This is literally one of our family’s favorite dishes. And the fact that we can now make this at home makes this dish even better than if we were eating it in the restaurant. While there is something amazing about your dinner being made for you and no dishes, with 5 kids sometimes it is more relaxing to stay at home. So now we can stay in the comfort of our own home and still have Carrabba’s Chicken Bryan.

This recipe for Chicken Bryan alone is the reason we became regulars at Carrabba’s Italian Grill. From those of you who follow my blog, know how much we love Carrabba’s to the point where some of their staff have become more like family.

When we first started to become regulars the managing partner was Kelly and for Christmas she gave us the Carrabba’s cookbook. Of course, the recipe for Chicken Bryan was the first one we tried.

Now there are two key elements to this dish.

First most importantly is the Lemon Butter Sauce.

This Lemon Butter Sauce is what makes the dish in our opinion. This is the exact same sauce that they make their Shrimp Scampi with and friends, you need to try the Shrimp Scampi.

We also order the Lemon Butter Sauce to dip our bread in on occasion as well, but it is so rich we only do this on nights we aren’t ordering the scampi and since we order the scampi almost on every visit this is a rarity.

The Lemon Butter Sauce also makes a great pizza topping! I am getting hungry just thinking about it.

The second key ingredient to making a the Carrabba’s Chicken is their Grill Seasoning.


  • 4 boneless & skinless chicken breast halves
  • 1 ½ teaspoons Copycat Carrabba's Grill Seasoning
  • 4 ounces goat cheese log cut into 8 – ¼ inch rounds
  • Carrabba’s Lemon Butter Sauce
  • 4 sundried tomatoes pack in oil cut into ¼ wide strips
  • 1 tablespoon freshly chopped basil
  • 3 tablespoons Carrabba’s Grill Baste recipe below
  • Grill Baste:
  • 2 tablespoons butter
  • 1/2 cup yellow onion finely chopped
  • 4 garlic cloves chopped
  • 1 tablespoon flour
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons sugar
  • 2 tablespoon finely chopped fresh italian flat-leaf parsley


  1. Prepare the grill baste, grill seasoning and lemon butter sauce. Once the sauce is done and sitting on low, prepare and start grill for cooking.
  2. Grill Baste: Melt butter over medium heat in a medium sauce pan. Add onion and cook until softened, about 2-3 minutes. Then add garlic, cook another 2-3 minutes. Sprinkle flour over onions and garlic and stir to combine and cook for 1-2 minutes, until browned. Stir in and whisk oil, vinegar, lemon juice, mustard and sugar. Bring the baste to a boil then reduce heat to medium/low. Add parsley and cook for 5 minutes. Remove from heat and set aside. Be sure to whisk well before you use, as the baste will start to separate.
  3. Cut each chicken breast into halves, making 8 chicken breast pieces. Season chicken with grill seasoning.
  4. Then right before you are going to lay the chicken on grill, brush the chicken grill baste. Add the chicken to the heated grill, close lid and cook for 5 minutes. Flip the chicken and cook for another 5 minutes, or until chicken is nicely browned, firm to the touch and juices are running. Cook chicken 10-15 minutes total until cooked thoroughly. I check my meat with a meat thermometer.
  5. In the last minute of the chicken cooking top with one of the goat cheese rounds on each piece of chicken. Close lid and let it cook for a minute. Then remove chicken from grill and set on a platter.
  6. Stir Lemon Butter Sauce throughout chicken cooking.
  7. Place 2 pieces of chicken breast on a plate, there should be 4 plates. Spoon sauce over each serving, to each their own, I say the more sauce the better. Sprinkle with basil and serve immediately.

thanks done share recipes to : https://www.dashofsanity.com/copycat-carrabbas-chicken-bryan/

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