When I first tried Chicken Christopher at Morton’s, I thought, why have I never made this at home? The garlic butter alone is worth it. Now I get to share my version with you, one that blends comfort with steakhouse flair. This dish feels indulgent without needing a reservation or a dress code. The chicken, tender and lightly breaded, soaks up the garlicky butter like it was born for this recipe. It’s the kind of meal that makes you want to wipe your plate clean with a piece of bread—maybe even Longhorn steakhouse bread if you’re feeling ambitious. And yes, I’ve been that person at the table who insists we order extra. If you’re someone who loves recipes chicken style, whether it’s the k f c chicken recipe that sparks nostalgia or chicken easy recipes you can whip up on a weeknight, this one belongs on your list. I’ve served it with pasta, with roasted veggies, and even with mashed potatoes, and it never disappoints. Cooking chicken doesn’t have to be complicated, sometimes it just needs garlic, butter, and a little love.

1) Key Takeaways
2) Easy Morton’s Steakhouse Chicken Christopher Recipe
3) Ingredients for Morton’s Steakhouse Chicken Christopher
4) How to Make Morton’s Steakhouse Chicken Christopher
5) Tips for Making Morton’s Steakhouse Chicken Christopher
6) Making Morton’s Steakhouse Chicken Christopher Ahead of Time
7) Storing Leftover Morton’s Steakhouse Chicken Christopher
8) Try these main course recipes next!
9) Morton’s Steakhouse Chicken Christopher Recipe
10) Nutrition

1) Key Takeaways

This recipe delivers juicy chicken wrapped in garlic butter comfort.
It’s a steakhouse-inspired dish that works in a simple home kitchen.
Perfect with pasta, bread, or potatoes depending on mood.
The garlic cream sauce is the star of the show.

2) Easy Morton’s Steakhouse Chicken Christopher Recipe

I love when a recipe sounds fancy but doesn’t wear you out in the kitchen. This one fits that bill. You get the comfort of chicken recipes without needing hours of prep or endless ingredients. The process feels calm and simple, and the end result still looks like something you’d order in a restaurant. I’ve made it on weeknights when time felt short, and I’ve also made it for a small dinner with friends. Both times it worked.

What makes this recipe special is the sauce. Garlic butter combined with cream builds a base that hugs the chicken perfectly. The flavor feels balanced rather than heavy. Add a sprinkle of parsley at the end, and you have color and freshness. It’s not just dinner, it feels like an experience you created without much trouble.

If you’re searching for chicken recipes that are flexible, this one delivers. I’ve paired it with roasted veggies for a lighter take and with pasta for a fuller plate. It never fails to make me smile when I bring it to the table.

3) Ingredients for Morton’s Steakhouse Chicken Christopher

Chicken Breasts: I use boneless, skinless pieces. They cook quickly and stay tender if you don’t overdo the heat. I like to pound them lightly so they cook evenly. It also makes them feel more elegant on the plate.

Flour: A light coating of flour helps create a delicate crust. It’s not heavy like fried chicken, but just enough to give texture and hold the sauce better. I season it with salt and pepper.

Olive Oil: A couple of spoonfuls are all you need to get the pan going. It keeps the chicken from sticking and adds a mild flavor underneath the butter.

Butter: Six tablespoons might sound bold, but butter is the heart of this dish. It mixes with the garlic to create the sauce that makes you want to scrape the pan clean.

Garlic: Fresh cloves, finely minced. Garlic takes center stage here, so don’t skimp. The smell alone is worth it when it hits the pan.

White Wine: Dry wine gives a bit of acidity that balances the butter and cream. If wine isn’t your thing, chicken broth works as well.

Heavy Cream: Just half a cup thickens the sauce into something rich and smooth. It clings to the chicken and feels indulgent without going overboard.

Parsley: Fresh chopped parsley adds color and freshness. It lifts the dish so it doesn’t feel too heavy. It’s a small detail that makes a big difference.

4) How to Make Morton’s Steakhouse Chicken Christopher

Step 1. Pound the chicken gently so it’s even. This helps each piece cook at the same pace. I like to cover it with plastic wrap and tap lightly with a rolling pin. It’s quick and keeps the mess down.

Step 2. Mix flour with salt and pepper in a shallow dish. Coat each chicken breast until lightly dusted. Shake off the extra so it doesn’t clump in the pan.

Step 3. Warm olive oil in a skillet on medium heat. Add the chicken and cook until golden on both sides. Keep it gentle, about four minutes per side, so the meat stays juicy. Remove the chicken and set it aside.

Step 4. In the same skillet, melt butter and add minced garlic. Stir until the garlic smells sweet and full. Don’t rush this step or the garlic will burn.

Step 5. Pour in the wine and let it bubble for a couple minutes. It loosens the browned bits from the pan, which means flavor builds right into the sauce.

Step 6. Add the cream and parsley. Stir until the sauce feels thick enough to coat a spoon. Taste it here and adjust with salt or pepper if you want.

Step 7. Return the chicken to the pan. Spoon the sauce over each piece until they’re covered. Let it simmer for two or three minutes so everything blends together.

Step 8. Serve warm. I like to pair it with pasta, mashed potatoes, or just good bread to catch every drop of sauce.

5) Tips for Making Morton’s Steakhouse Chicken Christopher

Pat the chicken dry before dredging. It helps the flour stick better. When I skip this step, the coating feels patchy and the sauce doesn’t cling the same way. Simple detail, big payoff.

Keep the heat steady on medium. High heat cooks the outside too quickly and leaves the inside raw. Low heat takes too long and dries it out. Medium feels just right for chicken recipes like this.

Don’t walk away from the garlic. It turns from perfect to bitter in seconds. I keep a spoon in hand and stir until it looks golden and smells strong but not sharp. That’s when I know it’s ready.

Finally, let the chicken rest in the sauce for a few minutes before serving. The flavors soak in and the dish feels complete. Rushing here means you miss that last bit of magic.

6) Making Morton’s Steakhouse Chicken Christopher Ahead of Time

I’ve tested this recipe for make-ahead dinners, and it works. You can cook the chicken earlier in the day and keep it wrapped in foil. When you’re ready, prepare the sauce fresh and add the chicken back in. It saves you from juggling everything at once.

Another option is to make the sauce ahead. Store it in a container and reheat gently on the stove. Add a splash of cream if it feels too thick. Then cook the chicken fresh and pour the warmed sauce over it.

I wouldn’t recommend cooking both the chicken and sauce too far ahead. The sauce thickens more than you want when left too long, and reheated chicken can feel dry. Keeping one part fresh makes all the difference.

7) Storing Leftover Morton’s Steakhouse Chicken Christopher

Leftovers are almost better the next day. I place the chicken in an airtight container and keep it in the fridge for up to three days. The sauce thickens overnight but loosens again with a splash of broth or cream when you warm it up.

Reheat gently on the stove. Microwave works, but the chicken can toughen if you’re not careful. I warm it slowly over low heat and stir the sauce so it smooths out again. A little butter added back doesn’t hurt either.

If you’ve got bread on hand, leftover sauce makes an amazing dip. I’ve caught myself scraping the last bit from the pan with a crusty slice. Waste nothing, enjoy everything.

8) Try these main course recipes next!

9) Morton’s Steakhouse Chicken Christopher Recipe