This Chicken Bryan recipe is a Carrabba’s copycat made with juicy grilled chicken, a bright lemon-butter sauce, sun-dried tomatoes, creamy goat cheese, and fresh basil. It’s an easy restaurant-style dinner you can prepare at home any night of the week.

Chicken Bryan Recipe (Carrabba’s Copycat with Lemon Butter Sauce)

A favorite at Carrabba’s Italian Grill, Chicken Bryan features simply seasoned, grilled chicken finished with a lemon-basil butter sauce and topped with tangy goat cheese and sun-dried tomatoes. This version recreates that bright, savory combination in your own kitchen.

What Is Chicken Bryan?

Chicken Bryan is a signature Carrabba’s dish of grilled chicken breast served with a lemon-butter sauce, fresh basil, sun-dried tomatoes, and creamy goat cheese. The balance of citrusy sauce, herb aroma, and tangy goat cheese makes it a memorable plate that pairs beautifully with pasta, mashed potatoes, or roasted vegetables.

Why This Copycat Recipe Works

Simple: Uses pantry-friendly ingredients and straightforward techniques—no complicated steps or hard-to-find items.
Flavorful: A lemon-garlic butter sauce brightens tender, seasoned chicken while sun-dried tomatoes and goat cheese add richness and tang.
Versatile: Serve it over pasta, mashed potatoes, or roasted vegetables for an easy weeknight dinner or a special occasion meal.

What’s in the Chicken Bryan Sauce?

Lemon-butter base
Garlic
Sun-dried tomatoes (and their oil)
Fresh basil
Heavy cream and Parmesan (adds silkiness to the sauce)

How to Make Chicken Bryan (Step-by-Step)

Marinate the Chicken

Use thin-sliced chicken breasts for even cooking. If your breasts are thick, slice them in half lengthwise to make cutlets. Combine olive oil, Italian seasoning, and fresh lemon juice in a zip-top bag or bowl, add the chicken, and toss to coat. Refrigerate for at least 30 minutes, up to one day, to let the flavors penetrate.

Pan-Grill the Chicken

Remove chicken from the marinade and pat dry. Season lightly with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat and cook the cutlets 4–5 minutes per side, until golden and no longer pink inside. Internal temperature should reach 165°F (74°C). Remove the chicken and set aside.

Make the Garlic-Lemon Sauce

Wipe out the skillet, reduce heat to medium-low, and melt butter. Add minced garlic and cook about a minute until fragrant. Stir in lemon juice, a few tablespoons of the oil from the sun-dried tomato jar, and chopped basil. Cook 2–3 minutes to blend the flavors.

Finish the Sauce and Simmer

Add heavy cream and grated Parmesan to the pan, stir until smooth and slightly thickened (about a minute). Return the chicken to the skillet and let it simmer in the sauce a minute or two to reheat and absorb flavor.

Assemble and Serve

Serve the chicken over fettuccine, mashed potatoes, or roasted vegetables. Spoon extra lemon-garlic sauce over the top and finish each breast with a slice of goat cheese, a sprinkle of chopped sun-dried tomatoes, and fresh basil. Serve immediately.

What to Serve with Chicken Bryan

Fettuccine or your favorite pasta
Mashed potatoes or mashed cauliflower
Roasted or steamed vegetables
Parmesan rice

Recipe Tips

Marinade: The lemon marinade adds brightness; marinating is optional but recommended for extra flavor.
Chicken: Slice thick breasts into cutlets for faster, more even cooking.
Grill Option: For a smoky finish, grill the chicken 4–6 minutes per side until 165°F.
Serving: This dish is forgiving—pair it with pasta, potatoes, or vegetables based on preference.

Storage and Reheating

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Butter-based sauces can separate when cooled. Reheat gently in the microwave for 1–2 minutes, stirring halfway through, or warm on the stovetop over low heat while stirring to recombine the sauce.

Notes on This Copycat

This recipe is an interpretation of Carrabba’s Chicken Bryan and not an exact replica. It aims to capture the bright lemon sauce, fresh basil, and tangy goat cheese components that make the dish so popular.

More Easy Chicken Dinners

Chicken Parmesan
Sun-Dried Tomato Pesto Pasta
Sweet and Spicy Thai Chicken
Jalapeño Popper Stuffed Chicken

Copycat Carrabba’s Chicken Bryan

Prep Time: 30 minutes · Cook Time: 20 minutes · Total Time: 50 minutes · Servings: 4

Ingredients

Lemon Marinade

2 tablespoons olive oil
2 teaspoons Italian seasoning
1 lemon, juiced

Chicken Bryan

3 chicken breasts, sliced thin into cutlets
1 teaspoon each: salt, pepper, onion powder, garlic powder
1/2 cup butter (one stick)
4–5 cloves garlic, minced
2 lemons, juiced
1 cup heavy cream
1/4 cup grated Parmesan cheese
3 tablespoons oil from sun-dried tomatoes
6–7 fresh basil leaves, chopped
1/4 cup sun-dried tomatoes, chopped
4 ounces goat cheese, sliced

Pasta (optional)

1 pound fettuccine

Instructions

Marinade Chicken: Slice thick breasts into cutlets. Combine olive oil, Italian seasoning, and lemon juice with the chicken in a bag or bowl. Refrigerate 30 minutes to 24 hours.
Pan-Grill Chicken: Pat chicken dry and season lightly. Heat olive oil in a skillet over medium-high and cook 4–5 minutes per side until golden and reaches 165°F. Remove and set aside.
Garlic Lemon Sauce: Wipe skillet clean, reduce heat to medium-low, and melt butter. Add garlic and cook ~1 minute. Stir in lemon juice, sun-dried tomato oil, and basil; cook 2–3 minutes.
Simmer: Add heavy cream and Parmesan, stir until slightly thickened. Return chicken to the pan and simmer for 1–2 minutes to warm through.
Topping & Serve: Serve chicken over pasta or preferred side. Spoon sauce over the top and finish each piece with goat cheese slices, chopped sun-dried tomatoes, and fresh basil. Serve immediately.

Notes

If you prefer, grill the chicken outdoors for a smoky flavor—about 4–6 minutes per side until 165°F.
Butter-based sauces can separate when chilled. Reheat gently and stir to recombine.
Substitute mashed cauliflower or roasted vegetables for a lower-carb option.

Nutrition (per serving)

Calories: 582 kcal · Carbohydrates: 5.3 g · Protein: 34.1 g · Fat: 46.2 g · Sodium: 312 mg · Fiber: 0.8 g

Update Notes: This recipe was originally published in August 2015 and was updated with new photos, clarified instructions, and tips in April 2024.