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Bringing steakhouse glamour to your home, this recreated Morton's Chicken Christopher knocks it out of the park. I've made this golden, crispy chicken smothered in rich garlic butter sauce my go-to trick when I want to wow dinner guests without spending hours slaving away in the kitchen.
The first time I tried making this was for our anniversary when we couldn't snag a table at the steakhouse we love. My hubby thought it tasted better than what they serve at the restaurant, and now it's what we cook whenever we want something fancy without paying those crazy steakhouse prices.
What You'll Need
- Boneless skinless chicken breasts: They work as the perfect foundation for the crunchy exterior and flavorful sauce. Try to find pieces that are similar in size so they cook evenly
- All purpose flour: Forms the initial coating layer. Going with unbleached gives you a slightly richer taste
- Garlic powder and onion powder: They add flavor right into the meat. Always check that your spices aren't old for maximum impact
- Eggs: They work as the sticky middle layer that makes everything stay put. Using eggs from free-range chickens adds extra color and taste
- Breadcrumbs: The Japanese panko variety creates that amazing crunch factor. Their bigger size makes for better texture than regular breadcrumbs
- Butter: Go for unsalted so you can adjust seasoning yourself. The fancy European kinds with extra fat make the sauce incredibly smooth
- Chicken broth: It builds the sauce foundation. Pick low sodium options to keep salt levels in check
- Lemon juice: Cuts through the richness and wakes everything up. Skip the bottled stuff - squeeze it fresh
- Heavy cream: Gives that fancy restaurant quality. The fat helps blend everything into a silky sauce
Cooking Walkthrough
- Get Your Chicken Ready:
- Start by pounding those chicken breasts until they're all about half an inch thick. This step can't be skipped if you want them to cook perfectly throughout. Sprinkle both sides generously with salt, pepper, and those powdered seasonings, pressing them in with your fingers. Let them sit for 5 minutes while you set up everything else.
- Set Up Your Coating Station:
- Line up three shallow containers to make your work flow smooth. In container one, mix flour with a bit more salt and pepper. For container two, beat those eggs until they're totally smooth. In the last container, spread out your breadcrumbs. Take each piece of chicken and first coat it in flour, then shake off any extra. Next, dunk it completely in the egg mixture and let the excess drip away. Finally, press it firmly into those breadcrumbs, making sure you get a nice thick layer all over.
- Cook It Right:
- Get your biggest heavy pan hot over medium heat. Put in both butter and olive oil - this combo stops burning while adding flavor. Wait until the butter quiets down before adding chicken - that's how you know it's the right temperature. Don't crowd your chicken pieces, leave room between them. Let them cook without moving for 4-5 minutes until they're really golden, then flip just once. Cook the other side until they hit exactly 165°F inside. Put them on a wire rack instead of a plate so they stay crispy underneath.
- Whip Up That Amazing Sauce:
- Keep using that same pan with all those tasty browned bits. Turn the heat down slightly and melt the rest of your butter. Toss in minced garlic and stir for about 30 seconds until you can smell it - but don't let it brown or it'll taste bitter. Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to get all those flavorful bits mixed in. Add lemon juice and let it bubble until half the liquid is gone, around 2-3 minutes. Pour in the heavy cream while stirring and let it thicken until it coats a spoon. Give it a taste and add whatever it needs.
- Make It Look Fancy:
- Set your crispy chicken on warm plates. Pour that velvety sauce generously over each piece, letting it pool around the sides. Scatter fresh chopped parsley on top for a pop of color and fresh flavor. Serve it right away while you've got that perfect contrast between the crunchy coating and smooth sauce.
That garlic butter sauce really steals the show here. I found that grating the garlic on a microplane instead of just chopping it releases tiny garlic bits that pack way more punch in the sauce. My family now argues over who gets to mop up the last drops with bread, which I always make sure to serve with this chicken.
Perfect Coating Technique
That three-layer coating process is what makes this chicken taste like it came from a fancy restaurant. Starting with flour gives the egg something dry to stick to. The egg layer keeps moisture locked inside the chicken while cooking and gives the breadcrumbs something to hold onto. For even better results, after coating your chicken, let it sit on a wire rack for 10 minutes before cooking. This little waiting period helps everything stick together better and means less of your coating falls off in the pan.
Prep Ahead Tricks
While this dish tastes best fresh from the pan, you can get things ready ahead of time to make dinner less stressful. You can pound and season the chicken up to a day before, just keep it covered in the fridge. Mix your dry coating ingredients and store them separately in containers. The sauce can even be made two days early - just warm it gently and add a splash more cream if needed to loosen it up. Just save the final coating and cooking steps for right before you plan to eat so everything stays perfectly crispy and flavorful.
What To Serve With It
This chicken works great with simple sides that don't fight for attention. Try some roasted asparagus with a bit of lemon zest for a classy veggie option. For something starchy, garlic mashed potatoes soak up that amazing sauce beautifully, or you could go with a basic rice pilaf. A glass of cool Chardonnay or Pinot Grigio really completes that steakhouse feeling at home. One trick that always impresses guests is putting extra sauce in little dishes on the side - everyone always wants more of that delicious garlic butter!
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This dish turns any regular weeknight dinner into something truly special—my family enjoys it just as much now as when I first whipped it up for that memorable occasion years ago.
Frequently Asked Questions
- → What goes well alongside this garlic buttery chicken?
This dish tastes great with steamed asparagus, creamy mashed potatoes, or your favorite pasta. A light green salad with tangy lemon dressing works wonderfully to cut through the richness of the meal.
- → Can I get the chicken ready earlier in the day?
You can coat the chicken up to 4 hours before cooking and keep it in the fridge. But for the best crunch, cook it right before you plan to eat. The sauce tastes best freshly made, though you can warm it up carefully if needed.
- → How can I tell when my chicken is done cooking?
The best way is using a food thermometer – it should hit 165°F in the thickest part. If you don't have one, look for clear juices and make sure there's no pink inside when you cut into it.
- → Will this work with chicken thighs too?
Absolutely! Boneless skinless thighs make a great swap. They usually need about 5-7 minutes per side and end up juicier with even more flavor.
- → How do I make this without dairy products?
Swap the butter for olive oil or plant-based butter, and use full-fat coconut milk or non-dairy cooking cream instead of heavy cream. It'll taste a bit different but still turn out really good.
- → Why does my breading keep falling off when cooking?
This usually happens when your pan isn't hot enough. Make sure the oil is really shimmering before adding your chicken. Also, let extra egg drip off before adding breadcrumbs, and try not to move the chicken around too much during the first few minutes it's cooking.