Morton's Steakhouse Chicken Christopher Recipe
Chicken Christopher is a standout dish made famous by Morton’s It’s simple but delicious, with tender chicken breasts covered in seasoned breadcrumbs and served with a rich garlic butter sauce. The chicken is pan-seared until golden and baked until juicy and tender. What makes Chicken Christopher unique is its perfect balance of crisp texture and rich, buttery flavor. For steakhouse fans, it’s one of the best representations of indulgent restaurant-style cooking.
Equipment
- Non-stick skillet or frying pan
- Baking dish
- Mixing bowls (for dredging station)
- Tongs or fork
- Silicone spatula (for making the sauce)
- Measuring cups and spoons
Ingredients
- 2 large chicken breasts boneless, skinless
- 1 cup seasoned breadcrumbs Panko works wonderfully for extra crunch
- ½ cup all-purpose flour
- 2 large eggs beaten
- 2 tbsp whole milk
- Salt and freshly ground black pepper to taste
For the Garlic Butter Sauce:
- ½ cup unsalted butter softened
- 3 cloves garlic minced
- 2 tbsp chopped fresh parsley flat-leaf works best
- 1 tbsp freshly squeezed lemon juice
- 1 tsp salt
- ½ tsp black pepper
- Optional garnish: Lemon wedges or additional chopped parsley
Optional Add-Ons:
- Parmesan cheese grate this to mix into your breadcrumbs for added flavor
- A sprinkle of paprika if you like a hint of smokiness
Instructions
Step 1: Prepare the Chicken
- Start by prepping the chicken breasts. Trim off any extra fat and slice them in half (butterfly) so they’re an even thickness—this helps them cook evenly. Sprinkle both sides with salt and pepper. Set the chicken aside while you get your dredging station ready. A little prep now means flavorful, perfectly cooked chicken later.
Step 2: Set Up the Dredging Station
- Set up a dredging station to get the perfect crispy coating. Use 3 shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs. For extra flavor, mix the breadcrumbs with some grated Parmesan and a little garlic powder. Take each chicken breast, coat it in flour, dip it in the eggs, and then cover it with breadcrumbs. Press lightly to make sure the coating sticks.
Step 3: Cook the Chicken
- Heat a non-stick pan over medium heat and add some olive oil. Once it’s hot, place the chicken breasts in the pan. Cook for 3–4 minutes on each side until golden and crispy. Don’t overcrowd the pan—this ensures the chicken fries properly. When done, move the chicken to a baking dish lined with parchment paper.
Step 4: Bake the Chicken
- Preheat your oven to 375°F (190°C). Put the chicken in a baking dish and bake for 10–15 minutes, depending on how thick the breasts are. Make sure the chicken is fully cooked and juicy by checking that the internal temperature hits 165°F (74°C) with a meat thermometer. While the chicken is baking, you can start making the signature sauce.
Step 5: Make the Lemon Butter Sauce
- Use the same pan from frying and melt a few tablespoons of butter over medium heat. Add minced garlic and cook for 1–2 minutes until it smells amazing. Pour in some fresh lemon juice and a splash of white wine, then stir. Let it simmer until it thickens slightly. Finish with a small piece of butter for a smooth, tangy sauce that’s perfect for your chicken!
Step 6: Serve and Enjoy
- Place the cooked chicken breasts on a plate and pour the lemon butter sauce over them. Sprinkle with chopped parsley for extra flavor and color. Serve right away with sides like roasted veggies or mashed potatoes. Enjoy your homemade Morton's Steakhouse Chicken Christopher—it’s like having fancy dining at home.
Notes
Chicken Christopher is a tasty dish that everyone will love. Make sure to coat the chicken evenly and cook it all the way through. The inside of the chicken should reach 165°F (74°C) to be safe to eat. Use good oil and the right tools for the best results.