Sun-Dried Tomato Goat Cheese Chicken (Chicken Bryan Copycat)

This tender chicken is sautéed and smothered with goat cheese, sun-dried tomatoes, fresh basil, and garlic. An incredible entree that’s surprisingly easy to make! Ready in just 20 minutes!

Update: This copycat recipe was originally published in 2022 and has been republished with all new photos.

We recently ordered takeout from Carrabba’s Italian Grill and to keep things simple everyone ate the Chicken Bryan. It’s an entree named after the town of Bryan, Texas which is where the Carrabba family lived after arriving from Sicily in the 1890s. Let me tell you, this is pretty much everyone’s favorite dish for good reason. The only thing better than it is my lighter (but every bit as delicious) version.

The original Carrabba’s dish features chicken, goat cheese, tangy sun-dried tomatoes, and fresh basil in a creamy lemon butter sauce. This version celebrates all the same delicious flavors. Instead of Carrabba’s lemon butter sauce I decided to do a quick simmer in lemon juice and chicken stock. It’s a great way to keep things lighter (you know I can’t help myself). We’re also sautéing the chicken instead of grilling it so we can whip this up year round. So next time you’re craving Chicken Bryan give this healthier version a try.

If you (like me) always want a quick dinner, you’ll really appreciate how fast and simple this recipe is. You’ll have juicy chicken breasts with a lot of flavor without much effort. This sun-dried tomato chicken recipe is easy enough to whip up on busy weeknights but tastes like comfort food. Isn’t that just the good news you needed? No need to save this one for a special occasion! It’s truly as indulgent tasting as what you’ll find in the restaurant. In fact both my husband and son have declared it even better! You’ll love the creamy goat cheese, big sun-dried tomato flavor, and fresh herbs. They’re three of my favorite things.

Craving more easy chicken recipes? My Sun-Dried Tomato Lemon Chicken is similar but with more lemon flavor and no dairy. Another option is my Slow Cooker Creamy Sun-Dried Tomato Chicken which includes shredded chicken and cream cheese.

Sun-Dried Tomato Goat Cheese Chicken Ingredients

• Olive oil: We first sear the chicken in a small amount of extra-virgin olive oil to achieve a beautifully golden color.
• Chicken breasts: We’re using boneless skinless chicken breasts in this entree but chicken thighs (also boneless and skinless) would work well too.
• Chicken stock: The chicken stock and lemon juice creates a light sauce for this chicken. Overall it’s not saucy, but rather it’s just enough to build flavor! You can use chicken stock or chicken broth.
• Jarred sun-dried tomatoes: I recommend using the julienne cut sun-dried tomatoes. They come in a jar and they’re mixed with oil.
• Fresh basil: Fresh basil is a bright finishing touch to this entree before serving.
• Lemon juice: The bright flavor of lemon pairs so well with the garlic.
• Minced garlic: You can mince your own garlic or use a jarred variety.
• Goat cheese: Creamy goat cheese tops every chicken cutlet.
• Salt and black pepper: We’re simply seasoning this chicken with just salt and pepper.

How to Make Sun-Dried Tomato Goat Cheese Chicken

To make this chicken you’ll first slice the chicken horizontally to create 4 cutlets. I love doing this so the chicken is thin and has a short cook time. I find that I also get more of that glorious browning and crispness on the edges that I love. You can also use thin chicken breasts if they’re already small.

Season the chicken with salt and black pepper. Place chicken in a large skillet with a little olive oil. Sauté at medium-high heat until golden brown.

Reduce heat to medium heat. Add the chicken stock, sun-dried tomatoes, lemon juice, sun-dried tomato oil, and minced garlic to the skillet with the chicken. Give that just a few minutes to warm up. Stir in the fresh basil. Top the chicken cutlets with equal amounts of goat cheese. You’ll see the cheese start to soften pretty quickly. That soft goat cheese is exactly what we want! When serving, spoon a bit of the liquid from the pan on top of each chicken breast cutlet along with sun-dried tomatoes and basil. The rich flavors of the sauce will wow!

Can You Grill the Chicken?

Absolutely. If you prefer to grill chicken you’re welcome to do that. I’d still slice the breasts horizontally to create thinner cutlets and season. After grilling, add the grilled chicken breast cutlets to a skillet on the stove top and start in the instructions at step 3.

What Sun-Dried Tomatoes Are Best to Use?

I recommend using the julienne cut sun-dried tomatoes. You’ll find them in a grocery store aisle in a jar and they’re mixed with oil. They really continue to marinate which enhances the flavor. We’ll add a little bit of the oil to the sauce during cooking for a little extra flavor as well.

Can You Use Sun-Dried Tomatoes Not Mixed in Oil?

Using sun-dried tomatoes that aren’t in oil will reduce the flavor of this dish since we incorporate a few tablespoons of the oil during cooking. That oil really amps up the flavor and makes a difference!

How to Store Leftovers

Want to enjoy this easy recipe the next day or later in the week? This entree makes great leftovers and it’s perfect for meal prep! Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a large skillet on the stovetop on low to medium-low heat until warmed through. You may find that you have less sauce when reheated but those bold flavors will still shine through.

How to Serve

You’ll love this chicken with a simple side salad, mashed potatoes, Smashed and Roasted Italian Potatoes, or Baked Herb Potato Rounds.

To keep your meal low carb, try serving this chicken over cauliflower rice or zucchini noodles. A veggie like Easy Roasted Broccoli would also pair beautifully with this chicken dish.

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