Chicken Madeira – Cheesecake Factory Copycat (VIDEO)

Chicken Madeira with juicy chicken and mushrooms in a creamy sauce with melty cheese... Creamy Chicken Madeira is a Cheesecake Factory copycat recipe! | natashaskitchen.com

Juicy chicken and mushrooms in a madeira cream sauce under melty cheese and asparagus… all you need is mashed potatoes to go with it. This creamy Chicken Madeira is a copycat recipe of the most popular menu item at the Cheesecake Factory. It is popular for good reason! We love recreating our restaurant favorites like this one from Olive Garden!

The madeira cream sauce has incredible flavor. You will want to dip your bread into the pan before the night is over and get every last drop of it. This Chicken Madeira recipe tastes fancy and will impress your family, dinner guests or your special someone for a date night in!

Everyone in our family loved this Chicken Madeira, even the baby! My Mom was particularly impressed (she was trained as a chef so naturally when Mom is impressed, I’m beaming!).

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This made for a lovely and fancy dinner and there was nothing overly difficult about it. Now you can also enjoy homemade Chicken Madeira for a fraction of the price!

Watch How to Make Chicken Madeira Recipe:


We went to the Cheesecake Factory on our Anniversary for my husbands’ first (and my second) time ever and ordered their world famous Chicken Madeira. It was love at first bite and we just knew we had to recreate this dish at home.

We made a copycat Chicken Madeira, except I love the homemade version even better! And, when you make it at home, you can feed a family of 4 for the cost of 1 serving at the restaurant.

Chicken Madeira with juicy chicken and mushrooms in a creamy sauce with melty cheese... Creamy Chicken Madeira is a Cheesecake Factory copycat recipe! | natashaskitchen.com

Ingredients for Easy Chicken Madeira Recipe:

These simple ingredients work together to make a memorable one-pan dinner. If the wine section of your grocery store does not have Madeira, check at the liquor and wine store – I purchased this bottle for $6. If you aren’t able to find Madeira wine, you can substitute with Marsala wine which is also a sweet wine although it will taste more like chicken marsala ;).

Chicken Madeira with juicy chicken and mushrooms in a creamy sauce with melty cheese... Creamy Chicken Madeira is a Cheesecake Factory copycat recipe! | natashaskitchen.com

How to Make Copycat Chicken Madeira:

1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off (watch video above). To blanch asparagus, fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove immediately from hot water and set aside).

2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 minutes until soft. Stir in diced onion and cook 3 minutes. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp fresh parsley. Cook another 2 minutes then remove mixture to a plate and wipe skillet clean with wet paper towel.

3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season chicken breasts all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and saute 3 to 4 minutes per side or until golden brown and cooked through. Remove chicken from pan to the same plate as mushrooms.

4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes of vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it’s original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season sauce with salt and pepper to taste and turn off heat.

Chicken Madeira with juicy chicken and mushrooms in a creamy sauce with melty cheese... Creamy Chicken Madeira is a Cheesecake Factory copycat recipe! | natashaskitchen.com

5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

Chicken Madeira with juicy chicken and mushrooms in a creamy sauce with melty cheese... Creamy Chicken Madeira is a Cheesecake Factory copycat recipe! | natashaskitchen.com

Are you hungry yet? This dish always gets rave reviews at the dinner table and I hope it becomes a new favorite for your family.

Chicken Madeira Recipe (Cheesecake Factory Copycat)

4.93 from 99 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $20-$25
Calories: 582 kcal
Servings: 4 as a main course

Ingredients

  • 1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4" thickness
  • 1 lb asparagus blanched*
  • 3/4 tsp sea salt, divided and black pepper to taste
  • 3 Tbsp Unsalted Butter divided
  • 2 Tbsp Olive Oil divided
  • 16 oz button mushrooms thickly sliced
  • 1 small or 1/2 medium yellow onion finely diced
  • 2 large garlic cloves minced
  • 2 Tbsp fresh parsley finely chopped, plus to garnish
  • 1 1/2 cups Madeira Wine sweet white wine*
  • 1 1/2 cups low sodium beef stock or broth
  • 1/2 cup Whipping Cream heavy or regular
  • 1 cup mozzarella cheese shredded

Instructions

  1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
  2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
  3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.

  4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
  5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

Recipe Notes

*Found at the liquor and wine store - not carried in most grocery stores. $6 bottle.

Nutrition Facts
Chicken Madeira Recipe (Cheesecake Factory Copycat)
Amount Per Serving
Calories 582 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Cholesterol 154mg 51%
Sodium 934mg 39%
Potassium 1349mg 39%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 6g
Protein 39g 78%
Vitamin A 37.8%
Vitamin C 18.3%
Calcium 29.9%
Iron 21.6%
* Percent Daily Values are based on a 2000 calorie diet.

This chicken madeira recipe is easy and so good – just the way it should be. And, it’s so smart to dine in, especially if you are feeding a crowd!

Chicken Madeira with juicy chicken and mushrooms in a creamy sauce with melty cheese... Creamy Chicken Madeira is a Cheesecake Factory copycat recipe! | natashaskitchen.com

My husband and I celebrated our 14th wedding anniversary with this dish. 14 years feels just few by and we now have an 8 year old and 2 year old. WOAH!! I am so thankful that we are best friends after all these years and that we not only love, but really like each other – and we work side by side day after day. The longer I am married to my husband, the more I just want to be around him and with him. Our date nights are few and far between but they are a treat!

Q: What is your favorite celebration dish and restaurant? I’d love to hear about it in a comment below!

P.S. If you love one-pan chicken recipes, make sure to check out this reader favorite (EASY) pesto chicken!

Chicken Madeira with juicy chicken and mushrooms in a creamy sauce with melty cheese... Creamy Chicken Madeira is a Cheesecake Factory copycat recipe! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Nata
    April 21, 2018

    This recipe deserves an “applause”….Standing ovation and then more!! The taste is amazing!! Made this for Sunday lunch a few time, followed the recipe word-for-word with a delightful outcome. The kids loved the chicken and that sweet creamy sauce. (Have also sub. “Barefoot Moscato sweet wine” for Madeira wine and recipe tasted devine.) Will definitely be making again and again. With LUV from Utica, NY Reply

    • Natasha's Kitchen
      April 21, 2018

      I’m happy to hear the recipe is a HIT! Thanks for sharing your excellent review with other readers Nata! Reply

  • Andy Mosele
    April 19, 2018

    I made this last nite and Hubby said this is good ! You can make this again. That’s your compliment! Reply

    • Natasha's Kitchen
      April 20, 2018

      Thanks so much Andy! I’m glad you both enjoy the recipe, thanks for sharing! Reply

  • Olivia
    April 17, 2018

    Hi Natasha, I have made this twice in my home and after making it the first time my husband said I should work as a chef in a restaurant. My family was super impressed. Thank you for this award winning recipe. Reply

    • Natasha's Kitchen
      April 18, 2018

      My pleasure Olivia, sounds like you did a great job yourself! Thanks for sharing your excellent review with other readers! Reply

  • Joy Putnam-Fabiano
    April 16, 2018

    Made this as per the recipe and it was delicious. Reply

    • Natasha's Kitchen
      April 16, 2018

      It’s certainly a fan favorite, I’m glad you love it as well! Thanks for sharing your excellent review Joy! Reply

  • Paula
    April 16, 2018

    How would this be with vermouth? Reply

    • Natasha
      natashaskitchen
      April 16, 2018

      Hi Paula, I honestly have not experimented with vermouth so I’m not sure. Maybe someone else has tried and can chime in? Thanks in advance! 🙂  Reply

      • Linda
        April 17, 2018

        Natasha , I have a Madeira wine and it looks almost red . It cost 30.00 Canadian Reply

  • Becky
    April 11, 2018

    do you know what a portion (serving) size would be Reply

    • Natasha
      natashaskitchen
      April 11, 2018

      HI Becky, a serving size would be 1 piece of chicken and then 1/4 of everything else. This recipe has 4 servings (the serving size can usually be found towards the top part of the print-friendly portion of the recipe) Reply

  • Jill Hill
    April 6, 2018

    Made this last night…FANTASTIC! I have a big family, so I doubled the recipe, and had both chicken breasts and boneless/skinless chicken thighs, and it was wonderful! Reply

    • Natasha's Kitchen
      April 6, 2018

      I’m happy to hear the recipe is a hit! Thanks for sharing your excellent review Jill! Reply

  • Dawn
    April 5, 2018

    Tried this out tonight. Wonderful flavor, and it’s the first time my kids voluntarily ate asparagus AND mushrooms. Reply

    • Natasha's Kitchen
      April 5, 2018

      Oh wow! I’m glad to hear the whole family enjoys the recipe. Thanks for sharing your wonderful review Dawn! Reply

  • Dick
    March 31, 2018

    Can freeze leftovers? Reply

    • Natasha
      natashaskitchen
      April 1, 2018

      Hi, I haven’t tried freezing this so I am not sure how the sauce would hold up once it is thawed. If you experiment, let me know how it goes 🙂 Reply

  • Terri
    March 30, 2018

    Made this last night and it was
    delicious . Couldn’t find madeira wine so substituted with a pinot gris.
    Next up is your fish tacos!! Reply

    • Natasha's Kitchen
      March 30, 2018

      I’m glad to hear the recipe was a success! Thanks for sharing your fantastic review Terri! Reply

  • Anita Dunster
    March 29, 2018

    I am planning to make this recipe for my daughters birthday dinner but just found out we have a funeral on the same day so wondering if you have ever prepped any of it ahead or all of it ahead and baked it later. Reply

    • Natasha
      natashaskitchen
      March 30, 2018

      Hi Anita, you could make the entire dish ahead and then before serving, complete that last step of putting it in the oven until hot and the cheese is melted over the top. You might need a few extra minutes in the oven since it is going in chilled from refrigeration. Reply

  • Katie
    March 20, 2018

    Absolutely DELICIOUS! I too love the Cheesecake Factory version but this one is better in my opinion! My husband asks for this a few times a month. I have made it with Marsala wine instead and it is still amazing. Such a wonderful copycat recipe. Reply

    • Natasha's Kitchen
      March 20, 2018

      I’m happy to hear how much you love this recipe Katie! Thanks for sharing your excellent review with other readers! Reply

  • Dikeledi
    March 19, 2018

    Hi Natasha! which starch can be served with madeira chicken? Thanks for the recipe Reply

    • Natasha
      natashaskitchen
      March 19, 2018

      HI, I personally love it with creamy mashed potatoes. Reply

  • Kris
    March 15, 2018

    Being in a house with a recovering alcoholic, wine is a no-no. Is there anything to replace the wine that would still make the dish delicious? Reply

    • Natasha
      natashaskitchen
      March 15, 2018

      Hi Kris, If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation. Reply

  • Christy
    March 14, 2018

    I made this last night and it was decadent. My boyfriend and I were both licking our plates! Thanks very much!

    I found out halfway through cooking it that my boyfriend is slightly allergic to mushrooms. He said he gets a little hot and itchy. Nothing drastic, so he chose to eat it anyway.

    I know it’s a full pound of mushrooms, so taking them out will definitely change the flavor, but I’d like to pick your brain on what I might sub for mushrooms. Any ideas?

    Either way I’ll beer making this again. Omg so good! Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Christy! Thank you for the wonderful review! I haven’t tested it without mushrooms so I’m not sure how much it would affect the flavor. You could try omitting them and maybe using some chopped zucchini instead. I hope you love it even without the mushrooms! Reply

  • Margit Jury
    March 13, 2018

    My husband shared this recipe with me, proving once again that the true way to mans heart is through his stomach and its been true for 30 years. lol. Will be making this dish this week. Reply

    • Natasha's Kitchen
      March 14, 2018

      I’m happy to hear you both enjoy the recipe! Thanks for sharing your great review Margit! Reply

  • Dean
    March 12, 2018

    Wow! Wow! Wow!! My whole family was impressed. Thanks for another great recipe. I always have good success with your recipes.
    -Dean Reply

    • Natasha
      natashaskitchen
      March 12, 2018

      I’m so glad to hear that! Thank you for sharing that with me 🙂 Reply

  • Jessica
    March 12, 2018

    While the flavor of this was really good, the sauce was very soupy. Do you know what I might have done wrong or a way to remedy this? Thank you. Reply

    • Natasha
      natashaskitchen
      March 12, 2018

      Hi Jessica, I’m so glad you enjoyed the flavor! Chicken Madeira is normally supposed to have a thinner sauce. It isn’t creamy like an alfredo sauce, but if you wanted it to be thicker, I suggest simmering the sauce a little longer after adding the cream 🙂 Reply

  • Lucy
    March 11, 2018

    Any idea what the weight watchers freestyle points are for this? The nutritional value was missing the saturated fat component, but i can probably guesstimate it… just wondered if anyone knew it. This recipe is OMG DELICIOUS… I was drinking the sauce it was so good, and I had already bought stuff to make it AGAIN before I started WW! Reply

    • Natasha
      natashaskitchen
      March 11, 2018

      Hi Lucy, Thank you for the amazing review! I’m so glad you enjoyed it 🙂 I am not familiar with calculating weight watchers points. Sorry I can’t be much help with that. Reply

  • Lynne Crosby
    March 8, 2018

    Holy smokes….this was delicious! Reply

    • Natasha's Kitchen
      March 9, 2018

      I’m glad you love it Lynne, thanks for sharing! Reply

  • Blessie HOPKINS
    March 8, 2018

    Hi NATASHA, First of all I would like to thank you for sharing your delicious recipes online, I really appreciate it. I would like to know, where can I buy Madeira wine. I would like to try your recipe “chicken Madeira”. Reply

    • Natasha
      natashaskitchen
      March 8, 2018

      Hi Blessie, I bought my at the liquor store since in ID Madeira wine is only carried there. Other states might have them in the grocery stores. You might have to call few stores and check. Reply

      • Linda
        April 17, 2018

        Hi Natasha , I had the Madeira chicken to night and we really enjoyed it . What other wine would be comparable to Madeira wine . In British Columbia Canada , it is 30 Dollars a bottle . Thank you for sharing Linda Reply

  • Ramona Tomich
    March 6, 2018

    Can I use any kind of sweet white wine? Not sure if we have that brand. Reply

    • Natasha
      natashaskitchen
      March 7, 2018

      Hi Ramona, I do think a white wine would still work in this recipe. It would just have a different flavor profile and lighter color in the sauce. Reply

  • Ellie
    March 6, 2018

    So delicious!! I could not find the particular brand of wine but I used just sweet white wine the recipe was still perfectly incredibly delicious! I also used Monterey Jack Cheese instead mozzarella. I want to make it again tomorrow and I just made it tonight lol Reply

    • Natasha's Kitchen
      March 6, 2018

      I’m glad the recipe was a success! Thanks for sharing your great review with other readers! Reply

  • Dana
    March 4, 2018

    Loved this recipe so much!! It is definitely one of my favorite chicken recipes now! Can’t wait to make it again. The sauce is amazinggg. Thank you for always having the best recipes. Reply

    • Natasha's Kitchen
      March 5, 2018

      My pleasure Dana! I’m glad to hear how much you’re enjoying the recipes. Thanks for following and sharing your excellent review! Reply

  • Elena
    March 4, 2018

    Hi Natasha,
    What a great recipe! I followed it exactly, but …had no Madeira. Substituted it with Champagne left over from the New Year’s, added a tablespoon of honey. It was delicious! I will try it with Madeira next time : ) Reply

    • Natasha's Kitchen
      March 5, 2018

      Hello Elena! I’m happy to hear the recipe was a success! Thanks for sharing your review with other readers! Reply

  • Natalie
    March 3, 2018

    I’ve had this at the Cheesecake Factory and homemade was even better! Thank you for teaching me how to make this! It’s going into the rotation at our house 😉 Keep up the great video instructions! Reply

    • Natasha
      natashaskitchen
      March 3, 2018

      I’m so happy to hear that and thank you for the amazing feedback! 🙂 Reply

  • Olga
    March 2, 2018

    Hi Natasha,
    Is there a difference in Madeira? I bought the same brand as yours but mine says American instead of California like yours. Looking at your video, it looks lighter than mine. Mine is more brown. And it was sweet. Reply

    • Natasha
      natashaskitchen
      March 2, 2018

      Hi Olga, I wouldn’t worry too much about a slight difference in color as long as it says Madeira on it. Madeira is a sweet wine so it sounds like you got the right one 🙂 Our local liquor store only had this one option so I purchased it. Reply

      • Olga
        March 2, 2018

        I was hoping I got the wrong kind cause it tasted too sweet and I added up to a cup of the heavy cream to make it taste better. Also the smell wasn’t pleasant when the wine/broth cooked. Smelled like urine, is that normal? Reply

        • Natasha
          natashaskitchen
          March 3, 2018

          That is definitely not normal! Maybe google that type of wine. That’s really strange – are you sure the broth was fresh or maybe one of the ingredients used had gone bad? Typically cooking with Madeira or any wine has a very nice aroma to it. Reply

          • Olga
            March 3, 2018

            The madeira didn’t smell at first but did end up smelling once the broth was cooking. So I wonder if it was the broth. I made it twice already and the first time I used beef broth and I did not like the after taste. It wasn’t the type you dip your bread into lol.
            The 2nd time i used only half a cup of beef broth and then the rest chicken broth and the smell did remain but it tasted better but still a little too sweet. Sounds like the beef broth wasn’t good huh? I am willing to try the “California” madeira, if i can find it. I searched 2 liquior/wine stores and regular store and couldn’t find it.

  • Vickie Preston
    February 26, 2018

    I made this for dinner tonight, OMG it was wonderful. Reply

    • Natasha's Kitchen
      February 26, 2018

      I’m so glad you love it Vickie! Thanks for sharing! 🙂 Reply

  • Mickey
    February 26, 2018

    This dish is DELISH!!! All I can say is that I purchased 3 more bottles of the Maderia wine so I can make it whenever I want to. Reply

    • Natasha's Kitchen
      February 26, 2018

      That’s great! I’m happy to hear you enjoy the recipe as much as I do. Thanks for sharing Mickey! Reply

  • Diana Easter
    February 26, 2018

    What could I use in replacement of the wine? Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      Hi Diana, if you are looking for a different wine, Marsala is a good option. If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile. Reply

    • Bonnie J Oshea
      March 7, 2018

      I tasted tawny porto right along side of Madeira and it was very close. Porto being a little less sweet! Reply

  • George
    February 25, 2018

    Thanks Natasha!
    Made a salad, and baked pears for a dessert, to go with the chicken. So delicious and yet simple. We be making this for guests next time Reply

    • Natasha's Kitchen
      February 26, 2018

      My pleasure George! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers! Reply

  • laura
    February 25, 2018

    You WILL need Bread to soak up the sauce or you WILL lick the plate clean 🙂
    Easy Peasy and soo Tastee! Reply

    • Natasha's Kitchen
      February 26, 2018

      Great tip Laura! Thanks for sharing your great review with other readers! 🙂 Reply

  • Nicole
    February 25, 2018

    Where can I purchase this wine for the recipe, and what exact kind is used for the recipe. Thank you. Reply

    • Natasha
      natashaskitchen
      February 25, 2018

      Hi Nicole, in most areas, this wine is only sold in liquor stores. Some states may carry in grocery stores but that’s not the case in Idaho. Reply

  • Ryan J
    February 24, 2018

    Amazing, thanks! Reply

    • Natasha's Kitchen
      February 24, 2018

      My pleasure Ryan! Reply

  • Louise
    February 21, 2018

    What is the calorie count on this? I am counting calories. Reply

    • Natasha's Kitchen
      February 21, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Louise! Reply

  • Elle Rueger
    February 21, 2018

    This is the most delicious meal! I promise not to regret asking this (I’m expecting it to be ridiculously high! 😂), but do you have a calorie count for this meal? Thanks so much! Reply

    • Natasha's Kitchen
      February 21, 2018

      You’re welcome Elle! I’m glad you love the recipe! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • Shirley Horak
    February 17, 2018

    I loved this dish, but my husband thought the medeira was overwhelming. I do plan to do this again, but cut back on the madeira. Not a wine lover, I think he is more aware of their flavors in a recipie. Reply

    • Natasha
      natashaskitchen
      February 17, 2018

      Hi Shirley, I do think that would still work well with less Madeira. I’m not sure if this helps, but the more you cook down the madeira, it does change the flavor as the alcohol is cooked out. Reply

  • Tanya
    February 12, 2018

    Hi Natasha,

    How do you store wine after you open it? I always have the problem of buying a bottle for one recipe and then not using it for a while and it goes bad and from what I’ve read online it goes bad pretty quickly. Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Tanya, I close the bottle and keep it refrigerated and it lasts forever (or seems like forever, not literally forever – you know ;)). Reply

  • Lori
    February 12, 2018

    Wow! I made this yesterday for dinner and my husband could not stop complimenting it. He had to keep pinching himself to make sure he was at home and not out to dinner at a fancy restaurant. We grow asparagus and this will definitely be made again! Thank you so much for an awesome recipe! =) Reply

    • Natasha's Kitchen
      February 12, 2018

      You’re welcome Lori! I’m glad you both love the recipe. Thanks for sharing your excellent review with other readers! Reply

  • Francesca
    February 9, 2018

    This was absolutely delicious!! We made it twice in one week!! It’s time consuming, but so easy and worth it! Thanks for the recipe!! Reply

    • Natasha's Kitchen
      February 9, 2018

      You’re welcome Francesca! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review! Reply

  • danny
    February 8, 2018

    soo made this it was very good couldn’t find madeira so used marsala was still very good Reply

    • Natasha's Kitchen
      February 8, 2018

      I’m glad the recipe was a success Danny! Thanks for sharing your review! Reply

  • Doris Sikora
    February 6, 2018

    I asked before, I like lots of sauce, how can I double sauce, and don’t know if the amount of breasts would be enough for 4 big eaters..maybe do one more breast, then double sauce??? Reply

    • Natasha
      natashaskitchen
      February 6, 2018

      Hi Doris, you could add more chicken but it will need to be cooked in batches so you don’t overcrowd the pan. Also, if you are doubling the sauce, I think it will work as long as you give the sauce ample time to boil down both in the wine and the broth steps. Also, allow the sauce to thicken a little longer after adding the cream. I hope you love it! Reply

  • Saba
    February 4, 2018

    Hi Natasha,

    This looks DELICIOUS!! As I live in Dubai, there isn’t much access to Madeira or any other wines. Is there a non-alcoholic substitute for this ingredient?
    Thanks!! Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      Hi Saba, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile. Reply

  • Kathy
    January 31, 2018

    Thank you for this delicious recipe. No Madeira wine in my county so I used half Marsala and half moscato. Following the recipe reduction times is key- if you don’t the flavors won’t concentrate correctly. I also used more asparagus and 3/4 pound of French style green beans. This made a filling meal by itself so skipped the potatoes- if u eat it right you can get all that lovely sauce up by dipping each bite in it!! Lol
    This is the first recipe I found on Facebook that is a keeper. Thank you again Reply

    • Natasha's Kitchen
      January 31, 2018

      You’re welcome Marina! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review with other readers! Reply

  • Monda
    January 30, 2018

    I made this for dinner & WOW i was so impressed with the flavors & that i could make something that tastes like what i would get at my favorite Italian restaurant! LOVE IT this will be made often, sauce is amazing! Thank you for your recipes Reply

    • Natasha's Kitchen
      January 30, 2018

      You’re welcome! I’m glad to hear the recipe is a hit. Thanks for sharing your excellent review with other readers! Reply

  • Carl Calderon
    January 29, 2018

    Love your recipes, I’m definitely a fan of your site. I made this tonight for my wife and I,,,,,it came out absolutely delicious !! I substituted a Riesling wine for the Madeira as my local store didn’t carry it. (I’ll make a trip to BevMo next time) It still turned out fabulous ! Thank you for all of your shared recipes. They are easy to follow and I’ve never been disappointed with any of your recipes that i’ve tried. Big fan here. Reply

    • Natasha's Kitchen
      January 30, 2018

      My pleasure Carl! I’m glad to hear how much you and your wife are enjoying the recipes. Thanks for following and sharing your great review! 🙂 Reply

  • Kristina Granitz
    January 26, 2018

    My husband is like our two cats is a very picky eater. I had thought I could cook before we got married, but little did I know. Cannot tell you how much frustration I went through when cooking; most of it went to waist. I can’t thank Natashaskitchen enough for great, healthy, and inexpensive recipes! It was a life saver indeed!
    When I made Chicken Madeira, my husband stated that it by far exceeded the restaurant quality. That’s probably was the best complement I’ve ever heard about my cooking from my beloved.
    Natasha, thank you for your recipes! You positively influenced our marriage and my self-esteem.
    Many thanks,
    Kristina 💖 Reply

    • Natasha
      natashaskitchen
      January 26, 2018

      Hi Kristina, I am all smiles reading your comment. That really means so much to me. Thank you for sharing that with me!! 🙂 Reply

  • tina tobery
    January 26, 2018

    how many servings do u get Reply

    • Natasha's Kitchen
      January 26, 2018

      This recipe serves 4 as a main course. Reply

  • Emily
    January 25, 2018

    Have you every made this and put in the oven to serve later? Wonder if pasta would be good in this? Reply

    • Natasha
      natashaskitchen
      January 26, 2018

      Hi Emily, if you were looking to make this ahead, you could make the entire dish ahead and then before serving, complete that last step of putting it in the oven until hot and the cheese is melted over the top. I think it would also work to put it in the oven and keep it warm for a little while; maybe a couple of hours, but you might cover with foil or a lid to keep the chicken from drying out in the oven. This recipe is really good served over pasta 🙂 Reply

  • Lars Hanssen
    January 25, 2018

    Hi.
    Made this yesterday.
    Oh my it was delicious. Will defently make this again. Did a small change though, used shitake and oyster mushrooms in stead of champignon. Reply

    • Natasha's Kitchen
      January 25, 2018

      Hello Lars! I’m so glad to hear how much you love the recipe. Thanks for sharing your great review! Reply

  • Olga
    January 24, 2018

    Made this yesterday. It was so delicious!!! I used Moscato wine because I could not find Madeira wine. My husband loved that it had lots of mushrooms and asparagus, two of his favorite things to eat.

    I love this website. I make something from it at least once a week!! Reply

    • Natasha's Kitchen
      January 24, 2018

      I’m glad you both enjoy the recipe so much! Thanks for following and sharing your fantastic review Olga! Reply

  • Courtney
    January 22, 2018

    One of my favorite dishes of yours! Reply

    • Natasha's Kitchen
      January 23, 2018

      I’m happy to hear that Courtney! Thanks for sharing! Reply

  • Sandy
    January 21, 2018

    This was really good. A wee bit time consuming but worth the effort. This recipe is a keeper. Thank you! Reply

    • Natasha's Kitchen
      January 21, 2018

      I’m glad you enjoyed the recipe Sandy! Thanks for sharing your review with other readers! Reply

  • Sharon
    January 21, 2018

    Very good.! Made it for dinner tonight.. yummy Reply

    • Natasha's Kitchen
      January 21, 2018

      Glad you love it Sharon! Thanks for sharing! Reply

  • Kim
    January 21, 2018

    Would you happen to have the nutritional breakdown on this dish? It actually looks Keto friendly, but just wondering. Thank you. Reply

    • Natasha's Kitchen
      January 21, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Kim! Reply

  • Leslie
    January 20, 2018

    Because of time restraints I can’t find the Madeira wine, can I substitute extra broth or different ingredient? Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Hi Leslie, beef stock actually works really well in Chicken Madeira. Chicken broth can be substituted if you prefer and will still work great. Reply

      • Courtney
        January 22, 2018

        I used Marsala as a sub! It’s so delicious! Reply

        • Natasha's Kitchen
          January 23, 2018

          Great! Thanks for sharing that with other readers! Reply

        • Amber
          January 26, 2018

          I have used it too! Delish! Reply

      • Ann Marie
        February 25, 2018

        I cannot wait to try this recipe!! It looks amazing! Any recipe I have tried from your site is amazing!! Can you substitute any seafood in this recipe? Reply

        • Natasha
          natashaskitchen
          February 25, 2018

          Thank you for the compliment Ann Marie. Without trying seafood substitute, I can’t make any recommendations. If you experiment with seafood, let me know the results. Reply

  • Alina
    January 18, 2018

    This dish is a BOMB! That’s all I can say. Thank you, Natasha, for this recipe very much!!!! Reply

    • Natasha's Kitchen
      January 18, 2018

      You’re welcome Alina! I’m glad you love the recipe, lol. Thanks for sharing! 🙂 Reply

  • Lauren
    January 18, 2018

    Turned out DELICIOUS!! Couldn’t find Madeira wine at our liquor store, so went with Marsala instead. Guess that makes it Chicken Marsala lol! Either way, thanks for the recipe! 5 Stars!!! Reply

    • Natasha's Kitchen
      January 18, 2018

      You’re welcome Lauren! I’m glad you love the recipe. Thanks for sharing your great review! Reply

      • Laurgol
        January 20, 2018

        I’m gonna use Marsala wine too. Thanks for the idea Reply

        • Natasha's Kitchen
          January 20, 2018

          You’re welcome! Reply

  • Kristina
    January 17, 2018

    Made this for dinner tonight & it was incredible! The sauce is so yummy! This dish will definitely impress guests! Reply

    • Natasha's Kitchen
      January 18, 2018

      I’m glad you love the recipe Kristina! Thanks for sharing your great review! Reply

  • Jenn
    January 17, 2018

    Any chance you have the calories per serving for this?? Reply

    • Natasha's Kitchen
      January 18, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Jenn! Reply

  • Ina
    January 16, 2018

    Hi Natasha, I was so excited to make this dish, but following the recipe step by step, I was tasting the vine too much, so I decided to make it again and still got the same taste. I was wondering if it because the wine I used has such a strong taste or maybe because I used different brand( CASA DOS VINHOS MADEIRA WINE 19% ALC) Thank you Reply

    • Natasha
      natashaskitchen
      January 16, 2018

      Hi Ina, the Madeira wine I used was 18% alcohol. It’s possible but more likely due to not boiling out the wine long enough. It definitely mellows down the flavor as the wine evaporates and is reduced in the pan. Reply

  • January 16, 2018

    I made this last weekend, it was so delicious. Thank you so much for the recipe. Wine, I found at local QFC store. Reply

    • Natasha's Kitchen
      January 16, 2018

      You’re welcome Valentina! I’m glad you enjoy the recipe. Thanks for sharing your review! Reply

  • Bonnie
    January 16, 2018

    Sounds wonderful! Is there anything I can use instead of the wine? Reply

    • Natasha
      natashaskitchen
      January 16, 2018

      Hi Bonnie, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile. Reply

  • Kris
    January 14, 2018

    This was outstanding. The Madeira sauce was so flavourful. I’ll be making this again. Reply

    • Natasha's Kitchen
      January 15, 2018

      I’m glad you love it Kris! Thanks for sharing! Reply

  • Scott Ireland
    January 12, 2018

    Just made this tonight. Fantastic ! I wish I had a gallon of that sauce….wow.
    Will be keeping this recipe on the front page. Reply

    • Natasha's Kitchen
      January 12, 2018

      I’m glad you love the recipe just as much as I do! Thanks for sharing your excellent review Scott! Reply

  • aristea lachase
    January 11, 2018

    oh this recipe looks so good and i can’t wait to try it.
    but my husband prefers pork chops so i will substitute it for the chicken. Reply

    • Natasha's Kitchen
      January 11, 2018

      It’s super popular for good reason! Please let me know what you think! Reply

  • Kimberly Riggans
    January 10, 2018

    Omg so delicious! I made it with a moscato since that’s what I had on hand and it was amazing! And low carb too! Reply

    • Kimberly Riggans
      January 10, 2018

      Forgot to rate 5 *****! Reply

      • Natasha's Kitchen
        January 10, 2018

        AWESOME! 🙂 Reply

    • Natasha's Kitchen
      January 10, 2018

      I’m glad you love the recipe Kimberly! Thanks for sharing your great review! Reply

  • Denise
    January 7, 2018

    I made this tonight and my husband does not like mushrooms! He loved it! It was awesome! We have never eaten at the Cheesecake Factory so I have nothing to compare it to. I love to cook and this was excellent! Thanks! Reply

    • Natasha's Kitchen
      January 7, 2018

      You’re welcome Denise! I’m glad to hear how much you both enjoy the recipe. Thanks for sharing your fantastic review! Reply

  • Laura
    January 4, 2018

    Just made this tonight. It was delicious!! I used a white table wine instead of the Madeira wine. The sauce was incredible and full of flavor. Will definitely be making this again! Reply

    • Natasha's Kitchen
      January 4, 2018

      I’m happy to hear how much you enjoy the recipe Laura! Thanks for sharing your great review! Reply

  • Lawmak
    January 3, 2018

    Was nice but the sauce was a bit heavy Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      Hi Lawmak, normally the sauce has a pretty light feel to it with only 1/2 cup of cream, unless you cooked it down and made it thicker that way. Reply

  • Molly
    December 31, 2017

    We just made the chicken Madeira dish- amazing!!! Love your recipes, love your energy and can’t wait to make the blueberry lemon cake! Looking forward to many, many more! Thank you and Happy New Year! Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Molly, thank you for the wonderful review and you are very welcome 😬. Happy New Year to you and your family! Reply

  • Tara
    December 31, 2017

    Anxious to try this recipe! Wondering though, I would have thought to use chicken broth in a chicken dish, is beef just better for flavor? Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Tara, it would still work with chicken broth if you prefer that. The beef broth is more for color also when it is reduced down. Reply

      • Tara Soldano-Davis
        January 1, 2018

        Thanks; made it last night and enjoyed it! Reply

        • Natasha's Kitchen
          January 1, 2018

          Awesome, I’m happy to hear that Tara! 🙂 Reply

  • December 29, 2017

    Made this tonight ! ( had to sub and use marsala wine ) but it was incredible!!! Thanks for sharing ! Reply

    • Natasha's Kitchen
      December 29, 2017

      My pleasure Laureen! I’m glad you love the recipe. Thanks for sharing! Reply

  • Andrea
    December 29, 2017

    Oh my ive just made this dish, it is delicious! The sauce is full of flavours. Will def make it again Reply

    • Natasha's Kitchen
      December 29, 2017

      I’m glad you love it Andrea! Thanks for sharing! Reply

  • Kimberly
    December 27, 2017

    This recipe is so easy, and it turned out perfect! Reply

    • Natasha's Kitchen
      December 28, 2017

      I’m glad you enjoy it Kimberly! Thanks for sharing! Reply

  • Lucille
    December 26, 2017

    This is an excellent recipe! Thank you so much for sharing! Reply

    • Natasha's Kitchen
      December 26, 2017

      You’re welcome Lucille! I’m glad you love it! Reply

  • Mary
    December 22, 2017

    Hi Natasha, I am going to make this tonight but I am missing 2 ingredients. I have white Stella rosa peach flavor wine at home and i have Chardonnay white wine. Can I use any one of them? Also, i have chicken broth instead of beef will that be ok? Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Mary, I honestly haven’t tried either of those so it would have to be an experiment. They would both give the dish a different flavor profile but I think the chardonnay would probably still taste great 🙂 I’d probably test that one first because it is a little more familiar to me and I have posted a handful of recipes using it :). Reply

  • December 6, 2017

    This is a family favorite for sure! I sub the Maderia for Marsala. Amazing, thank you Natasha! Reply

    • Natasha's Kitchen
      December 6, 2017

      You’re welcome Dawn! I’m glad to hear your family enjoys the recipe as much as I do! Thanks for sharing your great review! Reply

  • Nick
    December 1, 2017

    I’ve made this a few times now, and I feel like the sauce is never thick enough. Can anyone give me some pointers on this? I love all of the recipes I’ve tried on here, thanks for sharing then! Reply

    • Natasha
      natashaskitchen
      December 2, 2017

      Hi Nick, I would suggest cooking the sauce a few minutes longer before adding the chicken back to the pan for the sauce to thicken more. Reply

  • Nikolette
    November 29, 2017

    This might seem weird as well but what if I wanted to substitute the mushrooms for something else or just remove them all together? Would that be a good idea?
    I love the recipe except for the mushrooms. I’m allergic but loved everything else in the meal. What do you think? Reply

    • Natasha
      natashaskitchen
      November 30, 2017

      Hi Nikolette, I haven’t tested it without mushrooms so I’m not sure how much it would affect the flavor. You could try omitting them and maybe using some chopped zucchini instead. I hope you love it even without the mushrooms! 🙂 Reply

  • marge siegal
    November 28, 2017

    I made this tonite..only change is substituting Marsala wine for the Madeira as I could not find the Madeira ..read afterwords that you can only find Madeira in liquor stores. We actually loved the sauce..don’t know if Madeira would be better! I also , as posted before..I did half asparagus and half green beans..to accommodate our tastes. I blanched both together in the same pan..and then drained in a colander and ran cold water over them and then continued while I continued the rest of the recipe Reply

    • Natasha's Kitchen
      November 29, 2017

      I’m happy to hear you enjoy the recipe Marge! Thanks for sharing your great review with other readers! Reply

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