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Pan-fried chicken cutlets covered in garlic butter cream sauce with mashed potatoes, green beans, and cherry tomatoes.

Morton’s Steakhouse Chicken Christopher – Easy Garlic Butter Chicken Recipe with Crispy Cutlets & Creamy Sauce

Molly
This easy copycat version of Morton’s Steakhouse Chicken Christopher features golden, pan-fried chicken cutlets draped in a luxurious garlic butter wine sauce. It’s a restaurant-worthy garlic chicken recipe made right at home—perfect for special dinners, holidays, or whenever you’re craving something indulgent yet easy. Serve it with mashed potatoes, pasta, or roasted vegetables for a complete meal that everyone will love.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Special Occasion
Cuisine American, Steakhouse-Inspired
Servings 4 servings
Calories 410 kcal

Ingredients
  

For the Chicken:

  • 2 large boneless skinless chicken breasts, pounded to 1/2 inch thick
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • ½ cup plain breadcrumbs
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil for pan-frying

For the Garlic Butter Sauce:

  • 6 tablespoons unsalted butter
  • 5 cloves garlic minced (fresh is best!)
  • ½ cup dry white wine like Sauvignon Blanc
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt or to taste
  • 2 tablespoons fresh parsley chopped

Optional Garnish:

  • Extra parsley or lemon wedges

Instructions
 

  • Step 1: Prep the Chicken
    Slice the chicken breasts in half lengthwise for thinner cutlets. Place between plastic wrap and pound to even thickness.
  • Step 2: Bread the Chicken
    Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper. Dredge chicken in flour, dip in egg, then coat with breadcrumbs.
  • Step 3: Sear the Chicken
    In a large skillet, heat olive oil over medium-high. Add breaded chicken and cook 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
  • Step 4: Make the Garlic Butter Sauce
    In the same skillet, melt butter. Add garlic and cook for 1–2 minutes until fragrant. Pour in white wine and lemon juice. Let simmer for 3–4 minutes until slightly reduced.
  • Step 5: Combine and Serve
    Return chicken to the skillet. Spoon sauce over top and let simmer for 2 minutes. Sprinkle with parsley and serve immediately.

Notes

Secret Tips for Morton’s Steakhouse Chicken Christopher

1. Pound chicken cutlets evenly: For that signature crispy-on-the-outside, juicy-on-the-inside finish, pound your chicken breasts to an even ¼-inch thickness. This ensures uniform cooking and helps achieve that golden crust in every bite of this garlic butter chicken recipe.
2. Use a light dredge for maximum crisp: Skip the heavy breading—coat each cutlet in seasoned flour or a mix of flour and grated Parmesan before pan-frying. It creates a light, crisp coating that soaks up the garlic butter sauce beautifully without overpowering the chicken.
3. Don’t skimp on the garlic butter: The creamy garlic butter sauce is the heart of Chicken Christopher. Use real butter, fresh minced garlic, and a splash of white wine or chicken broth to add that rich, restaurant-style flavor Morton’s is known for.
4. Pan-fry in batches to avoid steaming: Fry the chicken cutlets in batches and avoid crowding the pan. This keeps them crisp and golden rather than soggy—critical for replicating this easy steakhouse-style chicken dish at home.
5. Finish the sauce with heavy cream: For a silky texture and richer flavor, stir in a splash of heavy cream at the end. It balances the garlic and elevates this crispy cutlet recipe into a true creamy garlic butter chicken masterpiece.
6. Add a squeeze of lemon before serving: A touch of fresh lemon juice cuts through the richness and wakes up all the flavors—just like Morton’s does. It’s the final step that ties the dish together.
7. Serve over angel hair or mashed potatoes: This garlic butter chicken is incredibly versatile. Keep it classic with a steakhouse-style starch like mashed potatoes, or pair it with light angel hair pasta to soak up every drop of the creamy sauce.
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