This Chicken Madeira recipe is an amazing take on the famous Cheesecake Factory dish, only this homemade version is even better! You’ll know it when you taste it!

Be sure to serve this with my Homemade Mashed Potatoes!

Chicken Madeira in a skillet with a Madeira mushroom sauce with melted mozzarella and asparagus.

Chicken Madeira

Of the hundreds of recipes on my site, I think I might be most proud of this Chicken Madeira recipe. 🤯 (True story.)

I have had this at The Cheesecake Factory many times, it’s my favorite item on their (huge) menu. So I felt like attempting it at home may have been setting myself up for failure.

…And WOW was I wrong.  The rich, deep flavor of the sauce is absolutely restaurant-worthy. The key is to use a lot of wine and let it simmer, reduce, and concentrate with those cremini mushrooms.

Other elements of the sauce include both chicken and beef broth for depth of flavor, fresh garlic, Worcestershire sauce for umami, a hint of heavy cream, and a few other cozy touches that make a huge difference in flavor.

Don’t miss my PRO TIPS below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Trim/cut the asparagus and boil it for 3-4 minutes. Drain, run under cold water, and set aside. Cut the chicken in half and tenderize it with a meat mallet. Season it, dredge in flour, and sear in olive oil. Set aside.

A pot of boiled asparagus next to a plate of cooked chicken breast.

Add butter and garlic and cook for 2 minutes. Add wine and mushrooms. Bring to a gentle boil and reduce by half, about 13 minutes. Gradually whisk in the flour and cook for 2 minutes. Add the sauce mixture in small splashes.

A skillet with Madeira wine being added to a skillet with butter and garlic next to a skillet with mushrooms and sauce being made.

Bring the sauce to a boil, then reduce to a simmer. Simmer for 13 more minutes. Reduce heat to low and stir in the Parmesan cheese. Add the chicken back and spoon the sauce on top.

A skillet with madeira wine sauce next to a skillet with chicken being added.

Add the asparagus and mozzarella. Cover and let the cheese melt or transfer to a 400° oven. Once the cheese is melted, serve with mashed potatoes! 

Chicken Madeira in a skillet before and after being baked to melt the cheese.

Pro Tips

  • Madeira: Use Madeira wine for this dish if at all possible. I get it at the liquor store near the marsala, most grocery stores don’t have it. You don’t need an expensive bottle. I get the least expensive bottle, which for me is Taylor Madeira.
  • Madeira Wine Substitutes: Vermouth, dry marsala, dry port, or dry sherry can be used as substitutes. 1 tablespoon of brandy or cognac can also be added to dry white wine (such as pinot grigio or chardonnay).
  • Non-Alcoholic Substitute:  1/2 cup of white grape juice + 1/4 cup sherry vinegar + 2 tablespoons of vanilla extract.
  • Mushrooms: Cremini, (or baby portobella) mushrooms are best because they have a browner color and firmer texture than white button mushrooms, but white button can certainly be used as well.
  • Cheese:
    • Parmesan: Grated Parmesan adds more umami to the sauce, don’t skip it! 
    • Shred/Grate the cheese from a block, it will melt and taste much better than packaged shredded/grated cheese.
    • I use Belgioioso Parmesan, and Galbani whole milk, low moisture mozzarella. (Don’t use fresh/high moisture or part skim mozzarella)
  • Garlic: Be sure to mince fresh garlic for this recipe (don’t be tempted by the jarred garlic).
  • Give it Time: Make sure you give the sauce adequate amount of time to reduce and concentrate. (Feel free to set a timer during the simmering periods.) This is what gives it its restaurant quality flavor.
  • Be sure to serve this with my Homemade Mashed Potatoes!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.  Leftovers do freeze well!
  • If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.

Chicken Madeira next to creamy mashed potatoes on a white plate with mushroom sauce and asparagus.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Enamel Cast Iron Skillet– These conduct heat super well, and the wide surface area allows the sauce to reduce and thicken.
  • Garlic Peeler & Garlic Twister– Makes it really easy to peel fresh garlic cloves, which I highly recommend for this recipe.
  • Box Cheese Grater– Always grate cheese from a block, it melts and tastes much better. Packaged grated cheese contains cellulose which prevents it from melting as well.
  • Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • Kitchen Tongs– makes it easy to handle the chicken when searing.
  • Chef Knife & Meat Tenderizer
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

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Chicken Madeira with mushrooms, melted mozzarella cheese, and asparagus.

Chicken Madeira

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
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This Chicken Madeira recipe is an amazing take on the famous Cheesecake Factory dish, only this easy homemade recipe is even better! You'll know it when you taste it!

Ingredients

US Customary - Metric

Sauce

  • 1 cup chicken broth
  • ½ cup beef broth
  • ½ chicken bouillon cube
  • 1 tablespoon heavy cream, optional but I like it
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon EACH: onion powder, mustard powder

Chicken

  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • 1 teaspoon garlic powder
  • ¼ cup flour
  • 1-2 tablespoons olive oil

Mushrooms/Asparagus/Cheese, etc.

  • 12 spears asparagus
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 ½ cups madeira wine, see notes
  • 8 oz. cremini/baby bella mushrooms, see notes
  • 3 tablespoons flour
  • 2 tablespoons grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, see notes

Instructions

Prep Work

  • Note: Melt the cheese in a 400° F oven at the end if using an oven-safe skillet, or cover the skillet and let the cheese melt that way. I prefer to use the oven.
  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Take the mozzarella out to allow it to get to room temperature so that it melts quickly at the end. Measure out remaining ingredients before beginning.

Cook the Asparagus

  • Trim the ends off the asparagus and cut them in half. Cook in boiling water for 3-4 minutes (if medium in thickness). Drain and rinse under cold water until cool. Set aside.

Prepare the Chicken

  • Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.
  • Season each side of the chicken with salt/pepper. Combine the garlic powder with the flour. Sprinkle it over the chicken and rub it completely over the surface of each side, working it into every nook and cranny.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

  • Turn the heat off. Add the butter and garlic and set the heat to medium. Cook for 2 minutes, stirring continuously. Add the wine and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce.
  • Add the mushrooms and bring to a gentle bubble. Reduce by half, about 13 minutes. (Now is a good time to preheat the oven to 400° F if doing so.)
  • Sprinkle in the flour a little bit at a time, whisking to incorporate it into the sauce. Cook, stirring continuously, for 2 minutes.
  • Add the combined sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Let it simmer and reduce for 13 more minutes, uncovered. The longer it simmers, the thicker and more concentrated it will get. Reduce heat to low and stir in the Parmesan cheese.
  • Add the chicken back and spoon the sauce on top. Top with asparagus and mozzarella cheese. Set heat to medium-low.
  • Cover and heat through until the cheese is melted, about 5 minutes. (Or transfer to the oven for 4 minutes.) Serve with mashed potatoes.

Notes

Pro Tips:
  • Madeira: Use Madeira wine for this dish if at all possible. I get it at the liquor store near the marsala, most grocery stores don't have it. You don't need an expensive bottle. I get the least expensive bottle, which for me is Taylor Madeira.
  • Madeira Wine Substitutes:Vermouth, dry marsala, dry port, or dry sherry can be used as substitutes. 1 tablespoon of brandy or cognac can also be added to dry white wine (such as pinot grigio or chardonnay).
  • Non-Alcoholic Substitute:  1/2 cup of white grape juice + 1/4 cup sherry vinegar + 2 tablespoons of vanilla extract.
  • Mushrooms: Cremini, (or baby portobella) mushrooms are best because they have a browner color and firmer texture than white button mushrooms, but white button can certainly be used as well.
  • Cheese:
    • Parmesan: Grated Parmesan adds more umami to the sauce, don't skip it! 
    • Shred/Grate the cheese from a block, it will melt and taste much better than packaged shredded/grated cheese.
    • I use Belgioioso Parmesan, and Galbani whole milk, low moisture mozzarella. (Don’t use fresh/high moisture or part skim mozzarella)
  • Garlic: Be sure to mince fresh garlic for this recipe (don't be tempted by the jarred garlic).
  • Give it Time: Make sure you give the sauce adequate amount of time to reduce and concentrate. (Feel free to set a timer during the simmering periods.) This is what gives it its restaurant quality flavor.
  • Be sure to serve this with my Homemade Mashed Potatoes!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.  Leftovers do freeze well!
  • If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 478kcal, Carbohydrates: 20g, Protein: 36g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 117mg, Sodium: 1331mg, Potassium: 951mg, Fiber: 2g, Sugar: 4g, Vitamin A: 841IU, Vitamin C: 5mg, Calcium: 219mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Italian
Author: Stephanie