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:
4 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 small yellow onion, minced
6 sun-dried tomatoes, chopped
3 ounces goat cheese (or cream cheese)
Salt, pepper, and parsley to taste
For the Lemon Butter Sauce:
2 tablespoons fresh lemon juice
6–8 fresh basil leaves, chopped
6 tablespoons butter
Instructions
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.
In a small saucepan, simmer lemon juice on medium heat for 10 minutes.
Add butter to the saucepan and stir until melted. Add half the chopped basil, reduce heat, and keep warm.
Heat a skillet over medium-high heat. Melt 2 tablespoons butter and sauté garlic and onion until translucent.
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).
Top cooked chicken with goat cheese, sun-dried tomatoes, and a drizzle of lemon-basil butter sauce.
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