This chicken Bryan recipe, inspired by the beloved entrée from Carrabba’s Italian Grill, features juicy grilled chicken, goat cheese and sun-dried tomatoes, topped with an irresistible butter lemon sauce. A must-try!
What Makes This Recipe So Good
- Chicken Bryan is incredibly flavorful. The chicken is marinated in a lemon and white wine mixture, and comes out super tender and juicy. Add tasty goat cheese, fresh basil and sun-dried tomatoes, before smothering it all with a delicious butter lemon sauce. So, so good!
- This restaurant quality meal is a favorite of many nationwide, but you can make it in the comfort of you own kitchen with this recipe! Did you know chicken Bryan is named after the town of Bryan located in Texas where the Carrabba family moved when they immigrated from Italy in the late 1800’s.
- Perfect to make for a dinner party with family and friends, or a weeknight dinner, chicken Bryan is elegant and impressive tasting, but actually pretty easy to make. Your guests will absolutely love this dish.
- To get the most flavors, make sure to let the chicken marinate for at least 30 minutes, but no longer than 3 hours. Because the marinade has lemon and white wine, over-marinating is definitely possible, and it could affect the texture of the meat if left in too long.
- When choosing the wine to use, you’ll want to pick a dry white wine for this recipe. A sauvignon blanc or a Pinot Grigio are always a great option.
- If you have any chicken Bryan leftovers, they can be stored in an airtight container refrigerated for up to 3 days. I recommend warming it up in the oven or microwave, then adding freshly chopped basil once warmed through.
More Delicious Dinner Ideas To Try
- Lemon Ricotta Pasta with Marinara
- Meatball Casserole
- Zuppa Toscana
- Cheesy Chicken Broccoli Rice Casserole
- Chicken Rollatini
- 4 medium boneless, skinless chicken breasts evenly sized, approximately 6 ounces each
- salt to taste
- freshly ground black pepper to taste
- 1 cup dry white wine divided, see Notes
- 2 tablespoons olive oil
- 4 tablespoons fresh lemon juice divided
- 5 tablespoons butter at room temperature
- 1 small yellow onion chopped, approximately ½ cup
- 2 cloves garlic minced
- ¼ cup chopped fresh basil chopped
- ½ cup chopped sun-dried tomatoes packed in oil
- 4 ounces crumbled goat cheese
- Cutting board
- Large bowl with lid, or plastic wrap to cover
- Grill or greased grill pan
- internal meat thermometer
- Large skillet
- ladle optional
To Marinate Chicken
- Lay chicken breasts on cutting board. Liberally season tops of chicken breasts with salt and freshly ground black pepper to taste, then flip chicken over and season other side. Set chicken aside.
- Add ½ cup white wine, 2 tablespoons olive oil, and 2 tablespoons fresh lemon juice to large bowl. Whisk ingredients together until well-combined.
- Place seasoned chicken breasts in bowl of marinade and flip chicken to wet both sides if chicken does not submerge completely. Cover bowl with lid or plastic wrap and place in refrigerator. Marinate chicken at least 30 minutes, but no more than 3 hours.
For the Chicken Bryan
- Preheat grill or grill pan to medium-high heat, approximately 375° to 400° Fahrenheit.
- When grill (or grill pan) is hot, transfer chicken from marinade to grill. Grill over indirect heat with lid closed 10 minutes, then flip chicken over and grill another 10 to 12 minutes or until chicken reaches internal temperature of 160° Fahrenheit.
- After flipping chicken over, heat large skillet over medium heat. When pan is warm, add butter. Let butter melt completely, swirling pan occasionally to coat bottom with butter.
- When butter is melted, add onion and stir, then sauté onion 5 minutes or until translucent.
- Pour in remaining ½ cup white wine and 2 tablespoons lemon juice. Stir to incorporate, scraping up any onion that may be stuck to bottom of skillet. Simmer mixture over medium heat 8 to 10 minutes or until liquid has reduced by 50%.
- If chicken has not yet been removed from grill, check temperature and transfer chicken to plate once internal temperature reads 160° Fahrenheit. Set aside to rest 5 minutes.
- Add fresh basil and sun-dried tomatoes to skillet. Stir to incorporate, then reduce heat to low and keep sauce warm if needed while chicken rests. Stir sauce occasionally.
- Transfer chicken to serving plates and top with crumbled goat cheese. Carefully pour or ladle white wine sauce over chicken, making sure to top chicken with sautéed onions and sun-dried tomatoes. Serve dish warm with desired sides.
- Chicken: To ensure even cooking, make sure your chicken breasts are roughly the same size and thickness. If needed, slice chicken in half to create cutlets, or pound thick spots with rolling pin or meat tenderizer until evenly thin.
- Dry White Wine: Sauvignon blanc, pinot grigio, or chardonnay would all work well. If you prefer to skip the alcohol, replace the white wine with an equal amount of chicken broth.
- Make it Dairy Free: Use plant-based butter.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.