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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.

5 from 9 votes

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

By Christina
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!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 cutlets


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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Lauren Hobson says:

    Made this tonight and WOW what an easy and flavor packed meal. Highly reccomend especially if you like goat cheese.

  2. Rochelle says:

    This was amazing! I served it over pasta with a tossed salad on the side. I normally tweak recipes but your recipe was perfect just how you developed it!
    I’ll be making this many times. Thank you.

  3. Shelia Huey says:

    Oh my word this was so good! I drizzled some balsamic glaze on it at the end and let’s just say, no leftovers!! This will be in my
    arsenal for sure!!

    1. Christina says:

      Yessss! Balsamic glaze always makes everything better! Thanks so much for commenting and trying the recipe, Shelia!

  4. Frances Thompson says:

    So flavorful! Have already made it a few times and always a hit!

  5. Lora says:

    Loved this recipe! Easy to follow and tastes like Carrabba’s, will definitely be making again!

    1. Christina says:

      Thank you, Lora!

  6. Martini Calvert says:

    10 stars! Best at home chicken dish! And super easy I can even make with a baby on my hip! 
    10/10 recommend 

    1. Christina says:

      So happy you love it, Martini!!

  7. Barb says:

    Winner! Winner!! This is a surprisingly easy and very flavorful dish. I did double the sauce (because we’re saucy people) and I’m glad I did. We also served it with pasta—buttered noodles, as well as a kale salad. If you eat bread, that would be good with it, as well. Seasonings were perfect and instructions were easy to follow. It looks impressive if you’re considering making this for company. 

  8. Judith Riley says:

    Soothing, tasty and flavorful and easy to make meal. Very well liked. Give yourself a treat and try this recipe.

  9. Kathy says:

    Really easy and fast – more than 20 minutes, but still not too much time in the kitchen.