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This copycat Morton's Steakhouse Chicken Christopher recipe brings the magic of fine dining right to your kitchen. Creating this crispy, golden chicken drenched in a luxurious garlic butter sauce has become my secret weapon for impressing dinner guests without hours of complicated work.
I first attempted this recipe for a special anniversary dinner when we couldn't get reservations at our favorite steakhouse. My husband declared it even better than the restaurant version, and it's now our go to celebration meal when we want something special without the steakhouse prices.
Ingredients
- Boneless skinless chicken breasts: They provide the perfect canvas for the crispy coating and rich sauce. Look for evenly sized pieces for consistent cooking
- All purpose flour: Creates the first layer of the breading foundation. Unbleached works best for a slightly nuttier flavor
- Garlic powder and onion powder: These seasonings infuse the chicken with flavor from the inside out. Fresh powders have the strongest aroma
- Eggs: These act as the essential glue that helps the breadcrumbs adhere. Farm fresh eggs with vibrant yolks add extra richness
- Breadcrumbs: Panko breadcrumbs create the ultimate crunch factor. The larger Japanese style crumbs create more texture than traditional varieties
- Butter: Unsalted butter allows you to control the salt level. European style with higher fat content makes the sauce extra silky
- Chicken broth: Forms the savory base of the sauce. Use low sodium so the sauce doesn't become too salty
- Lemon juice: Adds brightness and balances the richness. Fresh squeezed makes a noticeable difference
- Heavy cream: Creates that luxurious steakhouse quality finish. The fat content helps emulsify the sauce
Step-by-Step Instructions
- Prepare the Chicken:
- Take time to pound your chicken breasts to an even thickness of about half an inch. This crucial step ensures they cook evenly and tender throughout. Season both sides generously with salt, pepper, garlic powder and onion powder, pressing the seasonings in so they adhere properly. Let them sit for 5 minutes to absorb the flavors while you prepare the breading station.
- Create Your Breading Station:
- Arrange three shallow dishes in a row to create an efficient assembly line. In the first dish, combine the flour with additional salt and pepper. In the second, whisk the eggs until completely uniform with no streaks of white. In the third, spread out the breadcrumbs evenly. Working with one piece at a time, dredge the chicken thoroughly in flour, shaking off excess. Next, fully immerse in egg mixture, allowing extra to drip off. Finally, press firmly into breadcrumbs, ensuring complete coverage and a thick, even coating.
- Master the Cooking Technique:
- Heat your largest heavy bottomed skillet over medium heat. Add the butter and olive oil combination this dual fat approach prevents burning while adding flavor. Wait until the butter stops foaming before adding chicken this indicates the perfect temperature. Place chicken pieces with space between them never crowd the pan. Cook undisturbed for 4 to 5 minutes until deeply golden, then flip once. Cook second side until internal temperature reaches exactly 165°F. Transfer to a wire rack, not a plate, to keep the bottom crust from getting soggy.
- Create the Signature Sauce:
- Using the same skillet with all those flavorful brown bits, reduce heat slightly and add remaining butter. Once melted, add minced garlic and cook just until fragrant about 30 seconds don't let it brown or it will turn bitter. Pour in chicken broth and use a wooden spoon to scrape up every bit of fond from the bottom of the pan. Add lemon juice and let the liquid reduce by half, about 2 to 3 minutes. Whisk in the heavy cream and simmer until the sauce coats the back of a spoon. Taste and adjust seasonings.
- Present Like a Steakhouse:
- Place your crispy chicken on warmed plates. Spoon the sauce generously over each piece, letting it pool around the edges. Sprinkle with freshly chopped parsley for color and a finishing touch of flavor. Serve immediately while the contrast between crispy coating and luscious sauce is at its peak.
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The garlic butter sauce is truly the star of this dish. I discovered that using a microplane for the garlic instead of just mincing it creates tiny particles that infuse the sauce more thoroughly with garlic flavor. My family fights over who gets to soak up the last bits of sauce with bread which I now always serve alongside this chicken.
Breading Secrets
The three step breading process is what separates amateur chicken from restaurant quality results. The flour first approach creates a dry surface for the egg to grip. The egg then forms a protective layer that keeps the chicken juicy during cooking while giving the breadcrumbs something to adhere to. For extra insurance against breading falling off, let the coated chicken rest on a wire rack for 10 minutes before cooking. This rest time allows the layers to bond more securely and results in less breading loss during the cooking process.
Make Ahead Options
While the complete dish is best enjoyed fresh, you can prep components ahead of time to streamline dinner. Season and pound the chicken up to 24 hours in advance, keeping it covered in the refrigerator. The dry ingredients for breading can be mixed and stored in separate containers. You can even make the sauce up to two days ahead simply reheat gently and whisk in a touch more cream if needed to bring it back to the proper consistency. The final breading and cooking should happen just before serving for optimal texture and flavor.
Serving Suggestions
This chicken pairs beautifully with simple side dishes that complement without competing. Roasted asparagus with lemon zest makes an elegant vegetable accompaniment. For starches, consider garlic mashed potatoes that can soak up extra sauce or a simple rice pilaf. A crisp white wine like Chardonnay or Pinot Grigio completes the steakhouse experience. For a special touch, serve small ramekins of extra sauce on the side this thoughtful detail always impresses guests who inevitably want more of that luxurious garlic butter.
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This recipe makes any dinner feel like a true celebration—my family loves it as much today as when I first created it to mark a special occasion.
Frequently Asked Questions
- → What can I serve with Morton's Chicken Christopher?
This chicken pairs beautifully with roasted asparagus, mashed potatoes, or pasta. A simple green salad with lemon vinaigrette also makes a perfect side to balance the richness of the dish.
- → Can I prepare the chicken ahead of time?
You can bread the chicken up to 4 hours ahead and store it in the refrigerator. However, for the crispiest results, cook it just before serving. The sauce is best made fresh, though it can be reheated gently if needed.
- → How do I know when the chicken is fully cooked?
The safest way to check is with an instant-read thermometer, which should read 165°F when inserted into the thickest part. Without a thermometer, cook until the juices run clear and there's no pink in the center when cut.
- → Can I make this dish with chicken thighs instead?
Yes, boneless skinless chicken thighs work well as a substitute. They may require slightly different cooking times (usually 5-7 minutes per side) but offer more moisture and flavor.
- → How can I make this dish dairy-free?
Replace the butter with olive oil or a dairy-free butter alternative, and substitute the heavy cream with full-fat coconut milk or a dairy-free cooking cream. The flavor profile will change slightly but will still be delicious.
- → Why is my breading falling off during cooking?
This usually happens if the oil isn't hot enough when you add the chicken. Make sure the oil is shimmering before adding the breaded chicken. Also, allow excess egg to drip off before coating with breadcrumbs, and avoid moving the chicken too much during the first few minutes of cooking.