Description
There’s something incredibly special about recreating a restaurant-quality meal in your own kitchen, especially one as iconic as Morton’s Steakhouse Chicken Christopher. This recipe is the epitome of comfort food elevated to a fine-dining level, featuring tender, juicy chicken coated in a golden, buttery crust and topped with a luxurious garlic-lemon butter sauce. It’s the kind of dish that feels indulgent but is surprisingly straightforward to make at home.
Chicken Christopher has earned its place as a beloved dish for its timeless flavors, combining crispy chicken with a bright, buttery finish that complements every bite. Whether it’s a romantic dinner for two or a weekend dinner party with friends, this recipe guarantees to impress without requiring advanced culinary skills. So roll up your sleeves and let’s bring a bit of Morton’s Steakhouse magic to your table!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1/2 cup unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chicken stock
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1: Prepare the Chicken
Start by pounding the chicken breasts to an even thickness, about 1/2 inch thick. This helps them cook evenly and ensures they stay juicy. Season both sides with salt and pepper.
Step 2: Bread the Chicken
Set up your breading station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Dredge each chicken breast in the flour, shaking off any excess, then dip it in the egg, and finally coat it in breadcrumbs, pressing lightly to ensure an even coating.
Step 3: Sear the Chicken
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and the pan is hot, add the breaded chicken breasts. Sear for about 3-4 minutes per side, until golden brown and crispy. You may need to work in batches to avoid overcrowding the pan. Once seared, transfer the chicken to a plate and set aside.
Step 4: Make the Garlic-Lemon Butter Sauce
In the same skillet, reduce the heat to medium. Add the remaining butter and minced garlic, sautéing until fragrant, about 1-2 minutes. Stir in the lemon juice and chicken stock, scraping up any brown bits from the bottom of the pan. Let the sauce simmer for 3-4 minutes to reduce slightly.
Step 5: Combine and Finish
Return the chicken to the skillet, spooning the sauce over each piece. Let the chicken cook in the sauce for an additional 5-7 minutes, or until fully cooked through (165°F internal temperature). Sprinkle the chopped parsley over the top before serving.
Notes
- To make this recipe dairy-free, use a dairy-free butter alternative for the sauce.
- If you prefer a gluten-free version, substitute gluten-free breadcrumbs and flour.
- Serve the chicken with sides like roasted asparagus, creamy mashed potatoes, or even a simple green salad for a well-rounded meal.