Chicken Madeira – Cheesecake Factory Copycat (VIDEO)
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 one of the most popular menu item at the Cheesecake Factory. It is popular for good reason! We love recreating our favorite restaurant copycat recipes like this one from Olive Garden!
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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! This is one of our favorite copycat recipes.
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!).
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. This is why we love copycat recipes so much!
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 ;).
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.
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.
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.
Our Most Popular Chicken Recipes:
- Chicken Avocado Salad – our #1 most popular chicken recipe
- Spatchcock Chicken – the juiciest way to roast a whole chicken
- Garlic Butter Stuffed Chicken – you won’t believe what’s inside!
- Stuffed Chicken Parmesan – a classic chicken recipe just got better
Chicken Madeira Recipe (Cheesecake Factory Copycat)
Ingredients
- 1 lb Chicken Breasts (2 large)
- 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
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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).
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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.
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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.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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!
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!
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I have made this so many time now , its great for a big crowd . It always turns out the same . Just gorgeous .
Sounds like you found a favorite recipe, Catherine! We get this all the time when we go to the Cheesecake Factory and simply had to recreate it!
Natasha,
Which store did you buy the America Maderia in Idaho? I need to find that bottle.
Hi Olga, it was at the liquor store in Meridian (Tenmile and Ustick).
Hi Natasha! I love your recipes and your adorable personality! I was surprised to see you’re in Meridian or Boise as my mom’s whole family, and thus, mine too, live there!!! We just spend time visiting them in August, and also in Cascade Lake, and Coeur d’Alene. Such a beautiful state. Every blessing, Theresa in The Woodlands, Texas
Hi Theresa, yes! We love Idaho. I wouldn’t want to be anywhere else. Blessings over you and your family also!
I experimented with this last night because it’s my favorite dish at The Cheesecake Factory and thought if I could make it I’d have an awesome dish up my sleeve for dinner parties. It came out perfect – another keeper! Thanks Natasha!
I’m so glad you enjoyed it!
Wow! This recipe is amazing!!! I made it with Marsala because I already had it, it turned out great! The only thing — mushroom gave to much juice and I my sauce end up liquid as I put it to the pan before the last step.., need to improve next time. Thank you!
That’s so great, Olena! Thank you for that awesome review.
I was super impressed! Added 1/2 cup of wine and 1/2 of broth to have extra sauce (we are saucy people) and a T of flour to thicken the sauce! Family hit! My husband even thought it was better than Cheesecake… unbelievable!!
That’s just awesome!! Thank you for sharing your wonderful review, Kristi!!
This looks so good! Could I use chardonnay instead?
Hi Linda, I haven’t tested that but I think the chardonnay would probably still taste great
Congratulations on ur Anniversary,, love to watch all ur recipes ,,you have some I want to make for a up coming wedding on the 19th she wants a marble cake n buttercream frosting,, but was think of the Italian butter cream ,,not sure ,just a small cake cake .thank you
I’m so glad you’re enjoying watching our recipes!
Made this dish,and it came out great! But I needed more sauce. Can I double the recipe?
That should work Kathy! I hope you love it with double the sauce!
Can I make this ahead and reheat?
Hi Sue, yes to make the entire dish ahead, let it cool to room temp then refrigerate. 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. I suggest checking the chicken temperature with an instant-read thermometer to make sure it reaches the correct internal temperature of 165˚F.
My chicken was tough
I used a good quality chicken breasts already sliced thin by Harris teeters.
Can I use a red wine Maderia instead of white?
Hi Mariah, I haven’t tried that but I think it should work.
HI I have been following your blog since a very long time. and i just simply love it.So i wanted to give this chicken Madeira a try, But we dont consume alochol . SO is it possible if you can give me a non alcoholic substitute please . Thanks
Hi Saher, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol which isn’t really a concern. My children loved this
I been following u please share any new recipes. u have great recipes. im a major foodie at heart!!!
Hi Jennifer! We post new recipes every week. Thank you for following our recipes!
What can I use to substitute chicken for the vegetarians in my house? This recipe is THE BOMB
Hi Dawn, I haven’t tested a vegetarian substitution to advise. If you experiment, let me know how you liked the recipe
The reason Madiera wine is not sold in grocery stores is that the alcohol content is higher than traditional wines; selling would violate their permit.
Also, I always turn off the flame before I add the Madiera. It flames easily which is okay if intentional but not so much if it is a surprise.
Thank you for those tips and for sharing that with me!
Its sold at all Kroger Brand stores. I get it for six bucks at my local Ralphs in california. So depends on your state. California sells hard liquor along with some other states.
The only problem is th cheese cake factory recipe is darker red and I was told lactose free 🙂
it cant be Lactose free with all that mozzarella cheese on top
We were discussing the sauce.
Obviously the mozzarella cheese is not lactose free.
And it can be removed.
This sauce is different in color and taste than the cheesecake factory.
This is my favorite dish from cheesecake factory. I made this tonight and it was amazing. I could have drank the sauce and I did right off my plate. I love, love, love this recipe.
That’s so great, Tammy! It sounds like you have a new favorite!
Is there any other wine comparable to the Paul Masson Madeira I cannot find Paul Masson anywhere. I went to H-E-B and they didn’t have it but the lady that worked in the wine department said that Taylor Sherry was comfortable just need to know thank you.
Hi Patty, this would work with Marsala wine as well. I haven’t tested Sherry here so I can’t speak to that.
Made twice. Both times, the cream did not incorporate in the sauce. I did it off heat but never worked.
Hi Jami, sometimes making substitutions might cause that – for example, I would not suggest using a light cream, half and half or milk which might not incorporate or may even get lumpy.
I was unable to find Madeira even at my wine store. I purchased a sweet white Marsalla instead. Was I supposed to purchase the dry white Marsalla? Upon looking up traditional chicken marsalla recipes, most use Dry but plan on using your recipe. Just confirming, thanks!
Hi Kristyn, Madeira is a sweet wine so I think either one would work.
So delicious!!!! My family raved!!!!
That’s so awesome! Sounds like you found a new favorite!
The Madeira Chicken is Out of This World!!! I substituted fresh greens beans,as we dont care for asparagus. The wine cost me $17.00…but I have other specialty stores to try that may be less expensive.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hey, I made this recipe alot of times it’s our family’s favorite. I’m out of chicken thighs and breast, I have on hand chicken leg quarters would that work too? Making it tomorrow for lunch.
Hi Olga, yes I think that should still work but you will need to cook the chicken longer initially since it is bone-in meat. Start on lower heat and cook until the internal temperature reads 165˚F on an instant read thermometer, or until juices run clear. Under the broiler, you are just melting the cheese essentially so it should be cooked before it goes into the oven. If you test it, let me know how it goes.
I made it without cream to try to make it look closer to the original cheesecake factory and added an extra tablespoon of butter and cornstarch to thicken it. The chicken was well cooked but my sauce came out salty
…it may have been the beef stock but this did not have the sweet taste of the madeira chicken I had at cheesecake factory the other day
Hi Jenn, the saltiness could have to do with the stock – if it was not low sodium, you would definitely want to use less salt in the recipe. Also, the sweetness comes primarily from the type of wine used and Madeira is a very sweet wine.
Honestly you blew it. Follow the recipe it’s amazing and better than Cheesecake Factory.
I just submitted a comment that if wasn’t as dark as cheesecake factory recipe and that I was told when I ate there several times and just 2 days ago it was lactose free.
CHICKEN MADEIRA
Our most popular chicken dish! Sauteed Chicken Breast
Topped with Fresh Asparagus and Melted Mozzarella Cheese. Covered with
Fresh Mushroom Madeira Sauce and Served with Mashed Potatoes
CONTAINS: MILK EGG GLUTEN SOY
* This is copied from Cheesecakes Allergin listing for all menu items. The Madeira Chicken definitely is not lactose free. Either the waiter was misinformed or possibly did not know what Lactose means.
I went to one of the bigger liquor stores and they dont have that specific wine. I don’t know much about wines at all. Would any “sweet white wine” work?
I was going to grab this small container of Bota Moscato….but have no clue if that would even work??
Hi Valorie, if you are not able to find Madeira, a marsala wine would also work.
Hi Valorie, if you are not able to find Madeira, a marsala wine would also work.
I recently had this dish at The Cheesecake Factory in Dubai, when I asked if they used wine for the recipe they said they used soy sauce, balsamic vinegar and honey!
Would you be able to estimate the quantity of each ingredient above, to use in your recipe, to substitute for the wine? Thanks!
Hi Sarah, with out testing myself I can’t advise. If you experiment please let me know how you like the recipe!
Can’t wait to try this, but could I use a Cab Sav for the wine? I have printed the recipe already, just waiting on the response. Please hurry…it sounds amazing!!!!!
Many have tried Marsala wine and enjoyed it as well. The Madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation. Here’s what one of our reader wrote. “You can get cheap wines at trader joe’s or even walmart for maybe $3 or $4. They are even good enough for most people to drink and aren’t loaded with salt and additives. For reds, we use cabernet or merlot. For whites, we use sauvignon blanc or pinot grigio.”
Cab is a very dry red. Recipe needs a sweet wine, obviously a Madeira. I found Madeira at local mom & pop liquor stores, $10, none at big box stores. Tip from store owner, “while a Marsala may work, it’s not sweet enough. Yes, use in a pinch but I would use a Sweet, Dessert Sherry before Marsala. Definitely do not use Cooking Sherry, too many nitrates.” Recipe is a huge hit in our home!
I’m so glad you love the recipe! Thanks for sharing that info with us.
Hi Natasha! Love all your recipes. I want to make this recipe for a big crowd and wanted to know if I can use chicken tenders instead of chicken breasts?
Thank you!
Hi Nadrine, I have not tested this with tenders but it should work. If you experiment with that please let me know how you like that recipe!
My husband and I made this last night and it was so delicious!! So glad I found your recipe 🙂
I’m so happy to hear that! Thank you for sharing your great review!
I had to make this the first time i read about it . It was delicious and I plan on making it again , It was one of the best meals I have ever made, and there was nothing left . My brother and SIster-in-law also loved it . I will make again soon as I get well .
Thanks for sharing this with all of us.
Sounds like you found a new favorite! Thank you for sharing that with me!
Could this be done without mushrooms? My wife and I don’t like musherooms
Hi Ray, 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!
Is there anything I can substitute the wine for? Or will that change the recipe too much? I can’t cook with alcohol.
Hi Kelly, It could be substituted for chicken broth successfully if that is what you have on hand. 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.
What about cooking wine? Would that be OK?
Hi Sara, I would highly recommend using a drinkable red wine and not one marked “cooking wine” since those have additives that would affect the flavor. If you experiment I’d love to know how you like it!
So good! Thank you for the recipe! Do you have any Mediterranean or Indian recipes on your website?
Hi Tanya, I do have several Mediterranean recipes. If you type Mediterranean in the search bar, you will find them easily. I hope you love the recipes!
looking forward to trying this. I never heard of the Cheesecake Factory…. what would you serve as a side with this?
Hi Marc! We love to serve this with Mashed potatoes and asparagus just like they do at the restaurant!
We just went to The Cheesecake Factory for the first time two weeks ago. Nearest ones are 2.5 hours from us. I can’t wait to try this. It sounds so delicious!
Might I challenge you to create a copycat of TCF’s shepherds pie? That was amazing! It was $15 & so much food my hubby ate some with his burger & we still coudln’t finish it. Would def get it again as a treat, but get it as take out to share between us. It was more than enough food for two people. I’ve searched for a copycat & non sounded anywhere near close. I know you could do it justice!
That’s a great suggestion, Jules! Thank you for sharing that with me!
Thank you for this. The nearest Cheesecake Factory is 2.5 hours away and I haven’t had my favorite dish for a long time. Your recipe is fantastic and just as wonderful as the restaurants. I wish it made more of the sauce though, I love extra sauce on to top everything off. Maybe next time I’ll double the wine/broth/cream and see what I get.
I love the sauce also! I’m so happy you enjoyed our recipe and yes you are definitely welcome to make double the sauce.
I have ZERO skills in the kitchen, but I just made this and it was delicious! 10 times better than the one served at the restaurant. I stumbled across the recipe on Facebook and decided to give it a try, and I’m soooo glad I did. The sauce was delicious! Thank you for this recipe, you’ve inspired me to try this cooking thing people do in their kitchens lol. Thankfully I made enough to eat again later haha.
That’s just awesome!! Thank you for sharing your wonderful review Lita!
I made this last night and it was fantastic!
I did not have the wine that is in the recipe, but I did have another white sweet wine, so I substituted it and it was still awesome! Thanks for another great recipe!!!!!
You’re so welcome, Donna! Thank you for that wonderful feedback!
Definitely a 5 star recipe. I made exactly as written and it was wonderful!
Make sure to read the recipe thoroughly as there are many steps and it takes longer than you think because of the need to reduce the Madeira and beef broth. This did not deter me but will start earlier next time.
That’s so awesome, Carolyn! I’m so happy you enjoyed that! Thank you for that amazing feedback and awesome review!
I love trying new recipes and this was one of my families most favorite of all time new recipes!! This never fails to please them. I have made several times now!
Awww that’s the best! Thank you so much for sharing that with me, Deana! 🙂 I’m so happy you found a favorite on our blog!
I made this tonight, it was delicious and our house smells amazing. Thanks for sharing!!
You’re welcome, Jackie! I’m so happy you enjoyed that!
Omg. This recipe ruined The Cheesecake Factory for me. The only thing i liked there was their Chicken Madeira, but it’s a little pricey. I’ve made this recipe 3 times, then i tried Cheesecake’s version again. It was awful compared to this. I’ll probably never go there again. This recipe is AMAZING!!!! Making it again tonight with some spaghetti squash. I double the recipe when i cook for a 7-person household. Never any leftovers.
Awww that’s the best! Thank you so much for sharing that with me :). I’m so happy you all enjoyed that!
Hi Natasha, what side would this pair with? Thank you so much for your reply!
Hi Tanya, The classic way! The Cheese cake factory serves this with mashed potatoes. We highly recommend trying this recipe here. Enjoy
Wow thank you this recipe was really delicious all my family loved it. I did use rose wine as could not get medeira wine I chose a sweet one. Thank you!
I’m so happy to hear that! Thank you for sharing your great review!
Excellent!! The best chicken I ever made and our company loved it. I also made your caramel cheesecakes and they were a hit as well. I am German so food is very important with us and your recipes are fantastic! Thank you so much for your wonderful recipes!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Amazing recipe. I tried a different copy cat version of this and it was so disappointing. This recipe nailed it. It’s a little time consuming but still easyso easy and definitely worth it. You just need a little patience when it comes to reducing the wine and broth. I served over a bed of rice and felt it was the perfect compliment.
I’m so happy to hear that! Thank you for sharing your great review!
Hi I wanted to try this recipe.Can I substitute something else instead of beef broth and parsley? also any non alcoholic wine that I can use?
It could be substituted for chicken broth successfully if that is what you have on hand. 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.
Hello. Planning to make this on NYE. Can i use Rosé instead of Madeira? Thanks!
Hi Alyn, I have tried that with Rose and can’t advise if that would work since 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 Madeira wine to provide a specific recommendation.
This was the first recipe I’d tried from your site and it is fantastic. I have made it several times, including for friends recently and they loved it too.
I’d never had it at the Cheesecake Factory, but I can’t imagine it being any better there than the recipe you came up with.
Only tip I’d give people is to call their liquor stores first because madeira wine is not stocked everywhere.
Thank you for that amazing review & Feedback, Stacy!!
Loved this one! Flavorful and heavenly sauce alongside the tender chicken breasts and mushrooms and asparagus!
Beautifully presentation and family loved! Sooo a ‘keeper’!
I’m so happy to hear that! Thank you for sharing your great review!
Hey! Where did you purchase your Paul assonance California Madeira wine from ? I checked a few stores and still have not found it. Or is there a alternative?
Hi Sveta, we found the Madeira wine at the liquor store. It is only available in grocery stores in some states, but not in Idaho. Marsala wine would be a good substitute if you are not able to find it. 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.
Hi Natasha. I’m always looking for new recipes for dinner to shake the “same ol, same ol” and BOY this recipe did NOT disappoint!! My family was so happy with your Chicken Madeira recipe. They said it was better than C.F. I can’t wait to peruse your recipe collection for more ideas!
Thank you so much for that amazing feedback, Rachel!!
Let me start with one statement… I really don’t like to cook, but when I do it’s usually something quick and easy… but today I decided to do something else and because I love chicken Madeira from Cheesecake Factory I did this recipe. It was easy and omg so delicious!! I can’t stop eating… my hubby was so excited about this dish and he loves it too! And thank you for the video, it really helped a lot! Can’t wait to do more of your recipes!
That’s just awesome!! Thank you for sharing your wonderful review 🙂 I’m so happy you discovered our blog!
Can I use chicken thighs instead of breasts? Looking for a meal to feel some friends who are on the Keto diet and they always prefer thighs. Any alterations to the recipe due to subbing from breast to thighs?
Hi Lee! Several of our readers have tried this with boneless thighs and enjoyed it! I don’t believe anything needs to change besides watching cook time closely. Enjoy!
My husband loved this dish and it was a party favorite!
Thanks Natasha
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Hi, I made this tonight and the sauce did not thicken as I’d like. I didn’t measure the broth or wine (btw I used Cognac and flavor was great), so maybe I had more broth mixture than cream? What should the ratio be?
Hi Beth! It is a light cream sauce. You can thicken it by simmering longer but it is meant to be a light sauce and not thick.
Question about cookware
Hello,
Can you give an advice about a skillet for sautéing? Teflon is toxic and stainless steel has a nickel. What would be a good choice besides a cast iron, so food doesn’t stick?
Hi Yulia, an enamel coated cast iron would probably be your best bet 🙂
How about a regular cast iron skillet?
I cast Iron should work.
I would like to try this but am surprised that this recipe calls for beef broth rather than chicken broth. Is there a reason for that?
Hi Cathy, it has richer flavor and it also helps produce the right color for the sauce.
The reason I found this recipe is kind of funny…
My sister in law got married the other day, and for the reception dinner we had a choice between a quinoa stuffed mushroom or chicken Madeira. My husband and I had no idea what chicken Madeira was, so I googled it and found your recipe. It looked really good, so we chose that for our meal.
It.was.so.disappointing. They served us a dry chicken breast with packet gravy and like 5 mushroom slices, with a side of bland mashed potatoes and boiled cauliflower 😑
So we came home, made a list, went grocery shopping, and made this recipe!
It was not disappointing, to say the least lol.
I’m so happy you found our recipe!! I love that you were able to recreate this and even better on your own! Thank you for sharing that with us Allyssa!
Hi,
Can we don’t use the oven? Pluse, how can we do it al- cohol free?
Hi Ayah! You can skip the broil process if you would like. It just helps the cheese melt quicker. 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.
Hi
I would like to make this for company . What could be made ahead of time?
Also I would like more sauce so I should double that part?
Thanks
Hi Tara! Yes you can definitely double it! It would also work to make the entire dish ahead, let it cool to room temp then refrigerate 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.
Made this last night, OMFG so good! I had to buy the madeira from Total Wine. The sauce had sort of a nutty, sweet flavor and was so rich, loved it. Definitely adding this to my recipe arsenal!
Isn’t it so rich and tasty! Thanks Robert!
Hi Natasha,
I’m looking to try this recipe for the first time tomorrow. How should I marinate it the night before for an even juicier/more flavorful result? Or would you say marinating is not necessary? Thank you in advance!
We haven’t had to Olga. Ours was already juicy. Just don’t over cook the chicken and you should be fine. If you choose to marinate it I would love to know how you like it!
Excited to try it! We’re not able to use alcohol, though, anything you recommend to substitute?
Hi Cathryn, 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.
Hello where can I purchase the Madeira wine?
Hi Veronica! We purchased ours at a local liquor store.
Very nice recipe, just one complaint, I nearly set my kitchen on fire when I added the Madeira to the pan. Fire shot straight out of it and burnt all the sides of my cupboards, I had to lift the pan and take it over to the basin when it calmed down. I didn’t know that adding alcohol to a hot pan would created a huge fire, I just followed the recipe. I was lucky I didn’t burn the kitchen down, but I have ruined my kitchen cupboards beside my cooker. Apart from that it was lovely and I would make it again, i’d just take the pan off the heat first for 30 secs or so before I add the Madeira.
Hi Sam! I’m so happy you enjoyed the recipe!! I’m sorry to hear that didn’t work out as planned for you. The pan should not be hot enough to cause a fire after removing the chicken. We posted photos of us adding the wine and there was no fire. just a light simmer. I would recommend keeping the pan warm but not scorching hot as alcohol does burn at high temperatures. I’m happy you’re okay and hope it works for the best next time!
My husband and I made this a few days ago and it was fabulous. The richness of the sauce and layer of flavors was unbelievable. I used better than bullion mixed with water for my beef broth and it was a little richer than I wanted. I just added more cream and that made more sauce all the better! I posted a picture of our creation on my instagram page and tagged you so you can see how beautiful it came out. (jnieman2000)
Hi Judy! That’s so great! Thank you for tagging us! I’m so happy you enjoyed this recipe!
This turned out great, awesome recipe. A lot of time chained to stove but we’ll worth it.
Yes this dish is a little time consuming but so worth it! I’m happy you enjoyed that, Scott!
Lovely recipe. This is my second time making it. I learned to not use as much salt as recommended. Also the sauce takes the longest to make. I would use two pans to make the sauce separate while the chicken and asparagus are cooking. That way, every thing is done around the same time.
I’m so happy you loved this recipe! Thank you for sharing your tip with us! 🙂
I wouldn’t cook the sauce in a separate pan from the chicken. The chicken caramlizarion at the bottom of the pan adds extra flavor to the sauce and you need the wine to deglaze it off the pan. If you cook it separately you won’t get that flavor
What size (qt) capacity is your pan? Looks perfect for 4 cutlets. Can’t wait to try this recipe. Has everything my hubby and I like.
Hi Gail we used this pan here. It is a 4 qt capacity pan and we love it!
Love the pan you are using. Do you have a link?
Hi Gail we used this Staub pan here.
I’m so happy to have found your blog today – have been watching videos & C & P recipes for 2 hours, I think. May I suggest on this particular recipe that you use a diff. term for cutting the chicken breasts in half? You said cut them lengthwise, which would mean from the top of the breast to the bottom with the knife vertical. I THINK you meant (after watching the video) you really meant slicing them “horizontally” with the knife horizontal so they are half as thick as before. If one doesn’t watch your video, they would misunderstand your intent. Just a suggestion – love your website and recipes – you are very personable and natural!
I’m so happy you discovered our blog, Arline! Thank you so much for your feedback.
This dish is delicious. We ended up making a second batch of sauce because the first batch just wasn’t enough. We may have cooked it down too much, or we just had too much asparagus and chicken. Love your recipes.
I’m so happy you enjoyed that Kevin! You can never go wrong with a little extra madeira sauce, we love it!
Hello!! I can not wait to try this. Would it taste similar with a mushroom substitute? If so, any recommendations? We’re non mushroom lovers but this dish may change our views on them 😉
Hi Jessica, 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!
HI, TASHA …WHAT KIND OF PLASTIC WRAP DID YOU USE TO POUND THE CHICKEN BREASTS…..LOOKS REALLY STRONG PLASTIC…I ASK BECAUSE I USE PLASTIC WRAP TOO WHEN IM GOING TO MAKE SOMETHING WITH CHICKEN BREAST
Hi Mercy. I have one of the bulk rolls from Costco, Kirkland Signature Saran wrap. 🙂
Love your blog – please continue with pictures, they are great!
I intend to serve this dish to my group of 12 friends – we get together and call ourselves “The Gourmet Group”. Do you have a recommendation for wine to drink with the dish? Thanks so much.
Hi Gerry, I hope you all love this Chicken Madeira! Sounds like a fun group :). I’m not going to be much help with wine since we don’t drink – we just use wine in our cooking 🙂
No problem – there are many sources I can check. Thanks for your response and your recipes. Will be checking regularly. Cheers, Gerry
PS – did a trial run before serving it to the group – DELICIOUS!
I’m so happy you loved it! 🙂 Thank you for the amazing review 🙂
This is one of my new favorites! We make it at least once a month! I do make more sauce though since it’s so yummy on my mashed potatoes! Thank you so much for sharing!
You’re so welcome, Lori! I’m so happy you enjoyed that. Thank you for the awesome review!
I made the Chicken Madeira tonight & instead of having to use broth, cream, & Madeira wine I made it simple by just using Campbell’s Slow Kettle Style Portobello Mushroom Madeira Bisque. It was very good…..my family enjoyed it. Wish I would have took a picture😕
Hi Nona! What a brilliant idea! Thank you for sharing that with us!
It looks yummy. Only problems are I don’t have any whipping cream. Can I use whole milk instead?
And, I don’ have madeira wine but I have Sauvignon Blanc.
I do have fresh parsley though!
Hi Donna, you could omit it and the recipe would still work although we do like the sauce a little creamier. I haven’t tried any substitutions so I can’t really offer any advice on that. Sorry I can’t be more helpful!
I pin most of your recipes, so good. I wish you had the jump to recipe option, to many pictures.
That’s a great idea Mary! Thank you for your feedback!
I LOVE this dish!! Thank you so much!
You’re so welcome Ana! Thank you for sharing that with us!
Excellent! Natashia you are surely a seasoned cook but prep time is about 45 minutes but well worth it! I used cast iron as you did so time needs to be adjusted cause everything is faster…FANTASTIC! Wish I could have posted pics!
I’m so happy you enjoyed that Brenda! Thank you for the great review!
Made this recipe for dinner this evening and my family loved it! Thank you.
That’s so great Nannette! I’m so happy you all enjoyed that!
Made for my son’s family a couple months ago. My Granddaughter sent me a text asking me to make that delicious chicken with mushroom wine sauce. ( Forgot the name) so you know it is good when the kids ask for you to make again.
Also made extra sauce and served with egg noodles
I love that Julia!! That’s so great, thank you for sharing that with me!
Hi this looks so delicious but do you have a recommendation for something other than a alcohol beverage? Would chicken stock work?
Hi Tandy, 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.
This is soooooo good! I’m making it again tonight with extra sauce, cause that stuff is amazing! Thank you for this!
You’re so welcome Kati! I’m so happy you enjoyed that!
Hi Natasha,
I made it was delightful,thanks for the great recipes.Do you have supremo di pollo cacciatore recipe?
Hi Marimar! I don’t have one exactly like that but a few favorite chicken dishes are Spatchcock Chicken or you can try this braised potatoes with pork but switch the port out for chicken. I will have to try the true Chicken Cacciatore recipe soon!
I made it but the wine doesn’t cost $6.00 more like $33.00
Hi Graham, wow that is a pricey bottle of Madeira! Different brands come at different price points. Our local store only had the one cheap bottle at $6.
My Madeira cost $20 and that was Canadian so definitely different prices :O
This dish was delicious! My husband loved it! It looked just like the picture. I forgot to take a picture, but it’s definitely a keeper!👍🏻
Hi Diane! I’m so happy you enjoyed this dish! Thank you for the great review!
This turned out wonderful! My husband loved it. Definitely will make this again! Thank you for a great recipe!
I’m so happy you enjoyed that! Thank you for the great review!
Oh em gee…. this is so amazing!! I didn’t have Madeira wine, but substituted with another Portuguese white – Vinho Verde and it turned out great. So flavourful. This will be a regular, family favourite for sure!
That sounds like a great substitution! Thank you for sharing that with us Lisa!
Delicious! Making it again tonight. I didn’t have the Madeira so I looked up substitutes online and Sherry was an option. I had Sherry do I used it instead. I didn’t have beef broth either so I used chicken broth and it came out absolutely fantastic! Thank you for this recipe! We love it! My son likes it over pasta and I love it with mashed potatoes! Yum
That’s so awesome! Thank you for that great review, Dorianne!
Have you ever tried this with shrimp?
Hi Emily, I have not! If you experiment please let me know how you like the recipe!
your recipe calls for Madeira Wine sweet white wine* Madeira is a red wine not a white one.
Thanks Sherry! the bottle I buy is more of a light amber colored wine – looks like a white wine. Just from some quick reading online, it seems there can be redder varieties depending on the types of grapes used. Maybe someone else has some insight into this? I definitely don’t claim to be a wine connoisseur 🙂
Thank you for the recipe. My wife and her friends went to Cheesecake Factory a few weeks ago, and all they have talked about is the Chicken Madeira. I thought, I bet I can make this at home. Made it tonight and my wife and kids all loved it. New meal in the rotation!
That’s so awesome! I’m so happy you found this recipe!
Hi Natasha – great dish! Instead of mashed potatoes, I went with rice, and this was perfect over it. Also, I forgot to pick up asparagus and used green beans that I had in the fridge. It was excellent! Can’t wait to make this for company.
Hi Frank! I’m so happy you enjoyed that!
Delicious but took way more then thirty minutes!
I’m happy you enjoyed it Kaitlin!
Hey Natasha, can we subsitute red wine with white vinegar?
Thanks a lot in advance!
Hi Lara, I haven’t tested it but I think it would not work the same way in this recipe.
What would you recommend for a side dish?
The classic way! The Cheese cake factory serves this with mashed potatoes. We highly recommend trying this recipe here. Enjoy!
Noodles. Fettuchini type.
This recipe has become a once a week dinner in my house. Tonight I am doubling the recipe sauce hope it turns out as fabulous as always!
That’s so awesome, Donna. Sounds like you definitely found a family favorite!
I friend tried it tonight and said it was great. I’m not a fan of asparagus, however. What else can be substituted in? As well: how do you get the fat content down?
Hi Andrew! You can substitute the asparagus with cooked spinach or carrots or serve the veggie on the side and it will not affect the flavor of the dish. I hope this helps!
I forgot to leave my 5 stars!
Thank you for the great review, Karen!
This recipe is EXCELLENT! It tastes as good as the Cheesecake factory. Thank you for the recipe, Natasha. It is one of my favorites!
I’m so happy you found your favorite! It’s very popular and for good reason!
This looks awesome. I am thinking about substituting red wine for the white wine, to keep the carbs lower. What are your thoughts? Will that mess up the flavor?
Hi Brian. I would highly recommend using a drinkable red wine and not one marked “cooking wine” since those have additives that would affect the flavor. If you experiment I’d love to know how you like it!