Name: Morton’s Steakhouse Chicken Christopher
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts, pounded thin; 1/2 cup all-purpose flour; 2 large eggs; 2 tablespoons milk; 1 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 1/2 teaspoon paprika; 3 tablespoons olive oil; 4 tablespoons butter; 4 cloves garlic, minced; 1/2 cup chicken broth; 2 tablespoons lemon juice; 1/4 cup heavy cream; 1/4 cup grated Parmesan cheese; 1/2 teaspoon black pepper; Salt to taste; Fresh parsley, chopped, for garnish

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Morton’s Steakhouse Chicken Christopher is the kind of dinner I make when I want something rich, comforting, and a little special without taking on a difficult recipe. I coat tender chicken in a crisp Parmesan crust, then finish it in a silky lemon butter garlic sauce that tastes elegant and satisfying. It brings a restaurant-style feel to the table, but I can still make it with simple steps in my own kitchen.

Morton’s Steakhouse Chicken Christopher

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts, pounded thin

½ cup all-purpose flour

2 large eggs

2 tablespoons milk

1 cup grated Parmesan cheese

1 teaspoon garlic powder

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon paprika

3 tablespoons olive oil

4 tablespoons butter

4 cloves garlic, minced

½ cup chicken broth

2 tablespoons lemon juice

¼ cup heavy cream

¼ cup grated Parmesan cheese

½ teaspoon black pepper

Salt to taste

Fresh parsley, chopped, for garnish

Directions

I start by setting up three shallow dishes. In the first one, I add the flour. In the second, I whisk together the eggs and milk. In the third, I mix the grated Parmesan cheese, garlic powder, black pepper, salt, and paprika.

Next, I dredge each chicken breast in the flour, dip it into the egg mixture, and coat it well in the Parmesan mixture. I press gently so the coating sticks nicely to the chicken.

I heat the olive oil in a large skillet over medium heat, then cook the chicken for 4 to 5 minutes per side until it turns golden brown and cooks through. Once done, I transfer the chicken to a plate and keep it warm.

In the same skillet, I melt the butter over medium-low heat and add the minced garlic. I sauté it for about 30 seconds, just until fragrant.

Then I pour in the chicken broth and lemon juice, stirring to loosen all the flavorful browned bits from the bottom of the pan. I let the sauce simmer for 2 to 3 minutes.

After that, I stir in the heavy cream, grated Parmesan cheese, black pepper, and salt to taste. I cook the sauce for another 2 to 3 minutes, stirring until it turns smooth and slightly thickened.

Finally, I return the chicken to the skillet and spoon the sauce over the top. I let everything simmer gently for 1 to 2 minutes so the flavors come together. I finish the dish with fresh chopped parsley and serve it hot.

Servings and timing

This recipe makes 4 servings, which works well for a family dinner or a small gathering.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Calories: 620 kcal per serving

Variations

I sometimes change this recipe a little depending on what I have on hand or what I feel like serving. For a slightly sharper flavor, I add a little extra lemon juice to the sauce. When I want a deeper garlic taste, I increase the garlic by one or two cloves.

I can also swap the heavy cream for half-and-half if I want a lighter sauce, though the texture will not be quite as rich. For a little heat, I like adding a pinch of red pepper flakes to the sauce. If I want to make the dish feel even more complete, I serve it over angel hair pasta so the sauce has something to cling to.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken stays flavorful, and the sauce reheats nicely as long as I warm it gently.

For reheating, I prefer using a skillet over low heat with a small splash of chicken broth or cream to loosen the sauce. I can also use the microwave in short intervals, but I usually cover the dish so the chicken does not dry out. I try not to overheat it because the creamy sauce tastes best when warmed slowly.

FAQs

What makes Chicken Christopher different from other chicken dishes?

I find that the combination of the crispy Parmesan crust and the creamy lemon butter garlic sauce makes this dish stand out. It has both texture and richness, with just enough brightness from the lemon to keep it from feeling too heavy.

Can I use chicken thighs instead of chicken breasts?

Yes, I can use boneless, skinless chicken thighs if I prefer darker meat. I just make sure they are flattened to an even thickness so they cook evenly in the skillet.

How do I know when the chicken is fully cooked?

I look for a golden crust on the outside and make sure the inside is no longer pink. The safest way I check is by using a meat thermometer and making sure the internal temperature reaches 165°F.

Can I make the sauce ahead of time?

I can make the sauce a little ahead, but I think it tastes best when it is made fresh in the same skillet after the chicken cooks. That way, I get all the extra flavor from the browned bits left in the pan.

What should I serve with this dish?

I like serving it with pasta, mashed potatoes, rice, or steamed vegetables. Since the sauce is so flavorful, I usually choose sides that can soak up every bit of it.

Conclusion

I love making Morton’s Steakhouse Chicken Christopher when I want a meal that feels impressive but still manageable. The crispy Parmesan-coated chicken and creamy lemon butter garlic sauce create a dish that feels comforting, flavorful, and perfect for sharing. It is one of those recipes I keep coming back to because it always turns out satisfying and full of restaurant-style flavor at home.

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Morton’s Steakhouse Chicken Christopher

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Halal

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Description

Crispy Parmesan-crusted chicken finished in a rich lemon butter garlic cream sauce, delivering a comforting restaurant-style meal at home.

Instructions

Prepare three shallow dishes: one with flour, one with whisked eggs and milk, and one with Parmesan cheese, garlic powder, black pepper, salt, and paprika.
Dredge each chicken breast in flour, dip in the egg mixture, then coat thoroughly in the Parmesan mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium heat. Cook chicken for 4–5 minutes per side until golden brown and fully cooked. Remove and keep warm.
In the same skillet, melt butter over medium-low heat and sauté garlic for about 30 seconds until fragrant.
Add chicken broth and lemon juice, scraping up browned bits from the pan. Simmer for 2–3 minutes.
Stir in heavy cream, Parmesan cheese, black pepper, and salt. Cook for another 2–3 minutes until smooth and slightly thickened.
Return chicken to the skillet and spoon sauce over the top. Simmer for 1–2 minutes to combine flavors.
Garnish with chopped parsley and serve hot.