If you have ever ordered Chicken Christopher at Morton's, you remember the moment the plate landed: a golden cutlet under a drift of garlicky crumbs, glossy sauce pooling around the edges. This is the copycat version, built for a home kitchen with a skillet and no culinary degree required.
The dish is really three simple components stacked together – thin chicken breasts, a toasted garlic-parmesan breadcrumb topping, and a quick bearnaise-style butter sauce made with egg yolk, wine vinegar and tarragon. Each one is easy on its own, and they come together in about 35 minutes of cooking.
Serve it the way the steakhouse does, with a green vegetable and something starchy to catch the sauce. It reads fancy and tastes rich, but the technique is weeknight-friendly.
Why You'll Love This Recipe
About the Ingredients
6 boneless, skinless chicken breast halves (about 2 lb / 900g total), pounded to 1/2-inch (1.25cm) thickness
Look for breasts labeled 'thin-cut' to save pounding time. Boneless thighs work as a substitute but need 2-3 extra minutes per side.
1 1/2 teaspoons kosher salt, plus more for seasoning
Diamond Crystal kosher salt is less dense than Morton's, so if you use table salt, cut the amount by half. Sea salt is a fine swap.
1 teaspoon freshly ground black pepper
Fresh-cracked pepper has far more aroma than pre-ground. A peppercorn blend adds a nice floral note.
1 cup (120g) panko breadcrumbs
Panko gives the lightest crunch; standard dry breadcrumbs will work but turn denser. Crushed cornflakes are a gluten-free substitute.
1/3 cup (30g) finely grated Parmesan cheese
Buy a block and grate it yourself – pre-shredded Parmesan is coated with starch and clumps. Pecorino Romano is a sharper swap.
4 tablespoons (56g) unsalted butter, divided
Use unsalted so you control the seasoning. Ghee is a good substitute if you want a nuttier flavor and higher smoke point.
2 tablespoons olive oil
Regular (not extra-virgin) olive oil handles the sear heat better. Avocado oil is an excellent high-heat alternative.
2 cloves garlic, finely minced
Fresh garlic only here – jarred garlic tastes metallic when toasted. One small shallot can stand in for a milder bite.
3 large egg yolks
Room-temperature yolks emulsify more easily. Save the whites for an omelet or meringue.
2 tablespoons dry white wine vinegar
White wine vinegar gives the classic tang; champagne vinegar is smoother. Do not substitute balsamic, which is too sweet.
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
Fresh tarragon is the signature flavor of bearnaise. If unavailable, use 1/2 teaspoon dried chervil plus a pinch of fennel frond.
3/4 cup (170g) melted clarified butter or ghee, warm
Clarified butter prevents a greasy sauce. Melted regular butter works if you skim the foam off the top first.
Tips & Tricks
Pound Evenly for Even Cooking
Uneven cutlets cook unevenly, so pound to a consistent 1/2 inch and the thick end will not dry out before the thin end is done.
Do Not Skip the Cold Butter Finish
Whisking cold butter into the sauce at the end keeps the emulsion stable and gives that glossy steakhouse sheen.
Toast the Crumbs First
Toasting panko in butter before topping the chicken keeps the crust crisp instead of soggy under the sauce.
Pro Tips
Step-by-Step Instructions
1. Pound and Season
Place each chicken breast between two sheets of plastic wrap and pound with a rolling pin to 1/2-inch (1.25cm) thickness. Pat dry and season both sides with the kosher salt and black pepper.
2. Toast the Crumbs
Melt 1 tablespoon of the butter in a skillet over medium heat (about 300F / 150C), add the panko and garlic, and toast 3-4 minutes, stirring, until deep golden brown and fragrant. Stir in the Parmesan off the heat and set aside.
3. Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350F / 175C. Sear the cutlets 4-5 minutes per side until golden brown and the internal temperature reads 165F / 74C. Transfer to a warm plate.
4. Build the Sauce Base
In a blender, combine the egg yolks, white wine vinegar and a pinch of salt. Blend 20 seconds until pale and frothy.
5. Emulsify the Butter
With the blender running on low, slowly stream in the warm clarified butter in a thin ribbon. The sauce should turn thick, pale and glossy – if it looks thin, keep blending 10 more seconds.
6. Finish with Tarragon
Add the chopped tarragon and remaining cold butter to the blender and pulse twice. Taste and adjust salt. The sauce should coat the back of a spoon.
7. Plate and Top
Spoon a pool of sauce onto each warm plate, set a chicken cutlet on top, and shower generously with the toasted garlic crumbs. Serve immediately with extra sauce on the side.
Delicious Variations
Mushroom Christopher
Saute 8 oz sliced cremini mushrooms in butter and fold them into the sauce for an earthy, steakhouse-style twist.
Crispy Crumb-Crusted Bake
Press the toasted crumbs onto the chicken before baking at 425F (220C) for 18 minutes for a hands-off version.
Lemon-Tarragon Light
Swap half the clarified butter for chicken stock and add 1 teaspoon lemon zest for a lighter sauce with bright acidity.
How to Store Morton's Steakhouse Chicken Christopher
Refrigerator
Store chicken and sauce separately in airtight containers for up to 3 days; keep the crumbs at room temperature in a sealed jar.
Freezer
Freeze cooked chicken cutlets only, wrapped tightly, for up to 2 months. Do not freeze the butter sauce, which will break.
Reheating
Reheat chicken in a 350F (175C) oven for 8-10 minutes, then warm the sauce gently over low heat, whisking, and add fresh crumbs.
Frequently Asked Questions
Q: What is Chicken Christopher at Morton's?
Chicken Christopher is a Morton's Steakhouse dish of pan-seared chicken breast topped with garlic breadcrumbs and served with a bearnaise-style butter sauce. It is essentially a chicken version of their famous steak toppings.
Q: What does Chicken Christopher sauce taste like?
The sauce is rich, buttery and tangy with a distinct tarragon and vinegar note, similar to bearnaise. It is glossy rather than heavy, and the garlic crumbs add a savory crunch on top.
Q: Can I make the sauce ahead of time?
Yes, the sauce can be made up to 2 hours ahead and kept warm in a thermos or over a double boiler on the lowest heat. Whisk gently before serving and add a splash of warm water if it thickens too much.
Q: How do I keep the breadcrumbs from getting soggy?
Toast the panko in butter until deep golden and add them only at the moment of serving. Keeping the crumbs separate from the sauce until plating is the single biggest factor in staying crisp.
Q: What should I serve with Chicken Christopher?
Steamed asparagus or green beans and a starch like mashed potatoes, rice pilaf or crusty bread are the classic pairings. The sauce is rich, so keep sides simple and let the chicken lead.
Give this Morton's Steakhouse Chicken Christopher a try this week and let the golden crumbs and silky tarragon sauce do the talking – then tell me in the comments how your family reacted.
Morton's Steakhouse Chicken Christopher
Morton's Steakhouse Chicken Christopher brings buttery pan-seared chicken, garlic breadcrumbs and silky bearnaise-style sauce to your table in under an hour.
🧂 Ingredients
- 6 boneless, skinless chicken breast halves (about 2 lb / 900g total), pounded to 1/2-inch (1.25cm) thickness
- 1 1/2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper
- 1 cup (120g) panko breadcrumbs
- 1/3 cup (30g) finely grated Parmesan cheese
- 4 tablespoons (56g) unsalted butter, divided
- 2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 3 large egg yolks
- 2 tablespoons dry white wine vinegar
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
- 3/4 cup (170g) melted clarified butter or ghee, warm
📋 Instructions
- 1Pound and Season — Place each chicken breast between two sheets of plastic wrap and pound with a rolling pin to 1/2-inch (1.25cm) thickness. Pat dry and season both sides with the kosher salt and black pepper.
- 2Toast the Crumbs — Melt 1 tablespoon of the butter in a skillet over medium heat (about 300F / 150C), add the panko and garlic, and toast 3-4 minutes, stirring, until deep golden brown and fragrant. Stir in the Parmesan off the heat and set aside.
- 3Sear the Chicken — Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350F / 175C. Sear the cutlets 4-5 minutes per side until golden brown and the internal temperature reads 165F / 74C. Transfer to a warm plate.
- 4Build the Sauce Base — In a blender, combine the egg yolks, white wine vinegar and a pinch of salt. Blend 20 seconds until pale and frothy.
- 5Emulsify the Butter — With the blender running on low, slowly stream in the warm clarified butter in a thin ribbon. The sauce should turn thick, pale and glossy – if it looks thin, keep blending 10 more seconds.
- 6Finish with Tarragon — Add the chopped tarragon and remaining cold butter to the blender and pulse twice. Taste and adjust salt. The sauce should coat the back of a spoon.
- 7Plate and Top — Spoon a pool of sauce onto each warm plate, set a chicken cutlet on top, and shower generously with the toasted garlic crumbs. Serve immediately with extra sauce on the side.