Morton’s Steakhouse Chicken Christopher

Morton’s Steakhouse Chicken Christopher is one of those recipes that makes you feel like you actually know what you’re doing in the kitchen. Tender chicken breasts in a rich, buttery garlic cream sauce with golden mushrooms – this dish brings the steakhouse experience home without a reservation or a hefty bill.

I first made this on a regular Tuesday when I wanted something that felt special but did not want to spend all evening cooking. The smell of garlic and white wine hitting that hot pan was enough to get everyone off the couch and into the kitchen doorway asking what was for dinner. Morton’s Chicken Christopher has that rare balance of looking impressive and tasting even better than it looks. The sauce is silky, the chicken stays juicy, and the whole thing comes together faster than you would expect for something this good.

What You Need to Make Morton’s Steakhouse Chicken Christopher

I always pull everything out and measure before I turn on the stove – this recipe moves fast and you want to be ready. Fresh garlic and real herbs make a real difference here, so skip the shortcuts if you can.

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 4 tablespoons butter, divided (I use European-style for a richer sauce)
• 2 tablespoons olive oil
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced fresh (jarred garlic will flatten the whole sauce)
• 1/2 cup dry white wine such as Chardonnay
• 1/2 cup low sodium chicken broth
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves

Pro tip: Keep a tablespoon of cold butter nearby to swirl into the finished sauce right before serving. It adds a glossy restaurant finish that makes Morton’s Chicken Christopher look and taste like it cost three times more to make.

Step-by-Step Guide to Perfect Chicken Christophe

I recommend reading through all the steps once before you start – the sauce comes together quickly and knowing the sequence ahead of time keeps everything running smooth.

Step 1: Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides well with salt and pepper. Even thickness is the single most important thing for juicy chicken, so take an extra minute here.

Step 2: Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Wait for the butter foam to settle before adding the chicken – that is when the pan is truly ready.

Step 3: Add the chicken and cook for 6 to 7 minutes per side until deep golden brown and cooked through to an internal temperature of 165 degrees F. Remove from the skillet and tent loosely with foil. Do not cut into the chicken to check – use a thermometer to keep those juices inside.

Step 4: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the mushrooms in a single layer if possible and leave them undisturbed for the first 2 minutes so they get a golden sear. Stir and cook another 3 minutes. Crowded mushrooms steam instead of brown – cook in two batches if your pan is not large enough.

Step 5: Add the minced garlic and stir constantly for about 1 minute until fragrant. Keep your eye on it – garlic goes from golden to burnt in seconds and burnt garlic will make the sauce bitter and there is no fixing it at that point.

Step 6: Pour in the white wine and scrape up all the browned bits from the bottom of the pan. Those bits are pure flavor. Let the wine cook down for 2 minutes until reduced by half. The sharp alcohol smell will mellow out and the sauce will start to smell incredible.

Step 7: Add the chicken broth and let the sauce simmer for 3 minutes. It will start to look glossy and slightly thickened.

Step 8: Stir in the heavy cream, fresh parsley, and thyme. Simmer for 2 to 3 minutes until the sauce coats the back of a spoon. If it looks too thick, add a small splash of chicken broth and stir gently.

Step 9: Return the chicken to the skillet and spoon the sauce generously over the top. Simmer together for 1 to 2 minutes just to heat everything through and let the chicken absorb some of that buttery garlic sauce.

Step 10: Plate immediately and spoon extra sauce over the top. This is not a dish that improves from sitting – serve it hot.

The Best Sides to Serve Alongside Chicken Christopher

Morton’s Steakhouse Chicken Christopher shines with sides that can soak up that buttery garlic cream sauce. Here are the pairings that work best.

Creamy Mashed Potatoes: The classic for a reason. Fluffy mashed potatoes drink up every drop of the sauce and the richness level is a perfect match.

Egg Noodles or Pasta: A simple buttered base that lets the Chicken Christopher sauce do all the talking. Toss with just a little olive oil and parsley.

Steamed Asparagus: The slight bitterness cuts through the richness of the cream sauce and adds a nice color contrast on the plate.

Crusty French Bread: For soaking up every last bit of sauce left on the plate. A warm baguette on the side turns dinner into an event.

White or Wild Rice: A lighter option that still absorbs the sauce well and stretches the recipe a little further if you are feeding a crowd.

More Chicken Dinners Worth Trying

If you loved the buttery garlic flavors in Morton’s Steakhouse Chicken Christopher, there are plenty of other satisfying chicken dinners to add to the rotation. The Creamy Lemon Butter Chicken brings a bright citrus twist to a similar rich pan sauce, while the Best Parmesan Crusted Chicken with Creamy Garlic Sauce takes that garlic cream base and adds a crispy golden crust.

For nights when something a little more hands-off sounds appealing, the Chicken in White Wine Sauce delivers a similar elegant flavor profile with very little effort, and the Garlic Parmesan Chicken Pasta turns the same core flavors into a complete one-pan meal the whole table will love.

How to Store and Reheat Morton’s Chicken Christopher

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Store the chicken and sauce together so the chicken stays moist and picks up even more flavor overnight.

To reheat, place the chicken and sauce in a skillet over low heat with a small splash of chicken broth to loosen the sauce. Stir gently as it warms. Avoid the microwave if you can – high heat causes the cream sauce to separate and the chicken to dry out.

Pro tip: This dish is actually one of the rare ones that tastes better the next day. The chicken soaks up the buttery garlic sauce and every bite gets a little richer. Make a double batch and you will be glad you did.

Frequently Asked Questions About Chicken Christopher

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