I love how this dish delivers bold, savory flavors with such simple ingredients. The garlic butter sauce is heavenly—it soaks into the chicken and elevates every bite. I don’t need any special tools or advanced techniques, and it’s ready in under an hour. It’s one of those recipes that feels fancy enough for a special dinner but easy enough for a busy weeknight.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Salt and black pepper
Olive oil
Unsalted butter
Garlic, minced
Fresh parsley, chopped
Fresh basil, chopped (optional)
Chicken broth
Red pepper flakes (optional)
Lemon wedges (optional, for brightness)
Steamed green beans (for serving)
Roasted potatoes (for serving)
Directions
I season the chicken breasts generously with salt and black pepper on both sides.
In a large skillet, I heat olive oil over medium-high heat until shimmering. I then sear the chicken for 5–7 minutes per side, until golden brown and fully cooked (internal temp of 165°F / 74°C). I set the chicken aside on a plate.
I reduce the heat to medium and add the butter to the same skillet, letting it melt and foam slightly.
I stir in the minced garlic and sauté for about a minute, just until fragrant—making sure it doesn’t brown.
I pour in the chicken broth, scraping the bottom of the skillet to release any browned bits for extra flavor.
I stir in chopped parsley, basil (if I’m using it), and red pepper flakes for a little heat. I let the sauce simmer for 3–4 minutes until slightly reduced.
I return the chicken to the skillet, turning it in the sauce so it’s well coated. I cook for another 2–3 minutes so the flavors come together.
I plate the chicken with a generous spoonful of the garlic butter sauce and serve it with steamed green beans and roasted potatoes.
If I have lemon wedges, I squeeze some fresh juice over the chicken for a final zesty touch.
Servings and timing
This recipe serves 4 people. Total time needed is about 40 minutes:
10 minutes for prep
25 minutes for cooking
5 minutes for resting and serving
Variations
I swap the chicken breasts for boneless thighs when I want a juicier cut.
For a dairy-free version, I use vegan butter and skip the optional cheese-based sides.
Sometimes I add a splash of white wine with the chicken broth for more depth.
When I want extra richness, I stir in a tablespoon of cream to the sauce near the end.
I serve it over cauliflower mash or sautéed spinach when I’m keeping things low-carb.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat with a splash of broth or water to keep the sauce from drying out. The microwave works too, but I do it in short bursts to avoid overcooking the chicken.
FAQs
Can I make Chicken Christopher ahead of time?
Yes, I prepare the chicken and sauce ahead, store them separately, and reheat together in a skillet just before serving.
What sides go best with this dish?
I usually serve it with green beans and roasted potatoes, but it also pairs well with rice, pasta, or even crusty bread to soak up the sauce.
Can I use garlic powder instead of fresh garlic?
I stick with fresh garlic for this recipe—it really makes the sauce shine. Garlic powder doesn’t have the same depth or aroma.
How do I keep the chicken juicy?
I avoid overcooking it. I use a meat thermometer and remove the chicken from the skillet once it hits 165°F, then let it rest slightly before serving.
Is this dish spicy?
Only if I add the red pepper flakes. I leave them out when I want a milder version, or add extra when I’m in the mood for some heat.
Conclusion
Chicken Christopher is one of those timeless dishes that delivers comfort and elegance in one skillet. The garlic butter sauce, fresh herbs, and tender chicken make it feel like something I’d order at a fine restaurant—but it’s easy enough to make anytime at home. Whether I’m hosting a dinner or just treating myself, this recipe always impresses.
This copycat Chicken Christopher recipe brings restaurant-quality flavor to your kitchen. Juicy chicken in garlic butter sauce, served with green beans and roasted potatoes — just like Morton’s.
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner, Main Course
Method:Searing, Pan Sauce
Cuisine:American, Steakhouse Style
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
6 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped (optional)
1/2 cup chicken broth
1/4 teaspoon red pepper flakes (optional, for heat)
Lemon wedges, for serving (optional)
Steamed green beans, for serving
Roasted potatoes, for serving
Instructions
Season both sides of the chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium-high heat until shimmering.
Add the chicken and sear for 5–7 minutes per side, until golden brown and cooked through (165°F / 74°C internal temperature). Remove and set aside.
Reduce heat to medium, add butter to the skillet, and let it melt.
Stir in the garlic and sauté for about 1 minute, just until fragrant.
Add the chicken broth to deglaze the pan, scraping up browned bits.
Stir in chopped parsley and basil (if using), plus red pepper flakes if desired. Simmer for 3–4 minutes to reduce slightly.
Return the chicken to the pan and coat with the garlic butter sauce. Simmer for 2–3 more minutes.
Serve the chicken with sauce spooned over the top. Add steamed green beans and roasted potatoes on the side.
(Optional) Squeeze lemon over the chicken before serving for added brightness.
Notes
Be careful not to overcook the garlic to avoid bitterness.
Fresh basil adds an aromatic layer, but the dish is still delicious without it.
Use low-sodium chicken broth to better control saltiness.
Great for dinner parties or date nights—pairs well with white wine.
