During the early days of our marriage, my husband and I often visited Morton’s Steakhouse for special dinners. One of our favorite dishes was Chicken Christopher. It’s a tender chicken breast in a creamy, comforting sauce. We always loved its taste and creaminess.

After some time, I decided to try making a copycat version of Morton’s Chicken Christopher at home. While it doesn’t taste exactly like the restaurant’s, it’s pretty close one! The recipe is simple, and the results are delicious and perfect. My husband enjoys it, and that makes me very happy. He even said it’s almost like the original one.

One thing to mention: when I made the dish, I didn’t serve the chicken with the sauce. I prepared the sauce, but for serving, I kept the chicken separate and paired it with roasted vegetables. My husband loved dipping his chicken into the sauce, but I preferred a lighter meal with just the flavorful chicken and veggies. It was a cozy and satisfying dinner.

You can choose any side dish you like, but I enjoy pairing chicken breasts with veggies. It makes the meal feel cozy and guilt-free to me. That’s just my preference.

What Is Morton’s Steakhouse Chicken Christopher?

Morton’s Steakhouse Chicken Christopher is a popular dish from Morton’s Steakhouse, known for its fine dining experience. The dish features tender, pan-fried chicken breasts coated in a flavorful, crispy breading. It is generally garnished with a very thick and extremely buttery garlic sauce which makes the dish more sumptuous and creamy. The meat is succulent and also very well cooked, thus pleasing those who enjoy rich seasoned dishes.

So this dish could easily be coupled with vegetables or potatoes or anything you feel like, making it a nice dish choice for an expensive lunch or dinner. Chicken and then a sauce that reminds us of chicken is exactly what a morsel of Chicken Christopher would encapsulate hence the existence of that dish at Morton’s.

Ingredients

Skinless chicken breasts = 2 (boneless)
large eggs = 2 (beaten)
All-purpose flour = 1 Cup
Breadcrumbs = 1 Cup (preferably panko for extra crispiness)
Cloves garlic = 3 (minced)
Unsalted butter = 1/2 Cup
Olive oil = 2 tbsp
White wine = 1/2 Cup (optional)
Chicken broth = 1/2 Cup
Lemon juice = 2 tbsp
Fresh parsley = 2 tbsp (chopped)
Salt and pepper = (to taste)

How To Make Morton’s Steakhouse Chicken Christopher?

Step 1:

Pound the chicken breasts to make them evenly thick and season both sides with salt and pepper.

Step 2:
Set up three bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
First, dip the chicken in flour, shaking off extra flour then dip the chicken in eggs. Now press the chicken into the breadcrumbs to coat it.

Step 3:

Heat olive oil in a large pan on medium heat. Cook the chicken for 4-5 minutes on each side until golden brown and cooked through (internal temperature should be 165°F or 74°C).
Set the chicken aside and keep warm.

Step 4:

In the same pan, melt the butter on medium heat, add the chopped garlic and cook for 1 minute. Then add the white wine (if using) and cook for 2-3 minutes to reduce a little. Now pour in the chicken broth and lemon juice and cook for 2-3 more minutes until the sauce thickens slightly.

Stir in the fresh parsley.

Step 5:

Pour the garlic butter sauce over the chicken, or serve it on the side for dipping.
Enjoy with your favorite side, like roasted veggies or potatoes.

Pro Tips

Panko breadcrumbs will give the chicken an extra crispy texture, making it more similar to the restaurant version.
Make sure the chicken breasts are evenly thick so they cook at the same rate and stay juicy.
After breading the chicken, chill it in the fridge for 10-15 minutes. This helps the breading stick better during cooking.
Mix a little grated Parmesan cheese into the breadcrumbs for added flavor and a golden crust.
When frying the chicken, avoid overcrowding the pan. Cook in batches if needed to ensure the chicken gets crispy and evenly browned.

FAQ

Can I use chicken thighs instead of chicken breasts?
Yes, you can! Chicken thighs will be juicier and have a richer flavor. Just adjust the cooking time, as thighs may take a little longer to cook through.

Can I bake the chicken instead of frying it?
Yes. Preheat your oven to 400°F (200°C) and bake the breaded chicken on a greased baking sheet for 20-25 minutes, flipping halfway through, until golden and cooked through.

Is the white wine necessary for the sauce?
No, the white wine is optional. You can leave it out or replace it with extra chicken broth for a non-alcoholic version of the sauce.

Can I prepare the chicken ahead of time?
Yes! You can bread the chicken in advance and refrigerate it for a few hours before cooking. This helps the breading stick better and makes meal prep easier.

Morton’s Steakhouse Chicken Christopher Recipe

Recipe by JoleeCourse: DINNERCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Total time

minutes

Ingredients

Skinless chicken breasts = 2 (boneless)
large eggs = 2 (beaten)
All-purpose flour = 1 Cup
Breadcrumbs = 1 Cup (preferably panko for extra crispiness)
Cloves garlic = 3 (minced)
Unsalted butter = 1/2 Cup
Olive oil = 2 tbsp
White wine = 1/2 Cup (optional)
Chicken broth = 1/2 Cup
Lemon juice = 2 tbsp
Fresh parsley = 2 tbsp (chopped)
Salt and pepper = (to taste)

Directions

Pound the chicken breasts to make them evenly thick and season both sides with salt and pepper.
Set up three bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
First, dip the chicken in flour, shaking off extra flour then dip the chicken in eggs. Now press the chicken into the breadcrumbs to coat it.
Heat olive oil in a large pan on medium heat. Cook the chicken for 4-5 minutes on each side until golden brown and cooked through (internal temperature should be 165°F or 74°C).
Set the chicken aside and keep warm.
In the same pan, melt the butter on medium heat, add the chopped garlic and cook for 1 minute. Then add the white wine (if using) and cook for 2-3 minutes to reduce a little. Now pour in the chicken broth and lemon juice and cook for 2-3 more minutes until the sauce thickens slightly.
Stir in the fresh parsley.
Pour the garlic butter sauce over the chicken, or serve it on the side for dipping.
Enjoy with your favorite side, like roasted veggies or potatoes.

Notes

Panko breadcrumbs will give the chicken an extra crispy texture, making it more similar to the restaurant version.
Make sure the chicken breasts are evenly thick so they cook at the same rate and stay juicy.
After breading the chicken, chill it in the fridge for 10-15 minutes. This helps the breading stick better during cooking.
Mix a little grated Parmesan cheese into the breadcrumbs for added flavor and a golden crust.
When frying the chicken, avoid overcrowding the pan. Cook in batches if needed to ensure the chicken gets crispy and evenly browned.