Introduction

This Festive Copycat Morton’s Chicken recipe is a comforting and elegant dish perfect for Christmas or any special occasion. Tender chicken breasts are coated and pan-fried, then served in a rich garlic cream sauce with fresh parsley and a splash of white wine. It’s a simple yet impressive meal that’s sure to delight your guests.

Festive Copycat Morton’s Chicken — Christmas Chicken Breast Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Flatten each chicken breast to an even thickness using a meat mallet or rolling pin (about ½-inch). Pat the meat dry.
Step 2: Combine the flour, salt, and pepper on a plate. Lightly coat each breast in the seasoned flour, tapping off any loose flour.
Step 3: Heat 3 tablespoons butter with the olive oil in a large frying pan over medium–high heat until shimmering. Add the chicken and brown on both sides, about 4–5 minutes per side, until cooked through. Transfer the cooked breasts to a plate and cover loosely to keep warm.
Step 4: Reduce the heat to medium. Add the remaining 3 tablespoons butter to the same pan. Once melted, add the minced garlic and cook very briefly—just until fragrant (about 30–60 seconds).
Step 5: Pour in the white wine and chicken stock, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the liquid bubble and reduce for a couple of minutes.
Step 6: Stir in the heavy cream and chopped parsley, simmering gently until the sauce thickens a little and becomes glossy. Taste and adjust seasoning if needed.
Step 7: Return the chicken to the pan and spoon the sauce over each piece, warming the breasts through for a minute or two so they soak up the sauce.
Step 8: Plate the chicken, spoon extra sauce over top, and serve with lemon wedges alongside.

Tips & Variations

For a richer flavor, try using a mix of butter and olive oil for cooking the chicken to avoid burning the butter.
If you prefer a thicker sauce, simmer it a bit longer before adding the chicken back to the pan.
Swap white wine for dry vermouth or more chicken stock if you want a non-alcoholic version.
Garnish with additional fresh herbs like thyme or chives for an herbaceous twist.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of chicken stock or cream to loosen the sauce if needed. Avoid microwaving as it may toughen the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Bone-in chicken breasts can be used but will require longer cooking time. Make sure to cook until the internal temperature reaches 165°F (74°C) and consider flattening as much as possible for even cooking.

What can I serve with Morton’s style chicken?

This chicken pairs wonderfully with mashed potatoes, steamed vegetables, or a fresh green salad. Rice or buttered noodles also complement the creamy garlic sauce perfectly.

Festive Copycat Morton’s Chicken — Christmas Chicken Breast Recipe

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This Festive Copycat Morton’s Chicken recipe features tender chicken breasts coated in a seasoned flour mixture, pan-seared to golden perfection, then finished in a rich, creamy garlic white wine sauce with fresh parsley and a touch of lemon. Perfect for Christmas or any special occasion, it combines simple ingredients for an elegant and flavorful dish.

Author: Lena
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
1 cup plain all-purpose flour (for coating)
½ teaspoon fine salt
½ teaspoon freshly ground black pepper

Cooking Fats and Oils

6 tablespoons unsalted butter, divided
2 tablespoons olive oil

Sauce

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

Serving

Lemon wedges, for serving

Instructions

Prepare the Chicken: Flatten each chicken breast to an even thickness of about ½-inch using a meat mallet or rolling pin. Pat the chicken dry thoroughly to ensure a good sear.
Coat the Chicken: On a plate, combine the flour, salt, and black pepper. Lightly dredge each chicken breast in this seasoned flour mixture, then shake off any excess flour.
Sear the Chicken: In a large frying pan, heat 3 tablespoons of butter and the olive oil over medium–high heat until shimmering. Add the chicken breasts and cook about 4–5 minutes per side, until nicely browned and cooked through. Remove the chicken and place on a plate, loosely covered to keep warm.
Make the Sauce Base: Reduce the heat to medium and add the remaining 3 tablespoons of butter to the same pan. After melted, add the minced garlic and sauté briefly for 30 to 60 seconds until fragrant, being careful not to burn.
Deglaze the Pan: Pour in the white wine and chicken stock, scraping the bottom of the pan with a wooden spoon to lift the flavorful browned bits. Allow the liquid to bubble and reduce for 2-3 minutes.
Finish the Sauce: Stir in the heavy cream and chopped parsley. Let the sauce simmer gently until it thickens slightly and takes on a glossy sheen. Taste and adjust seasoning as needed.
Rewarm the Chicken in Sauce: Return the chicken breasts to the pan, spooning the sauce over them. Warm through for 1-2 minutes so the chicken absorbs the flavors.
Serve: Plate the chicken breasts, spoon extra sauce over top, and serve immediately with lemon wedges on the side for squeezing.

Notes

Flattening the chicken breasts ensures even cooking and a tender texture.
Use low-sodium chicken stock to control the saltiness of the sauce.
Adjust the white wine amount or use a dry vermouth if preferred as a substitute.
This dish pairs beautifully with mashed potatoes, steamed vegetables, or a simple green salad.
For a thicker sauce, let it reduce a little longer on the stove before adding the chicken back.

Keywords: Morton’s Chicken, Christmas chicken breast recipe, creamy garlic chicken, white wine chicken sauce, festive chicken dinner