This chicken Madeira is inspired by the Cheesecake Factory dish. Tender pan-seared chicken simmers in a rich mushroom Madeira wine sauce that’s easy to make at home.
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Chicken Madeira Inspired by Cheesecake Factory
If you’ve ever ordered Chicken Madeira at the Cheesecake Factory, you know how comforting this dish is. This version brings those familiar flavors home with tender chicken and a savory mushroom Madeira wine sauce that’s simple to make.
It’s one of our family’s favorite copycat dinner recipes and a great option when you want something a little more special than your usual weeknight chicken, similar in feel to classic comfort meals like chicken marsala.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Mushrooms and onion: Baby bella mushrooms work great here, but cremini or shiitake are good substitutes.
- Chicken breasts: Boneless, skinless chicken breasts are used, though chicken thighs can work.
- Italian seasoning: Adds simple herb flavor. Store-bought or homemade both work.
- Madeira wine: Gives the sauce its signature flavor and depth. If needed, you can substitute another dry red or white wine; the alcohol cooks off as the sauce simmers.
- Low-sodium broth: Forms the base of the sauce. Chicken or beef broth both work well.
- Asparagus: A nice addition, but green beans, broccoli, or spinach can be used instead. Adjust cooking time as needed.
- Heavy cream: Creates a smooth, creamy sauce. Using room-temperature cream helps prevent curdling.
- Mozzarella cheese: Melts easily on top. Provolone, Swiss, or Gruyère are good alternatives.
How to Make Chicken Madeira
Add the onions and mushrooms to an oven-safe pan and sauté until they have softened. Add the garlic, continue to sauté then transfer everything to a plate.
Pound the chicken to ¼-inch thick, season then add the chicken cutlets to the pan and cook on medium-high for 3 – 4 minutes per side until they are golden brown and cooked through. Remove from the pan.
Deglaze the pan with the wine, then add the broth and let it boil until reduced to ¼ of its original liquid.
Reduce the heat and slowly whisk in the cream and simmer for 2 minutes until the sauce thickens.
Place the asparagus in a large pot and boil until bright green and tender. Return the cooked cutlets to the pan and top it with the vegetables. Sprinkle the cheese over the top and broil until the cheese is melted and bubbly.
Recipe Tips
- Pound your cutlets to an even thickness to ensure uniform cooking.
- When sautéing the onions and mushrooms, let them cook until they release their moisture and start to brown for best flavor.
- To prevent curdling, make sure your whipping cream is at room temperature before adding it to the Madeira sauce. Slowly whisk it in and simmer gently.
- Plunging the asparagus in cold water avoids overcooking it plus it locks in that vibrant green color.
- Keep a close eye on the cheese as it is broiled. It only takes a few seconds to achieve melty perfection.
- Creamy mashed potatoes or garlic mashed red potatoes are a classic side dish to serve with this popular chicken dish as the potatoes soak up the buttery wine sauce!
More chicken recipes we love include this Tuscan chicken recipe, marry me chicken and chicken piccata.
More Chicken Recipes
Chicken Madeira Recipe (Cheesecake Factory Copycat)
Video
Ingredients
Chicken
- 3 tablespoons salted butter , divided
- 1-2 Tablespoons olive oil
- 1 small onion or 1/2 large, finely chopped
- 8 ounces mushrooms , thinly sliced
- 1 ½ Tablespoons minced garlic (about 3 cloves)
- 1 pound boneless, skinless chicken breasts (about 2 large breasts)
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
Sauce
- 1 ½ cups Madeira wine , or white cooking wine
- 1 cup low-sodium beef broth or chicken broth
- 8 ounces asparagus , ends trimmed (about 25 thin spears)
- ½ cup whipping cream (heavy or regular), at room temperature
- Ground black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley , for serving
For serving: Mashed potatoes
Instructions
Chicken
- In a heavy-bottomed, oven-safe pan, melt 2 Tablespoons butter and 1 Tablespoon olive oil over medium-high heat. Stir in 1 small onion and 8 ounces mushrooms. Sauté 5 minutes, or until softened. Stir in 1 1/2 Tablespoons garlic and cook 2 minutes more. Transfer to a plate.
- Slice 1 pound chicken breasts in half lengthwise. Place each piece between plastic wrap and pound to 1/4-inch thick. Rub the chicken with 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Italian seasoning.
- In the same pan, melt the remaining 1 Tablespoon butter over medium-high heat. Once the butter is no longer foaming, add the chicken breasts and sauté 3 to 4 minutes on each side, or until they are golden brown and cooked through. Transfer chicken to the same plate with the mushroom mixture.
Sauce
- In the same pan, add 1/2 cups Madeira wine and boil over medium-high heat, scraping the bottom of the skillet to deglaze and pick up any browned bits, 5 minutes, or until wine is reduced by half. Stir in 1 cup broth and boil 10 minutes, or until reduced to 1/4 of its original liquid.
- While the sauce is reducing, fill a large pot with water and add salt. Bring to a boil over medium heat. Add asparagus and boil 3 to 4 minutes, or until bright green and tender. Place on a plate lined with paper towel or to keep crisp transfer asparagus to a bowl of ice cold water. Drain.
- Reduce heat on the sauce to medium-low and slowly whisk in 1/2 cup cream. Simmer 2 minutes, or until sauce thickens. Season with salt and pepper to taste.
- Return the cooked chicken breasts to the pan, ensuring the chicken is well coated in the sauce. Top with mushroom mixture, asparagus, and mozzarella. Broil 3 to 4 minutes, or until cheese is melted and bubbly.
- Sprinkle with parsley and serve with mashed potatoes.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
If you don’t have Madeira wine, you can substitute a dry red or white wine. For a non-alcoholic option, use additional broth with a small splash of balsamic vinegar for depth.
Yes. The sauce simmers long enough for the alcohol to cook off, leaving behind the flavor of the wine.
You can prepare it a few hours in advance and gently reheat before serving. Add a splash of broth or cream if the sauce thickens.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Do not freeze.
Kristyn
Love this meal at Cheesecake Factory & love it even more knowing I can make it at home!! I think it even tastes better!! Definitely great for a date night in!
Sam
Turned out really good! Juicy chicken, creamy sauce. It was a hit. Thanks for sharing.
Alisha Culver
Loved this recipe and will make this again. One of my favorite dishes is Chicken Marsala and I was not familiar with Madeira, but it turned out even better than Marsala in my opinion…slightly sweeter. We enjoyed the asparagus and addition of cheese at the end.