Ultimate Chicken Madeira Recipe (Cheesecake Factory Copycat)
Chicken Madeira is the ultimate comfort meal with a touch of elegance. A deep, flavorful Madeira wine sauce paired with seared chicken and melty cheese makes this dish unforgettable. It's perfect for a cozy family dinner or a romantic night.
Servings: 4 servings
Calories: 599kcal
Ingredients
- 1 lb Chicken Breasts 2 large
- 1 lb asparagus blanched*
- ¾ teaspoon sea salt divided, and black pepper to taste
- 3 tablespoon Unsalted Butter divided
- 2 tablespoon Olive Oil divided
- 16 oz white or button mushrooms thickly sliced
- 1 small or ½ medium yellow onion finely diced
- 2 large garlic cloves minced
- 2 tablespoon fresh parsley finely chopped, plus to garnish
- 1 ½ cups Madeira Wine
- 1 ½ cups low-sodium beef stock or broth
- ½ cup Whipping Cream heavy or regular
- 1 cup mozzarella cheese shredded
Instructions
To blanch asparagus:
- Snap off the fibrous stems. (check the notes)
- Fill a medium pot with 6 cups water, bring to a boil, and add 1 tablespoon salt.
- Add the asparagus and boil uncovered until crisp, tender, and bright green (2-3 minutes, then remove from hot water and set aside).
To cook the mushrooms, onions, and garlic:
- Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tablespoons butter and 1 Tablespoon oil.
- Add sliced mushrooms and cook 5 minutes until soft.
- Stir in diced onion and cook for 3 minutes.
- Add minced garlic cloves, then season with ¼ teaspoon salt, ¼ teaspoon black pepper, and 2 Tablespoons parsley.
- Add minced garlic cloves, then season with ¼ teaspoon salt, ¼ teaspoon black pepper, and 2 Tablespoons parsley.
- Cook another 2 minutes, then remove the mixture to a plate.
To cook the chicken:
- Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than ¼" thick.
- Season chicken all over with ½ teaspoon salt and ¼ teaspoon black pepper.
- Place the same pan over medium/high heat and add 1 tablespoon butter and 1 tablespoon oil.
- When the butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through.
- Remove the chicken from the pan and put it on the same plate with the mushrooms.
The Madeira Sauce:
- Pour 1 ½ cups of Madeira into the same pan. Bring the wine to a boil and cook for about 5 minutes. Make sure to stir it well to scrape the bottom of the pan. This will help deglaze it. You want the liquid to reduce by half.
- Add 1 ½ cups beef broth and cook until ⅔ cup liquid remains or about ¼ of its original volume (10 min).
- Reduce heat to medium, add ½ cup cream, and simmer until sauce thickens (2 min)—season with salt and pepper to taste.
Finish the dish:
- Return the chicken to the pan, turning it to coat in the sauce.
- Top with mushrooms and asparagus, and sprinkle with 1 cup of mozzarella cheese. Broil for 3-4 minutes or until the cheese is melted.
- Remove from oven and garnish with fresh parsley.
Notes
TIPS:
- To cook the chicken evenly and keep it tender, slice the chicken breasts in half lengthwise. Then, pound them to a thickness of about ¼ inch. This will also help the chicken cook more quickly.
- Don't overcrowd the pan when cooking the mushrooms or chicken. If necessary, work in batches to ensure the ingredients brown nicely and don't steam.
- Don't overcrowd the pan when cooking the mushrooms or chicken. If necessary, work in batches to ensure the ingredients brown nicely and don't steam.
- Shred the mozzarella cheese yourself rather than using pre-shredded cheese. Freshly shredded cheese melts more smoothly and evenly.
Nutrition
Calories: 599kcal | Carbohydrates: 16g | Protein: 40g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 151mg | Sodium: 946mg | Potassium: 1349mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1949IU | Vitamin C: 15mg | Calcium: 227mg | Iron: 4mg