Looking to recreate the rich and flavorful experience of Morton’s Steakhouse at home? This Chicken Christopher recipe delivers perfectly crispy, golden chicken breasts smothered in a luscious garlic butter sauce with a hint of lemon and cream. It’s a restaurant-quality dish that’s surprisingly simple to make, perfect for special dinners or impressing guests.
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Why You’ll Love This Recipe
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Crispy exterior: Panko breadcrumbs create a crunchy golden crust.
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Juicy, tender chicken: Even thickness ensures perfect cooking.
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Rich garlic butter sauce: Creamy, tangy, and aromatic flavor boost.
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Quick and easy: Ready in under 40 minutes for busy weeknights.
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Elegant presentation: Great for entertaining or date nights.
Ingredients Breakdown:
For the Chicken:
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4 boneless, skinless chicken breasts – Pounded for even cooking and tender texture.
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1 cup all-purpose flour – Creates a light base layer for the breading.
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1 teaspoon garlic powder & 1 teaspoon onion powder – Infuse the breading with savory, aromatic flavors.
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1 teaspoon salt & ½ teaspoon black pepper – Season the chicken perfectly.
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2 large eggs, lightly beaten – Help the breadcrumbs adhere for a crispy crust.
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1 cup breadcrumbs (panko or regular) – Adds crunch and golden color to the coating.
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3 tablespoons unsalted butter & 3 tablespoons olive oil – Used for frying the chicken to a perfect golden brown.
For the Garlic Butter Sauce:
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4 tablespoons unsalted butter – Forms the rich, creamy base of the sauce.
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3 garlic cloves, minced – Adds fragrant, savory depth.
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½ cup chicken broth – Adds moisture and balances richness.
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1 tablespoon lemon juice – Provides a bright, tangy contrast to the buttery sauce.
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2 tablespoons heavy cream – Creates a smooth, velvety finish.
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1 tablespoon parsley, chopped – Adds fresh color and a hint of herbal brightness for garnish.
Tips and Tricks
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Pounding chicken: Use a meat mallet or rolling pin to gently even out thickness without tearing.
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Breadcrumbs: For extra crunch, toast panko breadcrumbs lightly before coating.
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Doneness: Use a meat thermometer to avoid overcooking and keep chicken juicy.
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Sauce consistency: Simmer sauce gently; avoid boiling once cream is added to prevent curdling.
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Butter alternatives: For a lighter dish, substitute half the butter with olive oil.
Variations and Customizations
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Add heat: Incorporate red pepper flakes or cayenne to the seasoning for a spicy kick.
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Herb infusion: Mix fresh thyme or rosemary into the breadcrumb coating.
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Cheese topping: Sprinkle grated Parmesan over the chicken before baking for a cheesy crust.
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Dairy-free: Use coconut cream or cashew cream instead of heavy cream, and vegan butter alternatives.
Pairing Suggestions
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Serve with creamy mashed potatoes or garlic roasted asparagus for a classic steakhouse vibe.
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A fresh Caesar salad or sautéed green beans complement the rich flavors well.
Storage Instructions
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm gently in a skillet or microwave to maintain crispiness and sauce texture.
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Do not freeze: The sauce may separate upon freezing; best to prepare fresh when possible.
Popular Questions
Q: Can I bake the chicken instead of frying?
A: Yes! Bake at 400°F (200°C) for about 20-25 minutes, flipping halfway, until golden and cooked through.
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Q: What if I don’t have chicken broth?
A: Substitute with vegetable broth or water with a splash of soy sauce for depth.
Q: Can I prepare this ahead of time?
A: You can bread the chicken in advance and refrigerate for a few hours, but cook fresh for best results.
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Morton’s Steakhouse Chicken Christopher
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Morton’s Steakhouse Chicken Christopher – Crispy, golden-breaded chicken breasts smothered in a luxurious garlic butter cream sauce with a bright hint of lemon. A copycat recipe that brings steakhouse elegance to your table—perfect for impressing guests or savoring a gourmet meal at home.
Ingredients
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4 boneless, skinless chicken breasts
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1 cup all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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½ teaspoon black pepper
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2 large eggs, lightly beaten
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1 cup breadcrumbs (panko or regular)
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3 tablespoons unsalted butter
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3 tablespoons olive oil
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4 tablespoons unsalted butter
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3 garlic cloves, minced
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½ cup chicken broth
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1 tablespoon lemon juice
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2 tablespoons heavy cream
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1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Chicken
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Gently pound the chicken breasts to an even thickness to ensure even cooking.
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Season both sides with salt, pepper, garlic powder, and onion powder.
2. Set Up a Breading Station
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Arrange three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
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Coat each chicken breast first in flour, then dip into the eggs, and finally cover fully with breadcrumbs for a crispy crust.
3. Cook the Chicken
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Heat olive oil and 3 tablespoons butter in a large skillet over medium heat.
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When butter is sizzling, add the breaded chicken breasts.
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Cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F (75°C).
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Remove chicken and keep warm.
4. Make the Garlic Butter Sauce
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In the same skillet, melt the remaining 4 tablespoons butter.
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Add minced garlic and sauté for 1–2 minutes until fragrant.
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Pour in chicken broth and lemon juice; simmer for 2–3 minutes to reduce slightly.
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Stir in heavy cream and cook until the sauce thickens just a bit.
5. Assemble and Serve
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Arrange the cooked chicken breasts on a serving platter.
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Spoon the garlic butter sauce generously over the top.
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Garnish with fresh chopped parsley and serve immediately.
Notes
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For best flavor, use fresh garlic and high-quality butter.
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Adjust seasoning to taste, especially if using salted butter or broth.
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Keep an eye on the sauce to prevent it from over-reducing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
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