Easy Chicken Madeira (Cheesecake Factory's Copycat Recipe)
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!
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.
Notes
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.
Storage. Leftovers can be stored in an airtight container in the fridge for up 3-4 days. Reheat gently in a skillet or microwave to avoid drying out the chicken.
Nutrition
Calories: 553kcalCarbohydrates: 19gProtein: 38gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 122mgSodium: 1044mgPotassium: 1235mgFiber: 4gSugar: 8gVitamin A: 1198IUVitamin C: 11mgCalcium: 193mgIron: 4mg
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