Carrabba’s Chicken Bryan Recipe
Carrabba’s Chicken Bryan Recipe Grilled chicken is an everyday tradition in our home. Sometimes, making the same dish becomes boring. I love mixing things up, making something different, and hope to make a breakthrough recipe.
This Carrabba’s Chicken Bryan is sure to be popular thanks to its lemon-basil butter sauce, topped with sundried tomatoes as well as the creamy goat cheese.
The greatest part is the fact that it’s possible to make it yourself at home by using the ingredients you have on hand and a glass of white wine.
This Chicken Bryan can be prepared either on the grill or the skillet. The recipe below provides instructions for cooking the bird.
If you want to cook this recipe faster, make the dish in the pan. Both methods are equally delicious.
In this recipe, you’ll need to use chicken breasts that are thin. It is possible to purchase skinless and boneless chicken breasts from a grocery store and then flatten the breasts using a mallet for kitchen use. This will allow the chicken to cook evenly.
Serve this dish with a pasta bowl and pour some of the butter sauce to taste it.
Find the complete recipe below, as along with our suggestions for making this basil butter sauce.
|Prep Time||Cook Time||Total Time|
|10 min||40 min||50 min|
- 1 1/2 pounds chicken breasts 4 portions
- 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces goat cheese
- 8 tablespoons butter
- 3/4 cup dry white wine
- 2 tablespoons lemon juice
- 1/4 cup chopped white onions
- 2 teaspoons chopped garlic
- 2 tablespoons basil, sliced thin
- 2 tablespoons sun-dried tomatoes
- Prepare chicken by wrapping in plastic wrap and pounding out until thin. Remove chicken from plastic wrap and pat dry with a paper towel. Season chicken with salt and pepper and brush with olive oil.
- Cook chicken on a grill until it is done – it should take 3 to 4 minutes on each side. When the chicken is done, place it on a plate, and cover lightly with plastic wrap. Slice the goat cheese into four slices and shape the cheese into disks, one for each piece of chicken.
- Sauté the onions and garlic in 2 tablespoons of butter until they are fragrant and the onions are translucent. Add wine and lemon juice to the pan and simmer gently until it has reduced by half. When the wine has been reduced by half, add 3 tablespoons of cold butter and whisk until the butter has melted completely.
- Turn off the burner, add remaining butter and whisk in. The sauce should be getting thick now. Pour sauce through a strainer to strain out the onions and garlic. Then return the sauce to the warm pan and stir in half of the basil. Add sun-dried tomatoes.
Assembly of the Complete Dish
- Place each chicken breast onto a plate. Place a piece of goat cheese on the chicken, and then spoon sauce over the chicken. Top each chicken breast with the remaining basil.
- Be sure to pound out your chicken to thin and even it out. This will help it to cook more evenly.
- Be careful not to let the sauce come to a boil after you add the butter. Just whisk it until the butter melts. Otherwise, the sauce will separate into a mess.
- You can cook the chicken on a skillet if you are in a time crunch.
- This dish is best served immediately because the sauce has a tendency to separate when it’s reheated.
- For more Italian-inspired dishes, try our Olive Garden Zuppa Toscana recipe.
Why is it called Chicken Bryan?
It’s named in honor of Bryan, Texas. Bryan, Texas, in which the Carrabba family came on their way from Sicily around 1890. … They took their family’s Sicilian background, their grandmother’s recipes, and then created their own recipes, such as Chicken Bryan which was originally named Chicken Bryan Texas between 1989 and 1990.
Does Carrabba’s have chicken parmesan?
The Carrabba’s Chicken Parmesan is a best-selling classic. It’s smooth and has the right amount of flavor. It’s certainly something you can serve any time and any time.
Does Carrabba’s have chicken alfredo?
Our homemade from scratch Alfredo recipe is made from scratch. made with Penne pasta, chicken that has been wood-grilled as well as sauteed mushrooms and peas.