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

We recently ordered takeout from Carrabba’s and to keep things simple everyone ate the Chicken Bryan. It had been a few months since I last had it and it was just the reminder I needed to create my own dish inspired by their famously delicious chicken!

The original dish swims in a boatload of lemon butter sauce. I decided to instead do a quick simmer in lemon juice and chicken stock 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.

Don’t you worry, this chicken is every bit as indulgent tasting as what you’ll find in the restaurant. In fact both my husband and son have declared it even better! And those two are tough food critics!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Olive oil
  • Chicken breasts
  • Chicken stock
  • Sun-dried tomatoes
  • Fresh basil
  • Lemon juice
  • Minced garlic
  • Goat cheese
  • Seasonings

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 cooks quickly. I find that I also get more of that glorious browning and crispness on the edges that I love.

Then season and sauté the chicken in a little olive oil.

Add the chicken stock, sun-dried tomatoes, lemon juice, 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 goat cheese. You’ll see the cheese start to soften pretty quickly. When you serve the chicken spoon a bit of the liquid from the pan on top along with sun-dried tomatoes and basil.

Can you grill the chicken?

Absolutely. If you prefer to the grill your 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 cutlets to a skillet on the stove top and start in the instructions at step 3.

Can you use sun-dried tomatoes not mixed in oil?

I recommend using the sun-dried tomatoes that are marinated in olive oil. You can find them in a jar at any grocery store. Those tomatoes are jarred in the oil so they really continue to marinate which enhances the flavor. Plus I like to use a few tablespoons of oil from the jar to amp up the flavor even more!

How to serve

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

A veggie like Easy Roasted Broccoli would also pair beautifully.

5 from 8 votes

Sun-Dried Tomato and Goat Cheese Chicken

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


  • 2 tbsp olive oil, extra virgin
  • 1 lb chicken breasts, sliced horiontally
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • cup chicken stock
  • 1 tbsp lemon juice
  • ½ cup jarred sun-dried tomatoes, julienne cut or chopped
  • 2 tbsp oil from sun-dried tomatoes jar
  • 1 tbsp garlic, minced
  • 4 oz goat cheese
  • ½ oz fresh basil leaves


  • Slice the chicken breasts horizontally. This will give you 4 thin cutlets so they'll cook faster and more evenly.
  • Add oil to a large skillet. Heat to medium high heat. Season the top of each chicken cutlet with oregano, basil, garlic powder, salt, and pepper. Once oil is hot, add the seasoned cutlets seasoned side down. Sauté until the side touching the bottom of the pan is browned, about 3 to 5 minutes. Flip. Brown the other side, another 3 to 5 minutes.
  • Reduce heat to medium or medium low. Add chicken stock, lemon juice, sun-dried tomatoes, oil from sun-dried tomatoes jar, and minced garlic to the pan. Gently simmer (the liquid should not be boiling or it will cook off) for 5 minutes or until chicken is cooked through.
  • Stir in the fresh basil so it wilts. Add sliced goat cheese to top of each cutlet. Spoon a little liquid with the tomatoes and basil on to the top of each cutlet as you serve.


I recommend using julienne cut sun-dried tomatoes so there’s no need to chop them. If you can’t find or don’t have julienne cut sun-dried tomatoes, you can purchase any jarred sun-dried tomatoes in oil and chop them into smaller strips.


Serving: 1cutlet, Calories: 309kcal, Carbohydrates: 5g, Protein: 31g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 447mg, Potassium: 696mg, Fiber: 1g, Sugar: 1g, Vitamin A: 698IU, Vitamin C: 18mg, Calcium: 70mg, Iron: 2mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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