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 asked before, I like lots of sauce, how can I double sauce, and don’t know if the amount of breasts would be enough for 4 big eaters..maybe do one more breast, then double sauce???
Hi Doris, you could add more chicken but it will need to be cooked in batches so you don’t overcrowd the pan. Also, if you are doubling the sauce, I think it will work as long as you give the sauce ample time to boil down both in the wine and the broth steps. Also, allow the sauce to thicken a little longer after adding the cream. I hope you love it!
Hi Natasha,
This looks DELICIOUS!! As I live in Dubai, there isn’t much access to Madeira or any other wines. Is there a non-alcoholic substitute for this ingredient?
Thanks!!
Hi Saba, 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.
Thank you for this delicious recipe. No Madeira wine in my county so I used half Marsala and half moscato. Following the recipe reduction times is key- if you don’t the flavors won’t concentrate correctly. I also used more asparagus and 3/4 pound of French style green beans. This made a filling meal by itself so skipped the potatoes- if u eat it right you can get all that lovely sauce up by dipping each bite in it!! Lol
This is the first recipe I found on Facebook that is a keeper. Thank you again
You’re welcome Marina! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review with other readers!
I made this for dinner & WOW i was so impressed with the flavors & that i could make something that tastes like what i would get at my favorite Italian restaurant! LOVE IT this will be made often, sauce is amazing! Thank you for your recipes
You’re welcome! I’m glad to hear the recipe is a hit. Thanks for sharing your excellent review with other readers!
Love your recipes, I’m definitely a fan of your site. I made this tonight for my wife and I,,,,,it came out absolutely delicious !! I substituted a Riesling wine for the Madeira as my local store didn’t carry it. (I’ll make a trip to BevMo next time) It still turned out fabulous ! Thank you for all of your shared recipes. They are easy to follow and I’ve never been disappointed with any of your recipes that i’ve tried. Big fan here.
My pleasure Carl! I’m glad to hear how much you and your wife are enjoying the recipes. Thanks for following and sharing your great review! 🙂
My husband is like our two cats is a very picky eater. I had thought I could cook before we got married, but little did I know. Cannot tell you how much frustration I went through when cooking; most of it went to waist. I can’t thank Natashaskitchen enough for great, healthy, and inexpensive recipes! It was a life saver indeed!
When I made Chicken Madeira, my husband stated that it by far exceeded the restaurant quality. That’s probably was the best complement I’ve ever heard about my cooking from my beloved.
Natasha, thank you for your recipes! You positively influenced our marriage and my self-esteem.
Many thanks,
Kristina 💖
Hi Kristina, I am all smiles reading your comment. That really means so much to me. Thank you for sharing that with me!! 🙂
how many servings do u get
This recipe serves 4 as a main course.
Have you every made this and put in the oven to serve later? Wonder if pasta would be good in this?
Hi Emily, if you were looking to make this ahead, 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. I think it would also work to put it in the oven and keep it warm for a little while; maybe a couple of hours, but you might cover with foil or a lid to keep the chicken from drying out in the oven. This recipe is really good served over pasta 🙂
Hi.
Made this yesterday.
Oh my it was delicious. Will defently make this again. Did a small change though, used shitake and oyster mushrooms in stead of champignon.
Hello Lars! I’m so glad to hear how much you love the recipe. Thanks for sharing your great review!
Made this yesterday. It was so delicious!!! I used Moscato wine because I could not find Madeira wine. My husband loved that it had lots of mushrooms and asparagus, two of his favorite things to eat.
I love this website. I make something from it at least once a week!!
I’m glad you both enjoy the recipe so much! Thanks for following and sharing your fantastic review Olga!
One of my favorite dishes of yours!
I’m happy to hear that Courtney! Thanks for sharing!
This was really good. A wee bit time consuming but worth the effort. This recipe is a keeper. Thank you!
I’m glad you enjoyed the recipe Sandy! Thanks for sharing your review with other readers!
Very good.! Made it for dinner tonight.. yummy
Glad you love it Sharon! Thanks for sharing!
Would you happen to have the nutritional breakdown on this dish? It actually looks Keto friendly, but just wondering. Thank you.
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 Kim!
Because of time restraints I can’t find the Madeira wine, can I substitute extra broth or different ingredient?
Hi Leslie, beef stock actually works really well in Chicken Madeira. Chicken broth can be substituted if you prefer and will still work great.
I used Marsala as a sub! It’s so delicious!
Great! Thanks for sharing that with other readers!
I have used it too! Delish!
I cannot wait to try this recipe!! It looks amazing! Any recipe I have tried from your site is amazing!! Can you substitute any seafood in this recipe?
Thank you for the compliment Ann Marie. Without trying seafood substitute, I can’t make any recommendations. If you experiment with seafood, let me know the results.
This dish is a BOMB! That’s all I can say. Thank you, Natasha, for this recipe very much!!!!
You’re welcome Alina! I’m glad you love the recipe, lol. Thanks for sharing! 🙂
Turned out DELICIOUS!! Couldn’t find Madeira wine at our liquor store, so went with Marsala instead. Guess that makes it Chicken Marsala lol! Either way, thanks for the recipe! 5 Stars!!!
You’re welcome Lauren! I’m glad you love the recipe. Thanks for sharing your great review!
I’m gonna use Marsala wine too. Thanks for the idea
You’re welcome!
Made this for dinner tonight & it was incredible! The sauce is so yummy! This dish will definitely impress guests!
I’m glad you love the recipe Kristina! Thanks for sharing your great review!
Any chance you have the calories per serving for this??
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 Jenn!
Hi Natasha, I was so excited to make this dish, but following the recipe step by step, I was tasting the vine too much, so I decided to make it again and still got the same taste. I was wondering if it because the wine I used has such a strong taste or maybe because I used different brand( CASA DOS VINHOS MADEIRA WINE 19% ALC) Thank you
Hi Ina, the Madeira wine I used was 18% alcohol. It’s possible but more likely due to not boiling out the wine long enough. It definitely mellows down the flavor as the wine evaporates and is reduced in the pan.