Chicken Madeira: a weeknight method

Cooked chicken madeira in a stainless steel pan, topped with melted cheese and mushroom sauce.

Chicken madeira is one of my family’s go-to chicken dishes to make at home. A couple of my family’s other go-to chicken dishes are Monterey chicken and Cajun chicken pasta. Want to make more Cheesecake Factory copycat recipes at home? Check out my list of the finest 25 Cheesecake Factory Recipes!

Chicken Madeira Recipe | Chicken with Mushrooms | Cheesecake Factory Copycat Recipe #copycat #chicken #chickenMadeira #CheesecakeFactory #dinner #dinneratthezoo

Cooked chicken madeira in a stainless steel pan, topped with melted cheese and mushroom sauce.

So I will admit, I love a good meal at The Cheesecake Factory. One of my go-to dishes to order there is the chicken madeira – you just can’t go wrong with golden brown chicken, melty cheese, amazingly tasty mushroom sauce and asparagus. I don’t get to the restaurant that often because the wait is always so long, so I decided it was time I learned to make chicken madeira at home.

A chicken breast topped with mozzarella cheese and madeira mushroom sauce in a pan.

How Do You Make Chicken Madeira?

This recipe starts with thin cut chicken breasts. I use the thin cut variety because they cook quickly and evenly. The chicken breasts are seared to golden brown and then set aside for later use. The next component to this recipe is the madeira sauce, which is a combination of madeira wine, mushrooms, beef broth, corn starch and butter. After the sauce is done, it’s time to assemble the dish. The reserved chicken breasts go into the oven with a sprinkling of mozzarella cheese and a side of asparagus spears. After the cheese is melted and the asparagus is cooked through, top the whole thing with the madeira sauce and serve!

Golden brown chicken breasts topped with melted mozzarella cheese and mushroom sauce, in a pan with asparagus.

I like to serve this chicken madeira over mashed potatoes, but rice or pasta would also be good choices. I had no trouble finding madeira wine at the grocery store, you can check both the cooking wine and drinking wine sections to find it. Don’t skip the madeira wine here, it’s what makes this dish totally unique!

This recipe is a little more work than some of the other dinner ideas I tend to share here, but it’s totally worth the extra effort and dirty dishes. It’s great for company or for a unfussy family dinner. Now all I need to do is figure out how to make some awesome cheesecake to go along with this for the signature Cheesecake Factory style experience!

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Add as Google preferred source Authorthe Makdob kitchen Cooked chicken breasts in a stainless steel pan, topped with melted cheese and mushroom sauce.

Cooked chicken breasts in a stainless steel pan, topped with melted cheese and mushroom sauce.

This chicken madeira recipe is even better than the Cheesecake Factory version! Chicken breasts are smothered in mozzarella cheese, the most tasty mushroom sauce, and served alongside asparagus. The reliable dinner for any occasion! Time Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes

Course Main Course
Cuisine Italian
Serves 4

Ingredients

For the chicken:

1 tablespoon olive oil
1 lb boneless skinless chicken breasts thin cut variety
1/2 cup mozzarella cheese
salt and pepper to taste

For the sauce:

8 ounces mushrooms sliced
1 1/2 cups Madeira wine
1 1/2 cups beef broth
2 tablespoons butter
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons cold water
salt and pepper to taste

For serving:

1 lb asparagus stalks trimmed
salt and pepper to taste
1 tablespoon chopped parsley
cooking spray

Instructions

Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper to taste.
Place the chicken in the pan and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover to keep warm.
Add the mushrooms to the pan and season to taste with salt and pepper. Cook until softened, 4-5 minutes.
Add the wine and beef broth to the pan; simmer for 7-9 minutes or until liquid is reduced by half.
Add the cornstarch and stir until smooth. Bring the mixture to a boil and cook for 1 minute or until thickened. Stir in the butter until melted and incorporated into the sauce.
Preheat the broiler. Place the chicken and asparagus on a sheet pan coated in cooking spray. Season the asparagus with salt and pepper and sprinkle the cheese over the chicken.
Broil for 3-4 minutes or until cheese is melted and asparagus is just tender. Remove the pan from the oven. Place a chicken breast and some asparagus onto each of 4 plates.
Pour the mushroom sauce over each chicken breast and serve, topped with parsley.

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