Name: Morton’s Steakhouse Chicken Christopher – A Buttery, Garlic-Lover’s Dream Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American Steakhouse
Ingredients: 4 boneless, skinless chicken breasts; Salt and black pepper to taste; 2 tablespoons olive oil; 4 tablespoons unsalted butter; 6 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped (optional); 1/2 cup chicken broth; 1/4 teaspoon red pepper flakes (optional, for heat); Lemon wedges for serving (optional); Steamed green beans (for serving); Roasted potatoes (for serving)

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Introduction

Morton’s Steakhouse Chicken Christopher is a rich and flavorful dish perfect for garlic lovers. With tender chicken breasts bathed in a buttery garlic sauce, it’s a comforting yet elegant meal you can easily recreate at home.

The dish shows two golden-brown grilled chicken breasts with a slightly crispy, seasoned skin. They are cut to reveal white, tender meat inside. The chicken sits on a creamy, off-white mashed potato base with a smooth texture. All of this is surrounded by a light brown sauce that pools around the potatoes. Small bits of finely chopped green herbs are sprinkled on top of the chicken and sauce. The food is served on a white plate with delicate raised patterns, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt and black pepper to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
6 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped (optional)
1/2 cup chicken broth
1/4 teaspoon red pepper flakes (optional, for heat)
Lemon wedges for serving (optional)
Steamed green beans (for serving)
Roasted potatoes (for serving)

Instructions

Step 1: Season the chicken breasts on both sides with salt and black pepper.
Step 2: In a large skillet, heat the olive oil over medium-high heat until shimmering.
Step 3: Add the seasoned chicken breasts to the skillet. Sear for about 5-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken and set aside on a plate.
Step 4: Reduce heat to medium and add the butter to the same skillet. Let it melt and foam.
Step 5: Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
Step 6: Pour in the chicken broth, scraping the bottom of the pan to deglaze and incorporate browned bits. Stir in the parsley, basil (if using), and red pepper flakes (if desired). Let simmer for 3-4 minutes to reduce slightly.
Step 7: Return the seared chicken breasts to the skillet, coating them thoroughly with the garlic butter sauce. Cook for an additional 2-3 minutes to heat through and blend flavors.
Step 8: Serve the chicken with the sauce spooned generously over the top, alongside steamed green beans and roasted potatoes. Optionally, squeeze fresh lemon juice over the chicken for brightness.

Tips & Variations

For a spicy kick, increase the red pepper flakes or add a pinch of cayenne pepper to the sauce.
If fresh herbs aren’t available, substitute with 1 teaspoon dried parsley and 1 teaspoon dried basil.
Use bone-in chicken breasts for extra flavor, but adjust cooking time accordingly.
To keep garlic from burning, add it after the butter has melted and the heat is reduced.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave to prevent drying out. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The dish shows two pieces of golden brown, grilled chicken placed on a bed of soft, light yellow couscous. The chicken has a crispy texture with some dark grill marks and is sprinkled with bright green chopped herbs on top. Around the edges, there is a creamy light sauce that slightly pools on the white plate. The whole presentation sits on a white marbled surface with warm, blurred lights in the background, creating a cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other herbs instead of parsley and basil?

Yes, fresh thyme or oregano can be good alternatives and will complement the garlic butter sauce nicely.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer: the internal temperature should reach 165°F (74°C). The chicken should also be firm and no longer pink inside.