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!
Made this tonight. Couldn’t find Madeira wine and used a dry sherry instead. Loved it! Have been on a low carb diet and it had all the veggies, fats that I needed no potatoes or noodles but served it to my husband over linguine noodles He loved it! Thanks for the recipe!
You’re welcome! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your great review Mary Kay!
After seeing this recipe on Facebook, thought I would give it a try. I am so glad I did. So pretty and delicious. This will be a welcome addition to our dinner meals! Thanks!
My pleasure Pam! I’m glad you enjoy it! Thanks for sharing 🙂
may i use chicken broth instead wine please let we no xox your wonderful .
if it any thing like in the fine dinning place we have bee to this will be grand thank you..
I’ve made several dishes from this site, and all have been delicious. Made Chicken Madeira tonight, and served with mashed potatoes as recommended. It was delicious! Thank you!
You’re welcome Lynn! I’m glad you enjoy the recipe so much! Thanks for sharing your great review!
I’ve never left a comment on a recipe site but this meal was SO delicious that I had to make an exception. From beginning to end, I found this dish to be simple and decently quick. I was in love after the first bite. My boyfriend said not only was this 100% in the Top 3 for dinner meals, it had a good chance at being #1! Already so excited for my leftovers tomorrow.
I’m glad to hear how much you both enjoy the recipe! Thanks so much for sharing your EXCELLENT review Danielle! 🙂
Made this tonight and loved. Only wish I had a bigger cast iron pan. Not enough leftovers. It has a very light flavor even though it has heavy cream and cheese in it. Served it with mashed potatoes. Thank you for sharing.
You’re welcome Kim! I’m glad you enjoy it! Thanks for sharing your great review!
This is a new favorite recipe! The fresh vegetables, the delicate wine sauce—all amazing! Impressive presentation doesn’t disappoint—amazing taste! Made this for a dinner party of 15 and all loved it.
I’m so glad to hear that Debbie! Thanks for sharing your excellent review!
Hi Debbie in how many times you multiply this recipe to feed 15?
This looks amazing! I am definitely going to try it this weekend. Can you tell me what kind of pan you used? I’m looking to add to my cookware collection and think this would be a good addition. Thank you!
Hi Melissa, this is a Staub brasier. I have a link to the one I have in the shop section of my blog.
Very excited to make this for dinner tonight. My family doesn’t like asparagus. What other vegetable would you recommend?
Hi Holly, you could try broccoli or green beans but green beans will have slightly longer blanching/cooking time.
DO YOU HAVE A RECIPE FOR BEEF BRISKET PLEASE
I actually have one that I’m testing in the next week or 2. I’m so glad you asked! If I come up with something amazing, I will be sure to share it 🙂
I made this tonight and used thighs instead of breast. Oh, wow. I totally felt like a celebrity chef while I was making this dish. Not only was it fun to make, but it tasted absolutely amazing. I gave this 5 stars in my recipe collection, so I’ll definitely make this many more times. The next time though, I’ll use 2 lbs of meat – there was plenty of sauce and veggies, and room in the pan. Then we’ll have leftovers for lunch. Thanks for a great recipe!
You’re welcome! I’m glad you enjoy the recipe as much as I do! Thanks for sharing your excellent review with other readers!
This recipe is nice. I like the asparagus mushroom chicken mix plus the yummy sweet wine sauce. My only complain is that the chicken turned out a little dry. Otherwise 5 star!
Hi Ksusha, cooking time of the chicken can vary based on the thickness of your cutlet – I would suggest cooking the chicken just until cooked through. I hope that helps for next time and I’m glad you enjoyed it!! 🙂
Thanks for the tip! It was delicious anyway!
My husband says “This meal is ridiculous”
Lol. You get it.
LOL, yes I do! Thanks for sharing 😀
Is there any suggestions on a substitute for the sweet wine in the sauce?
Hi Nickie, you could try marsala wine or I have made my filets mignon with a similar sauce using merlot.
I made this dish and it was amazing I have to say! What is the calorie and fat count per serving? and what is the amount per serving? I didn’t see that info anywhere.
I’m glad you enjoy the recipe Geraldine! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
Do you by any chance have the nutritional info on this dish? I am on the low carb, high fat diet, and this dish seems to work perfectly for that diet.
But I’m not sure about the Madeira wine…
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Margaret!
I’m siked to try this recipe!! I was wondering if I don’t have an oven safe pan what else can I use? Would a Dutch oven work or a cast iron skillet?
Thank you!!!
Hi Katerina, a large cast iron skillet would work great, or a dutch oven since both are oven safe 🙂
Is the Madeira wine a white or red wine. Found some at a liquor store but the salesman told me it was a red wine. Didn’t buy it as I thought recipe called for a sweet white wine
Hi Mary Beth, Madeira is not a red wine – it’s more of a white wine with a yellow tint to it. The bottle is dark so you might assume it is a red wine and maybe that is what the salesman thought.
I am mkaing this as i type this
Please let me know what you think Susan!
Made this tonight according to directions. Used a sweet Reisling since I couldn’t find Madeira. It was delicious but sauce didn’t thicken much. I will try cooking sauce a bit longer
Any other ideas? Still good!
Hi Mary Beth! I’m so glad you enjoyed it and it’s great to know Reisling works well! Cooking the sauce a little longer until it reaches the desired thickness is the best route for making it thicken up more. Keep in mind it will thicken slightly as it cools. 🙂
A friend posted this recipe and when my husband watched the video he said I had to give it ago……so got al the ingredients today and tomorrow is the day . 🙂
Please let me know what you think of the recipe Patricia!
I’ve purchased every ingredient that this recipe calls for but I couldn’t find the bottle of wine at any grocery/liquor stores, may I ask in specific which store you purchased yours specifically???
I can’t wait till I can till I can make this delicious recipe!
Hi Liliya, I purchased it at the Idaho liquor store. I have had a reader share that their local Fred Meyer had it although I don’t believe ours does so it may be region specific. I would suggest calling your local liquor stores and asking before making another trip but most liquor stores should have madeira.
Made this tonight for my SO & kids! Turned out great!!! I happened to have everything at home already, except the Madeira, which I substituted Sherry. Thanks for the recipe!
You’re welcome Rebecca! I’m glad to hear your family enjoys the recipe! Thanks for sharing your great review!