Festive Copycat: Morton’s Chicken — Christmas Chicken Breast Recipes Idea

Why You’ll Love This Recipe

I love how simple ingredients come together to create such a luxurious flavor. The butter, garlic, white wine, and cream form a silky sauce that feels indulgent without being complicated.

I also appreciate how quickly it comes together. Even though it looks impressive enough for a holiday table, I can have it ready in under an hour.

Another reason I enjoy making this dish is how versatile it is. I can serve it with mashed potatoes, roasted vegetables, or even pasta to soak up every bit of that creamy sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 Boneless, Skinless Chicken Breasts
1 cup Plain All-Purpose Flour (for coating)
½ teaspoon Fine Salt
½ teaspoon Freshly Ground Black Pepper
6 tablespoons Unsalted Butter, divided
2 tablespoons Olive Oil
6 Garlic Cloves, finely minced
½ cup Dry White Wine
½ cup Low-Sodium Chicken Stock
½ cup Heavy Whipping Cream
¼ cup Fresh Parsley, finely chopped
Lemon Wedges, for serving

Directions

1. I start by flattening each chicken breast to an even thickness, about ½ inch, using a meat mallet or rolling pin. I pat the chicken dry to help it brown properly.

2. On a plate, I combine the flour, salt, and pepper. I lightly coat each chicken breast in the seasoned flour, tapping off any excess.

3. I heat 3 tablespoons of butter with the olive oil in a large frying pan over medium–high heat until shimmering.

4. I add the chicken and brown it on both sides, about 4–5 minutes per side, until cooked through. Once done, I transfer the chicken to a plate and cover loosely to keep warm.

5. I reduce the heat to medium and add the remaining 3 tablespoons of butter to the same pan. Once melted, I stir in the minced garlic and cook just until fragrant, about 30–60 seconds.

6. I pour in the white wine and chicken stock, scraping up the browned bits from the bottom of the pan with a wooden spoon. I let the mixture simmer and reduce for a few minutes.

7. I stir in the heavy cream and chopped parsley, allowing the sauce to simmer gently until slightly thickened and glossy. I taste and adjust the seasoning if needed.

8. I return the chicken to the pan and spoon the sauce over each piece, letting it warm through for a minute or two so it absorbs the flavors.

9. I plate the chicken, spoon extra sauce over the top, and serve with fresh lemon wedges on the side.

Servings And Timing

This recipe makes 4 servings.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: Approximately 40 minutes

I find it perfect for a holiday dinner because it doesn’t require hours in the kitchen.

Variations

I sometimes add sautéed mushrooms to the sauce for extra depth and texture.

If I want a brighter flavor, I stir in a little fresh lemon zest at the end.

For a lighter version, I substitute half-and-half for the heavy cream.

When I want a more herb-forward taste, I mix in a bit of fresh thyme along with the parsley.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I gently warm the chicken and sauce in a skillet over low heat, adding a splash of chicken stock or cream if the sauce has thickened too much. I avoid overheating to keep the chicken tender.

FAQs

Can I Use Chicken Thighs Instead Of Breasts?

Yes, I can substitute boneless, skinless chicken thighs. I adjust the cooking time slightly since thighs may take a bit longer to cook through.

What Type Of White Wine Works Best?

I prefer a dry white wine like Sauvignon Blanc or Pinot Grigio because it adds brightness without sweetness.

How Do I Know When The Chicken Is Done?

I check that the internal temperature reaches 165°F and that the juices run clear.

Can I Make This Without Wine?

Yes, I can replace the wine with additional chicken stock and a squeeze of lemon juice for acidity.

What Should I Serve With This Dish?

I like serving it with mashed potatoes, rice, pasta, or roasted vegetables to soak up the creamy garlic sauce.

Conclusion

I love how this festive copycat Morton’s Chicken delivers rich, comforting flavor with minimal effort. The golden seared chicken and creamy garlic sauce make it perfect for Christmas or any special dinner. It’s a dish I enjoy serving when I want something elegant, satisfying, and guaranteed to impress.

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