Carrabba’s Chicken Bryan

Copycat Carrabba’s Chicken Bryan – Insanely Good

ByTastymiddles

Treat yourself to the magic of the quality of restaurants with the Copycat Carrabba Bryan chicken.

This delicious recipe transforms your kitchen at home into an Italian gastronomic paradise – and everything you need are some basic ingredients of pantry.

It all starts with tender chicken in a quick marinade, which you will grill with juicy perfection. Then, the sauce – a dreamy butter and a lemon concoction that you will want to put everything.

Add soft dried tomatoes and rich goat cheese to serve, and you have an impressive family dinner.

Tender grilled chicken with creamy goat cheese and dried tomatoes vibrant in a lemon butter sauce

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Why you will love this Carrabba’s Chicken Bryan copycat

Friendly makeup: You can easily prepare the chicken and sauce in advance, then warm up and serve if necessary. This makes it stress -free and allows flavors to develop even more.

Flass flexibility: The versatile sauce works wonderfully with other proteins such as pork or fish. And the recipe is easily revealed up or down for intimate dinners or larger rallies.

Impressive but simple: Despite its elegant presentation and its complex flavor profile, this dish is simple. It only requires basic cooking techniques and easily available ingredients. Ideal for weekly cooking and special occasions.

Ingredients

  • Boneless and skinless chicken breasts: Tender, juicy and perfect to enjoy the rich flavors of the sauce. Make sure to pound them with a uniform thickness before cooking.
  • Olive oil: Add wealth and help the chicken absorb the marinade.
  • Italian seasoning: Infuse the chicken with a daring and herbs flavor.
  • Lemon juice: Illuminates the dish and awaits the chicken. You will use it in the marinade and the sauce.
  • Garlic: Provides a salty and aromatic kick with the marinade and the sauce.
  • Salted butter: Creates a rich base for creamy sauce.
  • Shallot: Brings a soft and sweet onion flavor to the sauce.
  • Fresh basil: Brush and herbaceous, he raises the sauce.
  • Thick cream: Brings a smooth and succulent texture to the dish.
  • Salt and pepper: Essential to improve and balance flavors.
  • Dried tomatoes in the sun: Add an tangy and soft finish to the dish. You will also need part of the oil in the sauce. Tomato flavor concentrated in the sauce.
  • Cherry tomatoes: Optional, but their sweetness balances savory flavors when they are charred.
  • Goat cheese: Creamy and tangy, it melts slightly to complete the sauce.
Grilled chicken breast with dried tomatoes and melted goat cheese lined with chopped parsley.Grilled chicken breast with dried tomatoes and melted goat cheese lined with chopped parsley.

How to do COPYCAT Carrabba’s Chicken Bryan

Juicy grilled chicken filled with creamy goat cheese and soft dried tomatoes, all watered in a luscious lemon butter sauce … and it is ready in less than 45 minutes?

Yes please!

Discover these easy steps:

1. Mix Oil, Italian seasoning, lemon juice and garlic in a large bowl or bag.

2. Pound Chicken with a uniform thickness and add it to the marinade.

3. Chill For 30 minutes, then remove the chicken from the marinade, leaving the excess drain. Throw the marinade.

4. Preheat A large, medium-rated grill skillet.

5. Cook Chicken for 5 minutes on each side, until it reaches 165 ° F (75 ° C).

6. Slice Cherry tomatoes (if you use) and cook in the hot pan until they are softened and slightly charred.

7. Butter in a pan over medium heat. Cook the shallot until soft, 2-3 minutes, then add the garlic, tomato oil and basil, stirring for 1 minute.

8. Reduce The light light and whisk the lemon juice and the thick cream, cook for 2-3 minutes. Season with salt and pepper to taste.

9. Add Chicken with sauce and pour it on top.

10. Serve With sun -dried tomatoes, goat cheese and remaining sauce. Appreciate!

Tips for the best COPYCAT Carrabba’s Chicken Bryan

This easy -to -make dish and full of flavor brings the elegance of the restaurant directly on your plate.

And although it is super easy to recreate at home, I have some advice to keep in mind:

  • Chicken preparation. Pounte the chicken breasts at a uniform thickness before grilling. This guarantees uniform cooking and prevents dry edges.
  • Soften the cheese. Remove the goat cheese from the refrigerator 30 minutes before use. The cheese at room temperature spreads well and melts more uniformly.
  • Try white wine. Instead of – or as – lemon juice, you can murder white wine with sauce. 1/4 cup added before the cream does. Opt for Pinot Grigio or Sauvignon Blanc – Avoid sweet or cooked wines.
  • Tomato preparation. Type the dried tomatoes in the sun before cutting so that they do not cut too much oil on the chicken.
  • Use fresh lemon. Always use freshly pressed lemon juice for the sauce to maximize its light and spicy flavor.
  • Cream at room temperature. Take the cream out of the refrigerator about 30 minutes earlier. If you add it while it is cold, it is likely to separate.
  • Make the sauce early. Prepare the sauce early and keep it in the refrigerator for up to 2 days. Gently heat over low heat, whisking to restore its creamy texture.
Two grilled chicken breasts cooked with a dried tomato sauce in the sun with melted goat cheese on top topped with chopped parsley.Two grilled chicken breasts cooked with a dried tomato sauce in the sun with melted goat cheese on top topped with chopped parsley.

Substitutions and variations

Do you want this recipe? Discover these easy recipe exchanges:

  • Alternatives to cheese. Replace the cream cheese and / or the goat cheese feta if it is too strong. Or use sweet goat cheese varieties like Montrachet for a more subtle flavor.
  • Alternative to the grid. Use a cast iron cast iron pan with ridges or gas grill to obtain these delicious brands of grid on the chicken.
  • Recipe variations. Add the prosciutto under the goat cheese, use chicken thighs instead of the breasts, try with another protein like pork or incorporate spinach into the sauce.
  • Other uses of the sauce. This tasty sauce goes perfectly with grilled fish, shrimp, roasted vegetables or pasta.

How to store

Do you have leftovers? Here’s how to store them:

To store: Place the cooled chicken and the sauce in an airtight container and refrigerate within 2 hours of cooking. Consume within 3 to 4 days to ensure freshness and safety.

To warm up: Reheat in the oven at 350 ° Fahrenheit until it reaches an internal temperature of 165 ° Fahrenheit. Add a touch of water or chicken in advance to keep the chicken damp.

Alternatively, heat on the stove over medium heat with a little liquid. Or reheat it in the microwave at short intervals. Cover with a damp paper towel.

To freeze: Place the cooled chicken only In a freezer bag and freeze for 2-3 months. Déagle in the refrigerator before reheating and serving with a fresh garnish and sauce.

Note: the sauce will not freeze well, and tomatoes or cheese will not be either. So be sure to remove them if you need to freeze the chicken.

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