Chicken Bryan

Immerse yourself in the delightful experience of preparing Chicken Bryan right at your home kitchen. This recipe, packed with the rich flavors of sun-dried tomatoes and fresh basil, coupled with the creamy goodness of goat cheese, promises a dish that is both hearty and splendid. The preparation involves creating a sauce that marries a variety of flavors, enhancing the grilled chicken breast to give a restaurant-quality dish that is sure to impress.
Grilled chicken topped with vibrant sun-dried tomato sauce and melting goat cheese, garnished with basil.



  • 1 tablespoon minced garlic
  • 1 tablespoon minced yellow onion
  • 2 tablespoons butter
  • ¼ cup red wine vinegar
  • 2 tablespoons lemon juice
  • ⅔ cup cold butter, sliced
  • 1-½ cups chopped sun-dried tomatoes
  • ¼ cup chopped fresh basil
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper


  • 6 boneless skinless chicken breast halves
  • Extra virgin olive oil, for brushing
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces caprino (goat) cheese


In a large skillet, sauté garlic and onion with 2 tablespoons of butter over medium heat until tender and translucent. Stir in vinegar and lemon juice, increase the heat to medium-high, and let it simmer until reduced to half the original volume. Reduce the heat to low and gradually add in cold butter slices, stirring constantly until fully incorporated. Mix in sun-dried tomatoes, fresh basil, kosher salt, and white pepper. Set aside once all ingredients are well combined.

Preheat your grill to medium-high heat. Brush each chicken breast half with extra virgin olive oil and season with salt and black pepper. Grill the chicken for 15-20 minutes, turning occasionally, until fully cooked and nicely charred. A few minutes before the chicken is done, top each piece with an equal portion of goat cheese, allowing it to slightly melt. Serve the chicken hot, generously topped with the prepared sun-dried tomato sauce.

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