Why go out when you can make The Cheesecake Factory’s famous Chicken Madeira right in your own kitchen? This rich and creamy dish combines tender chicken with a savory mushroom Madeira sauce, finished off with melted mozzarella cheese and bright green asparagus. It’s indulgent, full of flavor, and perfect for a comforting dinner that feels special.
This recipe brings the taste of the popular restaurant dish directly to your dining table, allowing you to skip the crowds and enjoy it at home with loved ones. The savory, slightly sweet Madeira wine paired with beef stock and mushrooms creates a deeply flavorful sauce that pairs perfectly with the juicy chicken and fresh vegetables. The melting mozzarella cheese adds a rich, gooey layer that will have you craving more.
Whether you’re looking for a cozy family dinner or a show-stopping meal for guests, Chicken Madeira is a great option. It’s easy to make, requires simple ingredients, and is sure to impress anyone who tries it. Serve it with mashed potatoes, pasta, or a crusty loaf of bread to soak up the delicious sauce.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts (2 large or 4 small), halved and pounded to 1/4-inch thickness
- 1⁄2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 8 ounces fresh white button or cremini mushrooms, sliced
- 1 pound asparagus, ends trimmed
- 1 cup mozzarella cheese, shredded or sliced
For the Sauce:
- 2 cups Madeira wine (preferably sweet Madeira)
- 1 1⁄2 cups beef stock (low-sodium preferred)
- 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
- 2 tablespoons finely diced onion
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- 1/4 to 1/2 cup heavy cream (optional, for a creamier sauce)
Instructions
- Prepare the chicken: Slice the chicken breasts in half lengthwise. Place each piece between plastic wrap or parchment paper, then pound them to about 1/4-inch thickness to ensure even cooking. Season both sides of the chicken with salt and pepper.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets in a single layer (cook in batches if necessary) and sear for about 3–4 minutes per side, or until golden brown. Transfer the chicken to a plate and set aside.
- Sauté mushrooms and onions: In the same skillet, reduce heat to medium. Add the remaining tablespoon of butter, then stir in the sliced mushrooms and diced onions. Cook, stirring occasionally, for about 5–6 minutes, or until the mushrooms are soft and browned. Add the garlic and cook for another minute.
- Make the sauce: Pour in the Madeira wine to deglaze the skillet, scraping up any browned bits from the bottom. Stir in the beef stock and bring the mixture to a gentle boil. If you want a thicker sauce, whisk in the cornstarch mixture. Lower the heat and let the sauce simmer for 8–10 minutes, reducing by half. For a richer sauce, stir in the heavy cream and simmer for another 2 minutes. Taste the sauce and adjust seasoning with salt and pepper.
- Prepare the asparagus: While the sauce is simmering, blanch or steam the asparagus until it turns bright green and is slightly tender (about 2–4 minutes, depending on thickness). Drain and set aside.
- Assemble the dish: Return the chicken to the skillet, nestling it into the sauce and mushrooms. Arrange the steamed asparagus over the chicken and top each piece with mozzarella cheese. Cover the skillet briefly or place it under the broiler for 2–3 minutes until the cheese is melted and lightly browned.
- Serve: Spoon the extra sauce over the chicken and asparagus. Garnish with fresh parsley, if desired. Serve immediately with mashed potatoes, pasta, or crusty bread to enjoy every drop of the delicious sauce!
Enjoy your homemade Chicken Madeira – a decadent, flavorful meal the whole family will love!
