This chicken madeira recipe is even better than the Cheesecake Factory version! Chicken breasts are smothered in mozzarella cheese, the most delicious mushroom sauce, and served alongside asparagus. The perfect dinner for any occasion!
Chicken madeira is one of my family’s favorite chicken dishes to make at home. A couple of my family’s other favorite chicken dishes are Monterey chicken and Cajun chicken pasta . Want to make more Cheesecake Factory copycat recipes at home? Check out my list of the best 25 Cheesecake Factory Recipes !
So I will admit, I love a good meal at The Cheesecake Factory. One of my favorite dishes to order there is the chicken madeira – you just can’t go wrong with golden brown chicken, melty cheese, amazingly delicious mushroom sauce and asparagus. I don’t get to the restaurant that often because the wait is always so long, so I decided it was time I learned to make chicken madeira at home.
How Do You Make Chicken Madeira?
This recipe starts with thin cut chicken breasts. I use the thin cut variety because they cook quickly and evenly. The chicken breasts are seared to golden brown and then set aside for later use. The next component to this recipe is the madeira sauce, which is a combination of madeira wine, mushrooms, beef broth, corn starch and butter. After the sauce is done, it’s time to assemble the dish. The reserved chicken breasts go into the oven with a sprinkling of mozzarella cheese and a side of asparagus spears. After the cheese is melted and the asparagus is cooked through, top the whole thing with the madeira sauce and serve!
I like to serve this chicken madeira over mashed potatoes, but rice or pasta would also be good choices. I had no trouble finding madeira wine at the grocery store, you can check both the cooking wine and drinking wine sections to find it. Don’t skip the madeira wine here, it’s what makes this dish totally unique!
This recipe is a little more work than some of the other dinner ideas I tend to share here, but it’s totally worth the extra effort and dirty dishes. It’s great for company or for a simple family dinner. Now all I need to do is figure out how to make some awesome cheesecake to go along with this for the ultimate Cheesecake Factory style experience!
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Other Recipes You’ll Love
- Chicken Lettuce Wraps
- Slow Cooker Orange Chicken
- BBQ Chicken Salad
- Chicken Scampi
- Buffalo Chicken Nuggets
Ingredients1x2x3x
For the chicken:
- ▢ 1 tablespoon olive oil
- ▢ 1 lb boneless skinless chicken breasts thin cut variety
- ▢ 1/2 cup mozzarella cheese
- ▢ salt and pepper to taste
For the sauce:
- ▢ 8 ounces mushrooms sliced
- ▢ 1 1/2 cups Madeira wine
- ▢ 1 1/2 cups beef broth
- ▢ 2 tablespoons butter
- ▢ 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons cold water
- ▢ salt and pepper to taste
For serving:
- ▢ 1 lb asparagus stalks trimmed
- ▢ salt and pepper to taste
- ▢ 1 tablespoon chopped parsley
- ▢ cooking spray
Instructions
- Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper to taste.
- Place the chicken in the pan and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover to keep warm.
- Add the mushrooms to the pan and season to taste with salt and pepper. Cook until softened, 4-5 minutes.
- Add the wine and beef broth to the pan; simmer for 7-9 minutes or until liquid is reduced by half.
- Add the cornstarch and stir until smooth. Bring the mixture to a boil and cook for 1 minute or until thickened. Stir in the butter until melted and incorporated into the sauce.
- Preheat the broiler. Place the chicken and asparagus on a sheet pan coated in cooking spray. Season the asparagus with salt and pepper and sprinkle the cheese over the chicken.
- Broil for 3-4 minutes or until cheese is melted and asparagus is just tender. Remove the pan from the oven. Place a chicken breast and some asparagus onto each of 4 plates.
- Pour the mushroom sauce over each chicken breast and serve, topped with parsley.
Nutrition
Chicken Madeira
Ingredients
For the chicken:
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts thin cut variety
- 1/2 cup mozzarella cheese
- salt and pepper to taste
For the sauce:
- 8 ounces mushrooms sliced
- 1 1/2 cups Madeira wine
- 1 1/2 cups beef broth
- 2 tablespoons butter
- 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons cold water
- salt and pepper to taste
For serving:
- 1 lb asparagus stalks trimmed
- salt and pepper to taste
- 1 tablespoon chopped parsley
- cooking spray
Instructions
- Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper to taste.
- Place the chicken in the pan and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover to keep warm.
- Add the mushrooms to the pan and season to taste with salt and pepper. Cook until softened, 4-5 minutes.
- Add the wine and beef broth to the pan; simmer for 7-9 minutes or until liquid is reduced by half.
- Add the cornstarch and stir until smooth. Bring the mixture to a boil and cook for 1 minute or until thickened. Stir in the butter until melted and incorporated into the sauce.
- Preheat the broiler. Place the chicken and asparagus on a sheet pan coated in cooking spray. Season the asparagus with salt and pepper and sprinkle the cheese over the chicken.
- Broil for 3-4 minutes or until cheese is melted and asparagus is just tender. Remove the pan from the oven. Place a chicken breast and some asparagus onto each of 4 plates.
- Pour the mushroom sauce over each chicken breast and serve, topped with parsley.
