Morton’s Chicken Christopher – Easy Steakhouse Dinner at

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.

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.

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

Frequently Asked Questions

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.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

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🧂 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

👨‍🍳 Chef's Note: Clarified butter is the secret to a sauce that never breaks; if you only have regular butter, skim the foam off the melted top before streaming it in.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 485 kcal · 38g protein · 14g carbs · 31g fat