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!
The madeira cream sauce has incredible flavor. You will want to dip your bread into the pan before the night is over and get every last drop of it. This Chicken Madeira recipe tastes fancy and will impress your family, dinner guests or your special someone for a date night in! This is one of our favorite copycat recipes.
Everyone in our family loved this Chicken Madeira, even the baby! My Mom was particularly impressed (she was trained as a chef so naturally when Mom is impressed, I’m beaming!).
This made for a lovely and fancy dinner and there was nothing overly difficult about it. Now you can also enjoy homemade Chicken Madeira for a fraction of the price!
Watch How to Make Chicken Madeira Recipe:
We went to the Cheesecake Factory on our Anniversary for my husbands’ first (and my second) time ever and ordered their world famous Chicken Madeira. It was love at first bite and we just knew we had to recreate this dish at home.
We made a copycat Chicken Madeira, except I love the homemade version even better! And, when you make it at home, you can feed a family of 4 for the cost of 1 serving at the restaurant. This is why we love copycat recipes so much!
Ingredients for Easy Chicken Madeira Recipe:
These simple ingredients work together to make a memorable one-pan dinner. If the wine section of your grocery store does not have Madeira, check at the liquor and wine store – I purchased this bottle for $6. If you aren’t able to find Madeira wine, you can substitute with Marsala wine which is also a sweet wine although it will taste more like chicken marsala ;).
How to Make Copycat Chicken Madeira:
1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off (watch video above). To blanch asparagus, fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove immediately from hot water and set aside).
2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 minutes until soft. Stir in diced onion and cook 3 minutes. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp fresh parsley. Cook another 2 minutes then remove mixture to a plate and wipe skillet clean with wet paper towel.
3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season chicken breasts all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and saute 3 to 4 minutes per side or until golden brown and cooked through. Remove chicken from pan to the same plate as mushrooms.
4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes of vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it’s original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season sauce with salt and pepper to taste and turn off heat.
5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.
Are you hungry yet? This dish always gets rave reviews at the dinner table and I hope it becomes a new favorite for your family.
Our Most Popular Chicken Recipes:
- Chicken Avocado Salad – our #1 most popular chicken recipe
- Spatchcock Chicken – the juiciest way to roast a whole chicken
- Garlic Butter Stuffed Chicken – you won’t believe what’s inside!
- Stuffed Chicken Parmesan – a classic chicken recipe just got better
Chicken Madeira Recipe (Cheesecake Factory Copycat)
Ingredients
- 1 lb Chicken Breasts (2 large)
- 1 lb asparagus blanched*
- 3/4 tsp sea salt, divided and black pepper to taste
- 3 Tbsp Unsalted Butter divided
- 2 Tbsp Olive Oil divided
- 16 oz button mushrooms thickly sliced
- 1 small or 1/2 medium yellow onion finely diced
- 2 large garlic cloves minced
- 2 Tbsp fresh parsley finely chopped, plus to garnish
- 1 1/2 cups Madeira Wine sweet white wine*
- 1 1/2 cups low sodium beef stock or broth
- 1/2 cup Whipping Cream heavy or regular
- 1 cup mozzarella cheese shredded
Instructions
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To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
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Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
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Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
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In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
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Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.
Recipe Notes
*Found at the liquor and wine store - not carried in most grocery stores. $6 bottle.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This chicken madeira recipe is easy and so good – just the way it should be. And, it’s so smart to dine in, especially if you are feeding a crowd!
My husband and I celebrated our 14th wedding anniversary with this dish. 14 years feels just few by and we now have an 8 year old and 2 year old. WOAH!! I am so thankful that we are best friends after all these years and that we not only love, but really like each other – and we work side by side day after day. The longer I am married to my husband, the more I just want to be around him and with him. Our date nights are few and far between but they are a treat!
Q: What is your favorite celebration dish and restaurant? I’d love to hear about it in a comment below!
P.S. If you love one-pan chicken recipes, make sure to check out this reader favorite (EASY) pesto chicken!
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Hi, I made this tonight and the sauce did not thicken as I’d like. I didn’t measure the broth or wine (btw I used Cognac and flavor was great), so maybe I had more broth mixture than cream? What should the ratio be?
Hi Beth! It is a light cream sauce. You can thicken it by simmering longer but it is meant to be a light sauce and not thick.
Question about cookware
Hello,
Can you give an advice about a skillet for sautéing? Teflon is toxic and stainless steel has a nickel. What would be a good choice besides a cast iron, so food doesn’t stick?
Hi Yulia, an enamel coated cast iron would probably be your best bet 🙂
How about a regular cast iron skillet?
I cast Iron should work.
I would like to try this but am surprised that this recipe calls for beef broth rather than chicken broth. Is there a reason for that?
Hi Cathy, it has richer flavor and it also helps produce the right color for the sauce.
The reason I found this recipe is kind of funny…
My sister in law got married the other day, and for the reception dinner we had a choice between a quinoa stuffed mushroom or chicken Madeira. My husband and I had no idea what chicken Madeira was, so I googled it and found your recipe. It looked really good, so we chose that for our meal.
It.was.so.disappointing. They served us a dry chicken breast with packet gravy and like 5 mushroom slices, with a side of bland mashed potatoes and boiled cauliflower 😑
So we came home, made a list, went grocery shopping, and made this recipe!
It was not disappointing, to say the least lol.
I’m so happy you found our recipe!! I love that you were able to recreate this and even better on your own! Thank you for sharing that with us Allyssa!
Hi,
Can we don’t use the oven? Pluse, how can we do it al- cohol free?
Hi Ayah! You can skip the broil process if you would like. It just helps the cheese melt quicker. If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation.
Hi
I would like to make this for company . What could be made ahead of time?
Also I would like more sauce so I should double that part?
Thanks
Hi Tara! Yes you can definitely double it! It would also work to make the entire dish ahead, let it cool to room temp then refrigerate then before serving, complete that last step of putting it in the oven until hot and the cheese is melted over the top. You might need a few extra minutes in the oven since it is going in chilled from refrigeration.
Made this last night, OMFG so good! I had to buy the madeira from Total Wine. The sauce had sort of a nutty, sweet flavor and was so rich, loved it. Definitely adding this to my recipe arsenal!
Isn’t it so rich and tasty! Thanks Robert!
Hi Natasha,
I’m looking to try this recipe for the first time tomorrow. How should I marinate it the night before for an even juicier/more flavorful result? Or would you say marinating is not necessary? Thank you in advance!
We haven’t had to Olga. Ours was already juicy. Just don’t over cook the chicken and you should be fine. If you choose to marinate it I would love to know how you like it!
Excited to try it! We’re not able to use alcohol, though, anything you recommend to substitute?
Hi Cathryn, If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation.
Hello where can I purchase the Madeira wine?
Hi Veronica! We purchased ours at a local liquor store.
Very nice recipe, just one complaint, I nearly set my kitchen on fire when I added the Madeira to the pan. Fire shot straight out of it and burnt all the sides of my cupboards, I had to lift the pan and take it over to the basin when it calmed down. I didn’t know that adding alcohol to a hot pan would created a huge fire, I just followed the recipe. I was lucky I didn’t burn the kitchen down, but I have ruined my kitchen cupboards beside my cooker. Apart from that it was lovely and I would make it again, i’d just take the pan off the heat first for 30 secs or so before I add the Madeira.
Hi Sam! I’m so happy you enjoyed the recipe!! I’m sorry to hear that didn’t work out as planned for you. The pan should not be hot enough to cause a fire after removing the chicken. We posted photos of us adding the wine and there was no fire. just a light simmer. I would recommend keeping the pan warm but not scorching hot as alcohol does burn at high temperatures. I’m happy you’re okay and hope it works for the best next time!
My husband and I made this a few days ago and it was fabulous. The richness of the sauce and layer of flavors was unbelievable. I used better than bullion mixed with water for my beef broth and it was a little richer than I wanted. I just added more cream and that made more sauce all the better! I posted a picture of our creation on my instagram page and tagged you so you can see how beautiful it came out. (jnieman2000)
Hi Judy! That’s so great! Thank you for tagging us! I’m so happy you enjoyed this recipe!
This turned out great, awesome recipe. A lot of time chained to stove but we’ll worth it.
Yes this dish is a little time consuming but so worth it! I’m happy you enjoyed that, Scott!
Lovely recipe. This is my second time making it. I learned to not use as much salt as recommended. Also the sauce takes the longest to make. I would use two pans to make the sauce separate while the chicken and asparagus are cooking. That way, every thing is done around the same time.
I’m so happy you loved this recipe! Thank you for sharing your tip with us! 🙂
What size (qt) capacity is your pan? Looks perfect for 4 cutlets. Can’t wait to try this recipe. Has everything my hubby and I like.
Hi Gail we used this pan here. It is a 4 qt capacity pan and we love it!
Love the pan you are using. Do you have a link?
Hi Gail we used this Staub pan here.
I’m so happy to have found your blog today – have been watching videos & C & P recipes for 2 hours, I think. May I suggest on this particular recipe that you use a diff. term for cutting the chicken breasts in half? You said cut them lengthwise, which would mean from the top of the breast to the bottom with the knife vertical. I THINK you meant (after watching the video) you really meant slicing them “horizontally” with the knife horizontal so they are half as thick as before. If one doesn’t watch your video, they would misunderstand your intent. Just a suggestion – love your website and recipes – you are very personable and natural!
I’m so happy you discovered our blog, Arline! Thank you so much for your feedback.
This dish is delicious. We ended up making a second batch of sauce because the first batch just wasn’t enough. We may have cooked it down too much, or we just had too much asparagus and chicken. Love your recipes.
I’m so happy you enjoyed that Kevin! You can never go wrong with a little extra madeira sauce, we love it!
Hello!! I can not wait to try this. Would it taste similar with a mushroom substitute? If so, any recommendations? We’re non mushroom lovers but this dish may change our views on them 😉
Hi Jessica, I haven’t tested it without mushrooms so I’m not sure how much it would affect the flavor. You could try omitting them and maybe using some chopped zucchini instead. I hope you love it even without the mushrooms!
HI, TASHA …WHAT KIND OF PLASTIC WRAP DID YOU USE TO POUND THE CHICKEN BREASTS…..LOOKS REALLY STRONG PLASTIC…I ASK BECAUSE I USE PLASTIC WRAP TOO WHEN IM GOING TO MAKE SOMETHING WITH CHICKEN BREAST
Hi Mercy. I have one of the bulk rolls from Costco, Kirkland Signature Saran wrap. 🙂
Love your blog – please continue with pictures, they are great!
I intend to serve this dish to my group of 12 friends – we get together and call ourselves “The Gourmet Group”. Do you have a recommendation for wine to drink with the dish? Thanks so much.
Hi Gerry, I hope you all love this Chicken Madeira! Sounds like a fun group :). I’m not going to be much help with wine since we don’t drink – we just use wine in our cooking 🙂
No problem – there are many sources I can check. Thanks for your response and your recipes. Will be checking regularly. Cheers, Gerry
PS – did a trial run before serving it to the group – DELICIOUS!
I’m so happy you loved it! 🙂 Thank you for the amazing review 🙂
This is one of my new favorites! We make it at least once a month! I do make more sauce though since it’s so yummy on my mashed potatoes! Thank you so much for sharing!
You’re so welcome, Lori! I’m so happy you enjoyed that. Thank you for the awesome review!
I made the Chicken Madeira tonight & instead of having to use broth, cream, & Madeira wine I made it simple by just using Campbell’s Slow Kettle Style Portobello Mushroom Madeira Bisque. It was very good…..my family enjoyed it. Wish I would have took a picture😕
Hi Nona! What a brilliant idea! Thank you for sharing that with us!
It looks yummy. Only problems are I don’t have any whipping cream. Can I use whole milk instead?
And, I don’ have madeira wine but I have Sauvignon Blanc.
I do have fresh parsley though!
Hi Donna, you could omit it and the recipe would still work although we do like the sauce a little creamier. I haven’t tried any substitutions so I can’t really offer any advice on that. Sorry I can’t be more helpful!
I pin most of your recipes, so good. I wish you had the jump to recipe option, to many pictures.
That’s a great idea Mary! Thank you for your feedback!
I LOVE this dish!! Thank you so much!
You’re so welcome Ana! Thank you for sharing that with us!
Excellent! Natashia you are surely a seasoned cook but prep time is about 45 minutes but well worth it! I used cast iron as you did so time needs to be adjusted cause everything is faster…FANTASTIC! Wish I could have posted pics!
I’m so happy you enjoyed that Brenda! Thank you for the great review!
Made this recipe for dinner this evening and my family loved it! Thank you.
That’s so great Nannette! I’m so happy you all enjoyed that!
Made for my son’s family a couple months ago. My Granddaughter sent me a text asking me to make that delicious chicken with mushroom wine sauce. ( Forgot the name) so you know it is good when the kids ask for you to make again.
Also made extra sauce and served with egg noodles
I love that Julia!! That’s so great, thank you for sharing that with me!
Hi this looks so delicious but do you have a recommendation for something other than a alcohol beverage? Would chicken stock work?
Hi Tandy, If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation.
This is soooooo good! I’m making it again tonight with extra sauce, cause that stuff is amazing! Thank you for this!
You’re so welcome Kati! I’m so happy you enjoyed that!
Hi Natasha,
I made it was delightful,thanks for the great recipes.Do you have supremo di pollo cacciatore recipe?
Hi Marimar! I don’t have one exactly like that but a few favorite chicken dishes are Spatchcock Chicken or you can try this braised potatoes with pork but switch the port out for chicken. I will have to try the true Chicken Cacciatore recipe soon!
I made it but the wine doesn’t cost $6.00 more like $33.00
Hi Graham, wow that is a pricey bottle of Madeira! Different brands come at different price points. Our local store only had the one cheap bottle at $6.
This dish was delicious! My husband loved it! It looked just like the picture. I forgot to take a picture, but it’s definitely a keeper!👍🏻
Hi Diane! I’m so happy you enjoyed this dish! Thank you for the great review!
This turned out wonderful! My husband loved it. Definitely will make this again! Thank you for a great recipe!
I’m so happy you enjoyed that! Thank you for the great review!
Oh em gee…. this is so amazing!! I didn’t have Madeira wine, but substituted with another Portuguese white – Vinho Verde and it turned out great. So flavourful. This will be a regular, family favourite for sure!
That sounds like a great substitution! Thank you for sharing that with us Lisa!
Delicious! Making it again tonight. I didn’t have the Madeira so I looked up substitutes online and Sherry was an option. I had Sherry do I used it instead. I didn’t have beef broth either so I used chicken broth and it came out absolutely fantastic! Thank you for this recipe! We love it! My son likes it over pasta and I love it with mashed potatoes! Yum
That’s so awesome! Thank you for that great review, Dorianne!
Have you ever tried this with shrimp?
Hi Emily, I have not! If you experiment please let me know how you like the recipe!
your recipe calls for Madeira Wine sweet white wine* Madeira is a red wine not a white one.
Thanks Sherry! the bottle I buy is more of a light amber colored wine – looks like a white wine. Just from some quick reading online, it seems there can be redder varieties depending on the types of grapes used. Maybe someone else has some insight into this? I definitely don’t claim to be a wine connoisseur 🙂
Thank you for the recipe. My wife and her friends went to Cheesecake Factory a few weeks ago, and all they have talked about is the Chicken Madeira. I thought, I bet I can make this at home. Made it tonight and my wife and kids all loved it. New meal in the rotation!
That’s so awesome! I’m so happy you found this recipe!
Hi Natasha – great dish! Instead of mashed potatoes, I went with rice, and this was perfect over it. Also, I forgot to pick up asparagus and used green beans that I had in the fridge. It was excellent! Can’t wait to make this for company.
Hi Frank! I’m so happy you enjoyed that!
Delicious but took way more then thirty minutes!
I’m happy you enjoyed it Kaitlin!
Hey Natasha, can we subsitute red wine with white vinegar?
Thanks a lot in advance!
Hi Lara, I haven’t tested it but I think it would not work the same way in this recipe.
What would you recommend for a side dish?
The classic way! The Cheese cake factory serves this with mashed potatoes. We highly recommend trying this recipe here. Enjoy!
Noodles. Fettuchini type.
This recipe has become a once a week dinner in my house. Tonight I am doubling the recipe sauce hope it turns out as fabulous as always!
That’s so awesome, Donna. Sounds like you definitely found a family favorite!
I friend tried it tonight and said it was great. I’m not a fan of asparagus, however. What else can be substituted in? As well: how do you get the fat content down?
Hi Andrew! You can substitute the asparagus with cooked spinach or carrots or serve the veggie on the side and it will not affect the flavor of the dish. I hope this helps!
I forgot to leave my 5 stars!
Thank you for the great review, Karen!
This recipe is EXCELLENT! It tastes as good as the Cheesecake factory. Thank you for the recipe, Natasha. It is one of my favorites!
I’m so happy you found your favorite! It’s very popular and for good reason!
This looks awesome. I am thinking about substituting red wine for the white wine, to keep the carbs lower. What are your thoughts? Will that mess up the flavor?
Hi Brian. I would highly recommend using a drinkable red wine and not one marked “cooking wine” since those have additives that would affect the flavor. If you experiment I’d love to know how you like it!
On this recipe, I have everything but the wine. Haha! Is there anything I can substitute it with?
Hi Ann, Many have tried Marsala wine and enjoyed it as well. 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.
Made the Chicken Madeira tonight, and it was a hit with my hubby! I will incorporate this recipe into the rotation instead of my old Chicken Marsala recipe. I think I will try veal next time,
Veal sounds like a great idea! Thank you for the wonderful review!
Wow 14 years that’s amazing it’s 20years for us I am new to your page and I definitely will be trying these recipes. Our dish is chicken marsala carrabas Italian grill
Thank you so much for subscribing! Happy 20th Anniversary! I’m so happy you discovered our blog. Welcome! 🙂
The best recipe ever,I couldn’t stop eating.Everyone liked it.Natasha ,your culinary blog is number 1. Congratulations !!! I have tried many of your recipes and I have never failed. BTW, your presentation is excellent.
Wow! I’m so inspired reading your review. Thank you, Barbara!
Dear Natasha,
Today I had 10 people for lunch and made your Chicken Madeira. Everybody wanted the recipe as the chicken was so juicy…sometimes chicken breast can turn out dry. As we say in Malta “Prosit”
Thank you for the wonderful review! I’m so happy you enjoyed that.
THANK YOU for this recipe! It was worth the effort and tasted amazing! Instead of blanching the asparagus, I broke it into 1-1/2 inch sized pieces and sautéed it with the mushrooom and onion mixture for about 2 minutes covered. I also used chicken thighs, did not pound them flat, and cut them into large, bite-sized pieces. It made for easy eating. Again, thank you so much! Yum!
Thank you for sharing your great review! I’m happy you enjoyed it!
Thank you so much for sharing this recipe! It was absolutely delicious!😋
You’re welcome! I’m so happy you enjoyed it, Amy!
When I saw this recipe on facebook I immediately wanted to try it, it looked so delicious! But I CANNOT find this Madeira wine! Is there another type of wine to replace it with?
Hi Carolyn, You may want to try searching in locations besides grocery stores. 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.
Maybe port wine or red vermouth, as well?
If you experiment, let me know how you liked the recipe
The recipe is very good! Is the sauce supposed to be thick?
Hi Charlene, I’m so happy you loved it! Thank you for sharing your great review! 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.
Hi there! Can this be made without using wine?
Hi ERazic, 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.
I have been seeing this recipe on fb for weeks. I finally decided to make it. We had all of the ingredients except for the wine. I substituted cooking sherry wine and crossed my fingers it would work still. It. Was. Fantastic. Even all of my kids LOVED it! Thanks!
That’s so great, Abby! I’m so glad you all enjoyed it! Thank you for the wonderful review.
I would make this in a heartbeat but my son hates mushrooms. Any suggestions for a substitute?
Hi Antoinette, 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!
AWESOME!!! My husband usually cringes when we have new recipe night!! He loved it!!! My whole family did!
I’m so happy you enjoyed that. Thank you for sharing that with us, Deana!
Hello I would like to try this, but I can’t find any Madeira wine, could I use white cooking wine instead?
Hi Alexandra, the Madeira wine gives it a unique, sweet flavor profile but some readers reported great results with Marsala wine.
Awesome recipe. I used semi sweet red wine and it was fantastic. THank you Natasha.
You’re welcome! I’m so happy you enjoyed it
I am on a new medical diet for serious stomach issues so I can no longer have much fiber, if any. What can I use in place of the asparagus?? I can have well cooked spinach, carrots & beets mainly. Nothing raw. 🙁 Not even raw fruits!! Seems to fight with my diabetic diet but have worked it out. I can take a pill for the dairy in the dish but can’t have the asparagus. Any suggestion?
Hi Edna, I’m so sorry to hear that :(. 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. You might try the sauce and see if you like it without adding the dairy. It still has good flavor even without the cream added. I hope that helps!
I work at Cheesecake and people ask to remove the asparagus all the time. It doesn’t affect the flavor at all, however its good to cut the rich flavors of the dish with something slightly bitter. Try something like squash or zucchini, and try to avoid adding anything that would increase the sweetness of the dish. Hope it helps!
Hi Natasha,
Love the channel, love the recipes, and love your video presence! I have a pet peeve about hair and cooking and your long lovely locks are driving me crazy! Please, you could sport a pony tail and be just as lovely!
I pummel a whole bunch of hairspray in there so the chances are slim :). Since I am baking these things for my family and not in a commercial kitchen, I don’t worry too much about it 🙂Thank you for the great review, Craig. II’m so happy to hear you are enjoying my blog!
I don’t often write reviews, but this recipe was worth taking the time. Simply delicious! I used Marsala cooking wine because I didn’t have Madeira, and it was amazing. Thank you!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Laura! A few readers have also reported great results with Marsala!
Made this tonight for company and it was a hit! Great recipe and its easy but took some time to get ready! It’s worth it! Its a must try and in my books a keeper!
That’s so great! It sounds like you have a new favorite, Lorraine!
Am so excited about not wondering what to make for supper anymore! You have opened up a whole new universe of deliciousness for me to serve my family!! Thank you!
Awww that’s the best! Thank you so much for sharing that with me, Peggi :).
love your recipe there so simple to make and so good keep it up bravo!!
Thank you for that wonderful compliment, Cecile!
We don’t drink wine ( I know, crazy huh) anyway is there some other flavor we could use or just eliminate the wine. We could add it, no prob. But why spend the money to just throw the extra away.
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
You could always make extra sauce with the rest of the wine and freeze it to use for another dish. OR just put the bottle in your cooking cabinet and use it for another sauce another day. Also, some places sell mini bottles of wine, you could always just grab a couple of those!
They do make alcohol-free wines. I don’t drink either but do sometimes cook with these ‘wines’.
This recipe was phenomenal!!! Couldn’t find Madeira wine so had to use Marsala but it was soooooo tasty! 10/10 for sure! Thanks for sharing!
I’m so glad you enjoyed it, Julie! Marsala wine sounds awesome!
So I just made this and it is wonderful! I did mess up on the Madeira wine though as I didn’t read to know not at the grocery store. So I thought “oh I am sure I have a sweet wine that someone gave me at home”! Well, I did….a strawberry wine and the rest were reds! So I used 1/2 cup of it and 1 cup Chardonnay (a bota box in the fridge)…..still soooo good! I can only imagine how much better if I did it correctly. The only other oh no was at the last and I had bought fat free mozzarella!!!! Yikes! That is terrible on a good day but it’s all I had!
Still smiling everyone!
Thank you so much for sharing that with me, Joyce. I’m so happy it worked out for you!
If you cant get Maderia, Madera, lol, however you want to pronounce it or spell it, DO NOT use Marsala.
Follow this recipe to the letter. No I left this out or riffed with this that and the other. FOLLOW IT. You won’t be sorry.
I’m so glad you loved our Cheesecake Factory Re-make! 🙂 Thanks for the awesome review!
our restaurant is in Van. BC and is Anton’s and the dish is Tortelinni Al panna. No one makes it like they do.
I have been making this recipe now for a couple months. Let me tell you it is SOO GOOOD!
Just last week I got the chance to make this for an occasion and my niece who is one years old (and picky) licked her plate. LITERALLY.
My favorite chicken recipe ever!
Hello Jamila! I’m happy to hear how much you love the recipe. Thanks for sharing your excellent review with other readers!
Yay! I’m happy to hear the recipe is a favorite of yours, what a compliment! Thanks for sharing your excellent review Jamila!
dry sherry might work if you can’t get Madiera.
I made this tonight and my husband and I loved it! Thanks for an easy and delicious recipe!
You’re welcome! I’m happy to hear you both enjoy the recipe as much as I do. Thanks for sharing your fantastic review!
I found the wine in Kroger.
Hi may I ask what you served with it? This looks very good and want to try it. What other main did you have? Thanks, Leslie
Hi Leslie, this dish is so so good with creamy mashed potatoes. 🙂
unable to print
I’m sorry I can’t help more Cindy. I’m not sure why it’s working on my end but not yours.
Copy and paste the recipe to a word document, then print it
Best way to print a recipe is to scroll down to the print friendly section at the bottom of the post and click the yellow print button. I hope that helps 😀
Hit Ctrl and Prt Scr
Hi Natasha, I made this two days ago and…. OMG it was soooo delicious!!! It was a new taste for me & my husband and we loved it. I couldnt find Madeira wine here in Poland but I used a Tokaj wine (Hungarian). It passed the exam. I have to try more of your recipes. At least I have no problem with Polish kielbasa to buy 🙂
Hello Kinga! I’m happy to hear how much you both enjoy the recipe. Thanks for following and sharing your wonderful review!
Looks so good, but unable to print.
Hello Cindy! The “print” button is working on my side, perhaps there is a problem with your computer connecting to the printer? Sorry I can’t be more helpful.
What can you subsitute for Maderia or any other kind of wine if you don’t want to use wine?
Hello Trish, 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.
Maybe try some Apple Juice, seeing has how it calls for 1 1/2 cups wine I would use 3/4 cup apple juice and the rest beef broth. You should get the sweetness but would not be over powered with apple flavor because you are adding extra Beef Broth.
The madeira wine sort of tastes like a combination of raisins and prunes to me. I’m not sure if a little prune juice with the beef broth would work or not.
I have been trying to print the chicken madeira recipe and it will not print. I don’t know what else to do
Hi Linda, I’m sorry to hear that. I would love to troubleshoot this with you. I haven’t heard any other reports about printing. What happens when you push the yellow print button in the print-friendly section of the recipe?
You can right click your mouse to find a print option instead of using the print button provided. Sometimes they just don’t work with all computers. I have that problem sometimes too. Try to push your right side button on your mouse & choose print there. Hope it helps!!
This is the first chicken recipe I have EVER seen that uses BEEF broth instead of Chicken broth! May I ask why you use beef broth?
P. S. I will at least double the quantity of mushrooms!
Hi Adrienne, it’s mostly for the color but also beef broth imparts a little different flavor than chicken broth. It could be substituted for chicken broth successfully if that is what you have on hand.
hI – MADE LAST NIGHT AND IT WAS SO GOOD.
I WOULD LIKE TO MAKE THIS DISH FOR COMPANY (6 PEOPLE) BUT WOULD LIKE TO MAKE AHEAD SO I CAN ENJOY MY COMPANY PRIOR TO DINNER.
CAN THIS BE DONE AND IF SO, WHAT DO YOU SUGGEST?
Hi Darlene, It would 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.
Thanks! Tested this a couple nights ago (SO yummy!) and I’m going to try this today. I like being able to make everything ahead and getting the kitchen cleaned up before guests arrive.
Thank you for the wonderful review, Leslie! It’s definitely a bonus to have a clean kitchen before company arrives!:)
Can you substitute the wine for something else ?
Hello Aya, If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation.
Hello Aya. I guess you are Egyptian If that is right just tell me It does’t matter if not. You can use balsamic vinegar.
My Husband and I are not into mushrooms will that take away from the dish
Hello Gayle, 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!
So delicious and comforting! I will be making this again, thanks for sharing it.
My pleasure Kathi, I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review!
This was an amazing dish! I thought it was a little time consuming. It is worth it for special occasions. I did use 1/2 and 1/2 instead of whipping cream and we served it over whole wheat pasta! We will have it again!
I’m glad you love the dish Connie! Thanks for sharing your excellent review!
I made this for Mother’s Day and it came out fantastic! This is my mom’s favorite dish at Cheesecake Factory and she absolutely loved this recipe. I did have to substitute Marsala Wine for the Madeira, but it was hardly noticeable. Thanks for posting this, it made for a great Mother’s Day dinner!
My pleasure Isaiah! I’m happy to hear how much you both enjoy the recipe. How sweet of you to make it for Mother’s Day! Thanks for sharing your excellent review!
Will “Holland house” red cooking wine work?
Hi Lyuda, I would highly recommend using a drinkable red wine and not one marked “cooking wine” since those have additives that would affect the flavor.
Yuck, never use cooking wine, it has salt added and actually costs about as much as a decent wine to cook with. I keep sweet and dry vermouth around to cook with when I’m not serving wine with the meal.
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.
Natasha, I didn’t find this brand of wine. Where did you get yours?
Hi Lyuda, 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.
I used Sherry (not cooking), and it turned out really good.
I’m making this for our 20th anniversary. I have a few similar recipes, but this seems good. Thanks for posting this!
My pleasure! This recipe is super popular for good reason, I hope you both love it!
This recipe deserves an “applause”….Standing ovation and then more!! The taste is amazing!! Made this for Sunday lunch a few time, followed the recipe word-for-word with a delightful outcome. The kids loved the chicken and that sweet creamy sauce. (Have also sub. “Barefoot Moscato sweet wine” for Madeira wine and recipe tasted devine.) Will definitely be making again and again. With LUV from Utica, NY
I’m happy to hear the recipe is a HIT! Thanks for sharing your excellent review with other readers Nata!
I made this last nite and Hubby said this is good ! You can make this again. That’s your compliment!
Thanks so much Andy! I’m glad you both enjoy the recipe, thanks for sharing!
Hi Natasha, I have made this twice in my home and after making it the first time my husband said I should work as a chef in a restaurant. My family was super impressed. Thank you for this award winning recipe.
My pleasure Olivia, sounds like you did a great job yourself! Thanks for sharing your excellent review with other readers!
Made this as per the recipe and it was delicious.
It’s certainly a fan favorite, I’m glad you love it as well! Thanks for sharing your excellent review Joy!
How would this be with vermouth?
Hi Paula, I honestly have not experimented with vermouth so I’m not sure. Maybe someone else has tried and can chime in? Thanks in advance! 🙂
Natasha , I have a Madeira wine and it looks almost red . It cost 30.00 Canadian
do you know what a portion (serving) size would be
HI Becky, a serving size would be 1 piece of chicken and then 1/4 of everything else. This recipe has 4 servings (the serving size can usually be found towards the top part of the print-friendly portion of the recipe)
Made this last night…FANTASTIC! I have a big family, so I doubled the recipe, and had both chicken breasts and boneless/skinless chicken thighs, and it was wonderful!
I’m happy to hear the recipe is a hit! Thanks for sharing your excellent review Jill!
Tried this out tonight. Wonderful flavor, and it’s the first time my kids voluntarily ate asparagus AND mushrooms.
Oh wow! I’m glad to hear the whole family enjoys the recipe. Thanks for sharing your wonderful review Dawn!
Can freeze leftovers?
Hi, I haven’t tried freezing this so I am not sure how the sauce would hold up once it is thawed. If you experiment, let me know how it goes 🙂
Made this last night and it was
delicious . Couldn’t find madeira wine so substituted with a pinot gris.
Next up is your fish tacos!!
I’m glad to hear the recipe was a success! Thanks for sharing your fantastic review Terri!
I am planning to make this recipe for my daughters birthday dinner but just found out we have a funeral on the same day so wondering if you have ever prepped any of it ahead or all of it ahead and baked it later.
Hi Anita, you could make the entire dish ahead and then before serving, complete that last step of putting it in the oven until hot and the cheese is melted over the top. You might need a few extra minutes in the oven since it is going in chilled from refrigeration.
Absolutely DELICIOUS! I too love the Cheesecake Factory version but this one is better in my opinion! My husband asks for this a few times a month. I have made it with Marsala wine instead and it is still amazing. Such a wonderful copycat recipe.
I’m happy to hear how much you love this recipe Katie! Thanks for sharing your excellent review with other readers!
Hi Natasha! which starch can be served with madeira chicken? Thanks for the recipe
HI, I personally love it with creamy mashed potatoes.
Being in a house with a recovering alcoholic, wine is a no-no. Is there anything to replace the wine that would still make the dish delicious?
Hi Kris, If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation.
When you cook with wine, the cooking process “cooks out” all of the alcohol, so a recovering alcoholic won’t be getting any alcohol when you use it in cooking. Now,,,, a cake with Rum sprinkled on it THAT would be a NO NO!
Actually, that’s a myth. All the alcohol does NOT cook out. I would never presume to tell an alcoholic to make this dish as is.
Why do you say it is a myth? I have heard it cooks off the alcohol for many years & I have made my wine sauce recipes with a recovering alcoholic guest who had zero problem with it. I didn’t tell him about the wine but he had no reaction or problem with it.
My husband and I are both recovering alcoholics and I am going to try this, because I am sure the alcohol in the wine evaporates during the cooking process. I have been told that it does.
Hi Toni, It does evaporate mostly, but it might be safer to still avoid it. Maybe try using chicken broth and add lemon juice for flavor?
I made this last night and it was decadent. My boyfriend and I were both licking our plates! Thanks very much!
I found out halfway through cooking it that my boyfriend is slightly allergic to mushrooms. He said he gets a little hot and itchy. Nothing drastic, so he chose to eat it anyway.
I know it’s a full pound of mushrooms, so taking them out will definitely change the flavor, but I’d like to pick your brain on what I might sub for mushrooms. Any ideas?
Either way I’ll beer making this again. Omg so good!
Hi Christy! Thank you for the wonderful review! I haven’t tested it without mushrooms so I’m not sure how much it would affect the flavor. You could try omitting them and maybe using some chopped zucchini instead. I hope you love it even without the mushrooms!
My husband shared this recipe with me, proving once again that the true way to mans heart is through his stomach and its been true for 30 years. lol. Will be making this dish this week.
I’m happy to hear you both enjoy the recipe! Thanks for sharing your great review Margit!
Wow! Wow! Wow!! My whole family was impressed. Thanks for another great recipe. I always have good success with your recipes.
-Dean
I’m so glad to hear that! Thank you for sharing that with me 🙂
While the flavor of this was really good, the sauce was very soupy. Do you know what I might have done wrong or a way to remedy this? Thank you.
Hi Jessica, I’m so glad you enjoyed the flavor! Chicken Madeira is normally supposed to have a thinner sauce. It isn’t creamy like an alfredo sauce, but if you wanted it to be thicker, I suggest simmering the sauce a little longer after adding the cream 🙂
Any idea what the weight watchers freestyle points are for this? The nutritional value was missing the saturated fat component, but i can probably guesstimate it… just wondered if anyone knew it. This recipe is OMG DELICIOUS… I was drinking the sauce it was so good, and I had already bought stuff to make it AGAIN before I started WW!
Hi Lucy, Thank you for the amazing review! I’m so glad you enjoyed it 🙂 I am not familiar with calculating weight watchers points. Sorry I can’t be much help with that.
Holy smokes….this was delicious!
I’m glad you love it Lynne, thanks for sharing!
Hi NATASHA, First of all I would like to thank you for sharing your delicious recipes online, I really appreciate it. I would like to know, where can I buy Madeira wine. I would like to try your recipe “chicken Madeira”.
Hi Blessie, I bought my at the liquor store since in ID Madeira wine is only carried there. Other states might have them in the grocery stores. You might have to call few stores and check.
Hi Natasha , I had the Madeira chicken to night and we really enjoyed it . What other wine would be comparable to Madeira wine . In British Columbia Canada , it is 30 Dollars a bottle . Thank you for sharing Linda
Can I use any kind of sweet white wine? Not sure if we have that brand.
Hi Ramona, I do think a white wine would still work in this recipe. It would just have a different flavor profile and lighter color in the sauce.
So delicious!! I could not find the particular brand of wine but I used just sweet white wine the recipe was still perfectly incredibly delicious! I also used Monterey Jack Cheese instead mozzarella. I want to make it again tomorrow and I just made it tonight lol
I’m glad the recipe was a success! Thanks for sharing your great review with other readers!
Loved this recipe so much!! It is definitely one of my favorite chicken recipes now! Can’t wait to make it again. The sauce is amazinggg. Thank you for always having the best recipes.
My pleasure Dana! I’m glad to hear how much you’re enjoying the recipes. Thanks for following and sharing your excellent review!
Hi Natasha,
What a great recipe! I followed it exactly, but …had no Madeira. Substituted it with Champagne left over from the New Year’s, added a tablespoon of honey. It was delicious! I will try it with Madeira next time : )
Hello Elena! I’m happy to hear the recipe was a success! Thanks for sharing your review with other readers!
I’ve had this at the Cheesecake Factory and homemade was even better! Thank you for teaching me how to make this! It’s going into the rotation at our house 😉 Keep up the great video instructions!
I’m so happy to hear that and thank you for the amazing feedback! 🙂
Hi Natasha,
Is there a difference in Madeira? I bought the same brand as yours but mine says American instead of California like yours. Looking at your video, it looks lighter than mine. Mine is more brown. And it was sweet.
Hi Olga, I wouldn’t worry too much about a slight difference in color as long as it says Madeira on it. Madeira is a sweet wine so it sounds like you got the right one 🙂 Our local liquor store only had this one option so I purchased it.
I was hoping I got the wrong kind cause it tasted too sweet and I added up to a cup of the heavy cream to make it taste better. Also the smell wasn’t pleasant when the wine/broth cooked. Smelled like urine, is that normal?
That is definitely not normal! Maybe google that type of wine. That’s really strange – are you sure the broth was fresh or maybe one of the ingredients used had gone bad? Typically cooking with Madeira or any wine has a very nice aroma to it.
The madeira didn’t smell at first but did end up smelling once the broth was cooking. So I wonder if it was the broth. I made it twice already and the first time I used beef broth and I did not like the after taste. It wasn’t the type you dip your bread into lol.
The 2nd time i used only half a cup of beef broth and then the rest chicken broth and the smell did remain but it tasted better but still a little too sweet. Sounds like the beef broth wasn’t good huh? I am willing to try the “California” madeira, if i can find it. I searched 2 liquior/wine stores and regular store and couldn’t find it.
I made this for dinner tonight, OMG it was wonderful.
I’m so glad you love it Vickie! Thanks for sharing! 🙂
This dish is DELISH!!! All I can say is that I purchased 3 more bottles of the Maderia wine so I can make it whenever I want to.
That’s great! I’m happy to hear you enjoy the recipe as much as I do. Thanks for sharing Mickey!
What could I use in replacement of the wine?
Hi Diana, if you are looking for a different wine, Marsala is a good option. If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile.
I tasted tawny porto right along side of Madeira and it was very close. Porto being a little less sweet!
Thanks Natasha!
Made a salad, and baked pears for a dessert, to go with the chicken. So delicious and yet simple. We be making this for guests next time
My pleasure George! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers!