Morton’s Steakhouse Chicken Christopher Quick Creamy Skillet

Introduction

This speedy skillet version of Morton’s Steakhouse Chicken Christopher gives you rich, restaurant style flavor without the fuss. In about 30 minutes you get golden seared chicken finished in a silky mushroom cream sauce that pairs with rice or a simple salad. The method focuses on one pan and a quick sauce so cleanup is fast and dinner is ready for a busy night. If you like plate friendly weeknight dinners try pairing it with a crispy baked side like the Texas Roadhouse chicken fried sirloin for variety.

Why This Recipe Works

This recipe works because it separates searing and sauce building so the chicken stays juicy while the sauce develops deep flavor. Browning the chicken first locks in juices and creates fond that boosts the sauce with minimal effort. Using both chicken broth and heavy cream gives the sauce body and a balanced savory note without long simmering. Sliced mushrooms and sautéed onions add texture and mellow sweetness that cut through the cream. The parsley adds a fresh lift at the end so the dish never feels heavy. For other fast skillet dinners check this Texas Roadhouse chicken fried sirloin for inspiration.

Flavor and Texture

The exterior of the chicken is lightly crisp and golden while the interior stays tender thanks to a quick, hot sear. The sauce is smooth and coats the chicken with a gentle mushroom aroma and savory depth from the broth. Onions soften into a sweet base and fresh parsley brightens every bite. The heavy cream creates a velvety mouthfeel without overpowering the other flavors. Overall it balances richness and freshness for an approachable weeknight meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup sliced mushrooms
• 1/2 cup diced onions
• 1/4 cup fresh parsley, chopped
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons butter
• Salt and pepper to taste
• Olive oil for cooking

Step by Step Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown on both sides and fully cooked through, about 6-7 minutes per side. Remove the chicken and set aside.
3. In the same skillet, add butter and sauté onions and mushrooms until softened.
4. Pour in the chicken broth and heavy cream, and bring to a simmer.
5. Stir in the parsley and return the chicken to the skillet, allowing it to heat through in the sauce.
6. Serve hot with your choice of sides.

Quick Tips and Shortcuts

Use room temperature chicken so it cooks evenly and faster. Slice mushrooms thin and dice onions small to speed softening time. If you are truly pressed for time use pre-sliced mushrooms and pre-chopped onions from the store to shave minutes. A lid on the pan for a minute or two after returning chicken helps warm through without overcooking. Finish with a squeeze of lemon or extra chopped parsley for a fresh kick if desired.

Storage and Meal Prep

Cool the chicken and sauce before refrigerating in an airtight container for up to three days. Reheat gently on low heat with a splash of broth or water to loosen the sauce and keep it creamy. This recipe also freezes well for up to two months; thaw overnight in the fridge before reheating. For meal prep portion into single meal containers with rice or steamed vegetables.

Short Closing Note

This streamlined take on Chicken Christopher gives you high end flavor in a weeknight friendly workflow. It is a reliable recipe to pull together when time is tight and taste matters.

Conclusion

For the original Morton’s Steakhouse Chicken Christopher reference and inspiration visit Morton’s Steakhouse Chicken Christopher on Gourmet Martha.

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