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Morton’s Steakhouse Chicken

Morton’s Steakhouse Chicken Christopher

This restaurant-worthy dish features golden seared chicken breasts topped with a creamy garlic butter sauce. It’s the perfect blend of elegance and comfort—ideal for dinner tonight or a special occasion like Easter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Dredging
  • 4 boneless, skinless chicken breasts thinly sliced or pounded thin
  • 1/2 cup all-purpose flour for dredging
  • salt and pepper to taste
Sauce & Finishing
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1/2 cup white wine or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped
  • lemon wedges for serving

Equipment

  • Skillet
  • Tongs
  • Measuring Cups and Spoons

Method
 

  1. Season chicken with salt and pepper. Dredge lightly in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Remove and keep warm.
  3. In the same skillet, melt butter. Add garlic and cook for 1 minute. Pour in white wine and simmer 2–3 minutes. Stir in cream and Parmesan. Let thicken slightly.
  4. Return chicken to skillet and spoon sauce over the top. Simmer gently for 1–2 minutes to heat through.
  5. Garnish with fresh parsley. Serve with lemon wedges and sides like mashed potatoes or asparagus.

Notes

You can prepare the chicken ahead of time and reheat gently in sauce. Store leftovers in the fridge for up to 3 days. Reheat in a skillet on low and add a splash of cream or broth if needed.