Cheesecake Factory Chicken Madeira is rich and delicious, and with our copycat recipe, you can make it just like the Cheesecake Factory™ does!! Indulge with this simple yet decadent dish!
Juicy chicken, a decadent mushroom sauce, gooey mozzarella, and fresh asparagus work in perfect harmony for the ultimate comfort meal.
Cheesecake Factory Chicken Madeira
This warm and soul-soothing meal is almost too easy to make at home! It uses hearty and flavorful ingredients that leave me satisfied every time. I’m obsessed!
This Cajun jambalaya pasta is another Cheesecake Factory copycat that is significantly less expensive than the original. Customize with your favorite protein and pasta in this delicious entrée!
Another delicious one pan meal is this savory Italian Sausage, Pepper, and Potato Skillet dish. Only 30 minutes to prepare, and even less time to clean up.
Chicken Madeira Recipe Tips
- Use a tenderizer for the perfect thickness. To get the ideal thickness for your poultry, slice the breasts in half and place between two pieces of plastic wrap. Pound to ¼ thick with a meat tenderizer.
- Spread the sauce. Be sure to spoon your reduction over the dish when serving for flavor in every bite!
- Don’t want to cook with wine? Simply replace it with additional stock. You could also add a few dashes of balsamic vinegar for a similar tang.
- Prep ahead. The mushrooms and sauce can be prepped ahead of time! You’ll save a good bit of time if you do this, leaving you with only the meat and asparagus to cook day-of. Reheat in the skillet on low heat for the best result.
For a perfect mimic of the original Cheesecake Factory Chicken Madeira, serve yours over mashed potatoes.
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Cheesecake Factory Chicken Madeira FAQ
What can I use instead of madeira wine?
You can substitute with another fortified wine. Marsala is your best alternative, but you could also go with Sherry.
How long can I store leftover chicken in the fridge?
Leftovers will keep for 3 to 4 days in the refrigerator when stored in an airtight container.
What’s the difference between the Madeira and Marsala versions of this recipe?
The difference lies in broth and the wine used. In this dish, you use beef broth and Madeira wine.
The marsala version of the dish is usually made with chicken stock and with Marsala wine. These wines can usually be switched out pretty easily in recipes.
Just pay attention to if you should be using a sweet or dry wine! In this Chicken Madeira recipe, for example, you want to use a sweet wine.
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Chicken Madeira +Video
- 1 pound chicken breasts, halved and pounded to 1/4 inch thickness
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter
- 8 ounces mushrooms, thinly sliced
- 2 cups Madeira wine
- 1 1/2 cups beef stock
- 8 ounces Mozzarella cheese, thinly sliced
- 1 pound asparagus, trimmed
- Heat a skillet over medium-high heat and add 3 tablespoons of butter. Salt and pepper the chicken breasts and place them in the hot pan. Don’t overcrowd the pan, you may need to cook in batches. Cook chicken for about 4 minutes on each side, or until chicken is golden brown and cooked through. Set aside.
- Add the remaining butter to the pan along with the sliced mushrooms. Cook over medium-high heat, stirring often, until mushrooms are tender and cooked through, approximately 15 minutes. Set aside with chicken.
- Add the Madeira wine and beef broth to the same pan, turning up the heat and bringing the mixture to a boil. Boil for about 5 minutes, stirring constantly, and then reduce to a simmer. Keep cooking until the mixture is reduced by half and the sauce coats the back of a spoon. Approximately 10 minutes.
- While the sauce cooks steam your asparagus until it is crisp-tender.
- Add the chicken and mushrooms back to the sauce. Top with the steamed asparagus and sliced mozzarella cheese. Place a lid on the pan and continue to cook for 3-5 minutes, or until cheese is melted.
- Serve over mashed potatoes.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2020, updated and republished January 2022.
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