Morton’s Steakhouse Chicken Christopher Recipe

Mildly crisp, decadently juicy, and bathed in a lemony garlic butter sauce, Morton’s Steakhouse Chicken Christopher is everything you want in a special-occasion dinner—or, honestly, a weeknight treat. This restaurant favorite brings the magic of Morton’s right to your home, with tender breaded chicken draped in a rich yet bright pan sauce. Whether you’re treating guests or just treating yourself, you’ll love how impressive (and totally doable) this classic truly is.

Ingredients You’ll Need

Ingredients You’ll Need

One of the best things about Morton’s Steakhouse Chicken Christopher is that it relies on simple, kitchen-staple ingredients that work together in perfect harmony. Each brings something special—crispiness, flavor, or that unmistakable golden color—to the table, so don’t skip a thing!

• Chicken Breasts: Use boneless, skinless cuts for even cooking and tender results that soak up the delicious sauce.
• All-Purpose Flour: The foundation for a golden crust—lightly dredging locks in moisture and helps the breading cling.
• Garlic Powder: Infuses subtle warmth in every bite, boosting the chicken’s savoriness.
• Onion Powder: Adds a gentle, sweet depth that pairs perfectly with garlic and herbs.
• Salt: Essential for drawing out flavors and seasoning each layer just right.
• Black Pepper: A little goes a long way in enhancing the overall profile and giving a mild bite.
• Eggs (large): Lightly beaten, these give a perfect sticky base for breadcrumbs to adhere.
• Breadcrumbs (panko or regular): Vital for that signature Morton’s Steakhouse Chicken Christopher crunch—panko brings extra crisp, but classic works too.
• Unsalted Butter: Used both to sear the chicken and in the sauce; it gives the whole dish a rich, glossy finish.
• Olive Oil: Blending with butter, it helps keep the crust crispy without burning the fat.
• Garlic Cloves (minced): The sauce’s heart—fragrant, flavorful, and utterly addictive.
• Chicken Broth: Adds body and umami to the sauce, tying all the flavors together.
• Lemon Juice: A splash of brightness that elevates the whole plate and balances the butter.
• Heavy Cream: Just a touch, to give the sauce its signature silkiness.
• Parsley (fresh, chopped): The perfect herby pop for color and freshness at the finish.

How to Make Morton’s Steakhouse Chicken Christopher

Step 1: Pound and Season the Chicken

Start by laying your chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness. This not only helps the chicken cook evenly but also makes each bite juicy and tender. Sprinkle both sides generously with salt, pepper, garlic powder, and onion powder—this quick seasoning sets the stage for layers of flavor you’ll taste in every bite of Morton’s Steakhouse Chicken Christopher.

Step 2: Set Up a Breading Station

Grab three shallow bowls and set up your assembly line: one for flour, one for your lightly beaten eggs, and one for breadcrumbs. Coat the chicken in flour first (shake off the excess!), then dunk it in egg, then press it firmly into the breadcrumbs. Making sure each breast is fully covered in each layer guarantees the signature crispy outside and keeps the chicken moist inside.

Step 3: Sauté to Perfection

Heat up the olive oil and three tablespoons of butter in a large skillet over medium heat. When the butter’s bubbly and sizzling, it’s time to add the breaded chicken. Cook each piece for about 4 to 5 minutes per side, aiming for that irresistible golden brown crust. Once fully cooked—internal temp at 165°F is your cue—transfer the chicken to a plate and keep it warm while you prepare the sauce.

Step 4: Create the Garlic Butter Sauce

In the same skillet, melt the remaining four tablespoons of butter over medium-low heat, picking up all the savory pan bits. Toss in your minced garlic and sauté for just a minute or two, until it’s aromatic but not burnt. Stir in the chicken broth and lemon juice, letting it all simmer and reduce slightly for about 2–3 minutes. Finish with a dash of heavy cream, stirring as the sauce thickens up to luscious perfection.

Step 5: Assemble and Serve the Morton’s Steakhouse Chicken Christopher

Return those beautiful chicken breasts to a serving dish and generously ladle the warm, garlicky sauce over the top. Finish it all off with chopped parsley for a hit of freshness and that little restaurant-style flourish. Serve immediately and watch smiles appear all around the table!

How to Serve Morton’s Steakhouse Chicken Christopher

Garnishes

A handful of freshly chopped parsley does more than provide color—it adds a welcomed herbal lift to every bite. For extra flair, consider finishing Morton’s Steakhouse Chicken Christopher with a drizzle of good olive oil or a sprinkle of grated Parmesan to up both visual appeal and that restaurant mood.

Side Dishes

No need to overthink—the classic flavors of Morton’s Steakhouse Chicken Christopher pair beautifully with creamy mashed potatoes, garlicky green beans, or simple roasted asparagus. Even a bright side salad with a lemony vinaigrette echoes the sauce’s zip. Crusty bread is perfect for sopping up every last drop of that dreamy butter sauce.

Creative Ways to Present

Going for a dinner-party feel? Try slicing the chicken before saucing for elegant plating, or serve individual portions over a bed of buttered noodles or risotto. For a fun twist, build “Steakhouse Chicken Christopher” sandwiches on toasted brioche with a layer of arugula—ideal for casual get-togethers with friends.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), simply transfer cooled Morton’s Steakhouse Chicken Christopher to an airtight container. It’ll stay fresh in the fridge for up to 3 days. Keep the sauce in a separate container, if possible, to preserve the chicken’s crispy coating—that way, you can re-crisp without sauce making it soggy.

Freezing

For longer storage, freeze the cooked, unsauced chicken in a single layer on a baking sheet until solid, then transfer to a freezer bag—this helps prevent sticking. The garlic butter sauce freezes best in its own container. Both will keep great for up to 2 months, ready to make weeknight magic whenever you crave Morton’s Steakhouse Chicken Christopher.

Reheating

To reheat, bake cold chicken in a 350°F oven until warmed through and crispy, about 10–15 minutes. Warm the sauce separately on the stove or in the microwave, then pour over just before serving. This keeps the breading crisp and the sauce silky, restoring that just-cooked restaurant texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will make Morton’s Steakhouse Chicken Christopher even juicier, though you may need to adjust cooking time slightly to account for their thicker cut and higher fat content.

What type of breadcrumbs should I use?

Both panko and regular breadcrumbs work wonderfully. Panko breadcrumbs yield an extra crunchy finish while classic breadcrumbs deliver a more traditional, uniform coating—use your personal preference or what you have on hand!

Can I make this dish gluten-free?

You sure can. Substitute the all-purpose flour and breadcrumbs with your favorite gluten-free alternatives—just make sure they’re seasoned, since gluten-free products can sometimes be blander by default.

How can I make Morton’s Steakhouse Chicken Christopher ahead of time?

Bread and sauté the chicken, then let it cool before storing. When ready to serve, heat the chicken in the oven and make the sauce fresh for the best taste and texture—it’s perfect for entertaining.

Can I double the sauce for extra drizzling?

Go for it! The garlic butter sauce is a highlight of Morton’s Steakhouse Chicken Christopher, so feel free to make extra—it’s delicious over vegetables, potatoes, or even as a bread dipper.

Final Thoughts

If you’re looking for a dinner that feels straight out of your favorite steakhouse but is totally doable at home, you can’t beat Morton’s Steakhouse Chicken Christopher. It’s showy, satisfying, and destined to turn any meal into something memorable. Give it a try—you might just find yourself making it again and again.

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