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!

Chicken Madeira Recipe | Chicken with Mushrooms | Cheesecake Factory Copycat Recipe #copycat #chicken #chickenMadeira #CheesecakeFactory #dinner #dinneratthezoo

Cooked chicken madeira in a stainless steel pan, topped with melted cheese and mushroom sauce.

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.

A chicken breast topped with mozzarella cheese and madeira mushroom sauce in a pan.

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!

Golden brown chicken breasts topped with melted mozzarella cheese and mushroom sauce, in a pan with asparagus.

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

4.67 from 15 votes

Chicken Madeira

AuthorSara Welch
Cooked chicken breasts in a stainless steel pan, topped with melted cheese and mushroom sauce.
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!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course Main Course
Cuisine Italian
Serves 4


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


  • 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.


Calories: 379kcal | Carbohydrates: 11g | Protein: 32g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 614mg | Potassium: 952mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1160IU | Vitamin C: 8.9mg | Calcium: 117mg | Iron: 3.6mg

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Recipe Rating


  1. If you use Marsala you’ll have chicken Marsala. Madeira is low alcohol wine and should be in most any grocery stores wine section or at a liquor. Cooking wine is in the backing section usually and has salt added to it so you can’t drink it, don’t ever use it as its horrible.

  2. What type of Madeira wine do you use in this recipe? I think it comes in sweet or medium dry or possibly dry.

  3. How did you get your chicken breast to have a “crust” like it shows in the picture? Did you dredge the flattened chicken breast in egg, egg wash, or flour? This is THE CLOSEST I’ve seen to how it looks when it’s served in the restaurant, but I can’t figure out how to get the crust. Please help ❤️❤️❤️

    1. There’s no flour on mine but you could dredge the chicken in a little flour if you prefer and it should be fine!

  4. Recipe in. General was great, but my Madeira sauce was so bitter. I reduced it in half and then added more beef broth and cooked some More because I still tasted alcohol. Finally added some more butter and it was tolerable but didn’t have the sweetness. Help! What did I do wrong? I used a Trader Joe’s cheap red wine.

    1. This recipe calls for Madeira wine, which is a specific type of fortified wine that’s sweeter and good for cooking. It’s quite different from red wine which is probably why you didn’t get the results you were looking for! I’m sorry that it didn’t turn out the way you wanted, I would highly recommend trying it again with Madeira wine when you’re able to pick some up!

      1. Thank you! I will. Also, it took about an hour to reduce on low heat. Is it better to turn it up to medium? Thanks again!

    1. They did have it at my grocery store in the wine section, I shop at Safeway and I found it pretty easily. Some stores keep “cooking” wines separate, sometimes near the vinegars and sauces.

    1. You could pre-cook the chicken and make the sauce, then freeze both. You’d just need to assemble the meal by re-heating the sauce and chicken, and adding the cheese and asparagus. Hope that helps!

    1. It doesn’t taste alcoholic at all, the wine adds a little bit of depth and sweetness to the sauce, but I’m not a wine fan normally and I think it’s great!