Morton’s Steakhouse Chicken Christopher Copycat

Indulge in the bold flavors of Morton’s Steakhouse with this mouth-watering Chicken Christopher Copycat recipe. Imagine succulent chicken smothered in a rich, savory sauce, infused with the aromatic essence of fresh parsley, thyme, and a hint of garlic. The eyes widen, and the senses come alive as the tender meat and velvety sauce coat your palate.

But what truly sets this recipe apart is its combination of classic flavors and clever technique, making it the perfect choice for those looking to elevate their cooking skills or create an unforgettable dinner experience. Click here for more recipe tutorials: How to make Morton’s Steakhouse Chicken Christopher Copycat

Why This Recipe Works

• By using high-quality chicken breast and a variety of fresh herbs, this recipe ensures an explosion of flavors on the palate.
• The well-balanced cooking time and prep schedule make this dish a breeze to make, even for beginners.
• The ingenious incorporation of lemon and butter adds a subtle, yet complex aspect to the dish, setting it apart from other copycat recipes.

Key Ingredients

When selecting the key ingredients for this recipe, keep in mind the freshness and quality of the herbs and spices. The same goes for the chicken breast – choose the best to ensure maximum flavor and texture. Discover more inspiration for refining your cooking skills on our Morton’s Steakhouse Chicken Christopher Copycat page.

Furthermore, do not be afraid to experiment and adjust the ingredient amounts to your taste. A pinch of this, a dash of that, and maybe even a missing link like a clear, concise recipe guide will get you to the perfect harmony of flavors. For example, take a look at how other best recipes on the web do it for inspiration.

Recipe Courtesy of Our Kitchen

Morton’s Steakhouse Chicken Christopher Copycat

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces

1 cup all-purpose flour

1 tsp salt

1 tsp black pepper

4 garlic cloves, minced

1/4 cup butter, softened

1 cup chicken broth

2 tbsp lemon juice

2 tbsp chopped fresh parsley

2 tbsp chopped fresh thyme

Directions

1

Brine the chicken breasts in a mixture of 1 cup of salt and 1 gallon of water for 30 minutes to an hour. Pat dry the chicken with paper towels afterward.

2

Roll the chicken in flour to coat, shaking off excess. In a skillet, melt 2 tablespoons of butter over medium-high heat. Sear the chicken on both sides until browned, about 5-7 minutes per side.

3

Transfer the chicken to a baking dish and set aside. In the same skillet, add the chicken broth, garlic, salt, and pepper. Scrape the browned bits from the bottom of the pan with a wooden spoon.

4

Bring the sauce to a boil and reduce the heat to low, simmering for about 10 minutes. Stir in the lemon juice and softened butter until melted and smooth.

5

Serve the chicken by pouring the sauce over the top, garnished with parsley, thyme, and a sprinkle of salt and pepper to taste.

Storage & Reheating

Any leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a skillet over low heat and add a small amount of chicken broth. The smooth sauce should help reheat the dish without drying it out.