Name: Chicken Madeira – Cheesecake Factory Copycat
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 1½ lb); Salt and pepper, to taste; 2 Tbsp olive oil, divided; 2 Tbsp butter, divided; 8 oz mushrooms, sliced; 1 small onion (or ½ medium), diced; 2 garlic cloves, minced; 2 cups Madeira wine; 1½ cups beef broth; ½ cup heavy cream; 1 lb asparagus, trimmed; 1 cup shredded mozzarella cheese; Chopped fresh parsley (optional, for garnish)

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Short Description

This Chicken Madeira recipe recreates the indulgent Cheesecake Factory classic: tender chicken breasts bathed in a rich Madeira wine sauce with mushrooms and onions, crowned with mozzarella and paired with crisp-tender asparagus. Elegant and flavorful.

Why You’ll Love This Recipe

Silky Madeira wine and cream sauce with umami from mushrooms and beef broth
Golden chicken breasts with a juicy interior
Creamy mozzarella topping brings a playful twist
Asparagus adds freshness and snap to balance richness
Fancy enough for guests, simple enough for home weeknight dinner

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (about 1½ lb total)
Salt and pepper, to taste
2 Tbsp olive oil, divided
2 Tbsp butter, divided
8 oz mushrooms, sliced
1 small onion (or ½ medium), finely diced
2 garlic cloves, minced
2 cups Madeira wine
1½ cups beef broth
½ cup heavy cream
1 lb asparagus, trimmed
1 cup shredded mozzarella cheese
Chopped fresh parsley (optional, for garnish)

Directions

Prep the chicken: Slice each breast in half lengthwise. Place between plastic wrap and gently pound to about ¼″ thickness. Season both sides with salt and pepper.
Sear the chicken: In a large skillet over medium-high heat, warm 1 Tbsp olive oil and 1 Tbsp butter. When butter melts, add chicken and cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and set aside.
Sauté vegetables: Add the remaining olive oil and butter to the pan. Stir in the sliced mushrooms and diced onion. Cook ~5 minutes until mushrooms soften and onions turn translucent. Add minced garlic during the last minute.
Make the sauce: Pour in 2 cups Madeira wine, scraping up browned bits from the bottom with a wooden spoon. Bring to a vigorous boil and reduce by about half, about 5–7 minutes.
Stir in 1½ cups beef broth, and simmer until the liquid reduces again, about 8–10 minutes. Lower heat and add ½ cup heavy cream. Cook 2–3 minutes until the sauce thickens slightly. Season to taste with salt and pepper.
Cook asparagus: Meanwhile, bring a medium pot of water to a boil with salt. Cook the trimmed asparagus for 2–3 minutes, until bright green and crisp-tender. Drain immediately and set aside.
Combine and top: Return chicken to the skillet, turning each piece to coat in sauce. Arrange asparagus on top of the chicken breasts, then sprinkle evenly with 1 cup shredded mozzarella cheese.
Broil: If your skillet is oven-safe, place it under a broiler for 2–3 minutes, until cheese melts and just begins to turn golden. If not, transfer the dish to a baking pan before broiling.
Garnish & Serve: Remove from oven, sprinkle with chopped fresh parsley if desired. Serve immediately alongside mashed potatoes, pasta, or crusty bread to soak up the luscious sauce.

Servings And Timing

Servings: Serves about 4 people
Prep Time: ~10 minutes (chicken, vegetables, asparagus prep)
Cook Time: ~30–35 minutes (including sauce reduction and broiling)
Total Time: ~40–45 minutes

Variations

Substitute mozzarella with fontina or Gruyère for richer flavor.
Use cremini or shiitake mushrooms for more earthiness.
Add a splash of Marsala wine or dry sherry for flavor variation.
Swap the asparagus with sautéed spinach or green beans.
For more sauce, increase beef broth by up to ½ cup and simmer longer to intensify flavor.

Storage/Reheating

To Store: Refrigerate leftovers in an airtight container for up to 2 days.
To Reheat: Gently reheat on the stove over medium-low heat, turning the chicken in the sauce. Avoid high heat to preserve tenderness. You can also reheat under a broiler briefly to refresh melted cheese.

FAQs

How Do I Prevent The Chicken From Overcooking?
Pound the breasts thin to ensure even cooking. Sear just until golden and let them finish cooking in the sauce to stay juicy.

Can I Use A Different Wine Instead Of Madeira?
Yes—dry Marsala, dry sherry, or even white wine (like Sauvignon Blanc) can work, though the flavor profile will vary slightly.

Why Add Heavy Cream Last?
It softens the acidity and adds richness. Adding it too early can cause separation or overly-thin sauce.

Is Beef Broth Necessary?
It deepens the savory base. You can substitute with chicken broth for a lighter sauce, though depth may be milder.

How Do I Know When The Sauce Is Ready?
Once wine and broth reduce by half and sauce thickens slightly after adding cream—it should coat the back of a spoon.

Can I Roast The Asparagus Instead?
Yes—roast asparagus at 425 °F with olive oil and salt for 8–10 minutes instead of boiling, for more flavor.

Can I Use Pre-Shredded Cheese?
Yes, but freshly shredded mozzarella melts better and avoids additives that prevent clumping.

What If My Sauce Separates After I Add Cream?
Reduce heat; gently whisk the sauce until it comes back together. Overheating may cause separation.

What Side Dishes Pair Well With Chicken Madeira?
Classic pairings include mashed potatoes, buttered pasta, garlic bread, rice pilaf, or roasted vegetables.

Can I Make This Dish Ahead For A Dinner Party?
You can complete sauce and cook chicken ahead; reheat gently and finish with asparagus and cheese under the broiler just before serving.

Conclusion

This Chicken Madeira copycat replicates the Cheesecake Factory’s signature dish with tender chicken, luxurious Madeira sauce, mushrooms, and a cheesy finish. With vibrant asparagus and deep, rich flavors, it delivers restaurant-quality elegance—perfect for entertaining or elevating your home cooking.