Morton’s Steakhouse’s Chicken Christopher is a creamy, comforting skillet chicken dish that tastes like a restaurant plate you can make at home. I first tried it on a weeknight when I wanted something impressive but not fussy — tender pan-seared chicken topped with a garlicky mushroom and sun-dried tomato cream sauce. People make this for date nights, family dinners, or anytime you want a rich, satisfying entree without breaking the bank. If you love bold, saucy chicken dishes, it’s a keeper — and if you enjoy steakhouse-style comfort food, you might also like a creamy dip like buffalo chicken dip with cottage cheese alongside your appetizers.
Why you’ll love this dish
This recipe hits several sweet spots: it’s quick (about 30–40 minutes from start to finish), crowd-pleasing, and uses pantry-friendly ingredients. The sun-dried tomatoes add tang and umami, while the mushrooms bring earthy depth. The heavy cream and Parmesan finish the sauce with silky richness that clings to the chicken. Serve it for a cozy weeknight or when guests drop by — it looks and tastes elevated, but the technique is straightforward.
How this recipe comes together
Overview: You’ll sear seasoned chicken breasts until golden, set them aside, then build a pan sauce from sautéed garlic, mushrooms, and sun-dried tomatoes. Deglaze with chicken broth, stir in cream and Parmesan, then return the chicken to the skillet to warm and soak up the sauce. The whole process focuses on layering flavor: brown the chicken, sweat the aromatics, reduce the sauce, then finish gently.
What you’ll need
- 4 chicken breasts, boneless skinless
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (cremini or button work well)
- 1/2 cup sun-dried tomatoes, sliced (oil-packed or rehydrated)
- 1 cup chicken broth
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
Notes and substitutions: If you prefer a lighter sauce, use half-and-half plus a tablespoon of butter instead of heavy cream. For a lower-sodium option, choose low-sodium chicken broth. If you can’t find sun-dried tomatoes, a tablespoon of tomato paste adds a concentrated tomato flavor.
How to prepare it
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper. Add them to the skillet. Cook until well browned on the first side, about 5–7 minutes. Flip and cook the other side until the chicken is cooked through, about another 5–7 minutes. (Check for an internal temperature of 165°F / 74°C.)
- Remove the chicken from the skillet and set it aside on a plate to rest.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Add the sliced mushrooms and sun-dried tomatoes. Cook, stirring, until the mushrooms are tender, about 3–4 minutes.
- Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and grated Parmesan cheese, whisking until the sauce becomes smooth and slightly thickened. Reduce heat to low.
- Return the chicken to the skillet, spooning sauce over each breast so they’re coated and warmed through for 1–2 minutes.
- Serve the chicken warm, spooning extra sauce over the top and enjoying right away.
What to serve it with
Pair this Chicken Christopher with simple sides that soak up the sauce: buttered egg noodles, mashed potatoes, or a bed of wilted spinach. For a crunchy contrast, serve a crisp green salad or roasted asparagus. If you like a saucy appetizer, try a zesty spread like buffalo chicken dip with cottage cheese as a starter — its tangy kick plays nicely against the creamy main.
How to store & freeze
Refrigeration: Cool leftovers within two hours and place in an airtight container. Store in the refrigerator for 3–4 days. Reheating: Reheat gently on the stovetop over low heat, stirring occasionally; add a splash of broth or cream if the sauce has thickened too much. Microwave in short bursts, covered, stirring between intervals to avoid drying the chicken. Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Don’t crowd the pan when searing. Overcrowding steams the chicken instead of browning it. Work in batches if needed.
- Use a digital thermometer to ensure perfectly cooked chicken (165°F / 74°C). It prevents overcooking and keeps meat juicy.
- Reserve browned bits (fond) in the pan — they’re flavor gold when you deglaze with the chicken broth.
- If your sauce won’t thicken, simmer gently a few extra minutes or stir in a small slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water).
- Grate fresh Parmesan rather than using pre-grated for a silkier melt and better flavor.
Recipe variations
- Mushroom-free: Omit mushrooms and add thinly sliced shallots for a milder, sweeter flavor.
- Herb-forward: Stir in chopped fresh basil or parsley just before serving for brightness.
- Lighter version: Swap heavy cream for half-and-half and reduce the Parmesan by a quarter cup.
- Gluten-free: The recipe is naturally gluten-free — just confirm your chicken broth and Parmesan are labeled gluten-free.
- Protein swap: Try boneless, skinless turkey cutlets prepared the same way for a leaner alternative.
Common questions
Q: How long does this take from start to finish?
A: About 30–40 minutes. Searing the chicken and building the sauce are quick steps; plan on 5–7 minutes per side to brown chicken and another 10–12 minutes for the sauce and finishing.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs are more forgiving and stay juicier. Reduce cook time slightly and check for doneness (165°F).
Q: Can I make this ahead?
A: You can prepare the sauce a day ahead and store it separately from the chicken. Gently reheat the sauce and return warmed chicken to the pan before serving.
Q: How do I thicken the sauce without cream?
A: Reduce the broth further over medium heat until it concentrates, or whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer until thickened.
Q: Is it safe to refrigerate the leftovers immediately?
A: Don’t refrigerate hot food in a sealed container. Let it cool slightly (no more than two hours at room temperature), then refrigerate to prevent bacterial growth.
Conclusion
If you want to compare the homemade version to the steakhouse original or see how restaurants present this dish, check the menu listing for Morton’s interpretation at Chicken Christopher – Menu – Morton’s The Steakhouse – Los Angeles.
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Chicken Christopher
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A creamy, comforting skillet chicken dish topped with a garlicky mushroom and sun-dried tomato cream sauce, perfect for date nights or family dinners.
Ingredients
- 4 chicken breasts, boneless skinless
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (cremini or button)
- 1/2 cup sun-dried tomatoes, sliced (oil-packed or rehydrated)
- 1 cup chicken broth
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper. Add them to the skillet. Cook until well browned on the first side, about 5–7 minutes. Flip and cook the other side until the chicken is cooked through, about another 5–7 minutes. (Check for an internal temperature of 165°F / 74°C.)
- Remove the chicken from the skillet and set it aside on a plate to rest.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Add the sliced mushrooms and sun-dried tomatoes. Cook, stirring, until the mushrooms are tender, about 3–4 minutes.
- Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and grated Parmesan cheese, whisking until the sauce becomes smooth and slightly thickened. Reduce heat to low.
- Return the chicken to the skillet, spooning sauce over each breast so they’re coated and warmed through for 1–2 minutes.
- Serve the chicken warm, spooning extra sauce over the top.
Notes
For a lighter sauce, use half-and-half plus a tablespoon of butter instead of heavy cream. Ensure chicken broth is low-sodium if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American