Recreate The Cheesecake Factory’s famous chicken Madeira with this easy copycat recipe!
It brings together tender chicken, savory mushroom sauce, crisp asparagus, and gooey mozzarella. Madeira wine, beef broth, and heavy cream create a rich, flavorful sauce.
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Perfectly cooked asparagus adds freshness, while the broiled cheesy topping seals the deal.
Ready in about an hour, this restaurant-quality dish is a delicious gourmet meal.
Why You’ll Love This Chicken Madeira
Savory Sauce: Everything about this dish is delicious, but the sauce is definitely its star. It’s rich and velvety, creating an irresistible pool of flavor. It’s perfect for soaking up with crusty bread, mashed potatoes, or pasta.
Impressive Presentation: The layered composition of the dish creates a stunning presentation. Wow your guests on special occasions or date nights.
Built-In Vegetable Course: The tender-crisp asparagus isn’t just a garnish. It’s an integral part of the dish that soaks up the rich sauce while adding color and nutrition.
Ingredients
- Boneless, Skinless Chicken Breasts: Pound them thinly to ensure even cooking and perfect sauce absorption.
- Salt & Pepper: Essential seasonings enhance the natural flavors of the chicken and sauce.
- Olive Oil & Butter: A flavorful combination for cooking the chicken and vegetables. They provide richness and a golden, caramelized finish.
- Mushrooms: Earthy and savory, these add depth and texture to the Madeira sauce.
- Onion & Garlic: Aromatics. They infuse the dish with a deliciously savory, slightly sweet base flavor.
- Madeira Wine: A mildly sweet fortified wine. It creates the sauce’s signature rich and slightly fruity flavor.
- Beef Broth: Adds savory depth and enhances the hearty flavor of the sauce. It also balances the richness of the wine.
- Heavy Cream: Provides a silky, luxurious texture. It perfectly complements the Madeira reduction.
- Asparagus: Crisp and tender, its bright flavor and vibrant color balance the dish’s richness.
- Shredded Mozzarella Cheese: Melts into a luscious, golden topping. It ties the chicken and asparagus together beautifully.
- Fresh Parsley: A fresh, herbaceous garnish. It adds a pop of color and brightness to the final dish.
How to Make Chicken Madeira
This is an exquisite dish. And while the recipe has several steps, they aren’t difficult. It’s what I like to call impressive but attainable.
1. Prepare the chicken. Slice the breasts and pound them to 1/4-inch thickness. Season with salt and pepper.
2. Cook the chicken. Cook it in the mixture of olive oil and butter for 3 to 4 minutes per side until golden. Then, set aside. (Use an oven-safe skillet for the broiling process later.)
3. Saute the veggies. Add the remaining oil and butter to the pan and cook the mushrooms and onions for about 5 minutes. Add garlic during the last minute.
4. Deglaze. Pour the wine into the pan and scrape the browned bits. Boil vigorously for 5 to 7 minutes until the wine reduces by half.
5. Simmer. Add the beef broth and simmer for another 8 to 10 minutes to reduce. Then, stir in the cream and cook for 2 to 3 minutes until thickened.
6. Cook the asparagus. Salt a pot of water and bring to a boil. Then, blanch the asparagus for 2 to 3 minutes until tender-crisp. Drain well.
7. Combine. Return the chicken to the pan and coat with the sauce. Arrange the asparagus on top and sprinkle mozzarella cheese over everything.
8. Broil. Broil for 2 to 3 minutes until the cheese melts and turns golden.
9. Garnish and serve. Top with parsley and serve with mashed potatoes, pasta, or bread. Enjoy!
Tips for the Best Chicken Madeira
I’ve made this recipe a few times now, so I’ve come up with some great tips. Check them out before you get started.
- Treat yourself to high-quality wine. Cheaper alternatives won’t develop the same rich, complex flavor. Rainwater or Verdelho Madeira varieties work best.
- Get the chicken nice and dry. Ensure it’s completely dry with paper towels before seasoning and cooking. This will help it brown better and will prevent steaming.
- Skip the bagged cheese. Use fresh, whole-milk mozzarella and shred it yourself. As I’ve mentioned in other articles, pre-shredded cheese contains anti-caking agents that affect melting.
- Fresh is best. Skip canned mushrooms for this dish. Fresh creminis or baby Bellas have a better texture and add more depth to the sauce. Don’t overcrowd them in the pan, and avoid stirring too frequently. They won’t caramelize properly.
- Don’t rush the sauce reduction. Let the wine and beef broth reduce fully for a rich and concentrated flavor. It’s worth the extra couple of minutes.
- Test the sauce consistency. Do this by coating the back of a spoon. The sauce should leave a clean line when you run your finger through it.
What to Serve with Chicken Madeira
My favorite way to enjoy chicken Madeira is with a simple dish of buttered pasta. You can also serve it with any of the following:
- Mashed potatoes
- Crusty bread
- Roasted vegetables
- Polenta
- Corn on the cob
- Brussels sprouts
How to Store
This dish tastes best when it’s fresh, but the leftovers store pretty well!
To Store: Store the chicken, vegetables, and sauce in an airtight container in the fridge for 3-4 days. Store other serving items (potatoes, noodles, etc.) separately. For best results, allow everything to cool completely before storing.
To Freeze: Store the primary dish in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note: Freezing may affect the texture of the cream sauce, so it’s best to consume fresh.
Chicken Madeira – Cheesecake Factory Copycat
4
servings15
minutes45
minutes639
kcalIf you always order Chicken Madeira at the Cheesecake Factory, you'll flip for this copycat recipe! It's savory, cheesy, and so easy to make at home.
Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
salt and pepper, to taste
2 tablespoons olive oil, divided
2 tablespoons butter, divided
8 ounces mushrooms, sliced
1 small onion (or 1/2 medium), finely diced
2 garlic cloves, minced
2 cups Madeira wine
1 1/2 cups beef broth
1/2 cup heavy cream
1 pound asparagus, trimmed
1 cup shredded mozzarella cheese
chopped fresh parsley (optional)
Instructions
- Slice each chicken breast in half lengthwise. Place them between sheets of plastic wrap and pound gently until they are about 1/4-inch thick. Season both sides with salt and pepper.
- In a large skillet over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts, add the chicken. Cook 3-4 minutes per side or until golden brown and just cooked through. Transfer the chicken to a plate and set aside.
- Add the remaining olive oil and butter to the same pan. Stir in the sliced mushrooms and diced onion. Cook for about 5 minutes, or until the mushrooms soften and the onions turn translucent. Stir in the minced garlic for the last minute.
- Pour the Madeira wine into the pan. Use a wooden spoon to scrape up any browned bits. Bring to a vigorous boil and reduce by about half, 5-7 minutes.
- Stir in the beef broth and simmer until the liquid reduces again, around 8 to 10 minutes. Reduce the heat to low and add the heavy cream. Continue cooking for 2 to 3 minutes or until the sauce thickens slightly. Season with salt and pepper to taste.
- While the sauce is reducing, fill a medium pot with water and bring it to a boil. Add a pinch of salt and the trimmed asparagus. Cook for 2-3 minutes, just until bright green and crisp-tender, then drain immediately.
- Return the chicken to the pan, turning each piece to coat well in the sauce. Arrange the asparagus on top of the chicken, and sprinkle with mozzarella cheese.
- If the skillet is oven-safe, place it under the broiler for 2 to 3 minutes. Or until the cheese is melted and starting to turn golden. If the skillet is not oven-safe, transfer everything to a baking dish and broil.
- Garnish with chopped fresh parsley if desired. Serve immediately with mashed potatoes, pasta, or crusty bread to soak up the sauce. Enjoy!
Notes
- Choose a good quality Madeira wine. Cheaper varieties won’t develop the same rich, complex flavor.
- Thoroughly dry the chicken with paper towels before seasoning and cooking.
- Use fresh mushrooms for a better texture and more depth. Don’t overcrowd them.
- Let the Madeira wine and beef broth reduce fully for a rich and concentrated flavor.
2 Comments
It would be nice to have some HEALTHY recipes… these are all unhealthy. Some vegetarian dishes? Or less cream sauces etc. thank you.
Hi, Catriona!
You can use the search feature on the website to find recipes for any kind of specific dietary needs (vegan, low-fat, gluten-free, etc.)
For now, here are some of my favorite recipes on the healthier side:
Southwest Quinoa Salad
Lemon Butter Pork Chops
Orzo Pasta Salad
Grilled Chicken Margherita
Teriyaki Chicken Skewers