Morton’s Steakhouse Chicken Christopher Recipe Bring the elegance of a steakhouse meal right into your kitchen with this Chicken Christopher recipe.

Inspired by the flavors of Morton’s Steakhouse, this dish features perfectly seared chicken breasts in a luxurious garlic herb cream sauce. Ideal for a special dinner or simply when you’re craving a restaurant-quality meal, this recipe will leave you savoring every bite!

What You Need to Get Started

To make this delicious dish, gather the following ingredients:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
8 ounces mushrooms, sliced (optional, but adds great flavor!)
2 cloves garlic, minced
1 1/2 cups chicken broth (used instead of wine)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 cup heavy cream

Steakhouse Tip:

Morton’s is known for its bold flavors. Add a pinch of red pepper flakes or a dash of lemon juice to elevate the taste even further!

Follow These Steps

Step 1: Prepare and Sear the Chicken

Start by seasoning the chicken breasts with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 6-8 minutes on each side, until they’re golden brown and nearly cooked through. Set them aside on a plate while you prepare the sauce.

Step 2: Sauté the Garlic and Mushrooms

In the same skillet, melt the butter. Toss in the mushrooms (if using) and garlic, cooking them for around 5 minutes until the mushrooms are tender and fragrant. The garlic adds a robust flavor base that makes this dish truly special.

Step 3: Make the Sauce

Pour in the chicken broth and stir, making sure to scrape up any flavorful browned bits from the bottom of the pan. This creates the foundation for the rich sauce. Add the thyme and rosemary, allowing the herbs to infuse into the sauce.

Step 4: Simmer the Chicken

Return the chicken breasts to the skillet, nestling them into the sauce. Let the chicken simmer on medium heat for 10-12 minutes, or until it’s fully cooked through and tender. This will allow the chicken to absorb the savory flavors of the sauce.

Step 5: Finish with Cream

To complete the sauce, stir in the heavy cream and let it simmer for another minute or two, thickening slightly. This creamy finish is what gives the dish its luxurious, restaurant-style appeal.

Serving Suggestions

Serve your Chicken Christopher over:

Garlic mashed potatoes to complement the rich flavors.
Steamed asparagus or green beans for a light, fresh contrast.
Fettuccine pasta for an indulgent steakhouse-style pairing.

Storing and Reheating

If you have leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the microwave. Add a splash of chicken broth or cream if the sauce thickens too much during reheating.

This Morton’s Steakhouse Chicken Christopher Recipe brings a touch of luxury to your table. The combination of seared chicken, earthy herbs, and a velvety garlic cream sauce is sure to impress, whether for a special dinner or a cozy night in.

Enjoy your steakhouse experience at home! 😊

Morton’s Steakhouse Chicken Christopher

Enjoy a restaurant-quality dish at home with this Chicken Christopher recipe. Juicy, pan-seared chicken breasts are complemented by a rich, creamy sauce infused with garlic, mushrooms, and aromatic herbs. Perfect for a hearty dinner, this dish is simple yet elegant.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4 people

Calories 450 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
8 ounces mushrooms sliced (optional)
2 cloves garlic minced
1 ½ cups chicken broth adjusted to replace the wine
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ cup heavy cream

Instructions

Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-8 minutes on each side, until browned. Remove from the skillet and set aside.
In the same skillet, melt the butter. Add the mushrooms and garlic, cooking until the mushrooms are tender, about 5 minutes.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the thyme and rosemary.
Return the chicken breasts to the skillet and simmer in the sauce for 10-12 minutes, or until fully cooked through.
Stir in the heavy cream, letting the sauce thicken slightly. Serve warm.