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I’m Anna, and if you’ve ever stared at a restaurant menu wishing you could recreate that perfect dish without the price tag or the wait, you are my kind of person! I’m obsessed with taking those fancy flavors and making them simple and joyful for your everyday kitchen. Forget complicated techniques; we’re focusing on big flavor that comes together fast. Today, we are diving headfirst into Morton’s Chicken Christopher with Garlic Butter Sauce. Seriously, this golden, crispy chicken smothered in that unbelievably rich, garlicky sauce is going to become your new weeknight hero. It tastes like a special occasion, but it only takes about 35 minutes total. Get ready to impress everyone!
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Why You Will Love This Morton’s Chicken Christopher with Garlic Butter Sauce
I know you’re busy, and that’s why I developed this recipe to be the perfect weeknight savior. When you need something that tastes like you spent all afternoon on it but only took minutes, this is the answer. Trust me, once you master Morton’s Chicken Christopher with Garlic Butter Sauce, you’ll be making it weekly!
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Quick Preparation Time
We’re talking 15 minutes prep and 20 minutes cook time. That means you can have a restaurant-quality dinner on the table in under 40 minutes, which is perfect for those chaotic evenings when you need a win.
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Incredible Flavor Profile
It’s all about the contrast! You get that satisfying, golden crunch from the breaded chicken breast, and then BAM—it’s bathed in a sauce that is pure silk: creamy, garlicky, and brightened up with just a touch of lemon. It’s rich without being heavy.
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Simple Pan-Seared Method
No deep fryers, no fancy equipment needed here. We are using one large skillet to achieve maximum crispiness and then building that amazing sauce right in the same pan. Less cleanup is always a win in my book!
Essential Equipment for Perfect Morton’s Chicken Christopher with Garlic Butter Sauce
You don’t need a huge arsenal of gadgets for this recipe, but having the right tools makes a huge difference when making Morton’s Chicken Christopher with Garlic Butter Sauce. I keep these items handy because they ensure even cooking and perfect sauce consistency every single time.
Skillet Requirements
Grab your largest, heaviest skillet. I prefer something cast iron or a good stainless steel pan because it holds heat so well. This is crucial for getting that deep, golden crust on the chicken without steaming it.
Tools for Pounding and Measuring
You’ll need a meat mallet—or even just a rolling pin wrapped in plastic wrap—to pound those breasts evenly. Also, set up three shallow bowls for the breading station, and make sure your measuring cups and spoons are ready to go for the sauce components.
Gathering Your Ingredients for Morton’s Chicken Christopher with Garlic Butter Sauce
Okay, gather everything before you start cooking! This recipe comes together so fast once the heat is on, so having all your components ready is essential for success. We are making four generous servings of Morton’s Chicken Christopher with Garlic Butter Sauce, and these ingredients are non-negotiable for that authentic steakhouse taste.
Chicken Preparation Components
For the coating, you need one cup of all-purpose flour. Make sure you have two large eggs, lightly beaten—don’t whisk them too much, just enough to combine the yolk and white. For the crunch, use one full cup of breadcrumbs. I really prefer panko here because it gets extra crispy, but regular works if that’s what you have on hand. Don’t forget the seasonings that go right onto the chicken: garlic powder, onion powder, salt, and pepper.
Rich Garlic Butter Sauce Ingredients
This sauce is where the magic happens! You’ll need 3 tablespoons of unsalted butter dedicated just to searing the chicken, and then another 4 tablespoons of unsalted butter specifically for building the sauce base. You must use fresh garlic, minced—about 3 cloves, don’t skimp! For the liquid, grab half a cup of chicken broth and one tablespoon of fresh lemon juice for brightness. Finally, a splash of heavy cream at the end makes it luxurious, and a tablespoon of fresh, chopped parsley for color and freshness!
Step-by-Step Instructions for Morton’s Chicken Christopher with Garlic Butter Sauce
This is the fun part! We’re moving fast now, so make sure your workspace is organized. Once you get the rhythm down for breading and searing, you’ll find that making this amazing Morton’s Chicken Christopher with Garlic Butter Sauce is actually quite relaxing.
Preparing and Breading the Chicken
First things first: we need even cooking. Take those four chicken breasts and place them between sheets of plastic wrap. Use your meat mallet and pound them down gently but firmly until they are all about a half-inch thick. Consistency here is everything! Once pounded, season both sides generously with your salt, pepper, garlic powder, and onion powder mix. Now, set up your dredging station: Bowl 1 has the flour, Bowl 2 has the lightly beaten eggs, and Bowl 3 has the breadcrumbs.
Take one piece of chicken at a time. Dredge it thoroughly in the flour—shake off the excess! Next, dip it completely into the egg mixture, letting any extra drip off. Finally, lay it in the breadcrumbs and press down firmly with your hands to make sure those crumbs stick everywhere. They have to adhere well so they don’t fall off when we cook them.
Cooking the Chicken to Golden Perfection
Time to heat the skillet! We need medium heat. Add the 3 tablespoons of butter and the 3 tablespoons of olive oil to your large pan. That combination of fat gives you great flavor and a high smoke point. Once the butter foams slightly, carefully place the breaded chicken in the hot fat—don’t overcrowd the pan, do this in batches if you need to! Cook each side for about 4 to 5 minutes until it’s beautifully golden brown and crispy. The most important part: use a thermometer to ensure the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a clean plate and tent it loosely with foil to keep it warm while you build the sauce.
Crafting the Signature Garlic Butter Sauce
Don’t wipe out that skillet! All those brown bits, called fond, are flavor gold. Reduce the heat slightly, if necessary. Melt the remaining 4 tablespoons of butter into the pan drippings. Add your minced garlic and sauté it gently for just 1 to 2 minutes until it smells wonderfully fragrant. Be careful not to burn it, or it gets bitter fast! Pour in the chicken broth and the lemon juice. Let that simmer and reduce slightly for about 2 or 3 minutes, scraping up those tasty bits from the bottom. Finally, stir in the heavy cream and let it cook until the sauce thickens just enough to coat the back of a spoon.
Plating Your Morton’s Chicken Christopher with Garlic Butter Sauce
Once the sauce is perfect, it’s time to plate up your gorgeous meal. Arrange the golden, crispy chicken breasts on your serving platter. Spoon that fragrant, rich garlic butter sauce generously right over the top of each piece. For the finishing touch that makes it look like it came straight from a fancy bistro, sprinkle everything with fresh, chopped parsley. Enjoy every bite of your homemade Morton’s Chicken Christopher with Garlic Butter Sauce!
Tips for Success When Making Chicken Christopher
Even though this recipe is super straightforward, a few little tricks will take your chicken from “good” to “I can’t believe I made this!” I learned these the hard way, so you don’t have to make the same mistakes I did when I first started cooking this dish.
Achieving Even Thickness
Seriously, take your time pounding the chicken. If one end is half an inch thick and the other end is a full inch, the thin part will dry out before the thick part is safe to eat. Uniform thickness guarantees everything cooks at the exact same speed. It’s worth the extra minute of mallet work!
Preventing Soggy Breading
When you dredge the chicken, make sure you really press that final breadcrumb coating on. If the crumbs are just loosely sitting there, they’ll slide right off in the hot oil. Also, never, ever overcrowd the pan. If the pieces are touching, the temperature of the oil drops fast, and you end up steaming the crust instead of searing it. Cook in batches!
Temperature Control for Sauce
When you move onto the sauce, you need to pay attention to your heat. Once that cream goes in, the sauce can go from perfect to scorched in seconds, especially since we are cooking it in the same pan where the chicken just browned. Keep the heat at low to medium-low when simmering the cream and broth. If it starts bubbling too aggressively, just pull the pan off the burner for 30 seconds to cool it down a touch.
Frequently Asked Questions About This Recipe
I get so many questions whenever I post this recipe because everyone wants to nail that restaurant texture! Here are a few things folks often ask me when they are planning their meals. Don’t worry if you need to tweak things—that’s what cooking is all about!
Can I Bake Instead of Pan-Sear?
You absolutely can bake these if you want to skip the stovetop cooking! After you bread the chicken, place it on a lightly oiled baking sheet. Bake at 400°F (200°C) for about 20 to 25 minutes, flipping halfway through, until it hits that safe 165°F internal temperature. The crust won’t be quite as aggressively crispy as pan-searing, but it’s still delicious!
What Kind of Chicken Cut Works Best?
Boneless, skinless chicken breasts are the standard here because they give you that nice, large surface area for the crust. If you use chicken tenderloins, they are naturally smaller and thinner, so you might skip the pounding step entirely. Just watch them closely in the oil, as they will cook much faster—maybe only 3 minutes per side!
Making the Garlic Butter Sauce Ahead of Time
The sauce is the one part you can definitely make ahead! Whisk together all the sauce ingredients (minus the parsley garnish), let it cool, and store it in an airtight container in the fridge for up to three days. When you reheat it, use a small saucepan over low heat. Whisk constantly, and add a tiny splash of extra broth or water if it seems too thick after chilling.
Storing and Reheating Your Morton’s Chicken Christopher
Nobody wants leftover chicken to turn into sad, soggy disappointments, right? If you happen to have any Morton’s Chicken Christopher left over—which is rare in my house, honestly—storing and reheating it properly keeps that lovely crunch alive!
Storage Guidelines
Once the chicken has cooled completely, you want to store it in a shallow, airtight container. Make sure you keep the sauce separate if you can! Refrigerate the chicken pieces for up to three days. If you have sauce left, keep it in a separate small container in the fridge.
Reheating Methods
Please, please, please skip the microwave! It’s the enemy of crispiness. For the best results, reheat the chicken in a toaster oven or a conventional oven set to 350°F (175°C) for about 10 minutes. If you have an air fryer, even better—a few minutes at 375°F (190°C) will crisp up that crust beautifully again. Reheat the sauce gently on the stovetop before spooning it back over the warm chicken.
Sharing Your Morton’s Chicken Christopher with Garlic Butter Sauce Experience
I truly hope this recipe brings some restaurant magic into your busy week! I live for hearing how your meals turn out. If you made this Morton’s Chicken Christopher with Garlic Butter Sauce and loved it, please leave a star rating and tell me what you thought in the comments below. It helps other busy cooks find their new favorite dish! You can also see more of my favorite quick meals on Pinterest.
Nutritional Information Disclaimer
Just a quick note on nutrition: the calorie and macro counts provided are estimates based on the ingredients listed and standard serving sizes. Since brands vary and we all measure slightly differently—especially when adding extra garlic, wink wink—your final numbers might shift a little bit. Cook with joy and don’t stress the exact numbers!
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35 Minute Morton’s Chicken Christopher Masterpiece
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Morton’s Chicken Christopher features golden, crispy chicken in a rich garlic butter sauce—restaurant-quality flavor made easy at home.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 cup breadcrumbs (panko or regular)
- 3 tablespoons unsalted butter (for chicken)
- 3 tablespoons olive oil (for chicken)
- 4 tablespoons unsalted butter (for sauce)
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons heavy cream
- 1 tablespoon chopped parsley
Instructions
- Pound chicken breasts to an even 1/2-inch thickness. Season both sides with salt, pepper, garlic powder, and onion powder.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip in egg, then coat fully in breadcrumbs. Press lightly to adhere.
- Heat olive oil and 3 tablespoons butter in a large skillet over medium heat. Add chicken and cook 4–5 minutes per side, until golden brown and cooked through to 165°F. Transfer to a plate and keep warm.
- In the same skillet, melt 4 tablespoons butter. Add garlic and sauté 1–2 minutes until fragrant. Stir in chicken broth and lemon juice; simmer 2–3 minutes. Add heavy cream and cook until slightly thickened.
- Place chicken on a serving platter, spoon the garlic butter sauce over the top, and garnish with parsley.
Notes
- Cook chicken to an internal temperature of 165°F before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: Not specified
- Sodium: Not specified
- Fat: 25g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 25g
- Fiber: Not specified
- Protein: 34g
- Cholesterol: Not specified
