Chicken Bryan

Organic Granola → 

Raw Honey → 

---

Chicken Bryan

Grilled chicken breasts topped with sun-dried tomatoes, fresh basil, and creamy goat cheese in a lemon-butter wine sauce.

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts

• 1 tsp salt, plus more to taste

• ½ tsp black pepper

• 2 tbsp olive oil

For the Sauce & Topping

• 2 tbsp garlic cloves, minced

• ½ cup dry white wine

• 3 tbsp fresh lemon juice

• 8 tbsp unsalted butter, cold and cubed

• ½ cup sun-dried tomatoes, julienned

• ¼ cup fresh basil, thinly sliced

• 4 oz goat cheese, crumbled

For Serving

• 12 oz spaghetti

Instructions

Prep the chicken

Pat chicken breasts dry and pound to even thickness. Season both sides with salt and black pepper.

Sear the chicken

Heat olive oil in a large skillet over medium-high heat. Sear chicken 5-6 minutes per side until golden and cooked through (165°F internal). Remove and tent with foil.

Build the sauce base

In the same skillet, lower heat to medium and sauté garlic for 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up browned bits. Simmer until reduced by half.

Finish the butter sauce

Remove skillet from heat and whisk in cold butter a few cubes at a time until glossy and emulsified. Stir in sun-dried tomatoes and basil.

Cook the spaghetti

Meanwhile, boil spaghetti in salted water until al dente. Drain and set aside as the side for serving.

Assemble and serve

Return chicken to the skillet, spoon sauce over each piece, and top with goat cheese. Warm 1-2 minutes until cheese softens. Serve hot alongside the spaghetti.

Notes

Serve with a side of spaghetti pasta — toss it lightly in olive oil or a bit of the pan sauce so it doesn't stick while the chicken finishes.