Easy Chicken Bryan Recipe

You know those meals that just hit the spot every single time? That’s Chicken Bryan for me. I don’t remember the first time I had it, but I’ll tell you this—it felt like a little hug from Italy, right on my plate. It’s got all the good stuff: juicy grilled chicken, creamy goat cheese, a tangy lemon butter sauce, and sun-dried tomatoes that bring this sweet and savory vibe. Trust me, once you make this, it’ll be your new go-to for weeknight dinners and fancy date nights.

Let’s not waste any time—grab your apron, and let’s get to it!

Ingredients You’ll Need

First things first, let’s talk about what’s going in this dish. Nothing fancy here—just simple ingredients that pack a ton of flavor:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Lemon Butter Sauce:

• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/2 cup dry white wine (I usually go for something like Pinot Grigio—it’s great for sipping too!)
• 1/4 cup freshly squeezed lemon juice (none of that bottled stuff, okay?)
• 1/2 cup heavy cream
• 1/4 teaspoon red pepper flakes (optional, but adds a nice kick)
• Salt, to taste

The Stars of the Show:

• 4 ounces goat cheese
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons fresh basil, chopped

Prepping Like a Pro

Alright, before we even touch the stove, let’s get organized. Trust me, having everything ready makes this way less stressful. Chop your garlic, squeeze that lemon, and slice up the sun-dried tomatoes. (Pro tip: If your sun-dried tomatoes are packed in oil, don’t toss that oil—it’s liquid gold for salads or roasted veggies.)

Step-by-Step Instructions

Let’s break this down so it’s foolproof. If I can make this after a long workday, you definitely can too.

1. Prepare the Chicken

Start by patting your chicken breasts dry. This helps them sear better, giving you that beautiful golden crust. Season both sides with a good sprinkle of salt and pepper.

Warm a tablespoon of olive oil in a large skillet over medium heat. Once it’s nice and hot (but not smoking), lay your chicken in the pan. Let it cook for about 5–6 minutes per side, or until the internal temperature hits 165°F. Move to a plate and cover with foil to retain heat. (Don’t wash that skillet yet—we’re about to make magic in there!)

2. Make the Lemon Butter Sauce

In the same skillet, add your butter and let it melt. Add the minced garlic and sauté until aromatic—approximately 30 seconds. Don’t let it burn!

Next, add the white wine and lemon juice. As it sizzles, use a wooden spoon to scrape up all those browned bits from the chicken. That’s where the flavor’s hiding. Let it simmer for 3–4 minutes to reduce slightly.

Stir in the heavy cream, red pepper flakes, and a pinch of salt. Keep the heat on low and let the sauce thicken, about 5 minutes. It should coat the back of a spoon beautifully.

3. Add the Final Touches

Here’s where the magic happens. Place your cooked chicken breasts back into the skillet, spooning some of that luscious sauce over the top. Add a slice of goat cheese to each chicken breast—it’ll start to soften and get all creamy from the heat. Sprinkle on those sun-dried tomatoes and fresh basil for the finishing touch.

Cover the skillet with a lid for about 2 minutes, just to let everything meld together.

Serving Suggestions

Okay, now that your Chicken Bryan is looking all fancy, what do you serve it with? Here are some ideas:

• Pasta: Angel hair or spaghetti works great. Toss it with a little olive oil and garlic for a simple side.
• Mashed Potatoes: Creamy, buttery mashed potatoes are perfect for soaking up that lemon butter sauce.
• Veggies: Steamed asparagus, green beans, or even a fresh side salad can keep things light.

Honestly, you could even just eat it as-is. No judgment here.

Tips for Making It Even Easier

If you’re like me, sometimes you need shortcuts. Here’s how to make this recipe work when you’re short on time:

1. Use Pre-Cooked Chicken: Grab a rotisserie chicken and slice it up. Just warm it in the sauce and go.
2. Premade Lemon Sauce: Some stores sell lemon butter sauce in a jar. It’s not exactly the same, but it’ll save you a step.
3. Goat Cheese Crumbles: Instead of slicing goat cheese, buy the crumbled kind. It melts just as well and saves a few minutes.

Why This Recipe Works Every Time

You know what I love about this dish? It’s all about balance. The goat cheese is creamy and tangy, the lemon butter sauce is rich and zesty, and the sun-dried tomatoes add this sweet pop of flavor. Pair that with juicy chicken, and it’s like a little party on your plate.

Plus, it’s one of those recipes that feels fancy but isn’t hard to pull off. Whether you’re trying to impress your in-laws or just treat yourself after a long day, Chicken Bryan never disappoints.

FAQs About Chicken Bryan

1. Why is it called Chicken Bryan?

The name Chicken Bryan comes from Carrabba’s Italian Grill, where the dish was first created. It’s believed that the recipe was named after Bryan, the son of one of the founders, who was instrumental in creating the dish. The combination of chicken, goat cheese, sun-dried tomatoes, and lemon butter sauce became an iconic part of the restaurant’s menu, and the name stuck.

2. What is the Chicken Bryan at Carrabba’s?

The Chicken Bryan at Carrabba’s is a signature dish that features grilled chicken breasts topped with a creamy goat cheese, sun-dried tomatoes, and a zesty lemon butter sauce. It’s a fan favorite because of its rich, savory flavors and perfect balance of creamy and tangy ingredients. The dish is usually served with sides like pasta or vegetables.

3. How to Cook Chicken Gordon?

Chicken Gordon (often referred to as Chicken Gordon Bleu) is a delicious variation of the classic Chicken Cordon Bleu. Here’s an easy method to prepare it:

1. Pound chicken breasts to an even thickness.
2. Place a slice of ham and Swiss cheese in the middle.
3. Roll up the chicken, securing it with toothpicks or kitchen twine.
4. Dip the chicken rolls in breadcrumbs, then pan-fry or bake until golden brown and fully cooked (about 25–30 minutes at 375°F).
5. Serve with a creamy mustard or cheese sauce.

4. What is in Carrabba’s Chicken Trio?

Carrabba’s Chicken Trio is a mixed dish featuring three delicious preparations of chicken:

• Chicken Bryan: Grilled chicken topped with goat cheese, sun-dried tomatoes, and lemon butter sauce.
• Chicken Marsala: Chicken breasts cooked in a rich mushroom and Marsala wine sauce.
• Pollo Rosa Maria: Chicken breasts stuffed with prosciutto and mozzarella cheese, then topped with a mushroom and basil cream sauce. It’s a great option for those who can’t decide between these popular dishes!

5. How do you pronounce Chicken Bryan in English?

In English, Chicken Bryan is pronounced as it looks:

• Chicken: “CHIK-uhn” (like the word for the bird)
• Bryan: “BRY-uhn” (rhymes with “Ryan”)

So, it sounds like “CHIK-uhn BRY-uhn.”

6. Why is it called Beggars Chicken?

Beggars Chicken gets its name from an old Chinese cooking technique. The story goes that in ancient China, beggars would wrap a chicken in clay and bake it over an open fire to protect it from the elements and keep the meat moist. The name comes from the idea that the dish was traditionally prepared by beggars using whatever ingredients they could gather. Today, the term is used for various styles of cooking chicken in a sealed, clay crust or a similar method that locks in flavor and moisture.

Final Thoughts

So there you have it: Chicken Bryan in all its glory. Honestly, I can’t think of a better way to bring restaurant-quality food to your kitchen without breaking a sweat. Whether you’re making it for yourself, your family, or that special someone, it’s one of those dishes that leaves everyone asking for seconds—and maybe thirds.

Now, if you’ll excuse me, I’ve got leftovers calling my name. (Spoiler: It tastes even better the next day!) Give this recipe a try, and let me know how it turns out. I’m betting you’ll add it to your favorites list real quick. ❤️

If you’re on the hunt for more amazing chicken recipes or culinary inspiration, check out these gems from Enzo Recipes. For a no-fuss dinner, the Forgotten Chicken Recipe is a lifesaver with its simple prep and mouthwatering flavors. If you’re in the mood for something hearty yet wholesome, the Chicken Cabbage Soup is a must-try, packed with nutrients and warmth. Got a rice cooker? You’ll love the Rice Cooker Chicken for an effortless, flavorful meal. Craving something indulgent? The Cheesy Gordita Crunch is perfect for satisfying those cheesy, crunchy cravings. And don’t miss the unique and delicious Murasaki Sweet Potato recipe for a sweet and savory treat. Each of these dishes is worth exploring for a delicious twist on everyday cooking!

Chicken Bryan Recipe: A Crowd-Pleaser Straight from My Kitchen

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• Author: Chef Enzo
• Total Time: 40 minutes

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Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Lemon Butter Sauce:

• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/2 cup dry white wine (I usually go for something like Pinot Grigio—it’s great for sipping too!)
• 1/4 cup freshly squeezed lemon juice (none of that bottled stuff, okay?)
• 1/2 cup heavy cream
• 1/4 teaspoon red pepper flakes (optional, but adds a nice kick)
• Salt, to taste

The Stars of the Show:

• 4 ounces goat cheese
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons fresh basil, chopped

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Instructions

1. Prepare the Chicken

Start by patting your chicken breasts dry. This helps them sear better, giving you that beautiful golden crust. Season both sides with a good sprinkle of salt and pepper.

Heat a tablespoon of olive oil in a large skillet over medium heat. Once it’s nice and hot (but not smoking), lay your chicken in the pan. Let it cook for about 5–6 minutes per side, or until the internal temperature hits 165°F. Transfer to a plate and cover with foil to keep warm. (Don’t wash that skillet yet—we’re about to make magic in there!)

2. Make the Lemon Butter Sauce

In the same skillet, add your butter and let it melt. Toss in the minced garlic and cook until fragrant—about 30 seconds. Don’t let it burn!

Now, pour in the white wine and lemon juice. As it sizzles, use a wooden spoon to scrape up all those browned bits from the chicken. That’s where the flavor’s hiding. Let it simmer for 3–4 minutes to reduce slightly.

Stir in the heavy cream, red pepper flakes, and a pinch of salt. Keep the heat on low and let the sauce thicken, about 5 minutes. It should coat the back of a spoon beautifully.

3. Add the Final Touches

Here’s where the magic happens. Place your cooked chicken breasts back into the skillet, spooning some of that luscious sauce over the top. Add a slice of goat cheese to each chicken breast—it’ll start to soften and get all creamy from the heat. Sprinkle on those sun-dried tomatoes and fresh basil for the finishing touch.

Cover the skillet with a lid for about 2 minutes, just to let everything meld together.

Notes

Alright, before we even touch the stove, let’s get organized. Trust me, having everything ready makes this way less stressful. Chop your garlic, squeeze that lemon, and slice up the sun-dried tomatoes. (Pro tip: If your sun-dried tomatoes are packed in oil, don’t toss that oil—it’s liquid gold for salads or roasted veggies.)

• Prep Time: 15 minutes
• Cook Time: 25 minutes