Morton’s Steakhouse Chicken Christopher: The Ultimate Copycat Recipe

Have you ever had one of those dining experiences that stays with you long after the last bite? For me, that’s the Chicken Christopher at Morton’s Steakhouse. It’s one of those signature dishes that somehow manages to be both comforting and sophisticated at the same time. After multiple attempts to recreate this masterpiece in my home kitchen, I’m thrilled to share my perfected copycat recipe with you today.

This iconic dish features tender chicken breasts topped with a luscious, velvety sauce made with roasted garlic, white wine, and fresh herbs. What makes it truly special is the perfect balance of flavors—garlic-forward but not overwhelming, rich but not heavy, and elegant enough for special occasions while being surprisingly straightforward to prepare.

What Makes This Chicken Christopher Special

Before we dive into the cooking process, let’s talk about what sets this dish apart from other chicken recipes. Morton’s Steakhouse may be known primarily for their beef, but their Chicken Christopher has developed something of a cult following among regulars. The sauce is the true star—a creamy, garlicky masterpiece that transforms simple chicken breasts into a restaurant-worthy entrée.

My version stays true to the original while using ingredients you can find at any well-stocked grocery store. I’ve spent months perfecting the technique and proportions to give you that authentic Morton’s experience without leaving your home.

Key Ingredients for the Perfect Chicken Christopher

Quality ingredients make all the difference in this recipe. Here’s what you’ll need:

• Chicken breasts: Choose thick, evenly sized boneless, skinless breasts for consistent cooking
• Fresh garlic: For roasting and incorporating into the sauce
• Heavy cream: The foundation of our velvety sauce
• White wine: Adds acidity and depth (I recommend a dry Chardonnay)
• Fresh herbs: Particularly thyme and parsley
• Butter: Use unsalted to control the seasoning
• Mushrooms: Button or cremini work beautifully
• Shallots: For a milder, more refined flavor than onions

Essential Equipment

While you don’t need professional kitchen equipment, having the right tools will make preparation smoother:

• Large oven-safe skillet (preferably cast iron)
• Sharp chef’s knife
• Meat mallet or heavy rolling pin
• Instant-read thermometer
• Small saucepan
• Garlic roaster (optional but helpful)

Preparation: Setting Yourself Up for Success

The key to restaurant-quality results is proper preparation. Here’s my step-by-step approach:

1. Prep the chicken: Trim any excess fat and butterfly the breasts if they’re very thick. Then pound them to an even thickness of about ¾ inch. This ensures even cooking and tender results.
2. Roast the garlic: This is a crucial step that adds incredible depth to the sauce. I roast a whole head of garlic until the cloves are soft and caramelized, which transforms the sharp, pungent flavor into something sweet and nutty.
3. Measure and organize: Having all ingredients measured and ready (mise en place) makes the cooking process much more enjoyable, especially when working with a time-sensitive sauce.

Detailed Recipe: Morton’s Steakhouse Chicken Christopher

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp garlic powder
• ½ tsp dried thyme

For the roasted garlic:

• 1 whole head of garlic
• 1 tbsp olive oil
• Pinch of salt

For the sauce:

• 3 tbsp unsalted butter, divided
• 2 large shallots, finely diced (about ¼ cup)
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• ¼ cup dry white wine (Chardonnay works well)
• 1½ cups heavy cream
• All cloves from the roasted garlic head, mashed into a paste
• 2 tsp fresh thyme leaves, plus more for garnish
• 2 tbsp fresh parsley, chopped
• ½ tsp Dijon mustard
• ¼ cup freshly grated Parmesan cheese
• Salt and freshly ground pepper to taste

Instructions

Roast the Garlic

1. Preheat your oven to 400°F (200°C).
2. Cut the top third off a whole head of garlic to expose the cloves.
3. Place the garlic on a piece of aluminum foil, drizzle with olive oil, and sprinkle with salt.
4. Wrap the foil around the garlic, creating a sealed packet.
5. Roast for 40-45 minutes until the cloves are golden brown and soft.
6. Allow to cool slightly, then squeeze the soft cloves out of their skins. Mash with a fork and set aside.

Prepare the Chicken

1. Pat the chicken breasts dry with paper towels.
2. If the breasts are very thick, butterfly them or pound them to an even thickness of about ¾ inch.
3. In a small bowl, combine salt, pepper, garlic powder, and dried thyme.
4. Season both sides of the chicken breasts with this mixture.
5. Heat olive oil in a large, oven-safe skillet over medium-high heat.
6. Once hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown.
7. Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
8. Remove from oven and transfer the chicken to a plate. Tent loosely with foil to keep warm.

Make the Signature Sauce

1. Return the same skillet to medium heat (be careful, the handle will be hot).
2. Add 2 tablespoons of butter. Once melted, add the diced shallots and cook until translucent, about 2-3 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes.
4. Add the minced fresh garlic and cook for 30 seconds until fragrant.
5. Pour in the white wine, scraping the bottom of the pan to release any browned bits (this is where all the flavor lives!).
6. Let the wine reduce by half, about 2 minutes.
7. Lower the heat to medium-low and add the heavy cream, roasted garlic paste, and fresh thyme.
8. Simmer gently, stirring occasionally, until the sauce begins to thicken, about 5-7 minutes.
9. Stir in the Dijon mustard and Parmesan cheese until the cheese is fully melted.
10. Add the remaining tablespoon of butter and stir until it’s incorporated into the sauce.
11. Season with salt and pepper to taste.

Serving

1. Return the chicken breasts to the skillet, nestling them into the sauce.
2. Spoon some sauce over each chicken breast and sprinkle with fresh parsley and additional thyme leaves.
3. Serve immediately with your choice of sides.

Nutritional Information

For those keeping track of their intake, here’s the nutritional breakdown per serving (one chicken breast with sauce):

Perfect Pairings: What to Serve with Chicken Christopher

To create a complete Morton’s Steakhouse experience at home, I recommend serving Chicken Christopher with these complementary sides:

Side Dishes

• Garlic Mashed Potatoes: The creamy texture pairs perfectly with the sauce.
• Steamed Asparagus: The slight bitterness balances the richness of the dish.
• Sautéed Spinach with Garlic: Doubles down on the garlic notes.
• Wild Rice Pilaf: Offers a nutty counterpoint to the creamy sauce.

Beverage Suggestions

• Sparkling Water with Lemon: Helps cleanse the palate between bites.
• Iced Tea with Fresh Mint: A refreshing non-alcoholic option.
• Cranberry Spritzer: The tartness cuts through the richness.

Troubleshooting Common Issues

Even experienced home cooks encounter challenges. Here are solutions to the most common problems with this recipe:

Sauce Breaks or Curdles

• Problem: Your cream sauce separates or looks grainy.
• Solution: This typically happens when the heat is too high. If your sauce begins to break, remove it from heat immediately, add a splash of cold cream, and whisk vigorously until it comes back together.

Chicken Is Dry

• Problem: The chicken breasts turn out tough and dry.
• Solution: The most common cause is overcooking. Use an instant-read thermometer and remove the chicken from the oven as soon as it reaches 165°F. Also, don’t skip the pounding step—even thickness ensures even cooking.

Sauce Is Too Thin

• Problem: Your sauce won’t thicken properly.
• Solution: Continue simmering gently for a few more minutes. If it’s still too thin, you can create a slurry with 1 tsp cornstarch and 1 tbsp cold water, then whisk it into the simmering sauce.

Garlic Flavor Is Too Mild

• Problem: The garlic flavor isn’t prominent enough.
• Solution: Roast the garlic a bit longer until it’s deeply golden, and consider adding an extra clove or two of roasted garlic to the sauce.

Make-Ahead Tips

This dish really shines when served fresh, but there are components you can prepare ahead of time:

1. Roast the garlic: This can be done up to 3 days in advance. Store the mashed cloves in an airtight container in the refrigerator.
2. Prep the chicken: Season the chicken breasts and store them covered in the refrigerator for up to 24 hours before cooking.
3. Mise en place: Chop all vegetables and measure ingredients the morning of your dinner. Store them separately in the refrigerator.

The actual cooking is best done just before serving, as the sauce can lose its silky texture when reheated.

Variations to Try

While the classic recipe is perfection, here are some variations I’ve experimented with:

Herbed Chicken Christopher

Add 1 tablespoon of fresh rosemary and 1 tablespoon of fresh sage along with the thyme for a more complex herb profile.

Lemon Chicken Christopher

Add 1 teaspoon of lemon zest and 1 tablespoon of fresh lemon juice to the sauce for a brighter flavor profile.

Spinach and Artichoke Chicken Christopher

Stir in ½ cup of chopped spinach and ¼ cup of chopped artichoke hearts to the sauce just before serving.

Truffle Chicken Christopher

Drizzle each serving with a few drops of truffle oil and garnish with shaved black truffle for a luxurious upgrade.

Storage and Reheating

If you end up with leftovers (which is rare in my house!), here’s how to store and reheat them:

Storage

Store the chicken and sauce separately if possible, in airtight containers in the refrigerator for up to 3 days.

Reheating

• For best results, reheat the sauce gently in a saucepan over low heat, stirring frequently.
• Reheat the chicken separately in a 300°F (150°C) oven, covered with foil, until just warmed through (about 15 minutes).
• Combine the chicken and sauce just before serving.

Avoid microwave reheating if possible, as it can make the chicken tough and may cause the sauce to separate.

The Rich History Behind Chicken Christopher

While Morton’s Steakhouse is tight-lipped about the exact origin of this beloved dish, my research suggests it was likely named after a chef or valued patron. The combination of cream, garlic, and herbs reflects classic French culinary techniques that form the backbone of much of American fine dining.

The dish gained popularity in the 1980s and 1990s, when cream-based sauces were having their heyday in American steakhouses. Despite changing food trends, Chicken Christopher has remained on Morton’s menu as a beloved alternative to their prime steaks.

Why This Recipe Works: The Science Behind the Flavor

Understanding a few culinary principles helps explain why this dish is so successful:

1. Maillard Reaction: Searing the chicken creates hundreds of new flavor compounds through this chemical reaction between amino acids and reducing sugars.
2. Flavor Development Through Roasting: Roasting the garlic converts harsh sulfur compounds into sweeter, more complex flavors through caramelization.
3. Emulsification: The fat in butter and cream creates a stable emulsion with the water-based components, resulting in that silky-smooth texture.
4. Umami Layering: The combination of mushrooms, Parmesan, and roasted garlic creates multiple sources of umami, which enhances the overall flavor profile.

Frequently Asked Questions

Q: Can I make this dish dairy-free? While the dairy components are integral to the authentic flavor, you can substitute full-fat coconut cream for the heavy cream and use olive oil instead of butter. The flavor will be different but still delicious.

Q: What can I substitute for white wine? If you prefer to cook without alcohol, replace the wine with an equal amount of chicken broth plus 1 tablespoon of white wine vinegar or lemon juice to add acidity.

Q: Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and tend to be more forgiving if slightly overcooked. They’ll need a slightly longer cooking time—aim for an internal temperature of 175°F for the most tender results.

Q: How spicy is this dish? Chicken Christopher is not spicy at all—it’s rich and flavorful but mild enough for those who are sensitive to heat. If you’d like to add some warmth, a pinch of red pepper flakes in the sauce works well.

Q: Can I double the recipe for a larger crowd? Yes, this recipe doubles wonderfully. Use a larger skillet or prepare in batches. When doubling the sauce, you may need to increase the reduction time slightly.

Q: Is this recipe gluten-free? Yes, as written, this recipe is gluten-free. Just double-check your Dijon mustard label, as some brands may contain trace amounts of gluten.

Final Thoughts

There’s something magical about recreating a restaurant favorite at home. Not only do you save money, but you also gain the satisfaction of mastering a new technique and the freedom to adjust flavors to your preference.

My version of Morton’s Steakhouse Chicken Christopher has become a staple for special dinners at my house. It’s fancy enough for celebrations but simple enough that I don’t hesitate to make it on a random Tuesday when I’m craving something extraordinary.

I hope this recipe brings as much joy to your table as it has to mine. Remember, cooking is about the journey as much as the destination, so don’t be discouraged if your first attempt isn’t perfect. Each time you make this dish, you’ll discover new nuances and develop your own signature touch.

Now, it’s your turn to bring the Morton’s Steakhouse experience into your home. I’d love to hear how this recipe works for you and any personal touches you add to make it your own.

Happy cooking!