Chicken Madeira

5 from 13 votes
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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.

up close picture of chicken cutlets in madeira sauce topped with asparagus and mushrooms


 

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!

up close picture of chicken cutlets in madeira sauce topped with asparagus and mushrooms

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
up close picture of chicken cutlets in madeira sauce topped with asparagus and mushrooms

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.

chicken cutlets in creamy madeira sauce with asparagus stalks and sliced mushrooms

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!

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5 from 13 votes

Chicken Madeira Recipe

Chicken Madeira is a delicious dish prepared with tender chicken breast cutlets smothered in a mushroom-wine sauce and topped with melty mozzarella.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

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
  • cups Madeira wine
  • cups low sodium chicken broth
  • ½ cup heavy whipping cream
  • 1 cup shredded mozzarella cheese
  • chopped fresh parsley, for garnish
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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

Calories: 550kcal | Carbohydrates: 12g | Protein: 37g | Fat: 33g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 430mg | Potassium: 1034mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1908IU | Vitamin C: 10mg | Calcium: 219mg | Iron: 4mg

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.

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28 Comments

  1. Lisa S. says:

    Loved this recipe! The wine gave it a slight sweetness. So delicious.

    1. Katerina Petrovska says:

      Thank YOU! I’m very glad you enjoyed it! 🙂

  2. Amanda Livesay says:

    So much flavor in this dish! The whole family loved it.

    1. Katerina Petrovska says:

      Thank YOU! I’m glad you enjoyed it! 🙂

  3. Beth says:

    This looks amazing and so tasty! I can’t wait to give this a try! My family is going to love this!

    1. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! 🙂

  4. Jacque Hastert says:

    This chicken dish looks incredible and I can’t wait to make this next week. It was just added to my menu!

    1. Katerina Petrovska says:

      Thank you so much! I hope you enjoy it! 🙂

  5. Erin | Dinners,Dishes and Dessert says:

    These Garlicky sauteed chicken breasts would disappear in our house!

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank YOU! 🙂

  6. Catalina says:

    Yes, please! This is the kind of dinner that I prefer! I am drooling over this chicken!

    1. Katerina Petrovska says:

      Thank you so much! I hope you enjoy it! 🙂

  7. Amanda says:

    I highly recommend this meal to everyone, recipe was so easy to follow and it was delicious!

    1. Katerina Petrovska says:

      I’m very glad you enjoyed it! Thank YOU! 🙂

  8. April says:

    SO GOOD. I actually left out the mushrooms, because I don’t like them, and it was still soooo tasty.

    1. Katerina Petrovska says:

      I’m very glad you enjoyed it! Thank YOU! 🙂

  9. Betsy says:

    Delicious! I love the mushrooms and asparagus in this! They complement the creamy wine sauce so well. And the chicken is seasoned to perfection! Served along side some nice farfalle and it’s a meal fit for my family! Looking forward to making this again! <3

    1. Katerina Petrovska says:

      Thank YOU! I’m very glad you enjoyed it! 🙂

  10. Katie says:

    Looks so good! Can’t wait to try this one.

    1. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! 🙂