Copycat Carrabba’s Chicken Bryan is the best chicken recipe you will ever encounter. Mouthwatering ingredients, to die for sauce and goat cheese. Need I say more?
This recipe is just like the Carrabba’s signature dish. And there is a reason this dish is a fan favorite. In all honesty it is the reason we became Carrabba’s regulars. The combination of the Lemon Butter Sauce and goat cheese is lethal, making this my favorite chicken dish ever.
I remember vividly having Chicken Bryan at Carrabba’s for the first time because I was in labor with my daughter Jordan. Contractions had just started and intensified during our meal. Our cousin Amy, was there with us and was the one who introduced us to this famous meal. Of course, my husband loved it. While I did as well, I barely at that night. For reasons only other women would understand who have given birth. Let’s just say I didn’t want to eat too much in case I did end up having her that night. After our meal was complete we went over the hospital, where they checked and said I was 7 centimeters. WHAT?! Really, the contractions weren’t that intense. We got prepared for delivery, I was still in shock. Then the doctor came and said that the nurse had measured wrong and I was only 2-3 centimeters and that seemed more accurate. So we went home and Jordan waited another 8 days before she was born. And we went to Carrabba’s at least 3 out of 8 of those night. Not kidding. True story.
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So from our favorite family restaurant to your table enjoy this Copycat Carrabba’s Chicken Bryan recipe. XOXO San
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- 1 ½ teaspoons Carrabba’s Grill Seasoning
- 4 boneless & skinless chicken breast halves
- 4 ounces goat cheese log cut into 8 – ¼ inch rounds
- 4 sun dried tomatoes packed in oil cut into ¼ wide strips
- 1 tablespoon freshly chopped basil
Carrabba’s Grill Baste
- 2 tablespoons butter
- 1/2 cup yellow onion finely chopped
- 4 garlic cloves chopped
- 1 tablespoon flour
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons sugar
- 2 tablespoon finely chopped fresh italian flat-leaf parsley
Carrabba’s Lemon Butter Sauce
- 12 tablespoons cold unsalted butter cut into 1/2-inch cubes
- 2 tablespoons yellow onion finely chopped
- 2 garlic cloves minced
- 1/3 cup dry white wine
- 3 tablespoons fresh lemon juice
- salt & pepper to taste
- Melt butter over medium heat in a medium sauce pan. Add onion and cook until softened, about 2-3 minutes. Then add garlic, cook another 2-3 minutes. Sprinkle flour over onions and garlic and stir to combine and cook for 1-2 minutes, until browned. Stir in and whisk oil, vinegar, lemon juice, mustard, and sugar. Bring the baste to a boil then reduce heat to medium/low. Add parsley and cook for 5 minutes. Remove from heat and set aside. Be sure to whisk well before you use, as the baste will start to separate.
Carrabba’s Lemon Butter Sauce
- Place a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Allow the butter to melt, add onion and garlic and cook stirring frequently. Cook until onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about ¼ cup, about 3-5 minutes.
- Reduce the heat to low, add 3 tablespoons of butter at a time and whisk the butter in until it is completely melted. You want the butter to slowly soften into an emulsified sauce, not quickly melting it is a process. Add the remaining butter 3 tablespoons at a time until all the butter has been added to the sauce. Season the sauce with salt and pepper, then remove from heat.Serve immediately or store sauce up to 2 hours at room temperature. Keep sauce warm over low heat, stirring often, while preparing the recipe of this recipe.
- Preheat grill to medium-high heat.
- Cut each chicken breast into halves, making 8 chicken breast pieces. Season chicken with grill seasoning.
- Then right before you lay the chicken on the grill, brush the chicken breasts with 3 tablespoons of grill baste. Add the chicken to the heated grill, close lid and cook for 5 minutes. Flip the chicken and cook for another 5 minutes, or until chicken is nicely browned, firm to the touch and juices are running. Cook chicken 10-15 minutes total until no longer pink. I check my meat with a meat thermometer.
- In the last minute of the chicken cooking top with one of the goat cheese rounds on each piece of chicken. Close lid and let it cook for a minute. Then remove chicken from grill and set on a platter.
- Place 2 pieces of chicken breast on a plate, there should be 4 plates. Spoon sauce over each serving, as much as you like. Sprinkle with sundried tomatoes and basil. Serve immediately.
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