There’s something unmistakably festive about a dish called Morton’s Chicken Christmas, and this high protein mortons chicken christmas lives up to its name with vibrant pimientos and green onions that bring holiday colors right to your dinner plate. This elegant recipe features perfectly pan-seared chicken breasts smothered in a creamy mushroom sauce brightened with those signature red and green touches. Originally inspired by the classic steakhouse preparation, this version transforms into an approachable weeknight dinner that feels special enough for celebrating without requiring hours in the kitchen.
The beauty of this dish lies in how it delivers restaurant-quality results using straightforward techniques and ingredients you likely already have on hand. The combination of tender chicken, earthy mushrooms, and that luxurious cream sauce creates a dinner that looks impressive when you bring it to the table. With 40 minutes from start to finish and over 40 grams of protein per serving, it bridges the gap between everyday cooking and special occasion meals perfectly.
Why You’ll Love This Morton’s Chicken Christmas
The flour-dredged chicken develops a beautiful golden crust that not only looks appealing but also helps thicken the pan sauce naturally as those browned bits dissolve into the liquid. This means you get a silky, restaurant-style sauce without needing to add cornstarch or extra thickeners.
The mushrooms bring an earthy depth that balances the richness of the cream, while the white wine adds complexity and brightness that keeps the sauce from feeling heavy. I find that deglazing with wine instead of just using broth creates layers of flavor that make this dish taste like you spent far more time on it than you actually did. The pimientos and green onions aren’t just decorative, they add subtle sweetness and a fresh, mild onion flavor that cuts through the richness.
This recipe also scales beautifully whether you’re cooking for two or entertaining a larger group. The sauce comes together in the same pan you cooked the chicken in, which means minimal cleanup and maximum flavor transfer. Leftovers reheat surprisingly well for a cream-based dish, making this practical for meal planning beyond just the night you prepare it.
Ingredients for Morton’s Chicken Christmas
I always pound my chicken breasts to an even thickness before starting this recipe. It’s a step that takes just two minutes but makes the difference between perfectly cooked, juicy chicken and pieces that are dry on the edges while still undercooked in the center.
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 8 oz sliced mushrooms (button or cremini)
- 1/2 cup dry white wine (like Chardonnay or Pinot Grigio)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup green onions, chopped
- 1/2 cup pimientos, drained and chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
The flour dredge should be plain all-purpose flour without any added seasonings beyond the salt and pepper you season the chicken with directly. This keeps the sauce from getting muddy or overly seasoned. For the mushrooms, cremini add a slightly deeper, earthier flavor than standard button mushrooms, but both work perfectly. Buy them whole and slice them yourself rather than using pre-sliced, as they’ll hold their shape better during cooking and release less moisture.
Choose a dry white wine you’d actually drink. The general rule applies here: if you wouldn’t put it in a glass, don’t put it in your food. A crisp Pinot Grigio or unoaked Chardonnay both work beautifully. Avoid anything labeled “cooking wine” as it contains added salt and won’t deliver the same clean flavor. The chicken broth should be low-sodium so you can control the seasoning yourself.
Pimientos are those sweet red peppers that come jarred, usually near the pickles or olives in the grocery store. Make sure to drain them thoroughly before chopping, as excess liquid will thin your sauce. The green onions provide a mild, fresh onion flavor that’s gentler than regular onions and won’t overpower the delicate sauce.
How to Make Morton’s Chicken Christmas
Getting the chicken properly prepared before it hits the pan sets you up for success with this entire recipe. Take the time to pound the breasts evenly and let them come to room temperature for about 15 minutes before cooking.
- Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt and pepper. Place the flour in a shallow dish and dredge each breast thoroughly, pressing gently so the flour adheres. Shake off any excess flour so you have a thin, even coating rather than clumps. The goal is a light dusting that will create a delicate crust, not a thick breading.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Wait until the butter stops foaming and the pan is quite hot before adding the chicken. This ensures immediate searing rather than steaming. Place the chicken breasts in the pan without crowding and resist the urge to move them around. Let them cook undisturbed for 5 to 7 minutes until a golden-brown crust forms on the bottom.
- Flip the chicken carefully and cook the second side for another 5 to 7 minutes until the internal temperature reaches 165°F on an instant-read thermometer. The timing depends on the thickness of your chicken, which is why pounding them evenly matters so much. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
- Add the remaining 2 tablespoons of butter to the same skillet without wiping it out. Those browned bits stuck to the pan are pure flavor. Add the sliced mushrooms and spread them in an even layer. Let them cook without stirring for 2 to 3 minutes so they develop color on one side, then stir and continue cooking for another 2 minutes until browned and tender. Properly browned mushrooms have a meaty texture and concentrated flavor that watery, steamed mushrooms can’t match.
- Pour the white wine into the skillet and use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. This is deglazing, and it’s where much of your sauce’s depth comes from. Let the wine bubble vigorously for about 2 minutes until it reduces by roughly half. You’ll notice the sharp alcohol smell mellows and the liquid thickens slightly.
- Stir in the chicken broth and heavy cream, then bring the mixture to a gentle simmer. Don’t let it boil hard or the cream might break. Add the drained pimientos and chopped green onions, stirring to distribute them evenly throughout the sauce. Continue simmering for 3 to 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon lightly.
- Return the chicken breasts to the skillet, nestling them into the sauce. Spoon the creamy mushroom and pimiento mixture over the top of each piece. Let everything heat through together for 1 to 2 minutes so the chicken absorbs some of that sauce flavor. Garnish with fresh parsley and serve immediately while the sauce is still silky and the chicken is hot.
The sauce should be creamy but pourable, not thick like gravy. If it seems too thick, add a splash of chicken broth. If it’s too thin, let it simmer for another minute or two.
What to Serve with Morton’s Chicken Christmas
The rich, creamy sauce in this high protein mortons chicken christmas practically begs for something to soak it up, so choosing the right sides makes all the difference.
Fettuccine or Egg Noodles: Wide pasta ribbons capture the sauce beautifully and turn this into a complete one-plate meal. Toss the pasta with a little butter and parsley before plating, then spoon the sauced chicken right on top. The combination feels indulgent without being overwhelming.
Garlic Mashed Potatoes: Creamy mashed potatoes provide a luxurious base for all that delicious sauce. The garlic echoes the savory notes in the mushrooms while the smooth texture complements the tender chicken. Make them with plenty of butter and cream to match the richness of the dish.
Steamed Asparagus: Fresh asparagus spears add a crisp, slightly bitter contrast that cuts through the cream sauce perfectly. A squeeze of lemon juice over the asparagus brightens the entire plate and provides a refreshing counterpoint to the rich main course.
Wild Rice Pilaf: The nutty flavor and chewy texture of wild rice blend brings sophistication to the plate while staying neutral enough to let the chicken shine. Rice also does an excellent job of absorbing excess sauce.
Roasted Brussels Sprouts: Caramelized Brussels sprouts with crispy edges offer a slightly sweet, nutty flavor that pairs surprisingly well with the creamy mushroom sauce. The textural contrast between crispy vegetables and silky sauce keeps each bite interesting.
Simple Arugula Salad: Peppery arugula dressed with lemon vinaigrette and shaved parmesan provides a fresh, light element that balances the richness of the chicken. Serve it on the side rather than under the chicken to keep the greens crisp.
Crusty French Bread: Sometimes the best accompaniment is simply good bread for sopping up every last bit of that incredible sauce. Warm, crusty bread with a soft interior works perfectly for this purpose.
Pro Tips & Variations
Chicken Preparation: If your chicken breasts are particularly thick, butterfly them before pounding. This creates more even pieces that cook through at the same rate. Place the chicken between plastic wrap or parchment paper when pounding to prevent splattering.
Wine Substitution: When making the non-alcoholic version, use equal parts chicken broth and a tablespoon of lemon juice. The acidity from the lemon mimics the brightness wine provides without the alcohol. White wine vinegar diluted with water also works in a pinch.
Mushroom Varieties: Mix different mushroom types for more complex flavor. Combine cremini with shiitake or oyster mushrooms, or add a few dried porcini mushrooms rehydrated in warm water for an earthy boost. Strain and use the soaking liquid in place of some chicken broth.
Make-Ahead Strategy: You can dredge and sear the chicken up to 2 hours ahead, then finish it in the sauce just before serving. Keep the partially cooked chicken refrigerated and bring it to room temperature before the final heating step.
Sauce Consistency: If your sauce breaks or looks curdled, remove it from heat immediately and whisk in a tablespoon of cold heavy cream. This often brings it back together. Prevention is easier though: keep the heat moderate once you add the cream and avoid boiling.
Protein Swaps: Boneless, skinless chicken thighs work wonderfully here and stay even juicier than breasts. Pork tenderloin medallions also take beautifully to this treatment, though they need just 4 to 5 minutes per side to cook through.
Holiday Presentation: For festive occasions, arrange the chicken on a serving platter and pour the sauce over dramatically at the table. The red and green colors make this naturally beautiful for Christmas gatherings.
Storage & Reheating Tips
Store leftover Morton’s chicken Christmas in an airtight container in the refrigerator for up to three days. The cream sauce will thicken considerably as it cools, which is completely normal. When reheating, do so gently on the stovetop over low heat rather than using the microwave, which can cause the cream to separate and the chicken to become rubbery.
Add a splash of chicken broth or cream to the pan when reheating to loosen the sauce back to its original consistency. Heat slowly, stirring occasionally, until the chicken is warmed through and the sauce is smooth again. This usually takes 5 to 7 minutes over low heat.
Freezing isn’t ideal for cream-based sauces, as they tend to separate and become grainy when thawed. If you must freeze, do so without the sauce. Freeze the cooked chicken in portions, then make fresh sauce when ready to serve. The chicken itself freezes well for up to two months.
Common Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work beautifully and actually stay more moist. Use the same cooking technique but watch the timing, as thighs may need an extra minute or two to reach 165°F internal temperature.
What if I don’t have white wine? Replace it with additional chicken broth plus a tablespoon of fresh lemon juice or white wine vinegar. The acid component is important for deglazing and balancing the cream, so don’t skip that part.
Can I make this dairy-free? Full-fat coconut milk can replace the heavy cream, though it will give the sauce a subtle coconut flavor. For a more neutral option, use cashew cream made by blending soaked cashews with water until smooth.
How do I prevent the flour coating from getting soggy? Make sure your pan is hot before adding the chicken, and don’t overcrowd the skillet. Proper heat creates steam that evaporates rather than getting trapped under the chicken. Also, rest the cooked chicken on a wire rack if possible rather than directly on a plate.
Can I prep this ahead for entertaining? You can prepare all the components up to the point of making the sauce, then finish everything in about 10 minutes before serving. Have the chicken dredged and ready, mushrooms sliced, and all liquids measured. This makes the final execution smooth and quick.
Morton’s Chicken Christmas
Ingredients
Equipment
Method
- Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Place flour in a shallow dish and dredge each breast, pressing gently so flour adheres. Shake off excess.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once butter stops foaming and pan is hot, add chicken breasts without crowding.
- Cook chicken undisturbed for 5 to 7 minutes until golden-brown crust forms. Flip and cook second side for 5 to 7 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- Add remaining 2 tablespoons butter to the same skillet. Add sliced mushrooms in an even layer and let cook without stirring for 2 to 3 minutes until browned on one side. Stir and continue cooking 2 more minutes until tender.
- Pour white wine into skillet and scrape up browned bits from bottom of pan with a wooden spoon. Let wine bubble for about 2 minutes until reduced by half.
- Stir in chicken broth and heavy cream. Bring to a gentle simmer, being careful not to let it boil hard.
- Add drained pimientos and chopped green onions. Stir to distribute evenly. Continue simmering for 3 to 5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon lightly.
- Return chicken breasts to skillet, nestling them into the sauce. Spoon the creamy mushroom and pimiento mixture over the chicken. Let heat through for 1 to 2 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
Conclusion
This high protein mortons chicken christmas transforms a restaurant classic into an achievable weeknight dinner that still feels celebratory. The creamy mushroom sauce with its festive pops of red pimientos and green onions makes this worthy of your holiday table while remaining practical enough for regular rotation. Give this a try when you want to impress without spending all evening in the kitchen.
