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This delicious recipe for Chicken Madeira (Cheesecake Factory Copycat) features garlicky sauteed chicken breasts smothered in a creamy sauce of Madeira wine and mushrooms. It will tempt your taste buds, and you’ll love how easily this gourmet-style recipe comes together.
For those of you who love more of these unique chicken dishes, try my Chicken Marbella—it’s packed with olives, capers, and prunes for a sweet and savory flavor. Or, for a comforting and flavorful meal, my cheesy Chicken in Tomato Sauce is a must-have.
If you’re looking for something different to make for dinner, this creamy chicken Madeira recipe just might be it! The fabulous mushroom-wine sauce is like no other. Thanks to the Madeira wine, it has a special warm and nutty flavor, and its creamy texture goes perfectly with juicy chicken breast.
This is the kind of chicken recipe that’s perfect for a stay-at-home date night or for a birthday dinner. It’s so elegant and so tasty! I also like that this dish is easy to make! The fresh asparagus on the side is prepared simply by blanching, and everything else comes together in just one pan. Everyone from the pickiest eater to the most dedicated foodie will love it.
What Is Chicken Madeira
Chicken Madeira, like Chicken Marsala, is made with chicken, mushrooms, and a special fortified wine. However, the wines are different; Chicken Madeira uses Madeira wine made in Portugal, while Chicken Marsala uses Marsala wine from Italy.
You also see Chicken Marsala served with pasta, potatoes, or rice, but it’s most common to see Chicken Madeira served with mashed potatoes; this is how the Cheesecake Factory does it, and it’s amazing!
What You’ll Need
This from-scratch version of Chicken Madeira is made with wholesome, natural ingredients. If you have trouble finding the Madeira wine, you can substitute Marsala, port, or sherry.
- Asparagus: You’ll need a pound of asparagus, with the tough, wooden ends snapped off or trimmed off.
- Olive Oil: For sauteing.
- Butter: You’ll need 3 tablespoons butter, divided.
- Chicken: I used four chicken breast cutlets, each about ¼-inch thick.
- Italian Seasoning: This versatile blend of herbs and spices makes the dish flavorful in a jiffy!
- Paprika: A half-teaspoon of sweet paprika brings out the flavors of the chicken.
- Onion Powder: Gives an intensity of flavor to the dish.
- Salt and Pepper: To taste.
- Mushrooms: I generally use Crimini mushrooms (also known as “baby bellas”), but regular white button mushrooms also work well.
- Garlic: Mince or press three cloves of fresh garlic.
- Madeira: To make the sauce, you’ll need 1-1/2 cups of Madeira wine.
- Chicken Broth: Have on hand 1-1/2 cups of chicken broth; I usually use low-sodium, but any kind is fine. You can also substitute beef broth or vegetable broth.
- Whipping Cream: The secret to making this sauce mouthwateringly smooth and creamy is the whipping cream! You’ll need half a cup.
- Shredded Mozzarella: I used one cup of shredded mozzarella cheese.
- Chopped Fresh Parsley: For garnish.
How to Make Chicken Madeira
It’s not hard to make this elegant entree. Just remember to use an oven-proof skillet, as you will need to put the chicken breasts under the broiler at the very end.
- Blanch the asparagus. Fill a pot with 2 inches of salted water and bring to a boil. Cover and cook the trimmed asparagus for 4 to 6 minutes or until tender. Drain well and transfer to a large bowl of ice-cold water to cool. Drain again and set aside.
- Prep the chicken. Heat a tablespoon of olive oil with a bit of butter in a large oven-safe skillet over medium-high heat. Season the chicken cutlets and cook for 4 to 5 minutes per side or until cooked through. Remove from the skillet and keep it covered.
- Saute the mushrooms. Melt a tablespoon of butter in the same skillet. Add the mushrooms, season with salt, and cook for 4 to 5 minutes. Stir in the minced garlic and continue to cook for 1 minute. Transfer the mushrooms to a plate; set aside and keep covered.
- Make the sauce. Return the skillet to medium-high heat. Pour in the wine and gently scrape all the browned bits from the bottom of the pan. Bring to a boil and continue to cook for 5 minutes. Whisk in the chicken broth and bring to a boil. Continue to cook for 10 more minutes or until sauce is reduced. Reduce the heat to medium and whisk in the heavy cream. Let the sauce simmer for 1 to 2 minutes or until it thickens. Taste the sauce for salt and pepper; adjust accordingly.
- Finish the Dish. In the meantime, preheat your broiler to “HIGH.” Return the cooked chicken, mushrooms, and asparagus to the skillet. Sprinkle with shredded cheese. Broil for 3 to 4 minutes, or until the cheese is melted. Garnish with parsley and serve.
Recipe Tips
- Finding the wine: A liquor store or international food market with Portuguese products is more likely to have Madeira wine than a regular grocery store. If you can’t find it, Marsala wine is a good alternative.
- Don’t overcook: It’s hard to overcook the mushrooms, but very easy to overcook chicken! Follow the given cook times, and please use an instant read thermometer if you’re in doubt. Chicken is cooked through when internal temperature registers at 165˚F.
- Vegetable options: This dish is also really yummy made with green beans or broccolini if you’d prefer not to use asparagus.
Serving Suggestions
There are a lot of really awesome options to serve alongside this tasty chicken entree. Some of my favorites include my garlic rosemary mashed potatoes or these fantastic freezer mashed potatoes! At the Cheesecake Factory, this chicken dish is served with a side of rich mashed potatoes, so I like to do the same thing.
When it’s time for a side salad, I often go straight for Caesar—but if you’d like something a little different, try this grilled zucchini salad or my very berry avocado salad. This Mediterranean baked feta makes a lovely side or appetizer, filled with wonderful flavors from a great part of the world.
How to Store and Reheat Leftovers
To refrigerate your leftovers, combine the chicken and sauce in an airtight container and refrigerate for up to four days. You can also freeze the chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, place leftover chicken and sauce into a covered skillet or saucepan over low heat. Cook until completely heated through. Do not overcook, or the chicken will dry out.
ENJOY!
More Chicken Dinner Ideas
- Instant Pot Chicken Mole
- Juicy Garlic Butter Pan Fried Chicken Breasts
- Sheet Pan Tandoori Chicken
- Italian Dressing Chicken
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Chicken Madeira Recipe
Ingredients
- 1 pound asparagus, wooden ends trimmed
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1 pound chicken breast cutlets, about ¼-inch thick
- ½ teaspoon Italian Seasoning
- ½ teaspoon sweet paprika
- ¼ teaspoon onion powder
- salt and freshly ground pepper, to taste
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 1½ cups Madeira wine
- 1½ cups low sodium chicken broth
- ½ cup heavy whipping cream
- 1 cup shredded mozzarella cheese
- chopped fresh parsley, for garnish
Instructions
For the Asparagus:
- Fill a wide pot with about 2 inches of salted water and bring to a boil.
- Add trimmed asparagus to the boiling water; cover with a lid and cook until crisp tender, about 4 to 6 minutes, depending on the thickness of the asparagus. Start checking around the 4th minute.
- Drain. Transfer asparagus to a large bowl of ice cold water to cool, and drain again. Set aside.
For the Madeira Chicken:
- Heat 1 tablespoon olive oil with 2 tablespoons butter in a large oven-safe skillet set over medium-high heat.
- Season chicken cutlets with Italian seasoning, sweet paprika, onion powder, salt, and pepper.
- Add chicken cutlets to the skillet; cook for 4 to 5 minutes per side, or until cooked through and internal temperature registers at 165˚F. Use an Instant Read Meat Thermometer to check for doneness.
- Transfer chicken to a plate and keep covered.
- Return skillet to medium-high heat and melt 1 tablespoon butter.
- Add mushrooms to the skillet; season with salt, and cook for 4 to 5 minutes, or until soft. Stir in minced garlic and continue to cook and stir for 30 seconds. Transfer mushrooms to a plate; set aside and keep covered.
- Return skillet over medium-high heat. To the skillet add the wine and stir all the browned bits from the bottom of the pan. Bring to a boil; continue to boil for 5 minutes.
- Whisk in chicken broth; bring to a boil. Continue to cook for 10 more minutes, or until sauce is reduced. Reduce heat to medium and whisk in the cream. Let simmer for 1 to 2 minutes, or until sauce thickens. Taste sauce for salt and pepper; adjust accordingly.
- In the meantime, set your Broiler to HIGH.
- Return the chicken, mushrooms, and asparagus to the skillet. Sprinkle tops with shredded cheese. Broil for 3 minutes, or until cheese is melted.
- Remove from oven and let it rest for 5 minutes. Garnish with parsley and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I love this recipe! I made it for my family multiple times and they still ask for it! Delicious and flavorful.
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
Hi I haven’t tried this yet but I’m wondering what type of Madeira Wine should I be using. Should it be dry or sweet. Thanks in advance.
Hi!
Dry works best for cooking.
Could you use boneless, skinless chicken thighs in this recipe?
Hi!
Yes, absolutely. That’ll be delicious! 😊
Do you whip the whipping cream before adding it? In the UK it’s usually bought unwhipped.
Hi!
Yeah, use unwhipped. You don’t have to whip it at all.. just pour it in. 😊