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This succulent Morton's Steakhouse Chicken Christopher recipe delivers restaurant-quality results right in your home kitchen. The crispy golden breaded chicken breasts drizzled with a velvety garlic butter sauce create a dish that feels indulgent yet is surprisingly simple to prepare. I've been making this copycat version for years after falling in love with it at the steakhouse, and it never fails to impress even my pickiest dinner guests.
I first recreated this dish after a memorable anniversary dinner at Morton's. My husband claimed it tasted even better than the original, and it has since become our go-to meal whenever we want to elevate a simple chicken dinner without much fuss.
Ingredients
- Boneless skinless chicken breasts: choose uniform-sized pieces for even cooking
- All purpose flour: creates the first layer of coating for perfect texture
- Garlic powder: infuses the chicken with savory flavor from the first step
- Onion powder: adds depth without the texture of actual onions
- Salt: enhances all the flavors throughout the dish
- Black pepper: provides subtle heat and dimension
- Large eggs: act as the essential glue for the breading process
- Breadcrumbs: panko works best for extra crispiness
- Unsalted butter: provides rich flavor and golden color when cooking
- Olive oil: raises the smoke point of the butter for better browning
For the Sauce
- Unsalted butter: forms the luxurious base of the signature sauce
- Garlic cloves: use fresh minced garlic for best flavor impact
- Chicken broth: adds savory depth while thinning the sauce perfectly
- Lemon juice: brightens the entire dish with necessary acidity
- Heavy cream: creates the silky smooth texture that clings to the chicken
- Parsley: adds fresh color and subtle herbaceous notes
Step-by-Step Instructions
- Prepare the Chicken:
- Pound chicken breasts to even thickness about 1/2 inch throughout. This crucial step ensures they cook at the same rate and remain juicy. Season both sides generously with the salt, pepper, garlic powder and onion powder, pressing the seasonings into the meat with your fingers.
- Set Up Breading Station:
- Arrange three shallow bowls in a row on your counter. Place flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third. This organized setup allows for efficient breading. Working with one piece at a time, thoroughly coat each chicken breast in flour, shaking off excess. Next, dip into the egg mixture, allowing extra to drip off. Finally, press firmly into breadcrumbs on both sides until completely coated.
- Cook the Chicken:
- Heat a large skillet over medium heat and add olive oil and butter. Wait until butter melts completely and starts to foam slightly before adding chicken. Place breaded chicken pieces in the pan without overcrowding. Cook for 4 to 5 minutes per side until deeply golden brown and crisp. The internal temperature should reach 165°F. Transfer to a paper towel lined plate to rest while making sauce.
- Make the Garlic Butter Sauce:
- Return the same skillet to medium heat, preserving any browned bits from cooking the chicken. Add remaining butter and let melt completely. Add minced garlic and cook for 1 to 2 minutes, stirring constantly to prevent burning. Pour in chicken broth and lemon juice, using a wooden spoon to scrape up flavorful fond from the bottom of the pan. Let the liquid reduce by about half, approximately 2 to 3 minutes. Stir in heavy cream and simmer until sauce thickens enough to coat the back of a spoon.
- Assemble and Serve:
- Place the crispy chicken breasts on a serving platter or individual plates. Spoon the warm garlic butter sauce generously over each piece, making sure to get plenty of the garlic bits on top. Sprinkle with fresh chopped parsley right before serving for brightness and color. Serve immediately while the chicken is still crispy and the sauce is warm.
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The secret to this recipe is definitely in the sauce. I discovered that using the same pan to make the sauce after cooking the chicken incorporates all those delicious browned bits, which adds incredible depth of flavor. My family fights over who gets to mop up the last bits of sauce with bread at the end of the meal.
Perfecting Your Breading
Achieving that perfect golden crust requires attention to detail. Keep one hand for wet ingredients and one for dry to prevent creating a gummy mess on your fingers. Press the breadcrumbs firmly onto the chicken to ensure they adhere properly. For an extra crispy coating, you can double dip by repeating the egg and breadcrumb steps. The key is making sure each layer is even and complete before moving to the next step.
Make Ahead Options
This Chicken Christopher can be prepped in advance to make dinner time easier. Bread the chicken up to 8 hours ahead and store covered in the refrigerator. The chilling time actually helps the coating adhere better during cooking. The sauce can be made up to 2 days in advance and gently reheated. Just add an extra tablespoon of cream when rewarming if it becomes too thick. Store leftover cooked chicken separately from the sauce to maintain that wonderful texture.
Serving Suggestions
While delicious on its own, this chicken pairs beautifully with several sides. Mashed potatoes make an excellent base to soak up the extra sauce. For a lighter option, serve with roasted asparagus or a simple green salad dressed with lemon vinaigrette. If you want to recreate the full Morton's experience, add a side of sautéed mushrooms and a glass of buttery Chardonnay. This dish feels special enough for company but simple enough for a weeknight family dinner.
Perfect Pairings
The rich, buttery qualities of this dish call for complementary flavors. A crisp white wine like Chardonnay or Pinot Grigio balances the creaminess perfectly. For a non-alcoholic option, sparkling water with a squeeze of lemon refreshes the palate between bites. Consider serving crusty bread alongside to soak up every last bit of the delicious sauce. A simple green vegetable like broccolini or green beans adds color and balance to the plate.
Frequently Asked Questions
- → What is the best way to bread the chicken?
Use a three-step process: flour, egg, and breadcrumbs. Ensure each layer fully coats the chicken for maximum crunch.
- → How do I prevent the chicken from overcooking?
Pound the chicken to an even thickness and use a meat thermometer to check for an internal temperature of 165°F.
- → Can I use a substitute for heavy cream in the sauce?
Yes, you can use half-and-half or even coconut cream as a lighter or dairy-free alternative.
- → What type of breadcrumbs work best?
Panko breadcrumbs provide a crunchier texture, but regular breadcrumbs will also work well for this dish.
- → Can I prepare this dish in advance?
You can bread the chicken ahead of time and refrigerate it for a few hours. Cook it fresh for the best texture and flavor.