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?
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3.65 from 95 votes

Copycat Carrabba's Chicken Bryan

Copycat Carrabba’s Chicken Bryan is the best chicken recipe you will ever encounter. Mouthwatering ingredients, to die for sauce and goat cheese.
Course Main Dish
Cuisine Italian
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 4
Author Sandra McCollum

Ingredients

  • 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

Instructions

Grill Baste

  • 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.

Chicken Bryan

  • 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.

Notes

If the lemon sauce separates remember the sauce will still taste the same, just not have the same look. It will look more like melted butt0r. Cooking the sauce on low heat is key.