Morton’s Steakhouse Chicken Christopher is one of those dishes I crave when I want something that feels a little fancy but still totally comforting. You know the vibe, you had a long day, you want chicken, but you do not want boring chicken. This recipe hits that sweet spot with a buttery sauce, a little tang, and just enough richness to feel like a restaurant treat at home. The first time I tried it, I honestly stopped talking mid bite, which is always a good sign. If you have been looking for a dependable dinner that impresses without stressing you out, you are in the right place.
Ingredients
This is one of those recipes where the ingredient list looks simple, but the combo tastes way bigger than the effort. The goal is tender chicken plus a buttery sauce with garlic and a bright little zip from lemon. If you have ever made a basic skillet chicken dinner, you can absolutely make Morton’s Steakhouse Chicken Christopher.
What you will need
- Chicken breasts, 2 large (or 4 small cutlets)
- Salt and black pepper
- All purpose flour, about 1 cup for a light dredge
- Olive oil, 2 tablespoons
- Butter, 6 tablespoons, divided
- Garlic, 4 to 6 cloves, minced (I like it pretty garlicky)
- Chicken broth, 1 cup
- Lemon juice, 2 to 3 tablespoons (plus extra wedges for serving)
- Italian seasoning or a pinch of dried oregano, 1 teaspoon
- Fresh parsley, chopped (optional but it makes everything look and taste fresher)
Optional but really nice: a tiny pinch of red pepper flakes if you like a little warmth, and a splash of white wine if you have it open already.
Quick note from my kitchen: if your chicken breasts are thick, slice them in half lengthwise or pound them a bit so they cook evenly. That is one of the easiest ways to make sure Morton’s Steakhouse Chicken Christopher comes out juicy instead of dry.
Directions
I make this on a regular weeknight, so my method is practical. One pan, straightforward steps, and you are eating something that tastes like you paid steakhouse prices.
Step by step
- Prep the chicken: Pat chicken dry. Season both sides with salt and pepper. Lightly coat in flour and shake off the extra.
- Brown it: Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Cook chicken about 4 to 5 minutes per side (depending on thickness) until golden and cooked through. Move it to a plate.
- Build the sauce: Turn heat down a little. Add 2 tablespoons butter, then stir in garlic for about 30 seconds to 1 minute. You want it fragrant, not browned.
- Deglaze and simmer: Pour in chicken broth (and a splash of wine if using). Stir and scrape the pan bits because that is pure flavor. Add lemon juice and Italian seasoning. Let it simmer 3 to 5 minutes.
- Finish it: Add the last 2 tablespoons of butter and stir until glossy. Return chicken to the skillet and spoon sauce over it for 1 to 2 minutes.
- Serve: Sprinkle parsley on top and add lemon wedges if you like it brighter.
That is it. The whole thing is basically: brown chicken, make quick garlicky lemon butter sauce, bring it together. If you are the kind of person who likes a cozy casserole night too, you might also like this creamy garlic parmesan chicken bake. Different flavors, same comfort level.
;
My best tips so it tastes like the real deal: do not rush the browning step, keep the garlic from scorching, and taste the sauce before serving. If it feels too rich, add a tiny squeeze of lemon. If it feels too sharp, add a bit more butter. This is one of those sauces you can adjust in seconds.
Questions & Replies
I get questions whenever I mention Morton’s Steakhouse Chicken Christopher because it sounds like a secret menu situation. It is not complicated, but a few small choices make a big difference.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs work great and stay juicy. Just cook them a bit longer and make sure they are cooked through.
Q: Do I have to dredge in flour?
A: You do not have to, but I recommend it. The light flour coating helps the chicken brown nicely and it slightly thickens the sauce.
Q: How do I keep the sauce from tasting too lemony?
A: Start with 2 tablespoons lemon juice, then taste. You can always add more at the end. Butter also balances it out fast.
Q: Can I make it ahead?
A: You can cook the chicken ahead and make the sauce fresh. Reheating the sauce too long can dull the lemon and make the garlic taste harsher, so I like a quick rewarm.
Q: What goes well on the side?
A: Mashed potatoes, rice, pasta, or even roasted green beans. If you want something totally easy, a simple salad plus warm bread is perfect.
If you are in the mood for another chicken dinner that feels fun and low effort, I also love these baked chicken tacos on busy nights. Different mood, same happy plate situation.
Reviews
I have made this for friends who claim they are not “chicken people” and it still wins them over. The sauce is the reason. It is buttery, garlicky, and bright, and it makes plain chicken taste like something special. The first time I served it, everyone kept dipping bread into the pan like it was a rule.
“I thought this would be complicated, but it was so doable. The sauce tasted like restaurant food, and my family asked me to make it again the next week.”
My honest review as the person who has cooked it a bunch: Morton’s Steakhouse Chicken Christopher is one of those reliable recipes you can keep in your back pocket. It is quick enough for a weeknight, but it also feels nice enough for company. And if you accidentally make extra sauce, I fully support that decision because it is amazing on everything.
If you are a casserole fan and want another cozy option for your rotation, check out chicken cordon bleu casserole. It is a different flavor profile, but it scratches the same comfort food itch.
You’ll Also Love
If you liked the idea of a steakhouse style chicken dinner at home, here are a few ways to keep the momentum going:
Switch the sauce vibe: Add mushrooms, or toss in a spoon of capers for a briny bite. You can also add a little cream if you want it extra rich, just keep it gentle so it does not overpower the lemon.
Change the presentation: Slice the chicken and fan it out on a plate, then spoon sauce over top. It instantly looks more “restaurant” with basically no extra work.
Turn leftovers into lunch: Chop the chicken, warm it with a little extra broth, and serve it over rice or pasta. The flavor holds up really well.
When I want to compare notes or see how the restaurant describes it, I peek at Chicken Christopher – Menu – Morton’s The Steakhouse – Los Angeles, and when I am curious how other home cooks handle it, I like browsing Chicken Christopher Recipe – Food.com. Either way, I hope you try Morton’s Steakhouse Chicken Christopher in your own kitchen soon. Keep it simple, taste the sauce as you go, and do not be shy with that last spoonful over the top. You are going to love how steakhouse worthy it feels with such everyday ingredients.