Sun-Dried Tomato Goat Cheese Chicken (Chicken Bryan Copycat) Recipe

I have to tell you about this Sun-Dried Tomato Goat Cheese Chicken (Chicken Bryan Copycat) Recipe that I make whenever I want something impressive but completely doable. This dish is exactly the kind of meal that feels fancy right at home, with tender chicken cutlets topped with creamy goat cheese, tangy sun-dried tomatoes, and fresh basil, all simmered in a garlicky, lemony sauce. It’s bursting with vibrant flavors that hit all the right notes, and the best part is, it only takes about 20 minutes from start to finish.

Why You’ll Love This Sun-Dried Tomato Goat Cheese Chicken (Chicken Bryan Copycat) Recipe

One of the things I adore about this recipe is its incredible flavor profile. The tanginess of the goat cheese paired with the rich, slightly chewy sun-dried tomatoes creates a beautiful balance against the juicy, savory chicken. The garlic and herbs add layers of depth without overpowering the dish, and the lemon juice brings everything together with a fresh brightness that makes every bite pop. When I make this meal, I always feel like I’m recreating a restaurant favorite right in my own kitchen.

Besides how amazing it tastes, what I really appreciate is how quick and simple it is to make. The chicken cooks quickly because you slice it into thin cutlets, which means no long waiting times or complicated techniques. I find it perfect for both weeknight dinners and special occasions when I want to serve something delightful yet not stress over dinner prep. This Sun-Dried Tomato Goat Cheese Chicken (Chicken Bryan Copycat) Recipe is truly a winner in my book, offering sophistication and ease all in one plate.

Ingredients You’ll Need

The ingredients for this recipe are straightforward, each chosen to deliver specific flavors and textures without fuss. From the juicy chicken breasts to the tangy goat cheese and aromatic sun-dried tomatoes, these components combine into an elegant but approachable dish.

• 2 tablespoons olive oil, extra virgin: Provides a fruity, rich base for sautéing the chicken.
• 1 pound chicken breasts, sliced horizontally: Thin cutlets that ensure quick, even cooking.
• ½ teaspoon dried oregano: Adds a subtle, earthy herb flavor.
• ½ teaspoon dried basil: Gives a hint of sweetness and brightness.
• ¼ teaspoon garlic powder: Enhances savory depth throughout.
• ¼ teaspoon salt: Brings all the flavors together.
• ¼ teaspoon black pepper: Adds just enough heat and complexity.
• ⅓ cup chicken stock: Creates a flavorful base for simmering the chicken and tomatoes.
• 1 tablespoon lemon juice: Injects fresh acidity that brightens the sauce.
• ½ cup jarred sun-dried tomatoes, julienne or chopped: Contributes chewy texture and intense tomato flavor.
• 2 tablespoons oil from sun-dried tomatoes jar: Adds extra richness and depth.
• 1 tablespoon garlic, minced: Fresh garlic for a robust punch.
• 4 ounces goat cheese: Creamy, tangy topping that melts beautifully over the chicken.
• ½ ounce fresh basil leaves: Added at the end for freshness and color.

Directions

Step 1: Start by slicing the chicken breasts horizontally to make four thin cutlets. This not only speeds up the cooking process but also ensures the chicken cooks evenly and stays tender.

Step 2: Heat the extra virgin olive oil in a large skillet over medium-high heat. While heating, season the top of each chicken cutlet with dried oregano, dried basil, garlic powder, salt, and black pepper.

Step 3: Once the oil is hot, place the chicken cutlets seasoned side down in the skillet. Sauté them until the side touching the pan develops a beautiful golden-brown crust, about 3 to 5 minutes. Flip the cutlets and cook the other side for another 3 to 5 minutes until browned and nearly cooked through.

Step 4: Reduce the heat to medium or medium-low, then add chicken stock, lemon juice, sun-dried tomatoes, oil from the jar of sun-dried tomatoes, and the minced garlic to the skillet. Gently simmer the mixture—make sure it doesn’t boil, as you want to maintain that rich, flavorful sauce rather than cook off all the liquid. Let it cook for about 5 minutes or until the chicken is cooked through and the flavors meld.

Step 5: Stir in the fresh basil leaves just until they wilt. Then, top each chicken cutlet with slices or dollops of goat cheese. Spoon a bit of the tomato and basil-infused sauce over the top as you serve, making sure every bite is bursting with flavor.

Servings and Timing

This recipe makes enough for 4 generous chicken cutlets, perfect for a family dinner or a small gathering. The prep time is approximately 5 minutes, mainly for slicing the chicken and prepping ingredients. Cooking takes about 15 minutes, resulting in a total time of roughly 20 minutes from start to finish. No resting or cooling time is needed — this dish is best served immediately while the cheese is still melty and the sauce warm.

How to Serve This Sun-Dried Tomato Goat Cheese Chicken (Chicken Bryan Copycat) Recipe

When I serve this Sun-Dried Tomato Goat Cheese Chicken (Chicken Bryan Copycat) Recipe, I love pairing it with something that can soak up that vibrant sauce. Creamy mashed potatoes, buttery polenta, or even a simple bed of garlic-infused pasta work beautifully. I also enjoy fresh, lightly roasted vegetables on the side—think asparagus or green beans with a touch of lemon zest to complement the chicken’s bright flavors.

For garnishing, a sprinkle of shredded fresh basil and a drizzle of extra virgin olive oil on the plate elevates the presentation. I sometimes add a few whole sun-dried tomatoes on top for color and texture. Presentation-wise, I like arranging the cutlets neatly on individual plates or a large serving platter with sauce generously spooned over.

As for drinks, a crisp Sauvignon Blanc or a light Pinot Grigio pairs wonderfully with this dish. If you’re after non-alcoholic options, sparkling water with a twist of lemon or a cold iced tea brightens the palate. This recipe shines at dinner parties and family meals alike, best served hot right when it’s ready to enjoy the creamy goat cheese at its softest.

Variations

Over time I’ve experimented with a few variations to this Sun-Dried Tomato Goat Cheese Chicken (Chicken Bryan Copycat) Recipe. If you want to change up the cheese, feta works nicely as a tangy substitute, although it won’t melt quite the same way. For those with dairy sensitivities, swapping goat cheese for a vegan cheese alternative can still deliver creaminess, while boosting the flavor with extra herbs helps keep the dish vibrant.

If you’re gluten-free, no worries here — the recipe is naturally free of gluten as long as your chicken stock is gluten-free. For an extra flavor twist, I sometimes add a pinch of crushed red pepper flakes to the sauce for mild heat or swap fresh oregano for rosemary for a different herbal note.

Instead of pan-sautéing, I’ve also tried baking the cutlets in the oven topped with the tomato-goat cheese mixture, which creates a hands-off cooking method that’s perfect when preparing sides or salads simultaneously. Just be sure to keep an eye on the cheese to prevent over-browning.

Storage and Reheating

Storing Leftovers

I always store leftovers in an airtight container to preserve the flavors and moisture. This Sun-Dried Tomato Goat Cheese Chicken (Chicken Bryan Copycat) Recipe will keep well in the fridge for up to 3 days. When packaging, be sure to include some of the sauce with the chicken to keep it from drying out.

Freezing

Freezing this dish is a bit tricky because the goat cheese can change texture once thawed. However, you can freeze the cooked chicken and sauce separately if you want. Use a freezer-safe container or heavy-duty zip-top bag, leaving some space for expansion. Label and freeze for up to 2 months. When thawing, defrost overnight in the fridge and add fresh goat cheese when reheating for the best taste.

Reheating

For reheating, I gently warm the chicken and sauce in a skillet over low heat so you can control the temperature and prevent the goat cheese from becoming grainy. Avoid microwaving if possible, as it can toughen the chicken and alter the cheese texture. A quick reheat on the stovetop with a splash of chicken stock or water helps restore the sauce’s silkiness.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs have a richer flavor and tend to stay juicier. Just slice them into thin cutlets as you would with breasts, and adjust cooking time slightly as thighs can take a bit longer to cook through.

Is it possible to use fresh tomatoes instead of sun-dried tomatoes?

While fresh tomatoes can work, they won’t provide the same intense, concentrated flavor and chewy texture that sun-dried tomatoes bring. If you want to try, use cherry tomatoes sautéed until soft, but expect a lighter dish overall.

How can I make this recipe vegan?

To veganize it, substitute chicken with thick slices of grilled tofu or cauliflower steaks, use vegetable broth instead of chicken stock, and replace goat cheese with a plant-based cheese alternative that melts well. Adjust seasoning as needed for depth.

What type of goat cheese should I use?

I recommend a creamy, spreadable goat cheese rather than a crumbly variety. It melts beautifully over the chicken, creating that luscious texture this recipe is known for.

Can I prepare parts of this recipe ahead of time?

You can definitely prep the chicken seasoning and slice the chicken a few hours ahead or the day before. The sauce ingredients can also be chopped and measured in advance, saving you time when cooking. Just assemble and finish quickly when ready to eat.

Conclusion

Honestly, this Sun-Dried Tomato Goat Cheese Chicken (Chicken Bryan Copycat) Recipe has become one of my go-to meals anytime I want to impress without turning my kitchen into a battleground. The blend of textures and flavors is just so delightful and satisfying, and the fact that it comes together swiftly is the cherry on top. I hope you give it a try soon — your family and guests will thank you!

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