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–+ servings

Morton's Steakhouse Chicken

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A seared and roasted chicken breast with a bright lemon finish and a hint of smoked paprika, this dish is simple to make yet elegant enough for guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main 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.

Method
 

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

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 2gProtein: 65gFat: 18gSaturated Fat: 6gSodium: 800mg

Notes

For best results, avoid overcrowding the skillet during searing. Serve with sides like a green salad, mashed potatoes, or on top of rice pilaf.
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