Morton’s Steakhouse Chicken Christopher: A Must-Try Delight!
This dish features perfectly seared chicken enveloped in a luxurious creamy sauce with earthy mushrooms and sweet sun-dried tomatoes. It's a sophisticated yet comforting meal that brings steakhouse elegance right to your dining table. Easy enough for a weeknight but special enough for guests, it's a guaranteed crowd-pleaser.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Servings
4 servings
Keywords
Why This Recipe Delivers
- Recreates a beloved steakhouse classic with restaurant-quality flavor at home.
- Features incredibly tender chicken enveloped in a rich, creamy, and savory sauce.
- Packed with umami from mushrooms and a delightful tang from sun-dried tomatoes.
- Impressive enough for entertaining guests, yet straightforward for a weeknight meal.
- A comforting and satisfying dish that feels truly indulgent.
Ingredients
- 4 boneless, skinless chicken breasts (approximately 600-700g total weight, or 150-180g each)
- 2 tablespoons (30ml) olive oil
- 2 cloves garlic, minced
- 1 cup (100g) sliced mushrooms, such as cremini or button
- 1/2 cup (60g) chopped sun-dried tomatoes (oil-packed, drained)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup (240ml) chicken broth, preferably low sodium
- 1 cup (240ml) heavy cream (full-fat whipping cream)
- 1/2 cup (50g) grated Parmesan cheese, plus extra for garnish
Instructions
- Preheat your oven to 190°C (375°F). This ensures the oven is at the correct temperature for even cooking once the skillet is transferred.
- In a large, oven-safe skillet (cast iron or stainless steel works best), heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, or until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the sliced mushrooms and chopped sun-dried tomatoes to the skillet. Continue to cook for 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture, and the mixture is slightly caramelized.
- While the vegetables cook, pat the chicken breasts dry with paper towels; this helps achieve a better sear. Season both sides generously with salt and freshly ground black pepper. Add the seasoned chicken breasts to the skillet and sear for 3-4 minutes per side, until beautifully browned. This browning develops rich flavor (Maillard reaction) and creates a pleasant texture.
- Pour in the chicken broth and heavy cream, making sure to scrape up any browned bits from the bottom of the skillet with a wooden spoon – these bits are packed with flavor. Sprinkle the grated Parmesan cheese evenly over the chicken and sauce.
- Carefully transfer the entire skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). The sauce will thicken slightly and become bubbly.
- Remove the skillet from the oven and let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken. Serve hot, spooning the luscious sauce generously over each chicken breast, and garnish with additional grated Parmesan cheese if desired.
Tools You’ll Need
- Large, oven-safe skillet (e.g., cast iron or stainless steel)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Meat thermometer (optional, but recommended)
- Cheese grater
Essential Success Tips
- Do not overcrowd the skillet when browning the chicken; if necessary, sear in batches to ensure a good crust forms.
- Pat the chicken breasts very dry before seasoning and searing. Moisture on the surface prevents browning.
- Scrape up all the browned bits from the bottom of the pan when adding liquids – this is where much of the dish's deep flavor resides.
- Use full-fat heavy cream for the richest, most stable sauce. Lower fat alternatives may curdle under high heat.
- Monitor the chicken's internal temperature with a meat thermometer to prevent overcooking, ensuring it stays juicy.
Professional Cooking Secrets
- For an extra layer of flavor, consider deglazing the pan with a splash of dry white wine after sautéing the mushrooms and before adding the chicken broth. Reduce it by half before proceeding.
- If you have time, infuse the heavy cream gently with a sprig of fresh thyme or rosemary for 10-15 minutes over low heat, then strain before adding it to the skillet. This adds subtle aromatic complexity.
- To achieve an even richer, glossy sauce, briefly reduce the sauce on the stovetop over medium-high heat after removing the chicken from the oven, just for a few minutes, if it seems too thin.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much.
- Serving Suggestions: This dish pairs wonderfully with pasta (like fettuccine or linguine), creamy mashed potatoes, steamed green beans, or a simple side salad to cut through the richness.
- Variations: Try adding a pinch of red pepper flakes for a subtle heat, or a handful of fresh spinach during the last 5 minutes of oven baking for added greens.
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, but ensure they are fully thawed and patted very dry before seasoning and searing. Cooking time might vary slightly.
What kind of mushrooms are best?
Cremini (baby bella) or white button mushrooms work beautifully. For a deeper, earthier flavor, you could experiment with a mix of wild mushrooms.
Is it possible to make this dish ahead of time?
While best served fresh, you can prepare the sauce and brown the chicken ahead of time. Combine and bake just before serving for optimal results. Reheating cooked chicken in the sauce may result in slightly drier chicken.
Nutrition Facts (Per Serving)
Calories: Approximately 650-700, Protein: 45-50g, Fat: 45-50g, Carbs: 10-15g (per serving, estimates can vary based on specific ingredients and portion sizes).
Allergy Information
Contains dairy (heavy cream, Parmesan cheese). For a dairy-free version, a suitable plant-based cream alternative could be used, though the flavor and texture will differ. This recipe is naturally gluten-free.
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