on bright, herbal, and tangy flavors with no added heat.
Carrabba’s Chicken Bryan
Equipment
- 1 gallon size Ziploc bag
- 1 grill preheated on high heat
- 1 skillet
- 1 whisk
Ingredients
- 2-3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Juice of 1 lemon about 1/4 cup
- 2 teaspoons garlic paste or minced garlic
- 4 boneless skinless chicken breasts
- 1/2 cup 1 stick salted butter
- 2 teaspoons garlic paste or minced garlic
- 1/4 cup lemon juice
- 1/4 cup heavy cream
- 1-2 tablespoons oil from 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
- Combine olive oil, Italian seasoning, lemon juice, and garlic paste in a gallon size Ziploc bag with chicken breasts and coat well. Refrigerate at least 30 minutes.
- Preheat grill on high heat for 15 minutes while chicken marinates.
- Remove chicken from marinade and discard the bag. Place chicken on the grill and cook 10-12 minutes per side until internal temperature reaches 165°F, adjusting heat to achieve slight char without burning.
- While chicken cooks, heat butter in a skillet over medium heat. Add garlic paste, chopped basil, and sun-dried tomato oil; sauté for 1-2 minutes.
- Add lemon juice to the skillet and whisk. Reduce heat to low and slowly drizzle in heavy cream while whisking until sauce thickens slightly, 2-3 minutes. Remove from heat.
- Plate one chicken breast and spoon several tablespoons of sauce over it. Top with sun-dried tomatoes and 1 oz goat cheese. Serve with additional sauce on the side.
Notes
- Marinate chicken at least 30 minutes for best flavor.
- Use a meat thermometer for accurate cooking.
- Substitute goat cheese with feta for a different taste.
- Store leftovers in an airtight container up to 3 days.
