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!
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!