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Grilled Chicken Bryan

Grilled Chicken Bryan
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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.

This copycat Carrabba’s Chicken Bryan is an easy, weeknight friendly meal you’ll want to serve all spring!

Featuring Heinen’s creamy goat cheese mixed with savory sun-dried tomatoes and layered on a freshly grilled piece of Gerber’s CARE Certified chicken, this dish is best dressed with fresh basil and a creamy lemon butter sauce.

Grilled Chicken Bryan

Paired with crusty bread, a fresh green salad and roasted veggies for a complete dinner, you’d never guess that this dish can be on the table in less than 40 minutes.

Grilled Chicken Bryan

Grilled Chicken Bryan


For the Grilled Chicken Bryan

  • 4 Gerber's CARE Certified boneless skinless chicken breasts (about 1 1/2 lbs.)
  • 1/4 cup Heinen's extra virgin olive oil
  • 1 tsp. Heinen's Italian seasoning
  • Juice of 1 lemon
  • 3 garlic cloves, minced
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 3/4 cup Heinen's sun-dried tomatoes in oil, sliced
  • 4 oz. Heinen's goat cheese, crumbled

For the Lemon Butter Sauce:

  • 1 stick Heinen's unsalted butter
  • 3 garlic cloves, minced
  • 1 tsp. Heinen's Italian seasoning
  • 2 Tbsp. oil from the sun-dried tomato jar
  • 1/4 cup fresh basil, sliced
  • 1/4 cup Heinen's heavy cream
  • 3 Tbsp. lemon juice


  1. In a large Ziploc bag, combine the olive oil, Italian seasoning, lemon juice, garlic, salt and pepper. Add the chicken breasts. Seal the bag and use your hands to massage the marinade into the chicken. Refrigerate for 30 minutes.
  2. After marinating the chicken, preheat the grill to medium heat. Brush oil over the grates to prevent sticking. Place the chicken on the grill. Grill the chicken breasts, brushing the leftover marinade over top. Grill until an internal temperature of 165°F is achieved, about 6-7 minutes per side.
  3. While the chicken is grilling, heat a large skillet over medium-high heat. Add the butter and melt, whisking continuously. Add the garlic, Italian seasoning, sun-dried tomato oil and basil. Continue to cook for 2 minutes.
  4. Slowly add the lemon juice and whisk to combine.
  5. Add the cream and continue to whisk slowly for 3-4 minutes, or until the sauce starts to thicken. Remove from the heat and set aside.
  6. Once the chicken is cooked through, remove it from the grill and cover. Allow to rest for about 5 minutes.
  7. When ready to serve, add the chicken to a serving dish and top each chicken breast with a 1/4 of the goat cheese, 1/4 of the sun-dried tomatoes and basil. Drizzle the lemon butter sauce over the chicken and serve warm.

Grilled Chicken Bryan


Julia Jolliff

By Julia Jolliff

Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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