This easy Chicken Madeira recipe is inspired by the famous Chicken Madeira from The Cheesecake Factory — but now you can recreate it right in your own kitchen using just one large skillet! It’s a restaurant-quality meal made with simple, everyday ingredients you probably already have on hand.
With juicy and tender chicken breasts, fresh asparagus, tender mushrooms, and a rich Madeira wine sauce, this Chicken Madeira is finished with a layer of melty cheese that takes it over the top. It’s full of flavor and feels like something you'd order at a restaurant.
Whether you’re new to cooking or just want a cozy weeknight dinner that’s easy to make in one pan, this recipe is a perfect choice.
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Cheesecake Factory's copycat Chicken Madeira:
Made all in one pan, this Cheesecake Factory's copycat Chicken Madeira is easy enough for a quick dinner but impressive enough to serve to guests. Everything cooks together in a single skillet—the chicken, mushrooms, and asparagus—building bold flavor with minimal cleanup. It’s the perfect go-to for a busy weeknight.
This dish can be served with mashed potatoes, keto mashed cauliflower, or pasta to soak up the sauce, making it a comforting option the whole family will love. If you're searching for an easy chicken madeira recipe that delivers both flavor and convenience, this one is a must-try.
Ingredients You’ll Need to Make Chicken Madeira:
Here’s everything you’ll need to make this easy, one-pan Chicken Madeira recipe at home:
- Boneless, skinless chicken breasts – Butterfly and pound to an even thickness to make cutlets. This helps the chicken cook evenly and stay juicy.
- Butter and olive oil – A mix of both is used to sear the chicken and to build the base of the sauce. The butter adds rich flavor, while the oil prevents it from burning.
- Salt and black pepper – Simple seasonings that bring out the natural flavors of the chicken and sauce.
- Madeira wine – The star ingredient! This sweet, fortified wine gives the sauce its deep, signature flavor just like the Cheesecake Factory’s famous version.
- Beef broth – Use premade beef broth or make your own by mixing water with a bouillon cube. It adds savory depth to the sauce.
- White mushrooms – Sliced mushrooms bring a meaty bite and soak up the delicious sauce.
- Asparagus – It adds color, freshness, and crunch.
- Shallots and garlic cloves – These aromatics create a flavorful base for the sauce, giving it a subtle sweetness and depth.
- Mozzarella cheese – Melted over the chicken just before serving. It adds a creamy, cheesy finish that makes the dish extra comforting and restaurant-style.
- All-purpose flour (or cornstarch or beurre manié) – Used to thicken the sauce so it clings perfectly to the chicken and veggies. Use whatever thickener you’re comfortable with.
How to Make Chicken Madeira (Step-by-Step):
- Blanch the asparagus: Start by blanching the asparagus in the large skillet. Add a bit of water, bring it to a simmer then add salt. Cook the asparagus for 2–3 minutes until bright green and just tender. Remove the asparagus and transfer it immediately to a bowl of ice-cold water to stop the cooking. Once cooled, drain and set aside. Wipe the skillet dry before moving on.
- Pan Sear the Chicken: Butterfly the chicken breasts (slice them in half horizontally), then gently pound them to a ¼ inch thickness. This helps the chicken cook evenly and stay juicy. Season both sides with salt and pepper. Heat a mix of butter and oil in the skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden and almost cooked through. Remove from the pan and set aside.
- Sauté the mushrooms, shallots, and garlic: In the same skillet, add a little more butter. Add shallots and sauté the sliced mushrooms until golden, about 4 minutes. Add garlic, cooking for 30 seconds or until fragrant. Stir in the flour and cook for about 2 minutes, stirring constantly, until the raw flour taste is gone.
- Deglaze the pan with Madeira wine: Pour in the Madeira wine, scraping up any browned bits from the bottom of the pan. Simmer for about 5 minutes to reduce and deepen the flavor.
- Add beef stock and thicken the sauce: Pour in the beef stock and let the sauce simmer for 15 minutes, or until it reduces and becomes smooth and velvety.
- Return chicken and melt the cheese: Add the chicken cutlets and blanched asparagus back to the skillet. Spoon mushroom madeira sauce over the top, then place mozzarella cheese over each chicken piece. Place the skillet under the broiler for 3 minutes or bake at 400°F for 7-8 minutes until the cheese is bubbly and lightly golden.Alternatively, you can cover the pan and let melt on low heat for 2–3 minutes.
Tips for the Best Chicken Madeira:
- Pound the chicken evenly: This helps the cutlets cook at the same rate and stay tender and juicy. A zip-top bag and rolling pin or meat mallet work great.
- Use good-quality Madeira wine: The wine is the star of the sauce, so try to use real Madeira (not a cooking wine). If you can't find it, mars ala is a decent substitute.
- Don’t skip the cheese: Melting mozzarella over the chicken adds a creamy, comforting finish. You can also use provolone for a slightly sharper flavor.
- Broil for extra flavor: If you want that restaurant-style melted top, broil the finished dish for 3 minutes to get the cheese bubbly and lightly golden.
- Watch the sauce thickness: If your sauce gets too thick, just stir in a splash of water or stock to loosen it. If it’s too thin, let it simmer a bit longer.
- Blanch the asparagus ahead of time: Doing this early saves time and keeps it bright and crisp when added at the end.
- Adjust cooking times as needed. The exact time may vary depending on your pan, stove, and the thickness of your chicken or asparagus. Keep an eye on everything as it cooks to avoid overcooking or undercooking.
Chicken Madeira FAQs:
Yes, if you can’t find Madeira wine, dry Marsala wine is the closest substitute. Sherry or even a dry white wine can work in a pinch, but the flavor will be slightly different.
Low-moisture mozzarella (shredded or sliced) melts best and gives that classic stretchy, cheesy finish. Fresh mozzarella can work too, but it may release more moisture into the sauce.
Beef stock gives the sauce its deep, savory flavor. If needed, you can substitute chicken or vegetable stock, but the sauce will be a bit lighter in taste.
Yes! You can cook the chicken, mushrooms, and sauce in advance and store them in the fridge for up to 2 days. Reheat gently, then add the asparagus and melt the cheese just before serving.
Mashed potatoes, buttered noodles, or pasta are great choices to soak up the sauce. It also pairs well with rice or crusty bread.
It can be! Just use cornstarch or a gluten-free flour to thicken the sauce instead of all-purpose flour.
Yes, the dish will still be flavorful without cheese. However, the mozzarella adds a creamy, rich finish that mimics the Cheesecake Factory version
Don’t overcook it—sear the cutlets quickly over medium-high heat until just cooked through. Pounding them to an even thickness helps them cook evenly and stay moist.
Absolutely! Boneless, skinless chicken thighs work well and stay very juicy. Just note they may take slightly longer to cook.
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat gently in a skillet or microwave to avoid drying out the chicken.
You can check the wine section of your local grocery store, but Madeira wine isn't always stocked there. It’s often easier to find it at a dedicated liquor or wine store. If you're unsure, ask a store employee—they can usually guide you to the right shelf or recommend a good substitute if it's unavailable.
How to Store and Reheat the Leftovers:
To store:
Let the Chicken Madeira cool completely, then transfer to an airtight container. Refrigerate for up to 3–4 days.
To reheat:
Warm leftovers in a covered skillet over medium-low heat until heated through, adding a splash of broth or water if the sauce has thickened. Alternatively, microwave in short intervals, covered, until hot.
📖 Recipe
Easy Chicken Madeira (Cheesecake Factory's Copycat Recipe)
Ingredients
- 2 large chicken breasts, (boneless and skinless) pat dry with paper towels.
- 12 oz fresh asparagus spears, (snap off the tough ends) medium thickness
- 16 oz white mushrooms, (cut into thick slices)
- ½ cup diced shallots
- 1 tablespoon minced garlic
- 4 tablespoons unsalted butter, (divided)
- 2 tablespoons olive oil
- 2 cups Madeira wine
- 2 cups beef broth, (I used 2 cups water + 2 teaspoons of the Better than Bouillon Beef Flavor)
- 2 tablespoons flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 100 grams freshly shredded mozzarella cheese
Instructions
- In a skillet, bring 2 inches of water to a boil, season generously with salt, then blanch the asparagus for 2–3 minutes until bright green and just tender. Transfer to ice water to stop the cooking, drain, and set aside. Wipe the skillet dry.
- Slice chicken in half horizontally, pound to ¼-inch thick, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Heat 2 tablespoons of butter and 2 tablespoons of oil in the skillet over medium-high heat. Sear the chicken over medium-high heat for 4–5 minutes per side until golden and nearly cooked through. Work in batches and add oil as needed.
- In the same skillet, melt 2 tablespoons of butter and sauté shallots and mushrooms over medium heat until golden, about 4 minutes. Add garlic for 30 seconds, then stir in flour and cook 2 minutes to remove the raw taste.
- Pour in the Madeira wine, scrape up browned bits, and simmer over medium-high heat for 5 minutes to reduce and enhance the flavor.
- Pour in the beef stock and simmer uncovered for about 15 minutes, until reduced by ¼ and the sauce is smooth and velvety.
- Add chicken and asparagus to the skillet, spoon sauce over top, and place mozzarella on each cutlet. Broil for 3 minutes or bake at 400°F for 7–8 minutes until cheese is bubbly and golden—or cover and melt on low for 2–3 minutes on the stove.
Rika says
This homemade Chicken Madeira tastes just as good—if not better—than the one at Cheesecake Factory!