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 it’s so good paired with Mashed Potatoes. 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!
Natasha Kravchuk
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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 just made the Chicken Madeira, delicious!
Isn’t it the best, Elaine! Thank you so much for sharing that with me.
Made this for dinner tonight, it was excellent! I served it with egg noodles, but kind of wished I had done as you suggested with mashed potatoes. It was really really good though, I’ll make this again.
That’s just awesome! Thank you for sharing your wonderful review, Janice!
This came out amazing! The blend of flavors is wonderful. Definitely a keeper – all of your recipes are!
Super awesome! I’m so glad you loved it, Pat.
Another smashing success from Наташа. It really was good.
I’m so happy you enjoyed that, Dale. Thank you for sharing that with us!
Hi Natashas,
I would like to serve this for a dinner party of 6 so I will triple the recipe and then transfer it to a nice baking dish for the final broil in the oven. I am also serving appetizers so would like to have it ready for the oven before the guests arrive. Do you see any problem with it sitting in the baking dish for an hour or so before broiling?
Hi JoAnne, that should be ok for an hour before broiling. Just make sure the chicken reaches the right internal temperature of 165˚F.
Diner tonight and looks delicious!! Everyone like it thank you.
That’s just awesome! Thank you for sharing your wonderful review, Claudia!
Natasha ALL of your recipes are great. Thank you for posting them all. I tell everyone about you, now my family and friends are hooked.
You are awesome, thank you for doing that and for giving a wonderful review!
Would you please share what brand of Madeira wine you used? Hoping that might make it easier to find. Thank you!
Hi Heather, we have a photo of it in the recipe post. For this recipe, we used a $6 wine called the Paul Masson California Madeira wine.
If I can’t find Madeira wine what other wine can use as substitute
Hi Christine, We haven’t tried another substitution since the Madeira wine is what makes the flavor. If you are looking to make it completely wine-free, you could use more broth, but the flavor profile wouldn’t be quite the same. There are other wines, but they’re just not the same.
This meal was absolutely AMAZING! The family asked for it to be added to the rotation list, which is huge when you have a 13 and 8 year old! I can not wait to try more of your recipes!!!
That is the best when kids love what we moms make. That’s so great!
Is the sauce supposed to thicken? Mine is really runny. But overall very good
Hi Nancy, 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. I’m so glad you enjoyed this recipe!
I made this a month ago with a Pinot Grigio because I couldn’t find Madeira wine. I thought it was delicious. I went to CF and ordered chicken Madeira. Either they made it different than it’s supposed to be, it lacked flavor. There were no onions, or cream sauce. Way to sweet for me. I liked your version the best. Won’t order CF version again.
I’m so glad you loved it more than Cheesecake Factory! That is an amazing review and thank you!
I love you page! I used your madeira sauce recipe to recreate a dish a relative used to make and I miss so much. I used filet mignon instead of chicken, no asparagus, and served over simple spaghetti aglio e olio. It was amazing and reminded me of that dish. Thanks you!
Yum! That sounds delicious! Thank you so much for sharing that with me!
Best recipe EVER!!! We don’t go out very often and this chicken Madeira was my go to at the Cheesecake Factory… thanks to you I can do this at home anytime… and all my little ones loved it…. this is definitely a keeper!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Question: I have a glass top stove and I am afraid to use cast iron on it due to scratching and potential breakage. What can I use instead?
Hi Pan, a seasoned stainless steel pan (which is more non-stick) or any oven-safe pan will work here.
Made this tonight. First thing my husband said was “ this one is a keeper”. It was delicious!
Wow, that’s so awesome! Thanks to you both for your wonderful feedback.
I want to make chicken Madeira for 6 people. I don’t want to spend a lot of time in the kitchen. What can be done in advance? Can I cook the mushrooms and chicken before company arrives and make the sauce fresh while they are here. What would you recommend?
Hi Diane, 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.
Thanks. That would work well and keep me in the party entertaining. It can heat while we have appetizers. I’m using your recipe for Shrimp in lettuce wraps with peanut sauce as the appetizer. My guests will all be so impressed. Both recipes are so delicious!!
One of our favourite “special” dinners at home is tarragon cream chicken. It is just heavenly. Pure comfort!
Thank you so much for sharing that with me.
Just curious, why not chicken broth instead of beef broth?
Hi Beth, It could be substituted for chicken broth successfully if you have it on hand.
Natasha, this was probably my favorite chicken recipe of all time. The asparagus was so good with the sauce. Who am I kidding, everything was good with that sauce. Once again, thanks for the recipe.
That’s so great! It sounds like you have a new favorite!
Hi Natasha,
I’ve always wanted to try this but I’m not allowed to cook with alcohol… even tho I understand it burns off in the cooking process. What non alcoholic substitutes will give the closest flavour? Could you please suggest what proportions as well. Thank you so much!
Hi Rez, most of the alcohol is cooked out in the pan, so you 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. We haven’t tried another substitution since the Madeira wine is what makes the flavor. If you are looking to make it completely wine-free, you could just use more broth, but the flavor profile wouldn’t be quite the same.
This was my first try at making chicken Madeira, and the only comparison I could make was to Cheesecake Factory! It’s like the only thing I order from there. Lol It came out sooooooo much better than Cheesecake Factory!! I will def save this recipe and add it as my one of my staple meals. My boyfriend def enjoyed it too. The sauce came over very savory, and worked as a nice gravy to my mashed potatoes.
Wow, what an amazing review! Thank you so much for your perfect rating and feedback.
Tonight is Valentine’s Day and this is my 5th time making this!! Chicken Madeira is my FAVORITE dish at Cheesecake Factory, we would have ordered this in otherwise… but I love this more. I don’t even need the potatoes! After the first time, my husband didn’t need to be convinced to finally get an oven safe pan. EVEN BETTER THE NEXT TIME!! Thank you for sharing this!
Wow, that is so awesome! I’m really happy to hear that you are loving this recipe. Thanks for your wonderful comments and review!
I plan on making this dish this weekend but we do not eat meat – only fish. I presume I could substitute cod for chicken right? any difference on cooking time?
Hi Tony, great question. I haven’t tried this with fish to advise on cook time. If you happen to experiment, I would love to know how you like this recipe.
I made this recipe today. It was a hit. Your recipes never disappoint. Thanks!
I’m happy to hear that, Dan. Thank you so much for sharing!
I made this tonight for dinner and my family rated it a 10! I’m thankful for the Madeira substitute in the comments below, as I could not find it anywhere but the Sauvignon and apple juice worked great! Love your blog and recipes, thank you!
I’m so happy that worked! Thank you for that wonderful feedback.
Hi! My son helped me made this for dinner tonight. It was super delicious, thank you for sharing.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I love the Louisiana spicy chicken pasta dish from Cheese cake factory. Can you make it?
I love and love your cooking
Thanks for your suggestion, Sherly. I’ll try to add that to the list.
Oh my God!!! First time I tried the recipe and it was a huge hit!! My family loved it. It was soooo good! The madeira wine was indeed the secret ingredient. This will be in the favorites rotation. I am so happy I found your recipe. Thank you! Thank you!
You’re welcome, Mari! I’m so happy you enjoyed this recipe
Natasha can I make your chicken Madeira in advance?? I looks so delicious!!
Hi Lynn, you can reheat this! It like most recipes is best fresh but it does reheat well!
Wow! This was fabulous! I haven’t had the Cheesecake Factory version but it couldn’t be any better than this recipe. I prepared this with broccoli instead of asparagus to please everyone, other than that, I followed your directions exactly. I’m in my 70’s and was getting pretty tired of cooking the same old same old but someone turned me on to your website and you have turned me on to cooking new and delicious meals again! Thank you for your wonderful, easy, creative and scrumptious recipes!
That’s so great! It sounds like you have a new favorite! Thank you for that thoughtful comment, Jane.
I really want to make this recipe but my husband really does not like asparagus. What you recommend as a substitute?
Hi Mary, 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 made this last week for me and my husband and it turned out delicious even though I forgot the parsley. 🙄 Family is visiting this week so I made it last night and it impressed the pants of them! Pro-tip: shred your own mozzarella as the pre-shreded usually has a calling agent that prevents it from melting properly!
I’m so happy to hear that! Thank you for sharing your great review.
Hi. Can I substitutes wine with something eles?
I saw a comment that someone shared this “Didn’t have Madeira wine but, I read another reviewer used apple juice, so I used 1-1/4 cups Sauvignon blanc and 1/4 cup apple juice. My family loved it. Thanks for another amazing recipe!”
Dear Natasha,
I have made quite a few if you’re recipe’s now and I love them all.
I’ve made chicken Madeira twice now. My kids and my husband enjoys it. Thanks so much 💕
That’s just awesome! Thank you for sharing your wonderful review!
absolutely the best chicken recipe i ever made. I put it over smashed red potatoes. Followed the recipe to the letter. Highly recommend this flavorful and simple dish!
I’m so happy to hear that! Thank you for sharing your great review, Debra!
I’m so excited to make this recipe.
Delicious! Didn’t have Madeira wine but, I read another reviewer used apple juice, so I used 1-1/4 cups Sauvignon blanc and 1/4 cup apple juice. My family loved it. Thanks for another amazing recipe!
You’re welcoem! I’m glad you enjoeyd this recipe. Thank you for sharing those tips with us!
I made this recipe for dinner today it was absolutely delicous
Thank you for sharing
Best chicken recipe EVER! This dish was outstanding, my entire family loved it. A definite keeper. Thank you!
That’s so great! It sounds like you have a new favorite!
This recipe was awesome! My family and I really enjoyed it. I couldn’t find Madeira wine, so I used sweet vermouth instead. I wasn’t sure which kind to get, so I went with the sweet, and the recipe turned out great anyway. What wine do you recommend if Madeira wine can’t be found?
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.
Made this dish this evening for the first time. It was absolutely fantastic! However, it is important to note that Madeira is a fortified wine that has a higher alcohol content. I used a Madeira with an alcohol content of 19%. Poured it into a hot skillet just after cooking the chicken and SURPRISE! FLAMBÉ! I didn’t panic though and the flames subsided in about 30 seconds. The dish turned out great and I didn’t burn the house down. Just be mindful when you add the Madeira and keep flammable materials away from the stove and you too will look like a professional chef!
Why use beef broth can you use chicken broth
Hi Debbie, It could be substituted for chicken broth successfully if you have it on hand. If you are looking to make it wine-free, you could 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. I hope this helps.
Just had the Chicken Maniera at Cheesecake Factory and it was fantastic. Cooked your version, it was better.
Wow, thank you for your compliment, Dennis. That is so inspiring!
I made this the other day and my liquor store didn’t carry Madeira so I ended up getting Marsala wine so I guess I made Chicken Marsala, but boy was it delicious! I’ve also never been so excited to eat leftovers the next day. 10/10!
I’m so happy you enjoeyd that Jane!
Absolutely Fabulous!!! Thank you so much!!
This recipe is awesome!!
As we are in Australia and obviously can’t travel ATM, we really miss the Cheesecake Factory.
Your recipe is perfect and easily as good as (if not better than) the Cheesecake Factory one.
Will be a regular on our menu from now on.
Big thanks again!
Hi Jase, I love that you enjoyed this recipe! That makes me so happy too as you can now make this at home anytime you’re craving for it. Thanks for your wonderful review and feedback.
Could I leave out the mushrooms? I truly HATE them. I soooo want to make this recipe.
Thanks, Jan
Hi Janet, 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!
Made this for Thanksgiving last night and it was a hit!
Thank you, Natasha! Your recipe was superb!
You’re welcome! I’m so glad you enjoyed that, Cresta!
It was soooooooo gooooooddddd! My 1 and 4 years old loved it
Husband lover it and ask for this receipe to return each week. Did not have madère wine, i used regular red wine with some porto.
Love your video!
From quebec Canada!
I’m so glad that worked out, Alexandra!
My family loved it! Very easy to make with your video. It was a hit!🥰 They requested for me to make it again at least once a month.😊😊
Wow, that is awesome! Thanks for letting me know and I’m glad your family loved it.
Recipe easy to follow and meal was delicious. Will certainly make this again!!!
That’s just awesome! Thank you for sharing your wonderful review!
My favorite meal. Have made several times and never disappoints!
So great to hear that! Thank you for sharing, Olivia.
Tonight was my second time following your recipe and it was a hit for our family yet again. Thank you so much for sharing!
My pleasure, Alex. That makes me so happy, thanks for your great feedback!
Made this tonight for the first time. My family loved it. Definitely a keeper for chicken rotation. Worth the effort! Not a drop leftover. Thank you Natasha!
You’re so welcome, Carmen. I’m happy that you and your family loved this recipe. It’s one of our favorites at home too!
I have looked at this recipe for a long time and finally decided to try it. I found the Madeira Wine at the wine store. I bought Madeira wine but for cooking, not drinking. $8. I have never made a recipe that tasted as good as it looked. Everyone LOVED it, and there is nothing left. I followed the recipe exactly subbing bouillon cubes for the beef broth. I wish I could share a picture. I am eating the leftover remnants before I clean the pan. It is a meal for every night or special occasion. I made with mashed potatoes and could have doubled the sauce. The best meal I have ever cooked. My 25 yr old son was intrigued and ended up helping me cook.
Thank you, Natasha.
I can’t wait to make more of your recipes!
Hello Bonnie, I’m so happy to hear that your experience making this recipe was great! This is one of our favorite recipes too and I’m really proud to share this one.
So we made this last night and I couldn’t find the madeira wine so we substituted the wine for apple juice (martinelli’s apple juice). Needless to say this will be in my to remake recipes for years to come. My family absolutely loved it. Thank you for sharing!
Great idea! Thank you so much for sharing that with me! I’m happy you enjoyed this recipe, Mika!
I waited tables at CF and loved this dish. I have tried another recipe and it wasn’t even close. This was absolutely perfect!! I can’t wait to use this sauce recipe to make the Pasta Da Vinci as well. Tastes just like the restaurant for a lot less $$$.
It is popular for good reason! I hope you love this recipe!
Are you permitted to tell me what brand of pan it is that you use? I’d love to gete one.
Hello Valerie, sure. Here’s the pan that I used for this recipe.
I know this will be so good! My kids (13 & 11) are making this with your creamy mashed potatoes for our 16th wedding anniversary tomorrow! We are so thankful for the videos. It makes things so much easier and understandable for the kids!
You are so welcome, Shanna. This recipe is one of our favorites – I hope you and your kids will love it too!
We LOOOOVED this meal! Such a high-end flavor. Our kiddos watched the video and followed the recipe to a T. One of my best anniversary memories. Thank you!
That is the best when kids love what we parents make. That’s so great!
I cannot find Madeira wine anywhere anymore. What is a good substitute for it? I live this recipe so much!
Hi Simona, 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. 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.
Can I use Holland House white cooking wine as a substitute for the wine in this recipe?
Hi Glenda, as a rule of thumb, I avoid any wine labeled “cooking wine” since it usually has additives and changes the flavor. I haven’t tested that with this recipe, but I would highly recommend using what is recommended in the recipe.
Hi Natasha,
This dish came out delicious. However, my sauce came out a bit on the watery side. It just wouldn’t thicken. Other than that, the meal was excellent. Any suggestions? I followed your instructions exactly. Should I whisk in a little bit of flour if this happens in the future?
Hi Sarah, 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. I’m so glad you enjoyed this recipe!
Can this be made in advance?
Hi Cheryl! It sure can! It like most recipes is best fresh but it does reheat well!
I love your recipes I’m not the best cook but as I’m getting older I am quite enjoying learning to cook and to try new recipes to feed my family. I’ve also struggled trying to find some of the ingredients as I live in Australia so have to convert everything and could never find a Hoagie Roll lol Thanks for making cooking a bit more enjoyable for me and the videos and so helpful. There is no way I could cook without the videos.
You’re welcome Victoria! I’m so happy you’re enjoying our recipes!
i love all your Recipes and a love to watch wen you are cooking
You’re so nice! Thank you for that wonderful compliment, Barbara! I’m so happy you’re enjoying our recipes!
OMG – Fabulous! And so easy to make. Thanks Natasha for another great recipe!!!
I’m so glad you enjoyed it, Debra!
If you omitted the wine completely, which I’m thinking carries the most carbs in the recipe, we could consider this a low carb recipe? Hoping so.
Hi Callie, you are correct that without the wine this would be a low carb recipe.
Hi, I am lactose intolerant but want to try out the recipe. Any thoughts for substitutions for the heavy whipping cream? Thanks!
Hi Kris, I haven’t tried any substitute for the whipping cream but you can try dairy and lactose-free half-and-half substitutes.
What’s an alternative to beef stock
You can use beef bullion if you have it or vegetable broth
Fantastic. We like crunchy asparagus so we skip the blanching and add to top for only a couple minutes of bake time. Oh my! One of my favorite Natasha recipes. Guests love it. TY Natasha!
You’re welcome! I’m so happy you enjoyed it, Deb!
I’ve been putting this recipe off for a long time because it seemed difficult, but I had all the ingredients today and tried it out. Boy am I glad I did! Even with subbing the Madeira for Sauvignon blanc it was phenomenal. My husband loved how pretty it was too. Thank you Natasha for all the great recipes!
That is so awesome to hear! Thank you so much for sharing that with us.
What kind of pan was used for cooking the chicken? It looks like a cast iron but I’m not sure. Thank you!!
Hi Elizabeth, we used this pan for this recipe.
I made this for dinner tonight. Everyone loved it! Awesome recipe and definitely a keeper!
I’m so glad you enjoyed that Sarah! Thank you for the wonderful review!
This recipe was delicious!!!! I would actually give it 4.5 stars cause I wish the sauce was a little thicker. I followed instructions completely but the sauce didn’t thicken up much, and I gave it more than the allotted time to cook/thicken. Either way the taste is amazing and I would have no problem drinking it! Lol. I did use 5 cloves of garlic as opposed to 2 because I love garlic and always double of triple what’s called for! For those looking for Madeira wine in your grocery store, after looking all over I realized it was a fortified cooking wine and found it next to the Port wine. I will be adding this to my Keto rotation! I couldn’t eat the mashed potatoes but everything else was the bomb!
I’m so glad you enjoyed this recipe Ali! Thank you for that wonderful review!
We love it. I also made it with pork (ran out of ideas :)) and it was just as good.
Thank you, Natasha, I love your recipes!
So great to hear that! Thank you so much for sharing that with us.
Very good! Sauce has a lot of depth and is delicious with warm crusty bread.
I’m so happy you enjoyed that Yuri!
My husband and I would give this way more than 5 stars. It is amazing and so easy to make. It also reheats really well. Definitely a keeper and can’t wait to try more of your recipes.
I’m so glad you enjoyed it, Phoebe! Thank you for the wonderful review!
Our favorite restaurant dish is filet mignon Ala Oscar with Asparagas. We had it on our first Valentines day, when he proposed, and our first anniversary! But only with dungeoness crab meat. Lump just doesn’t taste the same! C. I. Shenanigans is the restaurant in Washington state!
Thanks for sharing that with us Amber. I hope I can make that too!
Amother recipe another hit at my house the chicken madiera was amazing I doubled the recipe everone has lunch for work tomorrow I am a huge fan of your recipes. michele s
That’s just awesome! Thank you for that wonderful review, Michele!
Hi. Whats the substitute of Madeira wine?
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. 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.
Hi Ammara,
I used a Sauvignon blanc I had and the recipe turned out great! Just putting it out there in case someone else already has it on hand like I did
Amazing recipe!!! Your recipes and tutorials are the best!
I’m so glad to hear that! Thank you for that great review.
Was a hit for family dinner night! Thank you 👏🏾👏🏾👏🏾
That is awesome! Thank you for giving an excellent feedback.
Omg Natasha, you NAILED it! Just finished eating this, my first time making it, and it’s sooooo good! My husband who salts everything didn’t add a thing and is using many colorful adjectives to drive home how good it is!
None of your recipes disappoint, but this just knocked spatchcock chicken out of the top spot! Thanks lady!
That’s so great! It sounds like you have a new favorite!
Made this for my husband’s birthday dinner since we couldn’t go to the Cheesecake Factory. He absolutely loved it.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
LOVED it! The recipe was very easy to follow and so delicious! I made this for the first time tonight after being disappointed in take out Chicken Madeira last week on Mother’s Day and HAD to jump online to review once we were finished devouring our meal. It was THAT good! Will absolutely be making this again (and again and again). Thank you for the awesome recipe!
So glad you loved this recipe, homemade is indeed always better in my opinion. Thanks for your excellent review!
Have tried the Madeira chicken absolutely delish. Live in Aus no CF here but whenever we visit USA we head for the CF. The Gumbo is our Fav. Please could we have a copy. Would love to make it for my partner as a special surprise. Once had it for 4 days in a row and did not tire of it.
Thanks, Gail, I’m glad you enjoyed the Chicken Madeira recipe. I don’t have a recipe for Gumbo yet but that’s a good suggestion!
If you have not found a good gumbo recipe, I will be happy to share one with you that is very popular here in Louisiana. It is the real deal. My email is tadillac@bellsouth.net
Thanks for that, Tammy. Feel free to email and share the recipe with me at hello@natashaskitchen.com
Made the Chicken Madeira tonight. Amazing is not the word!! The taste was superb. Have enjoyed trying out several of your recipes since lockdown. All now on my favourites list. Thank you.
That’s just awesome!! I’m so glad you found a favorite on our blog!
Hi Natasha! I’m so excited to try this recipe! Unfortunately I am unable to find Madeira – can you please tell me whether a dry marsala or a regular marsala would be a better substitute? Thank you!!
Hello Reema, thanks for your great feedback. 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.
We went to our local liquor store. Grocery stores don’t seem to carry it anymore.
Thanks for the recipe! This is my boyfriend’s favorite dish at CF and I wanted to make it for him My sauce separated before I added the cream and then I tried to fix it by adding more broth, then more wine, and it turned out ok but tasting nothing like the original Do you know what I did wrong to make it separate like that? I’m going to give it another go! Thank you!
Hi Melissa, using half and half might cause that. Did you use heavy whipping cream as stated in the recipe? Also, make sure to add the sauce ingredients in the correct order. Changing the order can break the consistency of the sauce, or not letting the alcohol boil out long enough can also do it. I hope that helps!
hey natasha,
this looks so good! i want to do it but we can’t drink or have wine in our religion.. can u advice anything similar to it… thanks
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.
No need to go to the Cheesecake Factory now…this is at least as good, and I think better, for a fraction of the price, and you don’t have to wait an hour to be seated. Thanks so much.
Exactly! Thanks for giving this recipe an excellent feedback.
I made this tonight, and it was to die for! Everyone loved it – even the 5 year old boy who is suspicious of new foods. This recipe is a keeper for sure! It was flexible too, as I haven’t been shopping in a bit so had to make do with a few things that were not quite right. Still amazing.
Hello Melanie, thank you for sharing your great feedback with us. Yes, I agree, this dish is pretty flexible and I”m glad that your son loved it!
I have tried several of her dishes already and they have all turned out Amazing. I always look forward to new dishes that she puts on Facebook
That’s so great! Thank you for sharing that wonderful review with me Monique!
My wife’s birthday was yesterday and we could not go out to get her favorite meal. I followed the recipe exactly and it came our perfectly. The only negative may be we may not be going to Cheesecake factory going forward because she prefers this version better ; ) Thanks Natasha for making her birthday one of the best under trying times.
Wow! Thank you for that amazing compliment! That’s so great! It sounds like you have a new favorite!
1000/10. A new favorite in our house. Very, very similar to the original recipe. Will definitely be using this blog again because the cook times and instructions very clear and absolutely accurate. This meal was life-changing. Can’t wait to make it again. Probably this week.
What an amazing review, Lauren. Thank you so much! I hope you love every recipe that you try.
what can you use if you don’t use wine
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.
Natasha with this recipe you knocked it out of the park! I’ve tried a few of you recipes and am so glad I found your blog . My beautiful wife has an Autoimmune disease and her energy level has big time ups and downs. By evening she is so tired so I’ve taken over Dinners to let her rest . We’ve loved every one of your recipes and she’s so happy I found your blog & cooking . I’m enjoying every minute of doing it . I can’t wait to make more of your dishes . You have 2 very big fans in Kansas . Bless you and your family & keep the delicious coming !
Awww that’s the best! Thank you so much for sharing that thoughtful feedback with me! I’m all smiles.
That looks like a wonderful dinner
but my husband cannot have mushrooms. What can I use in place of the mushrooms. Thank you.
Hi Frances, 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!
I tried the Chicken Madeira- it was tasty , but I did something wrong bc the sauce was runny…what did I do wrong? I even used good Madeira wine.
Sorry to hear that Amy. Can you share with me if there was something that was changed with the ingredients or with the steps?
If i cant find the Madeira wine, what are some other wine options?
Hi Ashley, if you are not able to find Madeira, then Marsala wine is a good option.
I was wondering if you can replace the whipping cream with a can of coconut milk?
Hi Karen, I haven’t tested that with coconut milk to advise, I worry it won’t give the same creamy consistency. If you experiment, let me know how you liked the recipe
Hi Natasha
I love your recipes I follow everyday I am 77 yrs young and still learning from you I have bought a Dutch oven which is a great help do you do a recipe book if so could you tell me how to get it I live in Australia I will send you my email and thankyou for making cooking fun you are a treasure .
Lots of love Rita
Hi Rita! I’m so glad you found my blog. I do not have a recipe book at this time but we are working on one. Stay tuned!
I really appreciate that you actually name the wine being used. Most recipes list dry white, I have no clue between one wine and another. I love the added flavor of the wine. Thank you
I’m so glad that is helpful Trina! Thank you for that awesome feedback.
BEWARE! You make this recipe and you will NEVER make another recipe ever again. My family keeps asking for this over and over and over again. It is just THAT good! Guess what we are having for dinner tonight. Thank you Natasha for this incredible recipe. One day I hope to try Chicken Marsala
Isn’t it the best!! We absolutely love this recipe. Thank you for that wonderful review, Lisa.
Try Natasha’s lasagna. My family asks for that all the time.
Hi Natasha, I want to make the chicken Madeira but no one likes mushrooms, can I leave them out or use something else instead? Thanks, love all your dishes!
Hi Donna, 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!
Great recipe, thanks!!!
Question: do you know how long it last if is in the fridge? This is day 3
Hi Angelica, I haven’t had it last more than two days so I can’t advise beyond that but it does reheat well.
Hi Natasha would it work with no wine
Hi Michelle, 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’ve been craving this, so made it tonight for the first time. We used red madeira as we couldn’t find the white and it was soooo good!! My adult son is a picky eater and he loved the chicken (doesn’t eat asparagus or mushrooms). I even made some mashed potatoes and he put the sauce over them like a gravy. We will definitely be making this again and again!
That’s so great! It sounds like you have a new favorite!
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’m from Meridian also! I love your recipes and I can’t wait to try this one. Thank you for all you do!
That’s so awesome, Leslie!!
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!!
I was thinking it needed a little flour for thickening as well. Happy you tried it and it worked out. I will also add next time.
This was very tasty but I could not get the sauce to thicken as much as I think it was supposed to be. Would try it again. Thanks for all your videos.
Hi Pamela, I would suggest simmering down the liquid for longer. It could take longer depending on the surface area of your pan and the heat you are cooking on. I hope that helps for next time.
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.
Mine too. Going to add a some cook time in the oven next time, low and slow, with the Madeira/broth mix to tenderize the chicken, before adding the whipping cream.
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.
I used Marsala cooking wine, No Madeira wine to be found at heb in cleburne,tx! Just added a shake of white pepper and a half Cup more of cream. Yummy!
I’m so glad you enjoyed that Estella!
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.