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Copycat Carrabbas Chicken Bryan - A Family Feast

Copycat Carrabba’s Chicken Bryan

Our copycat Chicken Bryan tastes just like the dish served at Carrabba’s restaurant. Boneless chicken topped with goat cheese, sun dried tomatoes, basil, and a lemon butter sauce.


Yield: 4 servings 1x
Prep: 30 minutesCook: 15 minutesTotal: 45 minutes


Pasta for serving (spaghetti, linguini or fettuccine)

4 six-to-eight-ounce boneless skinless chicken breasts (about 2 pounds)

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dry oregano

2 tablespoons extra virgin olive oil

1 cup butter, divided (2 sticks)

6 ounces goat cheese

1 1/2 cups yellow onion, diced small

1 tablespoon fresh garlic, minced

1/4 cup white wine

1/4 cup fresh lemon juice, about 1 large lemon

1/4 teaspoon white pepper

1/4 cup sun dried tomatoes, chopped

2 tablespoons fresh basil, chopped


  1. If serving with pasta, start cooking that now and if cooked before the dish is done, drain and hold in a colander.
  2. Butterfly the chicken to an even thickness but do not pound.
  3. Mix kosher salt, black pepper and dry oregano in a small bowl and sprinkle on both sides of the chicken.
  4. Line a medium sheet tray with foil and preheat the oven to warm (about 200 degrees F., if your oven goes that low)
  5. Place olive oil and two tablespoons of butter into a large skillet over medium high heat and once melted, add the four chicken pieces, and cook for four minutes, flip and reduce to medium heat and cook for about four additional minutes. Use a probe thermometer and remove when the internal temperature of the thickest piece registers 145 degrees F. They will not be fully cooked at this step.
  6. Place chicken on the foil lined sheet tray and top each piece with slices of goat cheese divided evenly and place in the warm oven, uncovered. (NOTE…Keep an eye on the internal temperature of the chicken. If it reaches 160 degrees F before you finish the pan sauce, remove from the oven immediately).
  7. Keep the pan on medium heat and add two more tablespoons of butter and once melted, add the onions, and cook for three minutes.
  8. Add the garlic and cook for one more minute.
  9. Add the white wine and increase the burner to medium high and cook the wine to evaporate.
  10. Add the lemon juice and white pepper and cook until evaporated by half.
  11. Shut off the burner and slowly whisk in the remaining 12 tablespoons of cold butter, a few tablespoons at a time until completely melted and incorporated into the sauce. Do not reapply heat to the sauce at this point. It will stay emulsified off heat, but if heat is applied after incorporating the butter, it will separate.
  12. Remove the chicken from the oven and use a probe thermometer and check for 160 degrees F. If not at that temperature yet, leave in for another minute or two. Do not heat past 160 degrees F or the chicken will become tough.
  13. Pour a little sauce onto a platter and place the chicken over the sauce, then pour a little of the sauce down the center of the pieces.
  14. Top with the chopped sun dried tomatoes and chopped fresh basil with additional sauce served on the side. Or if serving with pasta, toss the remaining sauce with the pasta and serve with the platter of chicken.

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© Author: A Family Feast
Cuisine: Italian Method: saute, bake