When you crave that upscale steakhouse experience at home, this high protein Morton’s Steakhouse Chicken Christopher brings restaurant-quality elegance to your dinner table. Thin-pounded chicken cutlets get a golden, crispy Alexander breadcrumb coating, then finish with a luxurious garlic butter sauce that rivals anything you’d find in a white-tablecloth establishment. Perfect for special weeknight dinners or when you want to impress guests without the reservation wait, this copycat recipe delivers serious protein with sophisticated flavor that feels indulgent but comes together in under 45 minutes.
Why You’ll Love This Morton’s Steakhouse Chicken Christopher
This dinner recipe transforms simple chicken breasts into something truly restaurant-worthy. The thin-pounded cutlets cook quickly and evenly, giving you tender, juicy chicken in just minutes per side. That crispy Alexander breadcrumb coating provides incredible texture contrast against the silken garlic butter sauce, creating the kind of flavor and mouthfeel combination that makes steakhouse dining so memorable.
The high protein content makes this ideal for anyone focused on nutrition without sacrificing taste. Each serving delivers substantial lean protein, and the cooking method keeps the chicken light despite the rich sauce. You control the ingredients and portions, which means steakhouse quality at a fraction of the cost.
The garlic beurre blanc sauce elevates everything it touches. I always make extra because it’s perfect for spooning over mashed potatoes or pasta. The dish works beautifully for date night dinners at home or weekend entertaining, and the components can be prepped ahead to make execution smooth and stress-free.
Ingredients for Morton’s Steakhouse Chicken Christopher
I always look for chicken breasts that are similar in size so they cook evenly after pounding. The quality of your butter matters here since it’s the star of the sauce, so go for European-style or cultured butter if possible for richer flavor.
For the Alexander Breadcrumbs:
- 2 cups breadcrumbs (Panko or Italian seasoned)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried parsley
- Salt and white pepper, to taste
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 3 tablespoons butter, for pan-frying
For the Garlic Butter Sauce:
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 2 tablespoons minced shallots
- 2 tablespoons minced garlic
- 1/3 cup dry white wine (like Chardonnay)
- 3/4 cup heavy whipping cream
- 1 teaspoon fresh lemon juice
- Fresh parsley, minced, for garnish
Ingredient Notes:
The Alexander breadcrumb mixture is what gives Morton’s chicken its signature coating. Panko creates extra crunch, while Italian seasoned breadcrumbs add herbaceous depth. I mix both sometimes for the best of both textures. White pepper keeps the coating looking clean and professional, but black pepper works fine if that’s what you have.
For the sauce, cold butter is essential for proper emulsification. Cut it into cubes and keep it refrigerated until you’re ready to whisk it in. A decent dry white wine makes a difference here since it reduces down and concentrates. Choose something you’d actually drink. Fresh shallots and garlic bring the aromatic backbone that makes this sauce memorable, so skip the jarred minced versions for this recipe.
How to Make Morton’s Steakhouse Chicken Christopher
The key to restaurant-quality results is getting your chicken uniformly thin. In my experience, taking an extra minute to pound the breasts evenly pays off with perfectly cooked, tender cutlets every time.
Prepare the Chicken: Slice each chicken breast in half horizontally to create thinner cutlets, essentially butterflying them. Place between sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to pound until about 1/4 inch thick throughout. This ensures the chicken cooks quickly and stays moist while developing that golden crust.
Set Up Breading Station: Arrange three shallow bowls or plates in a row. Fill the first with all-purpose flour, the second with beaten eggs, and the third with your Alexander breadcrumb mixture. Season the chicken cutlets with salt and pepper on both sides.
Bread the Cutlets: Working with one piece at a time, coat the chicken first in flour, shaking off any excess. Dip into the egg wash, letting extra drip back into the bowl, then press firmly into the breadcrumb mixture on both sides. Press down to help the coating adhere well. Set breaded cutlets aside on a plate.
Make the Garlic Butter Sauce: In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the minced shallots and garlic, stirring frequently until they soften and become fragrant, about 2 minutes. Watch carefully so the garlic doesn’t brown. Pour in the white wine and increase the heat to medium-high. Let this simmer until reduced by half, roughly 3-4 minutes. You should have about 2 tablespoons of liquid remaining.
Stir in the heavy cream and continue simmering for 3-5 minutes until the mixture thickens slightly and coats the back of a spoon. Reduce heat to very low. Now comes the crucial step: whisk in the cold butter cubes one or two at a time, waiting until each addition is fully incorporated before adding more. This creates that signature silken texture. Finish with fresh lemon juice and a pinch of salt. Keep the sauce on the lowest heat setting without letting it boil, or it will break.
Pan-Fry the Chicken: Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Once the butter melts and the foam subsides, carefully add the breaded chicken cutlets. Don’t overcrowd the pan; work in batches if needed. Fry for 3-4 minutes on the first side until deeply golden brown, then flip and cook another 3-4 minutes until the second side matches and the internal temperature reaches 165°F. The thin cutlets cook quickly, so watch them closely.
Plate and Serve: Transfer the crispy chicken cutlets to serving plates. Generously spoon the warm garlic butter sauce over each piece and garnish with freshly minced parsley. Serve immediately while the coating is at its crispiest.
Pro Tips: If your sauce separates or looks broken, remove it from heat and whisk in a teaspoon of cold water or cream to bring it back together. The reduction step is critical; if you don’t cook down the wine and cream enough, your sauce will be too thin and won’t have that concentrated flavor. I find that letting the sauce sit on very low heat while you fry the chicken helps it stay perfectly emulsified.
What to Serve with Morton’s Steakhouse Chicken Christopher
This is the kind of dinner that deserves classic steakhouse sides to create a complete experience.
Garlic Mashed Potatoes: The creamy, buttery potatoes act as the perfect canvas for catching all that extra garlic butter sauce. The flavors mirror each other beautifully, and you get a satisfying, comforting base for the meal.
Fettuccine Alfredo: Morton’s traditionally serves this chicken over pasta, and for good reason. The rich sauce mingles with the Alfredo, creating an incredibly indulgent combination. Use fresh fettuccine if you can find it for the best texture.
Sautéed Spinach with Garlic: A simple side of spinach wilted with a little garlic and butter provides a fresh, slightly bitter contrast to the richness of the chicken and sauce. It also adds a pop of color to the plate.
Roasted Asparagus: Oven-roasted asparagus with olive oil, salt, and pepper brings a clean, slightly charred element that cuts through the butter sauce nicely. The crisp-tender texture works well alongside the crispy chicken.
Caesar Salad: A classic Caesar with crisp romaine, Parmesan, and crunchy croutons adds freshness and acidity that balances the meal. The tangy dressing complements the rich sauce without competing.
Crusty Bread: Keep some good artisan bread on the table for mopping up every last bit of that garlic butter sauce. It’s too good to waste.
Roasted Brussels Sprouts: Caramelized Brussels sprouts with a touch of balsamic bring earthy sweetness and textural variety that pairs surprisingly well with the elegant chicken.
Pro Tips & Variations
Make-Ahead Strategy: Bread the chicken cutlets up to 4 hours ahead and refrigerate them on a parchment-lined sheet pan. The coating actually adheres better after resting. You can also make the sauce base (through the cream reduction) earlier in the day, then finish with the butter just before serving.
Breadcrumb Boost: For extra crunch, I toast the breadcrumbs in a dry skillet for 2-3 minutes before mixing with the seasonings. This deepens the color and creates an even crispier coating.
Sauce Shortcuts: If you’re short on time, you can use a good quality Alfredo sauce and doctor it with sautéed garlic and shallots. It won’t be quite as refined, but it still tastes delicious.
High-Protein Variation: Swap regular breadcrumbs for crushed pork rinds or almond flour to reduce carbs and increase protein even further. The texture changes slightly but remains satisfyingly crispy.
Vegetarian Option: Use thick slices of eggplant or portobello mushroom caps instead of chicken. Follow the same breading and cooking process, adjusting time as needed.
Spice It Up: Add red pepper flakes to the breadcrumb mixture or a pinch of cayenne to the sauce for a gentle heat that complements the richness.
Seafood Swap: This preparation works beautifully with firm white fish like halibut or cod. Adjust cooking time since fish cooks faster than chicken.
Storage & Reheating Tips
This dish delivers the best experience when served immediately, as the contrast between the crispy coating and silken sauce is at its peak. However, I store leftovers in separate airtight containers to maintain quality. The chicken keeps in the refrigerator for up to 2 days, and the sauce can be stored separately for the same duration.
For reheating, place the chicken on a wire rack set over a baking sheet and warm in a 350°F oven for about 8-10 minutes. This method helps the coating regain some crispness instead of going soggy. The sauce will likely separate when refrigerated. To bring it back, gently warm it in a small saucepan over low heat while whisking constantly. Add a tablespoon of cream or a teaspoon of cold water if needed to re-emulsify.
The garlic butter sauce doesn’t freeze well due to the emulsion, but you can freeze the breaded uncooked chicken for up to a month. Freeze the cutlets in a single layer on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding a couple extra minutes to the cooking time.
Common Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs work wonderfully and stay even more moist. Pound them to an even thickness just like the breasts. The cooking time remains about the same, though you might need an extra minute per side depending on thickness.
What if I don’t have white wine? Dry vermouth is an excellent substitute and what I actually keep on hand for cooking since it lasts longer once opened. In a pinch, you can use chicken broth with a squeeze of lemon juice, though the sauce will have a slightly different character.
Why did my sauce break or look curdled? This usually happens if the heat is too high or the butter is added too quickly. Keep the heat very low and whisk in the butter gradually. If it breaks, remove from heat and whisk in a teaspoon of cold cream or water to bring it back together.
Can I make this gluten-free? Yes. Use gluten-free flour for dredging and gluten-free breadcrumbs or crushed cornflakes for the coating. Everything else in the recipe is naturally gluten-free.
How do I know when the chicken is done? The internal temperature should reach 165°F on an instant-read thermometer. Since the cutlets are thin, they cook quickly. Look for golden brown color on both sides and firm texture when pressed gently.
This Morton’s Steakhouse Chicken Christopher proves you don’t need a reservation to enjoy upscale dining. The combination of crispy, high-protein chicken with that velvety garlic butter sauce creates a meal that feels special enough for celebrations but simple enough for a Tuesday night. Give this a try next time you want to bring a little steakhouse magic to your dinner table.
Morton’s Steakhouse Chicken Christopher (Copycat)
Ingredients
Equipment
Method
- Slice chicken breasts in half horizontally to create thinner cutlets. Place between plastic wrap or parchment and pound with a meat mallet until about 1/4 inch thick throughout.
- Mix breadcrumbs, garlic powder, onion powder, dried parsley, salt, and white pepper in a shallow bowl. Set up three bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture.
- Season chicken cutlets with salt and pepper. Coat each piece in flour (shake off excess), dip in egg wash, then press firmly into breadcrumbs on both sides. Set aside on a plate.
- In a small saucepan over medium heat, melt 1 tablespoon butter. Add shallots and garlic, cooking until soft and fragrant, about 2 minutes. Pour in white wine, increase heat to medium-high, and simmer until reduced by half, 3-4 minutes.
- Stir in heavy cream and simmer for 3-5 minutes until slightly thickened. Reduce heat to very low. Whisk in cold butter cubes one or two at a time, waiting until fully incorporated before adding more. Finish with lemon juice and salt. Keep warm on lowest heat.
- Heat a large skillet over medium-high heat with 2 tablespoons butter. Add breaded chicken cutlets (work in batches if needed) and fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer chicken to serving plates. Spoon garlic butter sauce generously over each cutlet and garnish with fresh minced parsley. Serve immediately.
