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.
Pat the chicken breasts dry with paper towels, then season them generously with salt and pepper. Set aside. Then 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.
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.
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.
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. Add the mushrooms and garlic and cook until the mushrooms have reduced significantly.
Pour in the Madeira wine and chicken broth and bring it to a simmer over medium heat. Allow it to simmer until the sauce has reduced significantly, stirring. Add the heavy cream and stir to combine. Add the fresh thyme and return to a gentle simmer. Cook until the sauce has thickened to your liking. Do not boil.
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 and the cheese is melty. Serve with mashed potatoes and garnish with fresh thyme if desired.