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Creamy Morton’s Steakhouse Chicken

A quick and hearty dish that combines succulent chicken breasts with a rich and creamy sauce, making it both flavorful and satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken Breasts Can use boneless thighs for a richer flavor.
  • 2 tablespoons Olive Oil Extra virgin is preferred for its robust flavor and health benefits.
  • 3 cloves Minced Garlic Adds aromatic depth; fresh garlic imparts a warm essence.
  • 8 ounces Sliced Mushrooms Button or cremini mushrooms work well, enhancing the dish's texture.
  • 1/2 cup Chopped Sun-Dried Tomatoes Can substitute fresh tomatoes when in season for a fresher taste.
  • 1 cup Chicken Broth Opt for low-sodium varieties for better control over salt levels.
  • 1 cup Heavy Cream For a lighter alternative, use half-and-half.
  • 1/2 cup Parmesan Cheese Freshly grated cheese melts better and enhances flavor.
  • 1 teaspoon Salt Adjust to taste; better to start small and taste as you go.
  • 1 teaspoon Pepper Adjust to taste; freshly ground can enhance flavor.

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side or until golden brown.
  2. Once cooked, remove chicken from the skillet and set aside.
  3. In the same skillet, add minced garlic and sliced mushrooms. Sauté them for 3-4 minutes until they soften and the garlic is fragrant.
  4. Stir in the chopped sun-dried tomatoes and chicken broth, scraping up any bits from the bottom of the skillet.
  5. Lower the heat and add heavy cream to the skillet, allowing it to simmer gently. Stir in the grated Parmesan cheese until melted and smooth.
  6. Return the chicken breasts to the skillet, ensuring they’re coated with the creamy sauce. Allow everything to simmer together for an additional 5 minutes.
  7. Taste the sauce and adjust salt and pepper as needed.

Notes

This dish can be served over pasta, rice, or quinoa. It can be stored in an airtight container for up to three days or frozen for up to three months. To reheat after freezing, thaw overnight in the fridge and reheat gently.