Description
Copycat Carrabba’s Chicken Bryan Recipe: Succulent grilled chicken smothered in goat cheese and basil lemon butter sauce. A crowd-pleasing dish!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 g) Italian seasoning
- 1 teaspoon (5 g) salt
- ½ teaspoon (2.5 g) black pepper
- 4 oz (113 g) goat cheese, sliced into 4 rounds
- 8 tablespoons (113 g) unsalted butter
- 2 tablespoons (30 ml) extra virgin olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- ½ cup (80 g) sun-dried tomatoes, drained and chopped
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon (5 ml) Worcestershire sauce
- ¼ cup (60 ml) dry white wine (optional)
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Chicken Start by placing your chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness of about ½ inch. This ensures they’ll cook evenly and stay tender. Season both sides generously with salt, pepper, and Italian seasoning, gently pressing the seasonings into the meat to help them adhere.
- Step 2: Grill the Chicken Heat a grill pan or outdoor grill to medium-high heat. Brush the chicken with olive oil to prevent sticking. Grill each breast for about 5-6 minutes per side until you reach an internal temperature of 160°F (71°C) and see nice grill marks forming. If you don’t have a grill, a heavy skillet works well too.
- Step 3: Add the Goat Cheese When the chicken is almost done, place a slice of goat cheese on top of each breast. Cover with a lid or foil for the final 2 minutes of cooking. This allows the cheese to warm through slightly while maintaining its shape. The goal is warm, softened cheese—not completely melted.
- Step 4: Prepare the Signature Sauce While the chicken rests, make your lemon butter sauce. In a saucepan over medium heat, melt the butter with olive oil. Add minced garlic and cook until fragrant but not brown, about 30 seconds. Stir in the chopped sun-dried tomatoes and cook for another minute.
- Step 5: Finish the Sauce Add the white wine (if using) and lemon juice to the pan, stirring constantly to create a smooth emulsion. Let it simmer gently for 2-3 minutes until slightly reduced. Stir in the Worcestershire sauce and fresh basil. Taste and adjust seasoning with salt and pepper.
- Step 6: Serve Place each chicken breast on a plate, making sure the goat cheese remains on top. Spoon the warm lemon butter sauce generously around and slightly over each piece of chicken, allowing the vibrant colors of the sun-dried tomatoes to shine. Garnish with additional fresh basil if desired and serve immediately.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 calories
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 32 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 2 grams
- Protein: 35 grams
- Cholesterol: 120 mg