Chicken Madeira

Chicken Madeira is a rich, restaurant-quality meal made right at home with tender chicken, a delicious sauce, and melty mozzarella cheese. Juicy chicken is pan-seared to golden brown, then simmered in a Madeira wine sauce with fresh mushrooms, before being topped with gooey cheese and served alongside bright green asparagus.

Chicken Madeira is one of the most popular menu items at Cheesecake Factory, loved for its rich flavors and creamy Madeira sauce. Inspired by traditional European cooking, it uses fortified wine to enhance tender chicken with a deeply flavorful sauce. The best part? You can make this restaurant-quality meal at home for a fraction of the price.

This dish is the perfect mix of juicy chicken, savory Madeira wine sauce, and melty mozzarella cheese. Paired with fresh asparagus and creamy mashed potatoes, it feels like a luxurious indulgence but is surprisingly easy to make. The balance of sweet Madeira wine, earthy mushrooms, and rich cheese creates a depth of flavor that’s hard to resist. Plus, leftovers taste just as good the next day!

If you love this Chicken Madeira, you’ll love these too! Try my Marry Me Chicken Pasta, Slow Cooker Garlic Parmesan Chicken, Creamy Crockpot Italian Chicken, Chicken Parmigiana with Spaghetti, and Outback Alice Springs Chicken for even more flavorful favorites.

Why We Love This Recipe

• This restaurant-quality Chicken Madeira delivers rich flavors with a creamy Madeira wine sauce that coats every bite of juicy chicken. It’s one of the most popular menu items for a reason!
• This easy skillet recipe means less cleanup while still bringing golden brown chicken, sautéed mushrooms, and a delicious sauce together in one pan.
• Perfect for special occasions or busy weeknights, it reheats beautifully and stores well in an airtight container for an easy meal later.

• Chicken Breasts – Sliced thin and pounded to an even thickness for quick, even cooking. Chicken thighs also work for a juicier option.
• Asparagus – Fresh, tender asparagus spears add a bright green contrast to the rich Madeira sauce. Green beans can be a great substitute.
• Kosher Salt & Pepper – Essential for seasoning every layer of this dish and enhancing the depth of flavor.
• Salted Butter – Adds richness to the sauce and helps achieve that perfect golden brown sear on the chicken.
• Olive Oil – Used alongside butter to keep the chicken from burning while adding a smooth, slightly fruity taste.
• Mushrooms – Thickly sliced and sautéed to bring a deep, earthy flavor to the Madeira wine sauce.
• Garlic – A must-have for boosting the savory notes in this dish. Freshly minced is best!
• Madeira Wine – The star of the show! This fortified wine creates a sweet and savory sauce with a unique depth of flavor. If you can’t find it at the grocery store, check the liquor store or wine section.
• Beef Stock or Beef Broth – Adds a savory, rich base to balance the sweetness of the Madeira wine.
• Heavy Cream – A splash of cream thickens the sauce, making it extra velvety and indulgent.
• Mozzarella Cheese – Melts beautifully over the chicken, creating a gooey, cheesy finish.

How to Make Chicken Madeira

1. Prepare chicken. Slice the chicken breasts in half lengthwise, then use a meat mallet to pound them to ¼-inch thickness. This helps them cook evenly and stay juicy. Season both sides with salt and pepper, then set aside.

2. Sauté mushrooms. In a large skillet over medium-high heat, melt butter with a little olive oil. Add the mushrooms, season with salt and pepper, and cook for about five minutes until softened. Stir in the garlic for the last minute, then transfer everything to a plate.
3. Cook chicken. In the same skillet, add more butter and olive oil. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Transfer to the plate with the mushrooms.

4. Make Madeira wine sauce. Pour the Madeira wine into the skillet, scraping up the browned bits from the bottom of the pan. Let it boil for about five minutes until reduced by half. Add the beef stock and continue boiling for ten more minutes until the liquid has reduced to about one cup. Lower the heat, stir in the cream, and let the sauce simmer for two minutes until slightly thickened.
5. Blanch asparagus. While the sauce reduces, bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
6. Assemble and broil. Return the chicken and mushrooms to the skillet, tossing to coat in the Madeira cream sauce. Arrange the asparagus around the chicken, then sprinkle with mozzarella cheese. Place under the broiler for 3-4 minutes until the cheese is melted and bubbly.
7. Serve and enjoy. This dish is best served hot with creamy mashed potatoes or your favorite side.

Recipe FAQ’s

Tips for Success

• Pound the chicken thin to ensure even cooking and tender, juicy bites every time. This also helps it cook quickly without drying out.
• Use real Madeira wine for the best depth of flavor. If you can’t find it at your grocery store, check the liquor store or wine sections near Marsala wine and dry sherry.
• Don’t skip reducing the sauce! Letting the Madeira wine and beef broth simmer down concentrates the rich flavors and creates that silky, restaurant-quality sauce.
• Broil just until the mozzarella cheese melts into a gooey, golden topping. Keep an eye on it—cheese can go from melty to burnt in seconds!
• Serve immediately for the best texture and flavor. This dish is all about the balance of creamy sauce, juicy chicken, and crisp asparagus, so dig in while it’s hot!

Substitutions and Variations

• Swap chicken breasts for chicken thighs if you prefer a juicier cut with extra flavor. Both work beautifully in the Madeira wine sauce.
• If you can’t find Madeira wine, try dry sherry or Marsala wine. The flavor won’t be identical, but they still create a delicious, rich sauce.
• Use green beans instead of asparagus if they’re in season or more budget-friendly. Both add a fresh, bright contrast to the creamy sauce.
• Mozzarella cheese melts perfectly, but provolone or Swiss cheese can be great alternatives for a slightly different flavor.
• Want a thicker sauce? Add a cornstarch slurry (a teaspoon of cornstarch mixed with water) to the sauce while it simmers for extra creaminess.

More Restaurant Favorites Made at Home

• Honey Walnut Shrimp
• Blue Bayou Monte Cristo Sandwiches
• Blood Orange Chicken Thighs
• Easy Creamy Chicken Marsala
• Copycat Texas Roadhouse Rolls
• Restaurant-Quality Blackened Salmon
• Easy Mexican Restaurant-Style Salsa
• Creme Brulee

Print Pin Rate

Chicken Madeira

4.93 from 14 votes

Amy Nash

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Chicken Madeira is a rich, restaurant-quality meal made right at home with tender chicken, a delicious sauce, and melty mozzarella cheese. Juicy chicken is pan-seared to golden brown, then simmered in a Madeira wine sauce with fresh mushrooms, before being topped with gooey cheese and served alongside bright green asparagus.

Ingredients

  

123

• ▢ 2 large chicken breasts about 1 pound, sliced thin horizontally
• ▢ 1 pound asparagus blanched
• ▢ ¾ teaspoon Kosher salt divided
• ▢ ½ teaspoon pepper divided
• ▢ 3 Tablespoons salted butter
• ▢ 2 Tablespoons olive oil
• ▢ 16 ounces mushrooms thickly sliced
• ▢ 4 cloves garlic minced
• ▢ 2 cups Madeira wine a sweet white dessert wine
• ▢ 2 cups beef stock or beef broth
• ▢ ½ cup heavy cream
• ▢ 1 cup grated mozzarella cheese

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Instructions

 

• Slice chicken breasts in half lengthwise. Use a meat mallet to pound each piece of chicken to 1/4" thickness between two pieces of plastic wrap. Season chicken on both sides with ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
  2 large chicken breasts, ¾ teaspoon Kosher salt, ½ teaspoon pepper
• In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of oil over medium-high heat. Add the sliced mushrooms and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook for 5 minutes, stirring occasionally, until softened. Add the garlic for the last minute, then transfer cooked mushrooms to a plate.
  3 Tablespoons salted butter, 2 Tablespoons olive oil, 16 ounces mushrooms, 4 cloves garlic
• In the same skillet, melt 1 additional tablespoon each of butter and oil. Sauté the chicken breasts for 3-4 minutes on each side until nicely browned and cooked through. Transfer to the plate with the mushrooms.
• In the same skillet, add the Madeira wine and bring to a boil. Boil vigorously for 5 minutes until reduced by half, using a wooden spoon to scrape up any browned bits left over from cooking the chicken from the bottom of the pan.
  2 cups Madeira wine
• Once the Madeira has reduced by half, add the beef broth and bring to a boil.  Boil for about 10 minutes until only about 1 cup of liquid remains (about ¼ of the original volume of liquid). Reduce heat to medium-low and stir in the cream. Let the sauce simmer for 2 minutes until slightly thickened. Taste and adjust salt and pepper as needed.
  ½ cup heavy cream, 2 cups beef stock or beef broth
• While the Madeira sauce is reducing, blanch the asparagus by adding it to a large pot of salted, boiling water and cooking for 2-3 minutes, just until tender-crisp and bright green. Drain immediately and set aside.
  1 pound asparagus
• Return the cooked chicken and mushrooms to the pan, tossing to coat in the Madeira sauce. Arrange the blanched asparagus around the chicken and sprinkle with mozzarella cheese. Place the skillet in the oven under the broiler for 3-4 minutes, just until the cheese is melted, then serve with mashed potatoes.
  1 cup grated mozzarella cheese

Notes

Storage & Make Ahead

• Store: Keep leftovers in an airtight container in the fridge for up to four days. The sauce will thicken as it sits but reheats beautifully.
• Freeze: Let the dish cool completely before transferring it to a freezer-safe container. It can be frozen for up to two months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently in a skillet over low heat, adding a splash of chicken broth or beef stock to loosen the sauce. If using a microwave, heat in short intervals, stirring in between to keep the sauce creamy.
• Make Ahead: Prepare the chicken and sauce a day in advance, storing them separately. When ready to serve, reheat, assemble, and broil until the cheese is perfectly melted.

Nutrition

Calories: 613kcal | Carbohydrates: 14g | Protein: 39g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1290mg | Potassium: 1221mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1782IU | Vitamin C: 11mg | Calcium: 224mg | Iron: 4mg

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Lightly adapted from Natasha’s Kitchen.

This post was originally shared in January 2019. It has been updated with additional helpful tips and information.