Carrabba’s Chicken Bryan at Home

Chicken Bryan is one of the most popular dishes at Carrabba’s Italian Grill, and this homemade version brings its flavors to your own table. A chicken breast is marinated briefly in lemon, garlic, and Italian herbs, then grilled until juicy. It is finished with a glossy lemon-butter sauce and topped with tangy goat cheese and chewy sun-dried tomatoes.

The dish sits between rustic and refined. The techniques are simple: marinate, grill, and whisk a quick pan sauce. Yet the plate looks like something from a candlelit trattoria. It serves four and needs about 20 minutes of prep and 20 of cooking, plus a half-hour marinade. Serve it over pasta, next to roasted vegetables, or with crusty bread for the sauce.

Ingredients

For the chicken and marinade

• 4 large boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 1/4 cup fresh lemon juice (about 1 lemon)
• 3 garlic cloves, smashed

For the topping

• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup cherry tomatoes, halved (optional)
• 4 ounces goat cheese, torn into pieces

For the lemon-butter sauce

• 1/2 cup salted butter
• 1 small shallot, finely diced
• 2 garlic cloves, minced
• 2 tablespoons oil from the sun-dried tomato jar
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh lemon juice
• 1/4 cup heavy cream, at room temperature
• Salt and black pepper, to taste

The sun-dried tomato oil is worth saving, since it gives the sauce a deep, savory backbone. The cherry tomatoes are optional, but when they are lightly charred their sweetness balances the richness of the butter and cheese.

How to Prepare

1. Marinate. Whisk the olive oil, Italian seasoning, lemon juice, and smashed garlic in a large bowl or zip-top bag. Pound the chicken breasts to an even thickness, add them to the marinade, and refrigerate for 30 minutes.

2. Heat the pan. Remove the chicken and let the excess marinade drip off. Discard the marinade. Preheat a large grill pan over medium-high heat.

3. Grill the chicken. Cook the breasts for about 5 minutes per side, until the internal temperature reaches 165°F (75°C). If you are using cherry tomatoes, cook them in the hot pan for a few minutes, just until softened and slightly charred.

4. Start the sauce. While the chicken cooks, melt the butter in a medium skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until soft. Stir in the minced garlic, sun-dried tomato oil, and basil, and cook for one more minute, stirring constantly.

5. Finish the sauce. Lower the heat and slowly whisk in the lemon juice, then the cream. Keep stirring for 2 to 3 minutes, then take the pan off the heat. Taste and season with salt and pepper.

6. Combine. Add the cooked chicken to the skillet and spoon the sauce over it.

7. Serve. Plate the chicken and top it with the chopped sun-dried tomatoes, the charred cherry tomatoes, and the torn goat cheese. Spoon the remaining sauce over everything.

Why You’ll Love It

It tastes like a restaurant meal. The lemon-butter sauce is rich but bright, and the goat cheese adds creaminess and tang. The sun-dried tomatoes give a concentrated, slightly sweet contrast.

It is easier than it looks. There are no advanced techniques here. If you can pound a chicken breast and whisk a sauce, you can make this dish. Dinner is on the table in under an hour.

It is flexible. The sauce works on pork, shrimp, or grilled fish, and it is good tossed with pasta or spooned over roasted vegetables. You can swap the goat cheese for feta or cream cheese if you want something milder.

It is good for entertaining. You can make the sauce ahead and reheat it gently, so you can spend more time with your guests.

Tips

• Pound the chicken evenly. Uniform thickness means the breasts cook at the same rate, with no dry edges.
• Use room-temperature cream. Cold cream can split when it hits the hot butter, so take it out of the fridge about 30 minutes ahead.
• Take the goat cheese out early. Softened cheese is easier to tear and melts more smoothly against the warm chicken.
• Squeeze fresh lemons. Bottled juice lacks the brightness that makes this sauce work.
• Pat the sun-dried tomatoes dry. This keeps excess oil from pooling on the chicken.
• Consider a splash of wine. For extra depth, add about 1/4 cup of dry white wine, such as Pinot Grigio or Sauvignon Blanc, before the cream. Avoid sweet wines and cooking wine.
• Watch the heat. Keep the sauce on low once the lemon and cream go in, so it stays smooth.
• Store leftovers properly. Refrigerate the chicken and sauce in an airtight container for 3 to 4 days. Reheat at 350°F (175°C) with a splash of broth until the chicken reaches 165°F (75°C). The sauce can be made up to 2 days ahead and rewhisked over low heat.