Chicken Madeira is made with juicy seared chicken, tender mushrooms, and crisp asparagus cooked in a luscious Madeira cream sauce covered with melted cheese. This Cheesecake Factory copycat is even better made at home and is absolute perfection served over buttery mashed potatoes.
Why You’ll Love this Easy Chicken Madeira Recipe
If you’ve ever been to The Cheesecake Factory, then chances are you probably recognize this popular recipe. Whether you’ve tried it before or not, I’m positive you’ll love it! Especially if you love other wine sauce dishes like chicken marsala. The ingredients are simple, and everything cooks completely in one pan, which means fewer dishes and easy cleanup. Most importantly, this creamy chicken Madeira really is a phenomenal-tasting chicken dish. It is restaurant-quality and feels fancy but is really quite simple to make.
What is Madeira?
Madeira is a long-lasting fortified wine with its origin on the small Portuguese island of Madeira. It may be served as an aperitif, dessert wine, or used in cooking, particularly in sauces. Because it is fortified with brandy, it has a higher alcohol content than non-fortified wines. Madeira, like Marsala wine, has varying levels of sweetness and may range from dry to sweet.
How to Make Chicken Madeira
1. Pat the chicken breasts dry with paper towels, then season them generously with salt and pepper. Set aside.
2. Whisk the flour, salt, and black pepper together in a shallow bowl, then dredge the chicken in the flour until well coated on both sides.
3. Heat the olive oil in a large skillet over medium heat until it is shimmering. Add the chicken to the skillet and sear for approximately 3-4 minutes on each side or until golden brown.
4. Meanwhile, blanch the asparagus in a large pot or saucepan filled with boiling water for 2 minutes. Drain immediately so that they don’t get soft, and transfer to an ice water bath to stop any additional cooking.
5. Remove the chicken from the pan and set it aside on a clean plate. Add the butter to the same skillet. Once it’s melted, add the chopped onion and cook until it is translucent and starting to soften, about 5 minutes.
6. Add the mushrooms and garlic and cook for 4-5 minutes or until the mushrooms have reduced significantly.
7. Pour in the Madeira wine and chicken broth and bring it to a simmer over medium heat. Allow it to simmer for 10 minutes or until the sauce has reduced significantly, stirring every 2-3 minutes.
8. Add the heavy cream and stir to combine. Add the fresh thyme and return to a gentle simmer. Cook for an additional 5-6 minutes, or until the sauce has thickened to your liking. Do not boil.
9. Nestle the chicken in the sauce, then arrange the asparagus around the chicken and sprinkle the cheese on top. Cover the pan with a lid and cook until the chicken reaches an internal temperature of 165 degrees F, as registered with a digital meat thermometer, and the cheese is melty.
10. Serve with mashed potatoes and garnish with fresh thyme if desired.
Modifications and Substitutions
- Madeira wine is what gives this recipe its beloved and unique flavor. If you choose to make it without Madeira wine or substitute it for something else, you’re no longer cooking chicken Madeira. With that in mind, possible substitutions include dry sherry, dry port, or even marsala wine.
- Omit the cream or replace it with equal parts Madeira wine and chicken broth. The cream adds an extra layer of deliciousness to this recipe, but it isn’t required.
- Use beef broth in place of the chicken broth for a deeper, more complex sauce.
- Alternatives to asparagus include green beans or broccoli.
Storage and Reheating
- Keep leftovers stored in an airtight container in the refrigerator for up to 4 days. Reheat over low heat on the stovetop or in the microwave until the chicken is heated through.
- I do not recommend freezing.
What to Serve with Chicken Madeira
This amazing chicken recipe pairs perfectly with a side of buttery mashed potatoes, rice, or crusty bread. Anything to sop up the luscious Madeira sauce.
More Easy Chicken Recipes,
If you try making this Creamy Chicken Madeira Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Creamy Chicken Madeira
- 2 large chicken breasts - cut in half lengthwise
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
- 1 pound asparagus - woody ends removed
- 2 tablespoon butter
- ½ onion - diced
- 8 ounces baby portabella mushrooms - or cremini mushrooms, sliced
- 3 cloves garlic - minced
- 2 cups Madeira wine
- 1 cup low-sodium chicken broth - or beef broth
- 1 cup heavy whipping cream - at room temperature
- 4 sprigs fresh thyme
- 1 cup mozzarella cheese - shredded
- Pat the chicken dry with paper towels, then season both sides of each boneless chicken breast with salt and black pepper. Set aside.
- Carefully whisk together the all-purpose flour, salt, and black pepper in a shallow bowl. Dredge the chicken in the flour until coated on both sides.
- Heat the olive oil in a large skillet set over medium, medium-high heat. Once warm, sear the chicken for approximately 3-4 minutes on each side, or until golden brown (the chicken does not need to be completely cooked at this point).
- Meanwhile, cook the asparagus spears in a pot of boiling water for 2-3 minutes. Immediately remove the asparagus and transfer them to an ice water bath to stop any further cooking. Set aside.
- Remove the chicken from the pan and set it aside on a clean plate. Melt the butter over medium heat in the same skillet. Add the diced onion and scrape up any brown bits that may be stuck to the bottom of the pan. Cook for 4-5 minutes, stirring often, or until the onions soften and turn translucent.
- Add the mushrooms and garlic and sauté for an additional 4-5 minutes or until the mushrooms have reduced.
- Increase the heat to high. Add the Madeira wine and the chicken broth. Bring to a boil, then reduce the heat to medium-low. Simmer for approximately 8-10 minutes or until the sauce has reduced by at least half.
- Stir in the heavy cream, mixing well to combine. Add the fresh thyme and allow everything to simmer together for an additional 2-3 minutes.
- Nestle the chicken in the sauce and arrange the asparagus around the chicken. Sprinkle the chicken with mozzarella cheese. Cover the pan with a lid and cook until the chicken reaches an internal temperature of 165 degrees F, as registered with a digital meat thermometer, and the cheese is melty.
- Remove from heat and serve with mashed potatoes. Garnish with fresh parsley or fresh thyme, if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)