Chicken Madeira Recipe (Cheesecake Factory Copycat)
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.
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.
Notes
Store: Put leftovers into an airtight container and store them in the refrigerator for up to 3 days
Nutrition
Calories: 535kcal, Carbohydrates: 11g, Protein: 36g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 151mg, Sodium: 2829mg, Potassium: 1004mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1526IU, Vitamin C: 11mg, Calcium: 211mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
