Easy, Homemade Carrabba’s Chicken Bryan (Copycat Recipe)

This is the kind of meal that makes you feel like you’re at a fancy restaurant, without ever having to leave your own kitchen.

I still remember the first time my husband, Tom, and I went to Carrabba’s. We were celebrating a small anniversary, nothing major, but it felt special. He ordered the Chicken Bryan, and I watched his eyes light up when he took that first bite. He insisted I try it, and goodness, I understood immediately. That combination of tender chicken, creamy goat cheese, and that bright, buttery lemon sauce was just heavenly.

Naturally, I had to figure out how to make it at home. Our first few attempts were good, but they were missing something. They were a copy, not a creation. One afternoon, while wandering through the fancy cheese section at the grocery store, I spotted a log of smoked goat cheese. A little lightbulb went off right then and there.

That was it. That was the secret. That subtle smokiness added a whole new layer of flavor that took our homemade Carrabba’s Chicken Bryan from a simple copycat recipe to something that was truly our own. It adds a rustic, almost wood-fired depth that complements the grilled chicken and sun-dried tomatoes perfectly. Now, this is our go-to for at-home date nights and for when we have company we really want to impress.

It’s a little taste of that special night out, with a touch of Southern smokehouse charm mixed right in.

Skip to My Special Recipe!

Why This Carrabba’s Chicken Bryan Recipe Works

There’s a reason Chicken Bryan has been a star on the Carrabba’s menu for years. The dish itself is named after Bryan, Texas, the town where the Carrabba family settled after immigrating from Sicily. It’s a beautiful example of Italian-American cooking, blending classic Italian flavors with an American sensibility.

The original recipe is a masterpiece of balance. You have the savory, simply grilled chicken breast acting as the perfect canvas. On top of that, you get the tangy, creamy goat cheese, which melts just enough to become luscious. Then, little jewels of sun-dried tomato add a concentrated, sweet and savory burst of flavor. It’s all brought together with a lemon butter sauce that is bright, rich, and absolutely divine.

This homemade version captures all of that original magic. We build the flavors layer by layer, ensuring each component is perfect before it comes together. Grilling the chicken gives it a wonderful char and flavor that you just can’t get from baking. Making the sauce from scratch with fresh lemon juice, real butter, and good white wine gives it a quality that bottled sauces can’t touch.

But the real reason my recipe for Carrabba’s Chicken Bryan truly shines is the smoked goat cheese. It elevates the entire dish. The gentle smokiness weaves its way through the tangy cheese and pairs beautifully with the grilled flavor of the chicken. It’s a small change that makes a huge impact, turning a wonderful restaurant dish into an unforgettable home-cooked meal.

It’s impressive enough for special occasions but, believe it or not, it’s simple enough for a weeknight when you want to treat yourself.

Ingredients for Carrabba’s Chicken Bryan

For this recipe, quality ingredients truly make a difference. The list is fairly simple, so each component has a chance to shine. And of course, we have our one special ingredient that takes this dish over the top.

Here is what you’ll need to gather from your pantry and fridge:

• For the Chicken:
  • 4 (6-ounce) boneless, skinless chicken breasts, pounded to an even 1/2-inch thickness
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
• For the Topping:
  • 4 ounces smoked goat cheese, crumbled
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
• For the Lemon Butter Sauce:
  • 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup chicken broth
  • 1/4 cup finely minced shallots
  • 2 cloves garlic, minced
  • 1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh basil
  • Salt and freshly ground black pepper to taste

The star of the show here, my little secret, is the smoked goat cheese. Regular goat cheese is wonderful, but the smoked version adds a layer of complexity that is simply irresistible. It gives the dish a rustic, almost wood-fired flavor that makes it taste even more special than the original.

A few notes on the other ingredients. Try to use chicken breasts that are similar in size so they cook evenly. Pounding them to a uniform thickness is a crucial step for juicy, perfectly cooked chicken. For the sun-dried tomatoes, the ones packed in oil tend to be more tender and flavorful than the dry-packed kind. And please, please use fresh lemon juice for the sauce. The bottled kind just doesn’t have the same bright, zesty flavor that makes this sauce sing.

Step-by-Step Instructions For Making Carrabba’s Chicken Bryan

Alright, let’s get cooking! This process is all about building flavors in stages. Don’t rush it, and you’ll be rewarded with a restaurant-quality meal. I find it helps to get all my ingredients prepped and ready before I even turn on the stove. That’s what the chefs call “mise en place,” and it makes everything go so much smoother.

1. Prepare and Grill the Chicken: Pat your chicken breasts dry with a paper towel. This helps them get a nice sear. Rub them all over with olive oil and season them generously with kosher salt, black pepper, and garlic powder. Heat up your grill or a cast-iron grill pan over medium-high heat. A good cast-iron pan will give you those beautiful grill marks even if you’re cooking indoors. Grill the chicken for about 5 to 6 minutes per side, until it’s cooked through and has nice char marks. The internal temperature should reach 165°F. A common mistake is overcooking the chicken, so use a meat thermometer if you have one. Once cooked, transfer the chicken to a plate and let it rest.
2. Start the Lemon Butter Sauce: While the chicken is resting, you can make the glorious sauce. In the same skillet or a new saucepan, add the minced shallots and cook over medium heat for about 2 minutes until they soften. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Build the Sauce: Pour in the white wine to deglaze the pan, scraping up any tasty browned bits from the bottom. Let the wine simmer and reduce by about half, which should take 3 to 4 minutes. This cooks off the alcohol and concentrates the flavor. Then, pour in the chicken broth and let it simmer for another 5 minutes to reduce a little more.
4. Finish the Sauce with Butter: Now for the most important part of the sauce. Reduce the heat to low. Add the cold butter, one piece at a time, whisking constantly until each piece is fully melted and incorporated before adding the next. This process, called emulsifying, is what makes the sauce creamy and smooth. If you add the butter too quickly or if the heat is too high, the sauce can break. Once all the butter is in, remove the pan from the heat and stir in the fresh lemon juice and chopped basil. Season with salt and pepper to your liking.
5. Assemble Your Masterpiece: Place a grilled chicken breast on each plate. Top each one with a generous sprinkle of the chopped sun-dried tomatoes and the crumbled smoked goat cheese. Finally, spoon that luscious lemon butter sauce right over the top. Serve it immediately while everything is warm and the cheese is just starting to melt.

How To Serve Carrabba’s Chicken Bryan

Serving this beautiful Carrabba’s Chicken Bryan is half the fun. You’ve created a stunning main course, and now you get to frame it with the perfect accompaniments. The goal is to choose sides that complement the rich, bright flavors of the chicken without overpowering it.

My go-to is always a simple pasta. Angel hair or thin spaghetti tossed with a little olive oil, garlic, and parsley is classic and allows the chicken’s lemon butter sauce to be the star. The pasta happily soaks up any extra sauce on the plate, which is a wonderful thing.

But you don’t have to stop there! Here are a few of my other favorite ways to serve this dish:

• Creamy Risotto: A simple Parmesan risotto provides a wonderfully creamy and comforting base that pairs beautifully with the tangy goat cheese and lemon sauce.
• Garlic Mashed Potatoes: You can never go wrong with a pile of fluffy, buttery garlic mashed potatoes. They are perfect for soaking up every last drop of that incredible sauce.
• Roasted Vegetables: For a lighter option, serve the chicken alongside some simple roasted asparagus or broccoli. A little olive oil, salt, and pepper is all they need. The slight bitterness of the greens cuts through the richness of the dish perfectly.
• A Simple Green Salad: A bed of fresh arugula or mixed greens tossed in a light vinaigrette adds a fresh, peppery bite that balances the meal.

When plating, I like to place the chicken on top of the pasta or potatoes, then spoon the sauce over everything. A final sprinkle of fresh basil or parsley adds a pop of color and freshness. It’s a simple touch that makes the plate look like it came straight from a professional kitchen.

How To Store & Reuse Carrabba’s Chicken Bryan Leftovers

On the rare occasion that we have leftovers of this Carrabba’s Chicken Bryan, it’s a real treat the next day. Storing it properly is key to making sure it tastes just as good when you reheat it. The main trick is to keep the components separate if you can.

If you anticipate having leftovers, try to store the cooked chicken and the lemon butter sauce in separate airtight containers in the refrigerator. The sauce, in particular, holds up much better this way. Stored properly, they will last for up to 3 days.

Here are my best tips for storing and reheating:

• Refrigerating: If everything is already mixed together on a plate, that’s fine too. Just place it in an airtight container. The goat cheese will firm up and the sauce will congeal a bit, but it will all come back to life when reheated.
• Reheating on the Stovetop: This is my preferred method. Place the chicken and sauce in a skillet over low heat. Add a splash of chicken broth or water to help loosen the sauce. Cover the skillet and let it heat gently for 5 to 7 minutes, or until the chicken is warmed through. This gentle heating helps prevent the chicken from drying out and keeps the sauce from breaking.
• Reheating in the Oven: You can also place the chicken in an oven-safe dish, cover it with foil, and warm it in a 325°F oven for about 10 to 15 minutes. This is a great hands-off option.
• Creative Leftover Ideas: Don’t just reheat it! You can slice up the leftover chicken and toss it with pasta for a whole new meal. It’s also delicious sliced and served cold over a salad for lunch. Or, chop it up and put it in a wrap with some fresh spinach for a quick and gourmet-tasting bite.

I do not recommend freezing this dish, especially the sauce. Dairy-based sauces like this lemon butter sauce tend to separate when thawed, and the texture just isn’t the same. It’s best enjoyed fresh or within a few days from the refrigerator.

Substitutions & Variations For Carrabba’s Chicken Bryan

One of the things I love most about cooking is making a recipe my own. While my secret is the smoked goat cheese, you can certainly play around with the ingredients to suit your taste or what you have on hand. This Carrabba’s Chicken Bryan recipe is wonderfully flexible.

Don’t be afraid to experiment. A good recipe is like a good road map, it shows you how to get there, but it doesn’t mean you can’t take a few scenic detours along the way. Think of these as suggestions to get your own creative juices flowing.

Here are some substitutions and variations that work beautifully:

• Cheese Swaps: If you can’t find smoked goat cheese or aren’t a fan, regular creamy goat cheese (chèvre) is the classic choice and is absolutely delicious. For a different flavor profile, you could try crumbled feta for a saltier, briny kick, or even small balls of fresh mozzarella (bocconcini) for a milder, meltier topping.
• Protein Alternatives: This recipe is fantastic with other proteins. Try it with boneless, skinless chicken thighs for a richer flavor. It’s also wonderful with thin-cut pork chops or even firm white fish like cod or halibut. Just be sure to adjust your cooking time accordingly.
• Sauce Add-ins: You can easily give the sauce a little twist. For a briny pop of flavor, add a tablespoon of drained capers along with the lemon juice. Some chopped artichoke hearts or sautéed mushrooms would also be a lovely addition stirred into the sauce at the end.
• Herb Variations: While basil is a classic Italian herb, you could swap it for fresh parsley for a cleaner taste or even add a pinch of thyme or oregano while you’re sautéing the shallots for a more earthy, herbaceous note.

No matter what little changes you make, the core of the dish remains. It’s all about that wonderful combination of tender protein, a creamy element, a burst of something sweet and savory, and that incredible, bright sauce. Have fun with it!

5 FAQs About Carrabba’s Chicken Bryan

Here are some straightforward answers to the most common questions I receive about this Carrabba’s Chicken Bryan recipe.

What is Chicken Bryan from Carrabba’s?

Chicken Bryan is one of the signature dishes from the Carrabba’s Italian Grill restaurant chain. It’s a truly delicious example of Italian-American cooking. The dish consists of a grilled chicken breast that is topped with goat cheese, sun-dried tomatoes, and a fresh basil lemon butter sauce. The name “Bryan” doesn’t refer to a person but to the city of Bryan, Texas. This is the town where the founders, the Carrabba family, settled down after coming to America from Sicily, and the dish is a tribute to their family’s new roots.

The flavor profile is what makes it so popular. It hits all the right notes. You have the savory, slightly charred flavor from the grilled chicken. This is balanced by the tangy, creamy, and earthy flavor of the goat cheese. The sun-dried tomatoes add little bursts of intense, sweet, and savory flavor. Tying it all together is the lemon butter sauce, which is rich from the butter, bright and zesty from the lemon, and fresh from the basil. It’s a sophisticated yet comforting dish that feels both rustic and elegant at the same time.

Can I make Carrabba’s Chicken Bryan without a grill?

Absolutely! While grilling adds a wonderful smoky char, you can get equally delicious results by pan-searing the chicken. The most important thing is to get a good, golden-brown crust on the chicken, as this is where so much of the flavor comes from. To do this, use a heavy-bottomed skillet, like a cast-iron or stainless steel pan. These pans retain heat well and will give you a beautiful, even sear.

Heat a tablespoon or two of olive oil in the skillet over medium-high heat until it shimmers. Place your seasoned chicken breasts in the hot pan, making sure not to overcrowd it. You may need to cook them in two batches. Let the chicken cook, undisturbed, for about 5-6 minutes per side. Resisting the urge to move it around is what allows that lovely crust to form. The chicken is done when it’s golden brown and cooked through to an internal temperature of 165°F. You can then make the sauce right in the same pan to scrape up all those flavorful browned bits.

Why is my lemon butter sauce for Chicken Bryan breaking?

Ah, the dreaded broken sauce. It happens to the best of us! A broken sauce is when the fat (the butter) separates from the liquid, leaving you with a greasy, thin sauce instead of a creamy, unified one. The number one cause of this is heat. If your pan is too hot when you add the butter, or if you try to boil the sauce after the butter is added, it will almost certainly break. The key to a beautiful, stable lemon butter sauce, which is a classic French emulsion called a “beurre blanc,” is temperature control.

To prevent this, make sure you reduce the heat to low before you start adding the butter. Your butter should also be cold, straight from the fridge. Adding cold butter to a warm (not hot) pan helps it melt slowly, allowing it to emulsify properly. Add the butter one small piece at a time, and whisk constantly. Don’t add the next piece of butter until the previous one is almost completely melted and incorporated into the sauce. This slow, steady process creates a stable, creamy, and luscious sauce every time.

What kind of goat cheese is best for Carrabba’s Chicken Bryan?

The classic choice for this dish is a fresh, soft goat cheese, often sold in a log and also known as chèvre. You want a cheese that is creamy and tangy, as this provides a perfect contrast to the rich sauce and savory chicken. Look for a brand that is smooth and not overly dry or crumbly. When you place it on the hot chicken, it should soften beautifully without completely melting away into a puddle.

As I mentioned, my special twist is to use a smoked goat cheese. This isn’t always easy to find, but it’s worth looking for in the specialty cheese section of your grocery store. The smokiness adds an incredible depth of flavor that really elevates the dish. If you can’t find smoked goat cheese, you can still get a hint of that flavor by adding a tiny pinch of smoked paprika to your regular goat cheese before crumbling it over the chicken. Either way, using a good quality, creamy goat cheese is essential to getting that signature Carrabba’s Chicken Bryan experience.

Can I prepare parts of this Carrabba’s Chicken Bryan recipe in advance?

Yes, this is a great recipe for some light meal prep, which can make a weeknight dinner feel so much easier. You can absolutely get a few components ready ahead of time. The chicken can be pounded to an even thickness, seasoned, and stored in an airtight container in the refrigerator for up to 24 hours before you plan to cook it. This little bit of a dry brine will actually help make the chicken more flavorful.

You can also chop your shallots, garlic, and sun-dried tomatoes and store them in separate small containers in the fridge. The lemon butter sauce, however, is best made right before serving. Emulsified butter sauces are delicate and don’t hold up well to being made far in advance and reheated, as they have a tendency to separate. By having all the other components prepped and ready to go, you can grill the chicken and whip up the sauce in less than 20 minutes, making for a very quick and impressive meal.

Try These Recipes Next

If you loved bringing a restaurant favorite home with this Carrabba’s Chicken Bryan recipe, I just know you’ll enjoy some of my other collections. I’m all about making delicious, impressive food accessible for the home cook.

Cooking at home is one of my greatest joys, whether it’s for a special occasion or just a regular Tuesday night. It’s about nourishment, creativity, and sharing something wonderful with the people you love.

Here are a few more recipe roundups from the blog that you might want to check out:

• 110 Easy Dinner Ideas That Taste Great: Looking for more weeknight inspiration? This is my ultimate list of tried-and-true dinner recipes. You’ll find everything from quick 30-minute meals to cozy comfort food classics that will keep your family happy and your dinner routine exciting.
• Cheap Meal Ideas & Budget Friendly Recipes: One of the best parts about recreating restaurant dishes at home is the money you save! This collection is packed with recipes that are big on flavor but gentle on your wallet. It proves that you don’t have to spend a fortune to eat incredibly well.
• 50+ Easy Breakfast Ideas & Recipes: Dinner gets all the glory, but a good day starts with a good breakfast. If you’re tired of the same old cereal, take a peek at this list. You’ll find sweet and savory ideas, from quick grab-and-go options to lazy weekend brunches.

I hope these give you even more inspiration to get in the kitchen and cook something wonderful. Happy cooking, y’all!