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Delicious Chicken Christopher Recipe
Morton’s Steakhouse Chicken Christopher is a rich, comforting skillet dinner featuring golden-browned chicken, tender mushrooms, sun-dried tomatoes, and a creamy Parmesan sauce. It feels special enough for a dinner party yet comes together with simple ingredients and straightforward steps.
Quick Overview
- Prep Time: Not provided
- Cook Time: Not provided
- Total Time: Not provided
- Servings: Not provided
Why Make This Recipe
- Rich, satisfying flavor: Cream, Parmesan, garlic, mushrooms, and sun-dried tomatoes create a luxurious sauce.
- Simple preparation: The chicken and sauce cook in the same skillet, keeping the process easy and cleanup manageable.
- Perfect for entertaining: Its creamy presentation and flavorful ingredients make it feel restaurant-worthy.
- Comforting and versatile: Serve it with pasta, rice, potatoes, or vegetables for a complete meal.
Ingredients
- 4 chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup mushrooms, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh basil, for garnish
How to Make It
Preheat your oven to 375°F (190°C). Prepare the oven before beginning the stovetop cooking so it reaches the correct temperature when the skillet is ready.
In a large skillet, heat olive oil over medium heat. Warm the oil until it is ready for cooking the chicken without allowing it to smoke.
Season the chicken breasts with salt and pepper and add them to the skillet. Cook until golden brown on both sides, about 3-4 minutes per side. Season both sides evenly, then sear the chicken until it develops a golden-brown exterior.
Remove the chicken and set aside. Transfer the browned chicken to a plate while you prepare the creamy sauce in the same skillet.
In the same skillet, add garlic and mushrooms, sauté for about 2 minutes. Cook the garlic and mushrooms until fragrant and slightly softened, stirring so the garlic does not burn.
Stir in sun-dried tomatoes and cook for another minute. Add the chopped tomatoes and let them warm through, allowing their concentrated flavor to blend with the mushrooms and garlic.
Add chicken broth and heavy cream, bring to a simmer. Pour both liquids into the skillet and gently heat the mixture until it begins to simmer.
Stir in parmesan cheese until melted and the sauce thickens. Add the grated Parmesan and stir until it melts smoothly into the sauce.
Return chicken to the skillet, spoon the sauce over the top, then transfer to the preheated oven. Nestle the chicken into the sauce and coat the tops before carefully moving the skillet to the oven.
Bake for 25-30 minutes, or until the chicken is cooked through. Continue baking until the chicken is fully cooked and the sauce is hot and creamy.
Garnish with fresh basil and serve. Add fresh basil just before serving for a bright finish.
How to Serve It
- Spoon the creamy sauce over pasta, rice, or mashed potatoes to make the most of every drop.
- Pair the chicken with steamed green beans, roasted vegetables, or a crisp green salad.
- Garnish with fresh basil and serve with warm bread for soaking up the sauce.
How to Store It
Allow leftovers to cool, then transfer the chicken and sauce to an airtight container. Store them in the refrigerator.
For longer storage, place the cooled chicken and sauce in a freezer-safe container and freeze. Thaw frozen leftovers in the refrigerator before reheating.
Reheat gently in a skillet over low to medium heat until warmed through. Stir the sauce occasionally and avoid high heat, which can cause the cream sauce to separate. You can also reheat individual portions in the microwave using short intervals, stirring between intervals.
Helpful Tips
- Use the same skillet for browning the chicken and preparing the sauce so the sauce picks up the flavorful browned bits.
- Stir the Parmesan into the simmering cream and broth gradually to help it melt smoothly.
- Keep the sauce at a gentle simmer rather than a rapid boil to maintain its creamy texture.
Optional Variations
- Add sliced spinach with the mushrooms for extra color and a vegetable boost.
- Replace the mushrooms with sliced bell peppers or additional sun-dried tomatoes for a different flavor combination.
- Add a pinch of red pepper flakes for gentle heat that balances the rich cream sauce.
Frequently Asked Questions
Can I prepare this recipe in a skillet that is not oven-safe?
Yes. Prepare the chicken and sauce in your skillet, then transfer everything to an oven-safe baking dish before baking.
How do I know when the chicken is cooked through?
Bake the chicken until it is fully cooked through. The thickest part should no longer be pink.
Can I use freshly grated Parmesan cheese?
Yes. Freshly grated Parmesan melts well and creates a smooth, flavorful sauce.
Can I make the sauce ahead of time?
The sauce is best prepared with the chicken so it stays smooth and creamy. If making it ahead, reheat it gently and stir before serving.
What can I serve with Chicken Christopher?
Pasta, rice, mashed potatoes, roasted vegetables, green beans, and a crisp salad all pair well with the creamy chicken and Parmesan sauce.
Chicken Christopher
A rich and comforting skillet dinner featuring golden-browned chicken, tender mushrooms, sun-dried tomatoes, and a creamy Parmesan sauce, perfect for special occasions.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Boneless, skinless recommended
- 1 cup heavy cream For the creamy sauce
- 1 cup chicken broth Low-sodium preferred
- 1 cup mushrooms, sliced Any variety that you prefer
- 1/2 cup sun-dried tomatoes, chopped Packed in oil or dry, as preferred
- 1 cup parmesan cheese, grated Freshly grated for best results
- 2 cloves garlic, minced For added flavor
- to taste Salt and pepper For seasoning
- 2 tablespoons olive oil For cooking
- for garnish Fresh basil Adds color and freshness
Instructions
Preparation
- Preheat your oven to 375°F (190°C) so it reaches the correct temperature for cooking.
- Heat olive oil in a large skillet over medium heat until ready for cooking.
- Season chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown, about 3-4 minutes per side.
- Remove the chicken and set aside on a plate.
Sauce Preparation
- In the same skillet, add garlic and sliced mushrooms, sauté for about 2 minutes until fragrant.
- Add sun-dried tomatoes and cook for another minute to warm them through.
- Pour in chicken broth and heavy cream, bringing the mixture to a simmer.
- Stir in the grated parmesan cheese until melted and the sauce thickens.
Baking
- Return the chicken to the skillet, spoon some sauce over the top, and transfer the skillet to the preheated oven.
- Bake for 25-30 minutes, or until the chicken is cooked through.
- Garnish with fresh basil before serving.
Notes
For best results, use the same skillet for both cooking the chicken and preparing the sauce to capture all flavors. Allow leftovers to cool before storing in an airtight container. Reheat gently to avoid separating the sauce.
