Indulge in the flavors of a classic steakhouse at home with this Copycat Morton’s Chicken Christopher. Crispy, golden chicken breasts are smothered in a luxurious garlic-lemon butter sauce that’s bursting with flavor. The perfect balance of crunch, richness, and tang makes this dish a showstopper for weeknight dinners or special occasions.
Whether you’re looking to recreate a fine dining experience at home or want a comforting, indulgent dinner, this recipe delivers juicy chicken coated in a golden crust and finished with a zesty, buttery sauce. It’s sophisticated enough to impress guests yet simple enough for a weekday meal.
Why You’ll Love This Recipe
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Steakhouse-Style Flavor: Classic Morton’s flavors recreated at home.
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Crispy Chicken: Perfectly breaded for a crunchy exterior.
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Juicy & Tender: Pounded evenly for consistent, juicy results.
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Quick Weeknight Dinner: Ready in under an hour.
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Rich Garlic-Lemon Butter Sauce: Adds elegance and depth to the dish.
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Family-Friendly: A hit with kids and adults alike.
Ingredient Breakdown
Chicken Breasts (4 boneless, skinless)
Pounding them ensures even cooking and juicy, tender meat throughout.
All-Purpose Flour (1 cup)
Forms the first layer of breading, helping the egg and breadcrumbs adhere.
Salt & Black Pepper (1 tsp each)
Essential for seasoning both the chicken and the breading.
Eggs (2 large, beaten)
Bind the flour and breadcrumbs to the chicken for a secure, golden crust.
Breadcrumbs (1 cup)
Create a crispy exterior while keeping the interior moist. Panko can be used for extra crunch.
Olive Oil (2 tbsp)
Used for searing the chicken and adding a subtle fruity flavor.
Unsalted Butter (½ cup, divided)
Adds richness to both the sear and the garlic-lemon sauce.
Garlic (4 cloves, minced)
Provides aromatic depth and savory flavor to the sauce.
Lemon Juice (¼ cup, freshly squeezed)
Brightens the dish, balancing the richness of the butter.
Chicken Stock (¼ cup)
Adds body to the sauce and helps deglaze the pan.
Fresh Parsley (2 tbsp, chopped)
Finishing touch that adds color and freshness.
Pro Tips
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Even Thickness: Pound the chicken to ensure uniform cooking.
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Don’t Overcrowd: Cook in batches for an evenly crispy crust.
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Use Fresh Lemon Juice: Bottled juice lacks the bright flavor needed for the sauce.
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Simmer Gently: Reduce sauce over medium heat to avoid burning butter or garlic.
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Check Internal Temperature: Chicken should reach 165°F for safe consumption.
Ingredient Swaps or Variations
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Breadcrumb Alternatives: Use panko for extra crunch or gluten-free breadcrumbs.
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Butter Variations: Swap half the butter for olive oil for a lighter sauce.
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Add Herbs: Thyme or rosemary can be added to the sauce for extra aroma.
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Spicy Twist: Sprinkle a pinch of cayenne in the breadcrumbs for heat.
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Lemon Zest: Add zest to the sauce for a more intense citrus flavor.
Serving Suggestions
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Classic Side: Serve over buttery mashed potatoes or creamy risotto.
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Vegetables: Pair with roasted asparagus, green beans, or sautéed spinach.
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Carbs: Garlic bread or warm dinner rolls complement the buttery sauce.
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Salads: A simple arugula salad with vinaigrette cuts through the richness.
Make Ahead + Storage Tips
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Prep Chicken: Pound, bread, and refrigerate uncooked for up to 24 hours.
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Sauce Ahead: Garlic-lemon butter sauce can be made and stored in the fridge for 1-2 days.
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Reheating: Reheat gently on the stovetop, spooning sauce over chicken to keep it moist.
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Freezing: Breaded, uncooked chicken can be frozen for up to 2 months; thaw before cooking.
Cultural or Historical Notes
Chicken Christopher became famous at Morton’s Steakhouse as a luxurious yet approachable dish. It highlights the American love for rich, buttery sauces and crispy breading, showcasing how classic comfort food can meet fine dining. The garlic-lemon butter sauce is reminiscent of traditional French beurre blanc techniques adapted for a steakhouse favorite.
Frequently Asked Questions (FAQ)
Q: Can I bake this instead of pan-frying?
A: Yes, bake at 400°F for 20–25 minutes, flipping halfway through. Brush with melted butter for a golden crust.
Q: What type of chicken works best?
A: Boneless, skinless chicken breasts are ideal, but thighs can be used for more flavor.
Q: Can I make the sauce ahead of time?
A: Absolutely. Prepare it 1 day ahead and gently reheat before adding the chicken.
Q: How do I keep the chicken crispy after cooking?
A: Serve immediately or place on a wire rack while keeping warm in a low oven. Avoid covering tightly, which traps steam.
Morton’s Steakhouse Chicken Christopher
Ingredients
Equipment
Method
- Pound chicken breasts to 1/2 inch thickness. Season with salt and pepper.
- Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge chicken in flour, then egg, then breadcrumbs, pressing lightly to coat.
- Heat olive oil and 2 tbsp butter in a skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Transfer to a plate.
- In the same skillet, reduce heat to medium. Add remaining butter and garlic; sauté 1–2 minutes. Stir in lemon juice and chicken stock, scraping up brown bits. Simmer 3–4 minutes.
- Return chicken to skillet, spoon sauce over, and cook 5–7 minutes until internal temp reaches 165°F. Sprinkle with parsley and serve.
