Description
This Chicken Bryan recipe features tender grilled chicken breasts topped with creamy goat cheese, sweet sun-dried tomatoes, and a tangy lemon-basil butter sauce. It’s an easy, restaurant-style dish that’s perfect for a cozy night in or impressing guests with bold, fresh flavors.
Ingredients
For the Chicken:
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4 boneless skinless chicken breasts
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2 tablespoons olive oil
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2 tablespoons butter
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2 garlic cloves, minced
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1 small yellow onion, minced
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6 sun-dried tomatoes, chopped
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3 ounces goat cheese (or cream cheese)
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Salt, pepper, and parsley to taste
For the Lemon Butter Sauce:
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2 tablespoons fresh lemon juice
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6–8 fresh basil leaves, chopped
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6 tablespoons butter
Instructions
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Rub chicken breasts with olive oil, salt, pepper, and parsley. Let marinate in a Zip-loc bag or covered dish for 30 minutes in the fridge.
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In a small saucepan, simmer lemon juice on medium heat for 10 minutes.
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Add butter to the saucepan and stir until melted. Add half the chopped basil, reduce heat, and keep warm.
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Heat a skillet over medium-high heat. Melt 2 tablespoons butter and sauté garlic and onion until translucent.
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Move onions to the side of the skillet and add the marinated chicken. Cook for 8 minutes per side, or until the internal temp reaches 165°F (74°C).
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Top cooked chicken with goat cheese, sun-dried tomatoes, and a drizzle of lemon-basil butter sauce.
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Garnish with remaining chopped basil and serve warm.
Notes
You can substitute goat cheese with cream cheese for a milder, creamy finish.
Don’t over-reduce the lemon juice—if it gets too tangy, just add a splash of water.
Great with pasta, mashed potatoes, or grilled veggies.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg