Chicken Christopher Steakhouse Style

This hearty Morton's Steakhouse Chicken Christopher delivers restaurant-quality luxury right in your own kitchen. The tender chicken breasts bathed in a rich, creamy wine sauce create a dining experience that feels special without requiring professional culinary skills.

I first made this during a surprise visit from my in-laws and it has become our default "company's coming" meal. The velvety sauce always draws compliments, even from those who claim not to like chicken dishes.

Ingredients

• Boneless skinless chicken breasts: which provide a perfect canvas for the luxurious sauce
• Butter: for creating that distinctive richness Morton's is known for
• Mushrooms: adding earthiness and texture though entirely optional based on preference
• Garlic: minced fresh for that aromatic foundation that elevates the entire dish
• Dry white wine: such as Sauvignon Blanc or Pinot Grigio for acidity and complexity
• Salt and pepper: the essential seasonings that enhance without overwhelming
• Olive oil: with its fruity notes that complement the chicken beautifully
• Chicken broth: providing depth and savory notes to balance the cream
• Dried thyme and rosemary: classic herbs that infuse the sauce with Mediterranean warmth
• Heavy cream: the key to that silky steakhouse quality finish

Step-by-Step Instructions

Season the Chicken:

Generously coat both sides of your chicken breasts with salt and pepper, making sure to season evenly. This initial seasoning layer is crucial as it will penetrate the meat during cooking, ensuring flavor throughout the chicken and not just in the sauce.

Sear the Chicken:

Heat olive oil in a large skillet until it shimmers but doesn't smoke. Carefully place each chicken breast in the pan, allowing enough space between pieces. Cook for 6-8 minutes per side until a beautiful golden brown crust forms. This step creates the foundation of flavor through the Maillard reaction. Remove the chicken and set aside on a warm plate.

Create the Mushroom Base:

In the same pan with all those flavorful bits from the chicken, melt butter and add mushrooms with garlic. Cook gently until mushrooms release their moisture and begin to caramelize slightly, about 5 minutes. The mushrooms will absorb the chicken flavor while adding their own earthy depth.

Develop the Sauce:

Pour in the white wine and chicken broth, scraping the pan bottom enthusiastically to incorporate all those caramelized bits. This technique called deglazing captures every bit of flavor. Add thyme and rosemary, allowing their aromatic oils to infuse the liquid as it simmers and reduces.

Finish the Chicken:

Return the seared chicken to the pan, nestling the pieces into the simmering sauce. Cover partially and let them cook through for 10-12 minutes, occasionally basting with the sauce. The chicken will finish cooking while absorbing the wine and herb flavors.

Perfect the Sauce:

Pour in the heavy cream and gently stir to incorporate. Let the sauce simmer for 2-3 minutes until it reaches a silky consistency that coats the back of a spoon. The cream mellows the wine while adding luxurious body to the sauce.

Serve with Style:

Plate each chicken breast and generously spoon the sauce over top, making sure to include plenty of mushrooms if using. Complement with simple sides that won't compete with the star of the show.

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The heavy cream is truly the secret weapon in this recipe. I once tried to make a lighter version with half and half and while still good, it missed that signature Morton's richness that makes you feel like you're dining at a white tablecloth restaurant.

Perfect Pairing Suggestions

This Chicken Christopher calls for sides that complement without overshadowing its delicate flavors. A simple risotto makes an excellent base to soak up the exquisite sauce, while roasted asparagus or haricots verts add a welcome freshness and color contrast. For special occasions, I serve this with duchess potatoes piped into elegant swirls that elevate the entire presentation.

Make-Ahead and Storage Tips

The beauty of this recipe lies in its flexibility for entertaining. You can prepare the chicken through the searing stage up to a day ahead, then finish the dish with the sauce just before serving. Leftovers store beautifully for up to three days in the refrigerator, with the flavors actually improving as they meld together. Reheat gently on the stovetop with a splash of chicken broth to refresh the sauce.

Wine Pairing Notes

The creamy, herb-infused sauce pairs magnificently with the same style of white wine used in cooking. I recommend a medium-bodied Chardonnay with subtle oak influence or a crisp Pinot Grigio that cuts through the richness. For red wine enthusiasts, a light Pinot Noir works surprisingly well, its bright acidity and gentle tannins complementing rather than competing with the delicate chicken.

Common Queries

→ Can I make this dish without wine?

Yes, you can substitute the white wine with additional chicken broth and add 1 tablespoon of lemon juice to mimic the acidity. The flavor profile will be slightly different but still delicious.

→ What sides pair well with Chicken Christopher?

This dish pairs beautifully with roasted vegetables, steamed asparagus, garlic mashed potatoes, or a simple green salad. Crusty bread or garlic bread is perfect for soaking up the delicious sauce.

→ Can I use bone-in chicken instead of boneless?

Yes, bone-in chicken breasts or thighs can be used, but you'll need to increase the cooking time. Cook the chicken for about 8-10 minutes per side initially, and extend the simmering time to 15-20 minutes or until the internal temperature reaches 165°F.

→ How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). If you don't have a thermometer, cut into the thickest part of the breast – the meat should be white throughout with no pink.

→ Can I make this dish ahead of time?

Yes, this dish reheats well. Prepare it a day ahead, refrigerate, and gently reheat on the stovetop over medium-low heat. You might need to add a splash of chicken broth if the sauce has thickened too much.

→ What mushrooms work best in this recipe?

Button or cremini mushrooms work perfectly, but you can also use a mix of wild mushrooms like shiitake or oyster for more complex flavors. Slice them evenly for consistent cooking.