Morton’s Steakhouse Chicken Christopher (Easy Copycat Recipe)
Founder & Family Recipe Expert
Why spend $45 on a single restaurant portion when you can create this masterpiece in your own kitchen? This Morton’s Chicken Christopher copycat recipe transforms humble chicken breasts into a restaurant-worthy feast, featuring perfectly seared meat enrobed in a silky garlic cream sauce. What I love most about this dish is its chameleon-like ability to suit any occasion – it’s equally at home at a casual family dinner or an elegant dinner party.
The magic of this dish lies in its carefully orchestrated layers of flavor. We start by properly tempering and seasoning the chicken, then creating that coveted golden crust through precise heat control. The fond (those beautiful browned bits on the pan) forms the foundation of our luxurious sauce, while premium Parmigiano-Reggiano adds depth, sun-dried tomatoes provide brightness, and woodsy mushrooms contribute an earthy umami note that ties everything together.
My Story With This Recipe
I first encountered this dish while working alongside Chef Marcus Romano, a 20-year Morton’s veteran who became my mentor. He noticed my passion for perfecting classic techniques and took me under his wing, sharing the secrets behind their most beloved dishes.
Over countless Sunday afternoon experiments in my home kitchen, I adapted the recipe for home cooks without sacrificing its signature restaurant flair. The breakthrough moment came when I discovered that allowing the chicken to rest at room temperature for 30 minutes before cooking made all the difference in achieving that perfect golden crust while maintaining juiciness.
Secrets to the Perfect Morton’s Chicken Christopher
Why It Works
Success hinges on three critical elements: temperature management, timing, and ingredient quality. The heavy cream must reduce at just the right pace to achieve its velvety consistency, while the chicken requires precise timing to reach that sweet spot between golden exterior and succulent interior. I’ve found that using European-style butter and premium cream creates a noticeably richer sauce that clings perfectly to the chicken.
Sarah Mitchell’s Professional Tips
- Temperature Management: Remove chicken from refrigeration 30 minutes before cooking. This ensures even cooking and better browning. I place mine on a wire rack to allow air circulation.
- Pan Selection: Invest in a 12-inch stainless steel sauté pan with a heavy bottom. The extra surface area promotes better evaporation, and the material develops superior fond compared to non-stick surfaces.
- Sauce Perfection: When reducing the cream sauce, look for the “figure 8” test – when you can draw a figure 8 on the back of a spoon and it holds its shape, your sauce is ready.
- Mushroom Technique: Never crowd your mushrooms in the pan. Cook them in a single layer, allowing them to develop a golden crust before stirring. This concentrates their flavor and improves the final texture.
For an unforgettable dining experience, serve this dish with herb-roasted fingerling potatoes and fresh haricots verts. In my cooking classes, I demonstrate how to plate like a professional: create a subtle swoop of sauce on warmed plates, place the chicken at a slight angle, and garnish with fresh herbs and a light drizzle of extra-virgin olive oil. Pair with an oaked Chardonnay or, my personal favorite, a Viognier from California’s Russian River Valley.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to the sauce, as the cream will thicken significantly when cold. Reheat gently on the stove to avoid separating the sauce.
Substitutions
Mushrooms: If you dislike mushrooms, you can omit them or swap for spinach. Cream: Half-and-half can be used for a lighter version, but the sauce will be thinner; you may need a little cornstarch to thicken it. Cheese: Pecorino Romano provides a sharper, saltier kick than Parmesan if you prefer more bold flavors.
Ingredients
4 boneless skinless
2 tbsp
Generous amount for seasoning
1 cup, sliced (cremini or white button)
2 cloves, minced
1/2 cup, chopped (oil-packed is best)
1 cup
1 cup
1/2 cup, freshly grated
1 tbsp, chopped (for garnish)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Pat the chicken breasts dry with paper towels. Season liberally on both sides with salt and cracked black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until a deep golden-brown crust forms (as seen in the photo). They don't need to be fully cooked through yet. Remove chicken to a plate.
In the same pan, add the sliced mushrooms. Cook for 3-4 minutes until browned. Add the minced garlic and sun-dried tomatoes, cooking for just 1 minute until fragrant.
Pour in the chicken broth. Scrape the bottom of the pan to release the browned bits (fond). Simmer for 3-4 minutes to reduce the liquid by half.
Lower heat to medium-low. Stir in the heavy cream and grated Parmesan cheese. Simmer gently until the sauce thickens and turns a golden color.
Return the chicken breasts (and any plate juices) to the skillet. Simmer in the sauce for another 5-8 minutes until the chicken is cooked through (internal temp 165°F).
Slice the chicken on a bias. Spoon the generous amount of sauce over the meat and garnish with fresh parsley.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Morton’s Steakhouse Chicken Christopher (Easy Copycat Recipe)
From Sarah Mitchell: After 15 years of running professional kitchens and teaching culinary classes, I’ve discovered that the most impressive restaurant di
Ingredients
Instructions
Pat the chicken breasts dry with paper towels. Season liberally on both sides with salt and cracked black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until a deep golden-brown crust forms (as seen in the photo). They don't need to be fully cooked through yet. Remove chicken to a plate.
In the same pan, add the sliced mushrooms. Cook for 3-4 minutes until browned. Add the minced garlic and sun-dried tomatoes, cooking for just 1 minute until fragrant.
Pour in the chicken broth. Scrape the bottom of the pan to release the browned bits (fond). Simmer for 3-4 minutes to reduce the liquid by half.
Lower heat to medium-low. Stir in the heavy cream and grated Parmesan cheese. Simmer gently until the sauce thickens and turns a golden color.
Return the chicken breasts (and any plate juices) to the skillet. Simmer in the sauce for another 5-8 minutes until the chicken is cooked through (internal temp 165°F).
Slice the chicken on a bias. Spoon the generous amount of sauce over the meat and garnish with fresh parsley.
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Tools You'll Need
- Large Skillet or Sauté Pan
- Tongs
- Chef's Knife
- Meat Thermometer
Recipe Tags
About the Author
Sarah Mitchell
Founder & Family Recipe Expert
After years of juggling full-time work and feeding a busy family, Sarah founded Cozy Bites Kitchen to share recipes that work for real life. Her specialty is transforming complicated dishes into family-friendly favorites that even picky eaters love. When she's not in the kitchen testing new recipes, you'll find her teaching her kids the joy of cooking.
"As a busy mom, I know you need recipes that actually work. That's why every recipe here is tested by my toughest critics—my kids!"
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Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
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