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!
I have made a lot of your dishes this is by far one of my favorites, thanks much.
I’m so glad this is your favorite! It’s popular for a good reason!
Hi Natasha. Can I use veal scallopine instead of chicken in this recipe?
Hi Lina, I haven’t tested that to advise, but I imagine it should work. If you experiment, let me know how you liked the recipe.
I have made this with Taylor Madeira Wine ($8) sold in a liquor store but the cooking section.
This recipe is spot on to the Cheesecake Factory version.
I’m so glad you enjoyed it!
Hi Natasha! This dish looks amazing. Planning to make tomorrow for Sunday dinner. Would it be okay to use the minced garlic that comes in a container? Trying to save a bit of time. Thanks so much!
Hi Masia, we prefer fresh but that should work here. I hope you love this recipe!
Hi Natasha! I wanted to clarify, is the Madeira wine red or white? I’ve found the red Madeira wine, but having a hard time finding the white Madeira wine even in specialty wine and liquor stores. I’m not sure what the difference is and if the recipe would taste different if I used the red Madeira wine? Thank you!
Hi Lena, I used the Madeira Wine sweet white wine. I haven’t tried using red yet but I think it will also work. Please share with us how it turns out if you try that!
This recipe is legit, lick your plate good! I’ve got a super picky eater in the house and he absolutely thought it was the best dish he’s ever had! This recipe will be added to my regular rotation! My whole family loved it!
Love it! Thanks for your review, glad this recipe was a hit!
I loved this recipe, all the stores were out of asparagus at the time. so I used fresh green beans Instead…was amazing. Looking forward to making it again but with asparagus.
I’m so glad to hear that, Kimberly! Thank you so much for sharing that with me.
I did it with Marsala, my google said that would be OK, and it was great, I also used spinach instead of asparagus, we like spinach better, I just wilted it in the sauce. But my sauce was so so thin, I had to mix a little slurry into it. But thumbs up!!
Hi Lilly, yes, Marsala will still work here. The flavor profile is slightly different, but the taste is still great. I’m glad you enjoyed it!
my wonderful wife made this dish this evening,it was delish and as a matter of fact the only giveaway that we werent in C.Factory was that there were no cold mash potatos with it!
Yay, so great to hear that the recipe was a hit! Thanks for sharing that with us, Art.
Can’t wait to try this out!
What is the non-alcoholic alternative that can be used in place of the Madeira wine?
Hi Afiya, Most of the alcohol is cooked out in the pan, so you get the added flavor, and the sauce ends up with an insignificant amount of alcohol, which isn’t really a concern. My children loved this. We haven’t tried another substitution since the Madeira wine is what makes the flavor. If you are looking to make it completely wine-free, you could just use more broth, but the flavor profile wouldn’t be quite the same.
THANKS FOR ALL YOUR VERY GOOD RECEPIES; WE LIVE IN GERMANY BUT ARE VERY BIG-LOVERS OF THE USA AND EVEN YOUR ACCOUT. EVERY RECIPE WE TRIES WAS SO GOOD AND EASY DOING AND ALLWAY A LITTLE PART OF VACANCY ON EVERY-DAY LIVE! MUCH GREETINGS FROM THE SOUTH OF GERMANY HEILBRONN YOURS CHRISTINA AND FAMILY
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Your recipes are simply the best. This is a wonderful dish.
Thank you so much for sharing that wonderful review with me, Howard!
Love it, came out better than TCF
Thanks for your great compliment and feedback, Celine! Glad you loved it.
I just made the Chicken Madeira, delicious!
Isn’t it the best, Elaine! Thank you so much for sharing that with me.
Made this for dinner tonight, it was excellent! I served it with egg noodles, but kind of wished I had done as you suggested with mashed potatoes. It was really really good though, I’ll make this again.
That’s just awesome! Thank you for sharing your wonderful review, Janice!
This came out amazing! The blend of flavors is wonderful. Definitely a keeper – all of your recipes are!
Super awesome! I’m so glad you loved it, Pat.
Another smashing success from Наташа. It really was good.
I’m so happy you enjoyed that, Dale. Thank you for sharing that with us!
Hi Natashas,
I would like to serve this for a dinner party of 6 so I will triple the recipe and then transfer it to a nice baking dish for the final broil in the oven. I am also serving appetizers so would like to have it ready for the oven before the guests arrive. Do you see any problem with it sitting in the baking dish for an hour or so before broiling?
Hi JoAnne, that should be ok for an hour before broiling. Just make sure the chicken reaches the right internal temperature of 165˚F.
Diner tonight and looks delicious!! Everyone like it thank you.
That’s just awesome! Thank you for sharing your wonderful review, Claudia!
Natasha ALL of your recipes are great. Thank you for posting them all. I tell everyone about you, now my family and friends are hooked.
You are awesome, thank you for doing that and for giving a wonderful review!