Juicy chicken and mushrooms in a madeira cream sauce under melty cheese and asparagus… all you need is mashed potatoes to go with it. This creamy Chicken Madeira is one of the most popular menu item at the Cheesecake Factory. It is popular for good reason! We love recreating our favorite restaurant copycat recipes like this one from Olive Garden!
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The madeira cream sauce has incredible flavor. You will want to dip your bread into the pan before the night is over and get every last drop of it. This Chicken Madeira recipe tastes fancy and will impress your family, dinner guests or your special someone for a date night in! This is one of our favorite copycat recipes.
Everyone in our family loved this Chicken Madeira, even the baby! My Mom was particularly impressed (she was trained as a chef so naturally when Mom is impressed, I’m beaming!).
This made for a lovely and fancy dinner and there was nothing overly difficult about it. Now you can also enjoy homemade Chicken Madeira for a fraction of the price!
Watch How to Make Chicken Madeira Recipe:
We went to the Cheesecake Factory on our Anniversary for my husbands’ first (and my second) time ever and ordered their world famous Chicken Madeira. It was love at first bite and we just knew we had to recreate this dish at home.
We made a copycat Chicken Madeira, except I love the homemade version even better! And, when you make it at home, you can feed a family of 4 for the cost of 1 serving at the restaurant. This is why we love copycat recipes so much!
Ingredients for Easy Chicken Madeira Recipe:
These simple ingredients work together to make a memorable one-pan dinner. If the wine section of your grocery store does not have Madeira, check at the liquor and wine store – I purchased this bottle for $6. If you aren’t able to find Madeira wine, you can substitute with Marsala wine which is also a sweet wine although it will taste more like chicken marsala ;).
How to Make Copycat Chicken Madeira:
1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off (watch video above). To blanch asparagus, fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove immediately from hot water and set aside).
2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 minutes until soft. Stir in diced onion and cook 3 minutes. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp fresh parsley. Cook another 2 minutes then remove mixture to a plate and wipe skillet clean with wet paper towel.
3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season chicken breasts all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and saute 3 to 4 minutes per side or until golden brown and cooked through. Remove chicken from pan to the same plate as mushrooms.
4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes of vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it’s original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season sauce with salt and pepper to taste and turn off heat.
5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.
Are you hungry yet? This dish always gets rave reviews at the dinner table and it’s so good paired with Mashed Potatoes. I hope it becomes a new favorite for your family.
Our Most Popular Chicken Recipes:
- Chicken Avocado Salad – our #1 most popular chicken recipe
- Spatchcock Chicken – the juiciest way to roast a whole chicken
- Garlic Butter Stuffed Chicken – you won’t believe what’s inside!
- Stuffed Chicken Parmesan – a classic chicken recipe just got better
Chicken Madeira Recipe (Cheesecake Factory Copycat)
Ingredients
- 1 lb Chicken Breasts (2 large)
- 1 lb asparagus, blanched*
- 3/4 tsp sea salt, divided, and black pepper to taste
- 3 Tbsp Unsalted Butter, divided
- 2 Tbsp Olive Oil, divided
- 16 oz button mushrooms, thickly sliced
- 1 small or 1/2 medium yellow onion, finely diced
- 2 large garlic cloves, minced
- 2 Tbsp fresh parsley, finely chopped, plus to garnish
- 1 1/2 cups Madeira Wine, sweet white wine*
- 1 1/2 cups low sodium beef stock or broth
- 1/2 cup Whipping Cream, heavy or regular
- 1 cup mozzarella cheese, shredded
Instructions
- 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).
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This chicken madeira recipe is easy and so good – just the way it should be. And, it’s so smart to dine in, especially if you are feeding a crowd!
My husband and I celebrated our 14th wedding anniversary with this dish. 14 years feels just few by and we now have an 8 year old and 2 year old. WOAH!! I am so thankful that we are best friends after all these years and that we not only love, but really like each other – and we work side by side day after day. The longer I am married to my husband, the more I just want to be around him and with him. Our date nights are few and far between but they are a treat!
Q: What is your favorite celebration dish and restaurant? I’d love to hear about it in a comment below!
P.S. If you love one-pan chicken recipes, make sure to check out this reader favorite (EASY) pesto chicken!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
My wife’s favorite meal I make. Madeira wine was hard to find but I finally found a place. This recipe is a must try, its delicious! I’ve made this many times but recently have had a problem with the cream separating when I pour it in. Any advice on what may be going on and how to fix it?
Hi Philip! I’m so happy to hear this is your favorite. The cream could separate do to various factors, one of them being high heat, if the heat is too high that could cause it to separate, acidity is also a reason. Most common though is heat and overcooking. I hope this is helpful.
I made this tonight and the sauce was awesome. I didn’t have Madeira wine and replaced with mirin. I cut the amount in half and increased the beef stock by that amount. I also increased the heavy cream to 3/4 cup. I will for sure make again and next time replace the asparagus with fresh green beans. I only reduced the wine amount because don’t like heavy wine flavor. Great recipe thanks Natasha
Can I make this without the Madeira wine?
I don’t recommend skipping the wine as it won’t be Chicken Madeira without it. You can use broth as a substitution but the flavor will not be the same
I often go to your recipes. I love what you make. It always turns out well thank you.
You’re so welcome, Christine! I’m so glad you enjoyed it!
So very yummy . Will make again . I live in Canada Madeira is not $6. You are my go to for so many recipes. Always very tasty. Thank you
You’re very welcome, Deborah! I’m so glad you’re enjoying the recipes.
Natasha,
Nice recipe. One note, you should sear the chicken first, then proceed with the rest in the same pan without wiping anyhing with wet paper towel. That way you can deglaze the delicious fond to incorportate it into the sauce.
I made it tonight for my husband, he loved it. I served it over angel hair rice noodles, tonight the leftovers will be with potatoes. He said it is a do over.
That’s great, Patricia! I’m so glad it was a hit!
Too notch, amazing taste. Helps to have a helper/prep chef while making. Cuts prep time down. Definitely will be making this again (I have the wine now…).
I’ve made this, and many other of your recipes many times. Just saying thank you, very impressed with all your ideas and please keep it up!!
Thank you! I hope you’ll love all the recipes that you will try!
Hi ,
Can kids eat this recipe since it has wine , please advise . Thank you !!
Hi Harlem. Yes, it’s a small amount and most of it evaporates during the cooking process.
Hi Natasha, for the Chicken Madeira dish, can you provide more information on what type or brand of Madeira wine that is best for this recipe?
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. There’s also a pic of the wine that I used in the recipe.
Natasha thank you so much for your recipes. So far I’ve only made four, and each one is a do over for sure. The Chicken Madeira was sooo amazing. I made it tonight exactly as you do with mashed potatoes and my husband was delighted and impressed. Loved it!! Making it next week for a friend and her family. Thanks again!❤️
You’re very welcome, Anna Marie!
Excellent recipe. I love the addition of cream in the sauce as opposed to other chicken Madeira recipes. Can baby Bella mushrooms be used? Btw please put your hair in a ponytail or something when you cook. Every chef knows a hair in the dish grosses everyone out.
I’m so glad you enjoyed this recipe Amara! Yes, you can definitely use bella mushrooms in this recipe.
Is there a different kind of wine I am able to use in this recipe? I can’t find this wine at my local wine or liquor store.
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
Can chicken Madeira be cooked and kept warm. Would like to make ahead of company company and keep it warm to serve.
Hi Karen, to make the entire dish ahead, let it cool to room temp then refrigerate. Before serving, complete that last step of putting it in the oven until hot and the cheese is melted over the top. You might need a few extra minutes in the oven since it is going in chilled from refrigeration. I suggest checking the chicken temperature with an instant-read thermometer to make sure it reaches the correct internal temperature of 165˚F.
Great recipe. The next time I will use green beans instead of asparagus spears.
Hi Gary! I’m glad you loved it. The addition of green beans sounds delish!