Morton’s Steakhouse Chicken Christopher is a classic dish that’s all about crispy, golden chicken topped with a buttery, lemony sauce and capers. The chicken is seasoned just right and cooked to a perfect crunch on the outside while staying tender inside. The sauce adds a bright and tangy punch that brings the whole plate to life.
I love making this dish when I want something a bit fancy but still straightforward to prepare. There’s something special about the way the lemon and capers jazz up the rich chicken, making every bite flavorful without being heavy. I usually take my time crisping the chicken—it’s definitely worth it for that delicious texture.
For serving, I like to pair Chicken Christopher with simple sides like roasted vegetables or a fresh green salad to balance out the richness. It feels like a restaurant meal at home, perfect for treating yourself or impressing guests without too much fuss. Every time I make it, I can’t help but smile at how such simple ingredients come together to make something so tasty and satisfying.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts ensures quick and even cooking. If you prefer darker meat, thighs can be used but adjust cooking time.
Mashed potatoes: Russet potatoes give a fluffy texture. Yukon Gold potatoes are a great substitute for creamier, buttery mash.
Lemon juice & capers: These give a fresh, tangy punch. If you don’t have capers, green olives chopped fine can work. Lemon can be swapped for a splash of white vinegar for brightness.
Butter & olive oil: Butter adds richness and helps with browning, while olive oil prevents burning. For dairy-free, use a plant-based butter alternative and a neutral oil.
White wine or chicken broth: White wine adds delicate flavor, but chicken broth works well if you want to keep it alcohol-free.
How Do You Get Crispy, Juicy Chicken Every Time?
Crispy chicken with juicy inside is all about prep and heat control:
- Pat the chicken dry—moisture stops browning.
- Season well with salt and pepper.
- Heat the pan and oil until very hot before adding chicken to sear instantly.
- Cook undisturbed on medium-high heat to develop a golden crust, about 5-7 minutes.
- Flip the chicken, add butter, and baste often to keep it moist and add flavor.
- Finish cooking through with medium heat, don’t rush or the crust burns.
- Let it rest briefly before slicing so juices stay inside.
Spending this extra care makes the chicken crisp outside yet tender and juicy inside, just like at Morton’s.
Equipment You’ll Need
- Large skillet – perfect for searing chicken evenly and making the sauce in the same pan.
- Potato masher or ricer – helps you get smooth, creamy mashed potatoes without lumps.
- Sharp chef’s knife – for cutting chicken cleanly and chopping herbs finely.
- Measuring cups and spoons – to keep your lemon juice, butter, and seasonings just right.
- Tongs – easy for flipping chicken and basting with butter without breaking the crust.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless pork chops for a slightly richer flavor and similar cooking method.
- Add sautéed mushrooms to the sauce for an earthy note that pairs well with lemon and capers.
- Use fresh thyme and rosemary instead of parsley and chives to add a piney, aromatic twist.
- Stir in grated Parmesan cheese to your mashed potatoes for extra richness and a subtle nutty flavor.
Morton’s Steakhouse Chicken Christopher
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1/4 cup dry white wine or chicken broth
- 2 tbsp capers, drained
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- Fresh thyme sprigs, for garnish
For the Mashed Potatoes:
- 2 lbs russet potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter
- 1/2 cup heavy cream (warm)
- Salt and freshly ground white pepper, to taste
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and about 30 minutes to cook, for a total of around 40 minutes. The mashed potatoes and chicken cook simultaneously, making it efficient and perfectly timed for a warm, delicious meal.
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Place the peeled and cut potatoes into a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes well, then mash them until smooth. Stir in the butter and warm heavy cream until creamy. Season with salt and white pepper to taste. Keep warm.
2. Cook the Chicken:
Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts. Let them cook undisturbed until the bottoms are golden brown, about 5-7 minutes. Flip the chicken, add the butter, and continue cooking for another 5-7 minutes, spooning the melted butter over the chicken to baste it and help it cook through. Once cooked, transfer the chicken to a warm plate and tent with foil to rest.
3. Make the Lemon-Caper Sauce:
In the same skillet, reduce heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Add lemon juice, white wine or chicken broth, and capers. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the sauce simmer and reduce slightly for 2-3 minutes. Stir in the chopped parsley and chives.
4. Serve the Dish:
Spoon a generous portion of mashed potatoes onto each plate. Slice the chicken breasts and place them on top of the potatoes. Pour the lemon-caper sauce over the chicken and potatoes. Garnish with fresh thyme sprigs. Serve immediately and enjoy this lovely balance of crispy chicken, creamy mashed potatoes, and bright, tangy sauce.
Can I Use Frozen Chicken Breasts?
Yes, but be sure to fully thaw them in the refrigerator overnight before cooking. This ensures even cooking and better texture. Pat them dry thoroughly to avoid excess moisture when searing.
What Can I Substitute for White Wine in the Sauce?
If you prefer not to use wine, chicken broth is a great substitute that maintains the savory flavor without alcohol. You can also use a splash of white grape juice with a teaspoon of vinegar for acidity.
Can I Make the Mashed Potatoes Ahead of Time?
Absolutely! Prepare the mashed potatoes in advance and keep them warm by covering and placing in a low oven (around 200°F) or warming gently on the stovetop, stirring occasionally to prevent drying out.
How Should I Store Leftovers?
Store any leftover chicken and mashed potatoes in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to keep the potatoes creamy.