Morton’s Chicken Christopher Copycat Recipe – Easy Elegant

Chicken Christopher is one of the most requested plates at Morton's The Steakhouse, and for good reason: a thin, golden-crusted chicken breast sits under a glossy garlic butter sauce and a shower of crisp toasted bread crumbs. It looks like a steakhouse splurge but comes together in a single skillet in under an hour.

The dish is built on three components that each take minutes. Thin-pounded chicken breasts get a quick flour dredge and a hot sear, the pan is deglazed with white wine and finished with cold butter for shine, and panko crumbs are toasted in garlic butter until they smell nutty and crackle. Stack them and you have restaurant plating at home.

This copycat version keeps the exact flavor profile of the original, with a bright squeeze of lemon to cut the richness. Serve it with mashed potatoes, creamed spinach, or a simple green salad and you have a full steakhouse dinner for six.

About the Ingredients

6 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded to 1/2-inch (1.25 cm) thickness

Buy air-chilled breasts if available for better texture; if they're huge, slice each horizontally into two cutlets instead of pounding forever.

1/2 cup (60 g) all-purpose flour

Flour gives the chicken a thin crust that browns and helps thicken the pan sauce. Swap in cornstarch for a gluten-free version, though the crust will be crisper and less tender.

1 1/2 teaspoons kosher salt, plus more for seasoning

Diamond Crystal kosher salt is the steakhouse standard because it's less dense; if using table salt, cut the amount by about a third.

1 teaspoon freshly ground black pepper

Grind it fresh; pre-ground pepper tastes flat and dusty. A coarse grind gives better texture on the crust.

3 tablespoons olive oil, divided

Use a neutral, high-smoke-point oil like light olive oil or avocado oil so the pan can get hot without smoking out your kitchen.

4 tablespoons (56 g) unsalted butter, divided, plus 2 tablespoons cold butter for finishing

Cold finishing butter is what makes the sauce glossy; keep it in the fridge until the last minute. Salted butter works but reduce the added salt.

4 garlic cloves, finely minced

Fresh garlic only here; jarred garlic is bitter when browned. Mince it finely so it melts into the sauce instead of burning.

1/2 cup (120 ml) dry white wine, such as Sauvignon Blanc

Pick a wine you'd actually drink, since the flavor concentrates. No wine? Use 1/2 cup chicken broth plus 1 tablespoon lemon juice.

1/2 cup (120 ml) low-sodium chicken broth

Low-sodium gives you control over seasoning; full-sodium broth can make the sauce salty once the butter goes in.

3/4 cup (45 g) panko bread crumbs

Panko's large flakes toast into airy, crunchy shards; regular bread crumbs turn sandy. Find it in the Asian foods aisle for a better price.

2 tablespoons chopped fresh parsley, plus lemon wedges to serve

Flat-leaf parsley has more flavor than curly; chop it just before serving so it stays bright green.

Tips & Tricks

Pound Evenly for Even Cooking

Uneven breasts cook unevenly, so pound to a uniform 1/2 inch and the sear will be consistent.

Dry the Chicken First

Pat the breasts bone-dry before flouring or the coating steams instead of browning.

Don't Crowd the Pan

Sear in batches if needed; a crowded skillet drops in temperature and the chicken turns pale and greasy.

Toast Crumbs in the Same Pan

The browned bits left from the chicken flavor the panko, so don't wipe the skillet clean.

Step-by-Step Instructions

1. Pound and Dry the Chicken

Place each breast between two sheets of plastic wrap and pound with a rolling pin or mallet to an even 1/2-inch (1.25 cm) thickness. Pat completely dry with paper towels and season both sides with the kosher salt and pepper.

2. Dredge in Seasoned Flour

Whisk the flour with a pinch of salt and pepper in a shallow dish. Dredge each breast, shaking off the excess so only a thin, even coat remains.

3. Sear the Chicken

Heat 2 tablespoons olive oil in a large skillet over medium-high heat (about 375°F / 190°C surface temperature) until it shimmers. Sear the chicken in batches for 4 to 5 minutes per side until deep golden brown and the internal temperature reads 165°F (74°C). Transfer to a plate and tent with foil.

4. Build the Pan Sauce

Lower the heat to medium, add 2 tablespoons butter and the garlic to the skillet, and cook 30 seconds until fragrant but not browned. Pour in the wine and simmer 2 to 3 minutes, scraping up the browned bits, until reduced by half.

5. Finish With Broth and Cold Butter

Add the chicken broth and simmer 3 minutes until slightly thickened, with bubbles forming around the edges. Off the heat, whisk in the 2 tablespoons cold butter one piece at a time until the sauce is glossy and coats a spoon.

6. Toast the Panko

In a small skillet, melt the remaining 2 tablespoons butter over medium heat, add the panko, and toast 2 to 3 minutes, stirring constantly, until golden brown and nutty-smelling. Stir in half the parsley.

7. Plate and Serve

Spoon the sauce over the chicken, mound the toasted panko on top, and scatter with the remaining parsley. Serve immediately with lemon wedges.

Delicious Variations

Mushroom Christopher

Sauté 8 oz sliced cremini mushrooms in the pan after searing the chicken, then proceed with the sauce for an earthy, steakhouse-style upgrade.

Lemon-Caper Version

Add 1 tablespoon drained capers and the zest of one lemon to the sauce for a briny, bright twist.

Parmesan Crumb Topping

Toss the toasted panko with 2 tablespoons grated Parmigiano-Reggiano before sprinkling for a sharper, richer crust.

How to Store Morton's Chicken Christopher Copycat Recipe

Frequently Asked Questions

Give this Morton's Chicken Christopher copycat a try tonight and bring steakhouse elegance to your own table. Snap a photo of your golden, crumb-topped plate and let me know how it turned out in the comments.

Morton's Chicken Christopher Copycat Recipe

Morton's Chicken Christopher copycat recipe delivers golden pan-seared chicken in a silky garlic butter wine sauce with toasted bread crumbs.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 6 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded to 1/2-inch (1.25 cm) thickness
• 1/2 cup (60 g) all-purpose flour
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 4 tablespoons (56 g) unsalted butter, divided, plus 2 tablespoons cold butter for finishing
• 4 garlic cloves, finely minced
• 1/2 cup (120 ml) dry white wine, such as Sauvignon Blanc
• 1/2 cup (120 ml) low-sodium chicken broth
• 3/4 cup (45 g) panko bread crumbs
• 2 tablespoons chopped fresh parsley, plus lemon wedges to serve

📋 Instructions

1. 1Pound and Dry the Chicken — Place each breast between two sheets of plastic wrap and pound with a rolling pin or mallet to an even 1/2-inch (1.25 cm) thickness. Pat completely dry with paper towels and season both sides with the kosher salt and pepper.
2. 2Dredge in Seasoned Flour — Whisk the flour with a pinch of salt and pepper in a shallow dish. Dredge each breast, shaking off the excess so only a thin, even coat remains.
3. 3Sear the Chicken — Heat 2 tablespoons olive oil in a large skillet over medium-high heat (about 375°F / 190°C surface temperature) until it shimmers. Sear the chicken in batches for 4 to 5 minutes per side until deep golden brown and the internal temperature reads 165°F (74°C). Transfer to a plate and tent with foil.
4. 4Build the Pan Sauce — Lower the heat to medium, add 2 tablespoons butter and the garlic to the skillet, and cook 30 seconds until fragrant but not browned. Pour in the wine and simmer 2 to 3 minutes, scraping up the browned bits, until reduced by half.
5. 5Finish With Broth and Cold Butter — Add the chicken broth and simmer 3 minutes until slightly thickened, with bubbles forming around the edges. Off the heat, whisk in the 2 tablespoons cold butter one piece at a time until the sauce is glossy and coats a spoon.
6. 6Toast the Panko — In a small skillet, melt the remaining 2 tablespoons butter over medium heat, add the panko, and toast 2 to 3 minutes, stirring constantly, until golden brown and nutty-smelling. Stir in half the parsley.
7. 7Plate and Serve — Spoon the sauce over the chicken, mound the toasted panko on top, and scatter with the remaining parsley. Serve immediately with lemon wedges.

👨‍🍳 Chef's Note: Cold butter is the secret to a restaurant-quality sauce, so don't rush that final swirl off the heat.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat