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Sun-Dried Tomato & Goat Cheese Chicken

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  • Ready in: Prep: 5 M, Cook: 25 M, Total: 30 M
  • Serves: 6
  • Complexity: medium
  • kcal: 555
Sun-Dried Tomato & Goat Cheese Chicken

Sundried Tomato & Goat Cheese Chicken is a recreation of Carrabba's Chicken Bryan.  Easy skillet chicken is topped with fresh goat cheese, sundried tomatoes, basil and the most delicious lemon sauce for a low-carb and gluten-free dinner recipe.


  • 2-3 Tbsp. olive oil
  • 1.5 lbs. chicken breast pounded to 1-inch thick and cut into 6 pieces
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 cloves garlic crushed
  • 3 Tbsp. sweet onion finely diced
  • ½ c butter divided
  • ½ c chicken broth
  • ¼ c fresh lemon juice
  • 4 Tbsp. olive oil
  • ½ tsp salt
  • 7 oz. sundried tomatoes finely chopped
  • 1/3 c fresh basil finely chopped
  • 6-8 oz. fresh goat cheese log (I use Montchevre Goat Cheese Log)
  • Step by Step Directions

    1. RECIPE TIPS: 

      Be sure to pound out your chicken for the most tender product.

      Follow the sauce directions carefully.  Also, be sure not to bring the sauce to a boil after you add the butter at the end.  Otherwise, the sauce will separate into an ugly mess.

      You can grill your chicken if you prefer.

      This dish is best served immediately since the sauce tends to separate when reheated.

    2. In a large skillet over medium heat add 2-3 tablespoons of olive oil and chicken breasts.

      Sprinkle salt and pepper over chicken. Cook chicken until one side has been seared, about 5-6 minutes.

      Flip chicken, cover skillet with a lid, and continue cooking for 6-8 more minutes or until chicken is cooked through.

      Remove chicken from the skillet and set aside.

      In the same skillet add garlic, onion and 2 tablespoons butter. Sauté over medium heat for 2 minutes.

      Add broth and lemon juice. Continue cooking over medium heat until the sauce has reduced by half. Make sure to stir occasionally. This will take 5-7 minutes.

      Reduce heat to low and add 4 tablespoons of olive oil and remaining 6 tablespoons of butter one tablespoon at a time. Stir well after each addition.

      Once all oil and butter has been incorporated, add ½ teaspoon of salt, sundried tomatoes, and fresh basil. Stir to combine.

      Add chicken back to the skillet. Top each chicken breast with 1-1 ½ ounces fresh goat cheese. Cover skillet and let cheese melt for 3-4 minutes.

      Pour sauce over chicken when serving and sprinkle with additional fresh basil. Enjoy!

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