Name: Morton's Steakhouse Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large large boneless, skinless chicken breasts (about 1.5 pounds total) (Pound to an even thickness for consistent cooking.); 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika (Can substitute with sweet paprika if less smokiness is desired.); 2 tablespoons olive oil (Substitute avocado oil for a higher smoke point.); 1 tablespoon unsalted butter (For a dairy-free option, use an extra tablespoon of olive oil.); 1 tablespoon fresh lemon juice (About half a lemon.); 1 tablespoon chopped fresh parsley (For garnish.)

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I first tried this Morton’s Steakhouse Chicken at home on a rainy weeknight and immediately liked how it felt like a restaurant plate without the fuss. It’s basically a seared-and-roasted chicken breast with a bright lemon finish and a hint of smoked paprika — simple, fast, and reliably comforting. If you want something that looks elevated on the plate but is straightforward to make, this is it. For an easy drink to serve after, try a warm and cozy simple hot cocoa for one.

Why you’ll love this dish

This recipe is a weekday hero. You get a nicely browned exterior from searing, then gentle oven finishing to keep the meat juicy. The seasoning is classic and forgiving — salt, pepper, garlic and onion powder, plus smoked paprika for a subtle smoky depth. A pat of butter and a squeeze of fresh lemon at the end adds richness and brightness, respectively, so each bite feels balanced.

“A perfect weeknight dinner — restaurant texture, home-kitchen simplicity.”

Reasons to try it now:

Fast: about 30 minutes from start to finish.
Minimal ingredients: mostly pantry staples.
Crowd-pleasing: mild flavors kids and adults enjoy.
Elegant enough for guests: plating and a parsley garnish make it look special.

The cooking process explained

Before you start, plan for three phases: dry, sear, and roast. First, dry and season the breasts to promote even browning. Next, sear in a hot, oven-safe skillet to build color and flavor. Finish in a 400°F oven until the internal temperature reads 165°F (75°C). Resting after roasting lets juices redistribute so slices remain moist. A final hit of butter and lemon brightens the finished dish.

What you’ll need

2 large boneless, skinless chicken breasts (about 1.5 pounds total)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
2 tablespoons olive oil (substitute avocado oil if you prefer a higher smoke point)
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice (about half a lemon)
1 tablespoon chopped fresh parsley (for garnish)

Ingredient notes:

If breasts are uneven in thickness, gently pound to an even 3/4–1 inch to ensure uniform cooking.
Smoked paprika gives a steakhouse vibe; use sweet paprika if you want less smokiness.
For a dairy-free finish, swap butter for an extra tablespoon of olive oil.

Step-by-step instructions

Succulent chicken dish from Morton's Steakhouse served with elegant sides

Preheat the oven to 400°F (200°C).
Pat the chicken dry with paper towels. Dry meat sears better.
Mix salt, black pepper, garlic powder, onion powder, and smoked paprika. Season both sides of the breasts evenly.
Heat a large oven-safe skillet over medium-high heat. Add the olive oil and get it shimmering but not smoking.
Add the chicken and sear without moving for about 5 minutes until a golden crust forms. Flip and sear the other side about 5 minutes.
Add the butter to the skillet; once it melts, drizzle the lemon juice over the chicken.
Transfer the skillet to the preheated oven. Roast 15–20 minutes, or until the thickest part reaches 165°F (75°C) on an instant-read thermometer.
Remove the skillet and rest the chicken for 5 minutes before slicing. Resting preserves juiciness.
Slice and garnish with chopped fresh parsley before serving.

Short safety tip: Always verify doneness with a thermometer. Color alone can be misleading.

Best ways to enjoy it

This chicken is versatile. Serve sliced over:

A simple green salad with lemony vinaigrette.
Buttery mashed potatoes or roasted fingerlings.
Over rice pilaf or quinoa for a grain bowl.

If you’re hosting a casual spread, pairing it with crowd-pleasing sides — and even a hearty sandwich option for guests who want something different — works well; consider adding my pick for best ever slow cooker BBQ beef sandwiches to a buffet-style meal.

Plating idea: fan thin slices over a puddle of pan juices, add a lemon wedge, and sprinkle parsley for a restaurant finish.

Storage and reheating tips

Refrigerate cooked chicken within 2 hours. Store in an airtight container for 3–4 days.
To reheat without drying: warm gently in a 300°F oven for 10–12 minutes, or slice and warm briefly in a skillet with a splash of broth or olive oil. Microwaving works for convenience but may make it slightly firmer.
Freeze sliced chicken in a freezer-safe container for up to 4 months. Thaw overnight in the fridge before reheating.

Food-safety note: Discard cooked chicken left at room temperature longer than 2 hours (1 hour if above 90°F/32°C).

Pro chef tips

Even thickness: Pound breasts to an even thickness for predictable cooking.
Use an instant-read thermometer: Aim for 165°F (75°C) in the thickest part. Carryover cooking in the resting period will raise temperature slightly.
Don’t overcrowd the skillet: If you double the recipe, sear in batches to retain heat and get a proper crust.
Finish with acid: That tablespoon of lemon juice brightens flavors; don’t skip it.
For extra flavor, add a smashed garlic clove to the butter while melting and baste the chicken briefly before oven transfer.

Creative twists

Mediterranean: Add a teaspoon of dried oregano and serve with olives and roasted tomatoes.
Creamy finish: After roasting, make a quick pan sauce with a splash of cream and Dijon.
Spicy kick: Swap smoked paprika for chipotle powder and serve with lime wedges.
Make it saucy: Top with sautéed mushrooms and shallots in butter for a mushroom pan sauce.

Want a creamy, sauced alternative that’s equally comforting? Try this take on Creamy Hidden Valley Ranch Chicken for a flavor-packed variation.

Common questions

Q: Can I use bone-in chicken breasts instead?
A: Yes, but increase the oven time and remove from heat when the thickest part hits 165°F (75°C). Bone-in pieces will take longer — often 25–35 minutes in the oven after searing — and may benefit from slightly lower oven temps to cook evenly.

Q: What if I don’t have an oven-safe skillet?
A: Sear in a regular skillet, then transfer the chicken to a baking dish for the oven phase. Spoon the pan oil over the chicken before baking to preserve flavor.

Q: How can I keep the chicken moist if I don’t have a thermometer?
A: Pound to even thickness, don’t overcook, and rest the meat. Slicing immediately often causes juice loss. For timing, 15–20 minutes in a 400°F oven after a 5+5 minute sear usually works for 1–1.5 inch breasts, but a thermometer is the most reliable method.

Q: Can I double the recipe for a crowd?
A: Yes. Sear in batches so the pan stays hot and the chicken browns properly. Bake everything at once if your oven and pans fit; otherwise roast in shifts and keep finished chicken loosely tented with foil.

Conclusion

For classic steakhouse sides like rich potatoes au gratin, check this copycat version of Ruth’s Chris Potatoes au Gratin Copycat – Frugal Hausfrau, which pairs beautifully with the lemon-butter notes of the chicken. If you want a warming starter, this Baked Onion Thyme Soup – A Food Lover’s Delight brings deep savory flavor to the table. For classic steakhouse greens, try this creamy approach from The Best Steakhouse Creamed Spinach Recipe for Two. Another easy creamed-spinach option with clear, simple instructions is available at Steakhouse Creamed Spinach – Cucina by Elena.