This Morton Chicken Breast Recipe comes together in about 30 minutes and is all done in one pot for a quick and easy weeknight dinner that your family will love! It’s perfect for those crowded holiday evenings when you want to impress but need to keep it simple.
Ingredient Breakdown
- 4 pieces Boneless, skinless chicken breasts Can substitute with chicken thighs for more flavor.
- 1 cup Plain all-purpose flour Can be replaced with a gluten-free blend.
- ½ teaspoon Fine salt Adjust for sodium intake.
- ½ teaspoon Freshly ground black pepper Can substitute with cayenne for heat.
- 6 tablespoons Unsalted butter, divided Can substitute half with olive oil for a lighter version.
- 2 tablespoons Olive oil Can use canola oil if preferred.
- 6 cloves Garlic, finely minced Fresh garlic preferred; pre-minced can be used in a pinch.
- ½ cup Dry white wine Can be replaced with more chicken stock.
- ½ cup Low-sodium chicken stock Or regular stock for convenience.
- ½ cup Heavy whipping cream Can substitute with half and half for a lighter version.
- ¼ cup Fresh parsley, finely chopped Use fresh for best flavor; dried can be used in a pinch.
- N/A Lemon wedges For serving, adds freshness to the dish.
Let’s Get Cooking!
Flatten each chicken breast to an even thickness using a meat mallet or rolling pin (should be about ½-inch thick). Pat the meat dry with paper towels.
Combine the flour, salt, and pepper on a plate. Lightly coat each breast in the seasoned flour, tapping off any loose flour. You want a nice, thin layer, not too caked on!
Heat 3 tablespoons of 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. Once they’re golden and delicious, transfer the chicken to a plate and cover loosely to keep warm.
Reduce the heat to medium and add the remaining 3 tablespoons of butter to the same pan. Once it’s melted, add the minced garlic. Cook just until fragrant, this is the part where your kitchen will start smelling heavenly (about 30–60 seconds).
Next, pour in the white wine and chicken stock, using a wooden spoon to scrape up all those yummy bits off the bottom of the pan (that’s where all the flavor hangs out!). Let the liquid bubble and reduce for a couple of minutes.
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, maybe a couple more pinches of salt or pepper?
Return the chicken to the pan and spoon that mouthwatering sauce over each piece, warming the breasts through for a minute or two so they soak up all that deliciousness.
Plate the chicken, graciously ladle the extra sauce on top, and serve with lemon wedges alongside. Trust me; everyone’s gonna come running to the dinner table when they smell this!
If you loved this recipe, be sure to check out my Copycat Panda Express Orange Chicken or my Honey Pepper Chicken Mac and Cheese!
Why This Morton Chicken Breast Works
Quick & Easy
This dish comes together in under 30 minutes, perfect for those busy weeknights when you still want to impress the family without spending all evening in the kitchen.
One Pot
Minimal cleanup is a major win in my playbook! Everything is prepared in one pan, so you’ll be serving up dinner and cleaning up without a mountain of dishes to tackle afterward.
Comfort Food
This recipe is loaded with tons of flavor and creamy goodness! The buttery garlic sauce feels indulgent yet still keeps that cozy, home-cooked vibe that everyone craves, especially during the holidays.
Crowd-Pleaser
The whole family will love this one! It’s an excellent choice for holiday gatherings, and it’s rich enough to feel festive, but balanced with bright lemon notes that won’t weigh you down.
Customizable
Use whatever ingredients you have! Have leftover vegetables hanging out in the fridge? Toss them into the sauce or serve on the side. You can make this dish your own, which is always a bonus!
Serving and Storage Tips
What to Serve With This
This creamy chicken pairs beautifully with a side of garlic mashed potatoes, steamed green beans, or a simple garden salad. Or get a little fancy and serve it with some crusty bread to soak up that extra sauce!
Storing Leftovers
If you happen to have some leftovers (though I doubt it!), this dish can stay fresh in the refrigerator for up to 3 days in an airtight container.
Reheating Instructions
The best way to reheat this dish is to warm it up gently on the stove with a dash of chicken stock to loosen the sauce. Microwave works too, just stir every now and then to keep it even.
Freezer Friendly
Yes, you can freeze this dish! Just make sure it’s cooled completely before transferring it to a freezer-safe container. It should keep well for about 2 months. To reheat, let it thaw overnight in the fridge before warming it back up on the stove.
So there you have it! This Morton’s Chicken Breast is truly a winner for your Christmas dinner table. The perfect blend of quick, easy, and comforting flavors that brings everyone together around the table. I can’t wait for you and your family to dig into this!
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Morton’s Chicken
Ingredients
Method
- Flatten each chicken breast to an even thickness using a meat mallet or rolling pin (about ½-inch thick) and pat dry with paper towels.
- Combine the flour, salt, and pepper on a plate. Lightly coat each breast in the seasoned flour, tapping off any loose flour.
- Heat 3 tablespoons of 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 chicken to a plate and cover loosely to keep warm.
- Reduce the heat to medium and add the remaining 3 tablespoons of butter to the pan. Once melted, add the minced garlic and cook until fragrant (about 30–60 seconds).
- Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pan. Let bubble and reduce for a couple of minutes.
- Stir in the heavy cream and chopped parsley, simmering gently until the sauce thickens slightly.
- Return the chicken to the pan, spoon sauce over the breasts, warming them through for a minute or two.
- Plate the chicken, ladle extra sauce on top, and serve with lemon wedges.