Best Steakhouse Chicken Christopher is a deliciously crispy chicken dish topped with a rich garlic butter sauce, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts, about 6 oz each
1/2 cup all-purpose flour
2 large eggs
1 tablespoon water
1 1/2 cups panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons unsalted butter, for frying
1 cup unsalted butter, cut into small cubes and kept cold
2 tablespoons finely minced shallots
2 tablespoons minced garlic
1/3 cup dry white wine, or chicken broth
1/4 cup chicken broth
1/2 cup heavy cream
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh parsley
1/4 teaspoon salt, or to taste
1/4 teaspoon white pepper or black pepper
Instructions
Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Gently pound to about 1/2 inch thick so the chicken cooks evenly. Season both sides with salt and pepper.
Set Up the Breading: Prepare three shallow bowls: Bowl 1: All-purpose flour. Bowl 2: Eggs beaten with 1 tablespoon of water. Bowl 3: Panko breadcrumbs mixed with garlic powder and onion powder. Coat each chicken breast in flour, dip it into the egg mixture, and press it into the breadcrumbs until evenly covered.
Fry Until Golden: Heat the olive oil and 3 tablespoons of butter in a large skillet over medium heat. Working in batches if needed, cook the breaded chicken for about 3–5 minutes per side, depending on thickness. The coating should be golden brown and crisp, and the thickest part of each chicken breast must reach 165°F. Transfer the cooked chicken to a wire rack or paper towel-lined plate.
Prepare the Garlic and Shallot Base: In a separate saucepan, melt about 1 tablespoon of butter over medium-low heat. Add the minced shallots and cook for 1–2 minutes until softened. Stir in the garlic and cook for another 30 seconds, taking care not to burn it.
Build the Sauce: Pour in the white wine or chicken broth. Scrape up any flavorful bits and let the liquid simmer until slightly reduced, about 2–3 minutes. Add the chicken broth and heavy cream. Stir gently and warm over low heat. Do not let the cream boil vigorously.
Finish with Cold Butter: Reduce the heat to low. Whisk in the remaining cold butter a few cubes at a time, allowing each addition to blend into the sauce before adding more. Stir in the lemon juice, parsley, salt, and pepper. The sauce should be smooth, glossy, and rich. If it becomes too thick, add a tablespoon of warm chicken broth.
Plate and Serve: Arrange the crispy chicken breasts on warm plates. Spoon the garlic butter sauce over the chicken or serve it on the side to preserve the crispy coating. Garnish with extra parsley and a small squeeze of lemon, if desired.
Notes
Ensure the chicken is pounded evenly for consistent cooking.
Use fresh ingredients for the best flavor in the sauce.
Adjust seasoning to taste, especially the salt and pepper.