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Home » Dinner » Chicken Madeira

Published: July 15, 2017 Last Modified: May 16, 2019 By Sara 28 Comments

Chicken Madeira

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Chicken Madeira Recipe | Chicken with Mushrooms | Cheesecake Factory Copycat Recipe

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.

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

  • Chicken Lettuce Wraps
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Cooked chicken breasts in a stainless steel pan, topped with melted cheese and mushroom sauce.
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4.67 from 15 votes

Chicken Madeira

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!
Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4
Calories 379kcal
Author Sara Welch

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.

Nutrition

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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    Comments

    1. Nidia says

      February 28, 2022 at 4:03 pm

      Can I substitute the wine with another ingredient? Or what can I use if I don’t want to add the wine?

      Reply
      • Sara says

        March 1, 2022 at 9:11 am

        You can use chicken broth but the flavor will be different!

        Reply
    2. Woody Mosgers says

      August 15, 2021 at 11:10 pm

      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.

      Reply
    3. Sue Keenan says

      June 25, 2020 at 6:19 am

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

      Reply
      • Sara says

        June 25, 2020 at 1:55 pm

        I use a medium!

        Reply
    4. Nia P. says

      April 12, 2020 at 9:59 am

      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 ❤️❤️❤️

      Reply
      • Sara says

        April 13, 2020 at 2:00 pm

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

        Reply
    5. Bianca Berredo says

      April 7, 2020 at 8:35 pm

      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.

      Reply
      • Sara says

        April 7, 2020 at 10:32 pm

        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!

        Reply
        • Bianca Berredo says

          April 7, 2020 at 11:18 pm

          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!

          Reply
    6. George Montour says

      October 16, 2019 at 11:00 am

      5 stars
      I made quite a few recipes from Dinner At The Zoo, and this was by far my favorite.

      Reply
    7. Kathy says

      April 8, 2019 at 4:48 pm

      5 stars
      This recipe is utterly fantastic! I made it with American Madeira and put it on my top ten list🤗

      Reply
    8. Sharon says

      October 28, 2017 at 12:10 pm

      Where do you find your Madeira wine? Can’t find in any local grocery stores.

      Reply
      • Sara says

        October 28, 2017 at 3:08 pm

        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.

        Reply
      • Gail Carter says

        September 11, 2018 at 1:43 pm

        5 stars
        In CA try Grocery Outlet. 6 dollars

        Reply
    9. Paula says

      October 2, 2017 at 5:51 pm

      5 stars
      This is absolutely delicious. Will definitely make this again. It was a hit

      Reply
      • Sara says

        October 2, 2017 at 8:43 pm

        Glad to hear you liked it!

        Reply
    10. Sara Weertz says

      September 12, 2017 at 3:15 pm

      I made this dish and used sherry (as a sub for Madeira) because that’s all I had on hand. It was FAB-U-LOUS!

      Reply
    11. Jen says

      July 24, 2017 at 12:04 pm

      Can I make this into a freezer meal? Do I need to change anything for it?

      Reply
      • Sara says

        July 26, 2017 at 1:09 pm

        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!

        Reply
    12. Sam says

      July 21, 2017 at 8:33 am

      5 stars
      My wife made this and it was amazing! Thanks for the recipe

      Reply
    13. Bea says

      July 19, 2017 at 9:45 pm

      5 stars
      Looks better than a restaurant meal!

      Reply
    14. Jackie says

      July 18, 2017 at 8:07 pm

      Hi

      Is the maderia wine strong tasting in this recipe.

      Reply
      • Sara says

        July 18, 2017 at 10:13 pm

        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!

        Reply
      • Joanne says

        September 1, 2017 at 10:31 am

        5 stars
        Use grape juice instead. Just make sure it’s the same color as the wine in the recipe.

        Reply
    15. Debbie says

      July 15, 2017 at 4:54 pm

      5 stars
      These look mouth watering yummy!

      Reply
    16. Sharon says

      July 15, 2017 at 11:43 am

      Can you substitute a different wine for the madeira? This looks delicious

      Reply
      • Sara says

        July 16, 2017 at 9:11 pm

        You could try marsala wine which is similar, I haven’t tried it with other wine varieties!

        Reply

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