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

This tender chicken is sautéed and topped with creamy goat cheese, sun-dried tomatoes, fresh basil, and garlic. It’s a flavorful, restaurant-style entrée that’s surprisingly quick and easy to make—ready in about 20 minutes.

Update: This copycat recipe was first published in 2022 and has been updated with new photos.

This recipe is inspired by the Chicken Bryan from Carrabba’s Italian Grill, a beloved dish named after Bryan, Texas. The original pairs chicken with goat cheese, tangy sun-dried tomatoes, fresh basil, and a lemon-butter sauce. This version keeps all the signature flavors but lightens the sauce by using lemon juice and chicken stock instead of a heavy butter base. Sautéing the chicken rather than grilling means you can make it any time of year, and it comes together quickly for busy weeknights.

If you want a fast, satisfying dinner, this recipe delivers juicy, well-seasoned chicken with bright, savory toppings and a touch of sauce. The creamy goat cheese contrasts beautifully with the concentrated tomato flavor and fresh basil. It’s simple enough for a weeknight but tasty enough that guests will be impressed.

Sun-Dried Tomato Goat Cheese Chicken Ingredients

• Olive oil: A little extra-virgin olive oil to sear the chicken and develop a golden crust.
• Chicken breasts: Boneless, skinless chicken breasts sliced horizontally into thin cutlets. Boneless, skinless thighs also work if you prefer.
• Chicken stock: Combined with lemon juice to create a light pan sauce—use stock or broth.
• Jarred sun-dried tomatoes: Julienne-cut sun-dried tomatoes packed in oil are ideal.
• Fresh basil: Added at the end as a bright finishing herb.
• Lemon juice: Adds a bright, acidic punch that complements the goat cheese and garlic.
• Minced garlic: Fresh or jarred minced garlic works well.
• Goat cheese: Soft goat cheese rounds out each cutlet with creamy tang.
• Salt and black pepper: Simple seasoning for the chicken.

How to Make Sun-Dried Tomato Goat Cheese Chicken

Start by slicing the chicken breasts horizontally to create four thin cutlets. Thinner cutlets cook faster and brown more evenly, giving you crisp, flavorful edges. If your breasts are already thin, you can skip the slicing.

Season both sides of the cutlets with salt and black pepper and any optional dried herbs you like. Heat a large skillet over medium-high and add a small amount of olive oil. Sauté the cutlets until the first side is golden brown, about 3–5 minutes, then flip and brown the other side.

Lower the heat to medium or medium-low. Add chicken stock, lemon juice, sun-dried tomatoes, a couple tablespoons of the oil from the sun-dried tomatoes jar, and the minced garlic to the skillet. Let the mixture gently simmer—avoid a hard boil so the liquid doesn’t evaporate too quickly—just until the chicken is cooked through, about 5 minutes.

Stir in the fresh basil so it wilts slightly, then top each cutlet with equal portions of goat cheese. The cheese will soften from the pan heat, creating a creamy topping. When serving, spoon a little of the pan liquid, tomatoes, and basil over each cutlet to bring the flavors together.

Can You Grill the Chicken?

Yes. If you prefer, grill the cutlets after slicing and seasoning them. After grilling, transfer the chicken to a skillet and continue with the pan sauce steps (adding stock, lemon, sun-dried tomatoes, oil, and garlic) so the chicken finishes in the flavorful sauce.

What Sun-Dried Tomatoes Are Best to Use?

Jarred sun-dried tomatoes that are julienne-cut and packed in oil are my top recommendation. The oil carries concentrated tomato flavor and a couple of tablespoons added to the pan boost the sauce. If you only find whole or non-oil-packed sun-dried tomatoes, chop them finely and consider rehydrating briefly in a little warm water or stock to soften them.

How to Store Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low to medium-low heat or use the microwave until warmed through. The sauce may reduce on reheating, but the bold flavors from the tomatoes, goat cheese, and basil will remain.

How to Serve

This chicken pairs well with a simple side salad, mashed potatoes, roasted or smashed potatoes, or baked herb potato rounds. For a lower-carb meal, serve over cauliflower rice or zucchini noodles. Roasted broccoli or other simple roasted vegetables also make a great accompaniment.