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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!

Chicken Madeira with juicy chicken and mushrooms in a creamy sauce with melty cheese as a one pan chicken - one of our Cheesecake Factory copycat recipes!

This post may contain affiliate links. Read my disclosure policy.

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!

Chicken Madeira copycat recipe in skillet with juicy chicken and bright asparagus in a madeira cream sauce and covered with cheese

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 ;).

Ingredients for how to make chicken madeira and substitute for madeira wine

How to Make Copycat Chicken Madeira:

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

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

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

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

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

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

Cheesecake factory recipe for chicken madeira a one pan chicken dinner

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 Madeira Recipe (Cheesecake Factory Copycat)

4.92 from 170 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $20-$25
Calories: 582 kcal
Servings: 4 as a main course

Ingredients

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

Instructions

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

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

Recipe Notes

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

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

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!

Cheesy one pan Chicken Madeira one of our Cheesecake Factory copycat recipes

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

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

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

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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Jenn
    May 23, 2019

    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 Reply

    • Natasha
      May 23, 2019

      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. Reply

  • Sarah
    May 21, 2019

    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! Reply

    • Natashas Kitchen
      May 21, 2019

      Hi Sarah, with out testing myself I can’t advise. If you experiment please let me know how you like the recipe! Reply

  • Janet Bradley
    May 18, 2019

    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!!!!! Reply

    • Natashas Kitchen
      May 18, 2019

      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.” Reply

  • Nadrine
    May 12, 2019

    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! Reply

    • Natashas Kitchen
      May 13, 2019

      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! Reply

  • Stephanie
    May 7, 2019

    My husband and I made this last night and it was so delicious!! So glad I found your recipe 🙂 Reply

    • Natashas Kitchen
      May 7, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Kelly
    May 3, 2019

    Is there anything I can substitute the wine for? Or will that change the recipe too much? I can’t cook with alcohol. Reply

    • Natashas Kitchen
      May 3, 2019

      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. Reply

      • sara rashed
        May 8, 2019

        What about cooking wine? Would that be OK? Reply

        • Natashas Kitchen
          May 8, 2019

          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! Reply

  • Tanya
    April 14, 2019

    So good! Thank you for the recipe! Do you have any Mediterranean or Indian recipes on your website? Reply

    • Natasha
      April 15, 2019

      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! Reply

  • Marc
    April 9, 2019

    looking forward to trying this. I never heard of the Cheesecake Factory…. what would you serve as a side with this? Reply

    • Natashas Kitchen
      April 9, 2019

      Hi Marc! We love to serve this with Mashed potatoes and asparagus just like they do at the restaurant! Reply

  • Jules
    March 27, 2019

    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! Reply

    • Natashas Kitchen
      March 27, 2019

      That’s a great suggestion, Jules! Thank you for sharing that with me! Reply

  • Sy chandavong
    March 25, 2019

    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. Reply

    • Natashas Kitchen
      March 25, 2019

      I love the sauce also! I’m so happy you enjoyed our recipe and yes you are definitely welcome to make double the sauce. Reply

    • Lita
      May 3, 2019

      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. Reply

      • Natashas Kitchen
        May 3, 2019

        That’s just awesome!! Thank you for sharing your wonderful review Lita! Reply

  • Donna Coody
    March 20, 2019

    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!!!!! Reply

    • Natashas Kitchen
      March 20, 2019

      You’re so welcome, Donna! Thank you for that wonderful feedback! Reply

  • Carolyn
    March 8, 2019

    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. Reply

    • Natashas Kitchen
      March 8, 2019

      That’s so awesome, Carolyn! I’m so happy you enjoyed that! Thank you for that amazing feedback and awesome review! Reply

  • Deana
    February 27, 2019

    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! Reply

    • Natashas Kitchen
      February 27, 2019

      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! Reply

  • Jackie
    February 24, 2019

    I made this tonight, it was delicious and our house smells amazing. Thanks for sharing!! Reply

    • Natashas Kitchen
      February 25, 2019

      You’re welcome, Jackie! I’m so happy you enjoyed that! Reply

  • Jessica
    February 20, 2019

    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. Reply

    • Natashas Kitchen
      February 20, 2019

      Awww that’s the best! Thank you so much for sharing that with me :). I’m so happy you all enjoyed that! Reply

  • Tanya
    February 16, 2019

    Hi Natasha, what side would this pair with? Thank you so much for your reply! Reply

    • Natashas Kitchen
      February 16, 2019

      Hi Tanya, The classic way! The Cheese cake factory serves this with mashed potatoes. We highly recommend trying this recipe here. Enjoy Reply

  • Gemma
    February 11, 2019

    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! Reply

    • Natashas Kitchen
      February 11, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Maria Robinson
    February 3, 2019

    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! Reply

    • Natashas Kitchen
      February 3, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Rhonda
    January 11, 2019

    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. Reply

    • Natashas Kitchen
      January 12, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • grace
    January 1, 2019

    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? Reply

    • Natashas Kitchen
      January 1, 2019

      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. Reply

  • Alyn Real-Hartman
    December 26, 2018

    Hello. Planning to make this on NYE. Can i use Rosé instead of Madeira? Thanks! Reply

    • Natashas Kitchen
      December 26, 2018

      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. Reply

  • December 17, 2018

    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. Reply

    • Natashas Kitchen
      December 17, 2018

      Thank you for that amazing review & Feedback, Stacy!! Reply

  • JooJoo
    December 13, 2018

    Loved this one! Flavorful and heavenly sauce alongside the tender chicken breasts and mushrooms and asparagus!
    Beautifully presentation and family loved! Sooo a ‘keeper’! Reply

    • Natashas Kitchen
      December 13, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Sveta
    December 13, 2018

    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? Reply

    • Natashas Kitchen
      December 13, 2018

      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. Reply

  • Rachel O
    December 11, 2018

    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! Reply

    • Natashas Kitchen
      December 11, 2018

      Thank you so much for that amazing feedback, Rachel!! Reply

  • Aggie
    December 5, 2018

    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! Reply

    • Natashas Kitchen
      December 5, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 I’m so happy you discovered our blog! Reply

  • LeeLee
    November 24, 2018

    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? Reply

    • Natashas Kitchen
      November 25, 2018

      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! Reply

  • natalie
    November 21, 2018

    My husband loved this dish and it was a party favorite!
    Thanks Natasha Reply

    • Natashas Kitchen
      November 21, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Beth
    November 13, 2018

    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? Reply

    • Natashas Kitchen
      November 13, 2018

      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. Reply

  • Yulia
    November 7, 2018

    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? Reply

    • Natasha
      November 7, 2018

      Hi Yulia, an enamel coated cast iron would probably be your best bet 🙂 Reply

      • Michael J Jellen
        November 9, 2018

        How about a regular cast iron skillet? Reply

        • Natashas Kitchen
          November 9, 2018

          I cast Iron should work. Reply

  • Cathy
    November 6, 2018

    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? Reply

    • Natasha
      November 6, 2018

      Hi Cathy, it has richer flavor and it also helps produce the right color for the sauce. Reply

  • Allyssa
    November 6, 2018

    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. Reply

    • Natashas Kitchen
      November 6, 2018

      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! Reply

  • Ayah
    October 28, 2018

    Hi,

    Can we don’t use the oven? Pluse, how can we do it al- cohol free? Reply

    • Natashas Kitchen
      October 28, 2018

      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. Reply

  • Tara
    October 24, 2018

    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 Reply

    • Natashas Kitchen
      October 24, 2018

      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. Reply

  • Robert Cipriani
    October 23, 2018

    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! Reply

    • Natashas Kitchen
      October 23, 2018

      Isn’t it so rich and tasty! Thanks Robert! Reply

  • Olga
    October 20, 2018

    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! Reply

    • Natashas Kitchen
      October 21, 2018

      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! Reply

  • Cathryn
    October 16, 2018

    Excited to try it! We’re not able to use alcohol, though, anything you recommend to substitute? Reply

    • Natashas Kitchen
      October 16, 2018

      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. Reply

  • Veronica Hernandez
    October 5, 2018

    Hello where can I purchase the Madeira wine? Reply

    • Natashas Kitchen
      October 5, 2018

      Hi Veronica! We purchased ours at a local liquor store. Reply

  • Sam Scott
    September 26, 2018

    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. Reply

    • Natashas Kitchen
      September 26, 2018

      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! Reply

  • Judy Nieman
    September 22, 2018

    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) Reply

    • Natashas Kitchen
      September 22, 2018

      Hi Judy! That’s so great! Thank you for tagging us! I’m so happy you enjoyed this recipe! Reply

  • Scott
    September 20, 2018

    This turned out great, awesome recipe. A lot of time chained to stove but we’ll worth it. Reply

    • Natashas Kitchen
      September 20, 2018

      Yes this dish is a little time consuming but so worth it! I’m happy you enjoyed that, Scott! Reply

  • Rhiannon Cordeiro
    September 12, 2018

    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. Reply

    • Natashas Kitchen
      September 12, 2018

      I’m so happy you loved this recipe! Thank you for sharing your tip with us! 🙂 Reply

    • Micah
      March 14, 2019

      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 Reply

  • Gail Haraldson
    September 6, 2018

    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. Reply

    • Natashas Kitchen
      September 6, 2018

      Hi Gail we used this pan here. It is a 4 qt capacity pan and we love it! Reply

  • Gail
    September 5, 2018

    Love the pan you are using. Do you have a link? Reply

    • Natashas Kitchen
      September 5, 2018

      Hi Gail we used this Staub pan hereReply

  • arline kay
    September 1, 2018

    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! Reply

    • Natashas Kitchen
      September 1, 2018

      I’m so happy you discovered our blog, Arline! Thank you so much for your feedback. Reply

  • Kevin
    August 30, 2018

    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. Reply

    • Natashas Kitchen
      August 31, 2018

      I’m so happy you enjoyed that Kevin! You can never go wrong with a little extra madeira sauce, we love it! Reply

  • Jessica
    August 27, 2018

    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 😉 Reply

    • Natashas Kitchen
      August 27, 2018

      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! Reply

  • MERCY
    August 26, 2018

    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 Reply

    • Natashas Kitchen
      August 26, 2018

      Hi Mercy. I have one of the bulk rolls from Costco, Kirkland Signature Saran wrap. 🙂 Reply

  • Gerry Kee-Chaston
    August 25, 2018

    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. Reply

    • Natasha
      August 25, 2018

      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 🙂 Reply

      • Gerry Kee-Chaston
        August 26, 2018

        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! Reply

        • Natasha
          August 26, 2018

          I’m so happy you loved it! 🙂 Thank you for the amazing review 🙂 Reply

  • Lori D Garrett
    August 24, 2018

    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! Reply

    • Natashas Kitchen
      August 24, 2018

      You’re so welcome, Lori! I’m so happy you enjoyed that. Thank you for the awesome review! Reply

  • Nona
    August 22, 2018

    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😕 Reply

    • Natashas Kitchen
      August 22, 2018

      Hi Nona! What a brilliant idea! Thank you for sharing that with us! Reply

  • Donna
    August 22, 2018

    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! Reply

    • Natashas Kitchen
      August 22, 2018

      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! Reply

  • Mary Tognazzini
    August 22, 2018

    I pin most of your recipes, so good. I wish you had the jump to recipe option, to many pictures. Reply

    • Natashas Kitchen
      August 22, 2018

      That’s a great idea Mary! Thank you for your feedback! Reply

  • Ana G
    August 20, 2018

    I LOVE this dish!! Thank you so much! Reply

    • Natashas Kitchen
      August 20, 2018

      You’re so welcome Ana! Thank you for sharing that with us! Reply

  • Brenda Grasso
    August 17, 2018

    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! Reply

    • Natashas Kitchen
      August 17, 2018

      I’m so happy you enjoyed that Brenda! Thank you for the great review! Reply

  • Nannette
    August 16, 2018

    Made this recipe for dinner this evening and my family loved it! Thank you. Reply

    • Natashas Kitchen
      August 17, 2018

      That’s so great Nannette! I’m so happy you all enjoyed that! Reply

      • Julia
        August 17, 2018

        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 Reply

        • Natashas Kitchen
          August 17, 2018

          I love that Julia!! That’s so great, thank you for sharing that with me! Reply

  • Tandy
    August 13, 2018

    Hi this looks so delicious but do you have a recommendation for something other than a alcohol beverage? Would chicken stock work? Reply

    • Natasha
      August 14, 2018

      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. Reply

  • Kati
    August 11, 2018

    This is soooooo good! I’m making it again tonight with extra sauce, cause that stuff is amazing! Thank you for this! Reply

    • Natashas Kitchen
      August 11, 2018

      You’re so welcome Kati! I’m so happy you enjoyed that! Reply

  • Marimar
    August 8, 2018

    Hi Natasha,
    I made it was delightful,thanks for the great recipes.Do you have supremo di pollo cacciatore recipe? Reply

    • Natashas Kitchen
      August 8, 2018

      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! Reply

  • Graham Moreland
    August 5, 2018

    I made it but the wine doesn’t cost $6.00 more like $33.00 Reply

    • Natasha
      August 6, 2018

      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. Reply

      • Carolyn Sibbick
        March 7, 2019

        My Madeira cost $20 and that was Canadian so definitely different prices :O Reply

  • Diane
    August 2, 2018

    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!👍🏻 Reply

    • Natashas Kitchen
      August 2, 2018

      Hi Diane! I’m so happy you enjoyed this dish! Thank you for the great review! Reply

  • K
    August 1, 2018

    This turned out wonderful! My husband loved it. Definitely will make this again! Thank you for a great recipe! Reply

    • Natashas Kitchen
      August 1, 2018

      I’m so happy you enjoyed that! Thank you for the great review! Reply

  • Lisa
    August 1, 2018

    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! Reply

    • Natashas Kitchen
      August 1, 2018

      That sounds like a great substitution! Thank you for sharing that with us Lisa! Reply

  • Dorianne
    July 31, 2018

    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 Reply

    • Natashas Kitchen
      July 31, 2018

      That’s so awesome! Thank you for that great review, Dorianne! Reply

  • Emily
    July 30, 2018

    Have you ever tried this with shrimp? Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Emily, I have not! If you experiment please let me know how you like the recipe! Reply

  • Sherry
    July 29, 2018

    your recipe calls for Madeira Wine sweet white wine* Madeira is a red wine not a white one. Reply

    • Natashas Kitchen
      July 30, 2018

      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 🙂 Reply

  • Rodney
    July 26, 2018

    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! Reply

    • Natashas Kitchen
      July 26, 2018

      That’s so awesome! I’m so happy you found this recipe! Reply

  • Frank B
    July 26, 2018

    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. Reply

    • Natashas Kitchen
      July 26, 2018

      Hi Frank! I’m so happy you enjoyed that! Reply

  • Kaitlin
    July 23, 2018

    Delicious but took way more then thirty minutes! Reply

    • Natashas Kitchen
      July 23, 2018

      I’m happy you enjoyed it Kaitlin! Reply

  • Lara
    July 23, 2018

    Hey Natasha, can we subsitute red wine with white vinegar?
    Thanks a lot in advance! Reply

    • Natasha
      July 23, 2018

      Hi Lara, I haven’t tested it but I think it would not work the same way in this recipe. Reply

  • Kayla
    July 21, 2018

    What would you recommend for a side dish? Reply

    • Natashas Kitchen
      July 22, 2018

      The classic way! The Cheese cake factory serves this with mashed potatoes. We highly recommend trying this recipe here. Enjoy! Reply

    • Sue Lawson
      July 23, 2018

      Noodles. Fettuchini type. Reply

  • Donna clark
    July 20, 2018

    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! Reply

    • Natashas Kitchen
      July 20, 2018

      That’s so awesome, Donna. Sounds like you definitely found a family favorite! Reply

  • Andrew Hans
    July 16, 2018

    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? Reply

    • Natashas Kitchen
      July 17, 2018

      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! Reply

  • Karen Bauer
    July 13, 2018

    I forgot to leave my 5 stars! Reply

    • Natashas Kitchen
      July 14, 2018

      Thank you for the great review, Karen! Reply

  • Karen Bauer
    July 13, 2018

    This recipe is EXCELLENT! It tastes as good as the Cheesecake factory. Thank you for the recipe, Natasha. It is one of my favorites! Reply

    • Natashas Kitchen
      July 14, 2018

      I’m so happy you found your favorite! It’s very popular and for good reason! Reply

  • Brian McMahon
    July 12, 2018

    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? Reply

    • Natashas Kitchen
      July 12, 2018

      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! Reply

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