Easy Chicken Madeira Recipe (Cheesecake Factory Copycat)

Garlicky sauteed chicken breasts smothered in a creamy sauce of Madeira wine and mushrooms, this delicious recipe for Chicken Madeira (Cheesecake Factory Copycat) will tempt your tastebuds! And, you’ll love how easily this gourmet-style recipe comes together.

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

Creamy Chicken Madeira with Asparagus

If you’re looking for something different to make for dinner, this recipe just might be it! The scrumptious mushroom-wine sauce is like no other. It has a special warm and nutty flavor thanks to the Madeira wine, and its creamy texture goes perfectly with juicy chicken breast.

This is the kind of recipe that’s perfect for a stay-at-home date night, or for a birthday dinner. It’s so elegant and so tasty! Everyone from the pickiest eater to the most dedicated foodie will love it.

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.

What is Chicken Madeira?

If you’re wondering what Chicken Madeira is, you’re probably not alone. The dish is not as easy to find as the more traditional Chicken Marsala, but they are very similar!

Chicken Madeira, like Chicken Marsala, is made with chicken, mushrooms, and a special fortified wine. But, the wines are different; Chicken Madeira uses Madeira wine made in Portugal, while Chicken Marsala uses Marsala wine which comes 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!

Finally, Chicken Madeira usually has some melted cheese involved, while Chicken Marsala does not.

Easy Marsala Chicken & Pork Recipes

Wondering how to make Chicken Marsala or Pork Marsala? Try one of these:

Recipe Ingredients

This from-scratch version of Chicken Madeira is made with wholesome, natural ingredients! If you have trouble finding the Madeira, 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 really not hard to make this elegant entree. Just remember to use an oven-proof skillet, because you do need to put it under the broiler at the very end.

For the Asparagus:

Blanch the Asparagus. Fill a wide pot with about 2 inches of salted water and bring to a boil. Add the 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.
Set Aside. Drain the asparagus well, and transfer to a large bowl of ice cold water to cool. Drain again, and set aside.

For the Chicken:

Season and Saute the Chicken. Heat 1 tablespoon of olive oil with 2 tablespoons of butter in a large oven-safe skillet, set over medium-high heat. Season the chicken cutlets with Italian seasoning, sweet paprika, onion powder, salt, and pepper. Place the chicken cutlets in the skillet and cook for 4 to 5 minutes per side, or until cooked through. Transfer chicken to a plate and keep covered.
Saute the Mushrooms. Return the skillet to medium-high heat and melt another tablespoon of butter. Add the mushrooms to the skillet; season with salt, and cook for 4 to 5 minutes, or until soft. 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 the wine into the skillet and gently scrape all the browned bits from the bottom of the pan. Bring to a boil; continue to boil 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 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.

Tips for Success

Okay, it’s almost time to get cooking! But, before you do, take a look at a few of my favorite tips for making Chicken Madeira.

Know Where to Look: A liquor store or international food market with Portuguese products is more likely to have Madeira wine than a regular grocery store.
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.
Substitution: This dish is also really yummy made with green beans, if you’d prefer not to use asparagus.

Serving Suggestions

What should you serve alongside this tasty chicken entree? There are a lot of really awesome options! Here are some of my favorites.

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! My Garlic Rosemary Mashed Potatoes are an amazing from-scratch mashed potato recipe!
Salad. 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 Very Berry Avocado Salad! It’s so good for you, and delicious.
Baked Feta. This Mediterranean Baked Feta makes a lovely side or appetizer, filled with wonderful flavors from a wonderful 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, just place the chicken and sauce together into an airtight container, and keep in the refrigerator for up to four days.
To freeze, place the leftover chicken and sauce into freezer bags pressing out as much air as possible before sealing. Freeze for up to three 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!

Chicken Madeira Recipe

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

A delicious dish of tender chicken cutlets smothered in a mushroom-wine sauce and topped with melted mozzarella.

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 chicken, mushrooms, and asparagus to the skillet.
Sprinkle tops with shredded cheese.
Broil for 3 minutes, or until cheese is melted.
Remove from oven; garnish with parsley and serve.