This Chicken Madeira recipe is a copycat version of the popular dish you will find at Cheesecake Factory and Grand Lux Cafe. This dish is made with a sweet and savory wine sauce and paired with mashed potatoes and asparagus. This one pot meal is perfect for leftovers and meal prep.
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Table of Contents
What is Chicken Madeira?
Have you heard of Chicken Marsala? It's a similar dish. In fact, check out my Instant Pot Chicken Marsala and Slow Cooker Chicken Marsala recipes. I've had this dish plenty of times at the Cheesecake Factory. Here's what their website says and how it describes it. "Our most popular chicken dish! Sauteed Chicken Breast Topped with Fresh Asparagus and Melted Mozzarella Cheese. Covered with Fresh Mushroom Madeira Sauce and Served with Mashed Potatoes."
It's definitely the ultimate comfort food meal. What I love most about it, is it's great for leftovers! I love chicken dishes that are paired with delicious sauce. The sauce will help keep the chicken from drying out. The sauce will also keep the chicken bursting with flavor. It's definitely the ultimate win.
What Type of Chicken to Use
The dish is traditionally prepared using chicken breasts that you will need to slice in half to make cutlets. You can use any cut of chicken, boneless chicken thighs or cooked rotisserie chicken will also work well.
Why You Need to Pound the Chicken Cutlets
Once you have your chicken breasts sliced in half (horizontally), you want to pound them using a meat mallet, rolling pin, a glass mason jar, or whatever you can get your hands on. You do this so the chicken cutlets are evenly sized especially in terms of thickness.
If each breast/cutlet is unevenly sized the chicken will cook at varying rates which results in dry chicken. Some breasts will cook faster than others. When you pound the chicken, this also tenderizes the meat and makes the chicken more tender. No one likes dry chicken breasts.
You can wrap the chicken in plastic wrap or wax paper to pound them. I often do not and they still turn out! Pound the chicken to between a quarter inch and half inch is ideal, but the important part is making sure the width is as uniform as possible. You can read more about Simple Tricks to Make Chicken Breasts Better here.
Madeira Wine
Madeira is a small island in the North Atlantic Ocean near Portugal. Maderia wine is fortified and available in a range of dry to sweet styles. What does it taste like? It's unique and distinct taste is because it's heated, giving off the taste of roasted nuts, caramel, and toffee. You can read more about Madeira wine here.
You may see Madeira cooking wines in stores along with marsala cooking wines etc. These are outside of the alcohol section of the store and aren't true Madeira. Cooking wine is loaded with preservatives, sweeteners and salt, which can make your final dish taste overly sweet, salty or even metallic. I was able to grab bottles of Maderia at the local grocery store close to my home.
Another difference between cooking wine and using actual wine is the quality of the drink. Regular wine is going to have a lot more flavor and will add a much stronger taste to the dish.
How to Substitute Madeira Wine
You can substitue with Marsala (then it's more so chicken Marsala, but still good!), a dark sherry, or red Vermouth.
How to Make Chicken Madeira
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Season the chicken with paprika, garlic powder, onion powder, salt, and pepper to taste.
- Place a pan on the stove with medium-high heat and olive oil. When hot, add the chicken cutlets. Saute and sear each side.
- Add onions and mushrooms. Saute and add the garlic and stir.
- Pour in beef broth and Maderia wine. Deglaze.
- Pour in heavy cream and stir.
- Thicken the sauce with a flour slurry.
- Return the chicken to the pot with the sauce. Top the dish with shredded mozzarella cheese.
- Broil.
What Type of Pan to Use
I like to use a 12 inch cast iron skillet. It's large enough to easily fit 4 chicken cutlets. A 10 inch pan will work, but you may have to cook the cutlets in batches if you can't get them to fit. It will depend on the size of your chicken. If you want a nice sear on your chicken I recommend using a pan that will get really hot like a cast iron or stainless steel pan.
A non-stick pan will also work, but it doesn't usually get me the sear I want for chicken breasts. To make this a one pot meal, you should also use a pan that's oven-safe. Once the chicken is seared you will add mozzarella cheese and broil it for a few minutes to melt the cheese.
How to Thicken the Sauce
I like to thicken the sauce by making a slurry that's one part all-purpose flour and one part water. You can also use cornstarch. You combine the slurry ingredients separately and then add it to the sauce while cooking. Continue to stir as it thickens.
How to Cook Asparagus
I love blanched asparagus for this recipe. You can also make Air Fryer Asparagus, Grilled Asparagus in Foil, or use whatever method suits you.
To blanch asparagus, boil a pot of water along with a teaspoon of salt. Once the water is boiling, cook the asparagus for 3-4 minutes until tender and bright green. Remove the asparagus and run it under cold water (or ice) so that it stops cooking.
How to Make Mashed Potatoes
I love my Ranch Mashed Potatoes and Instant Pot Mashed Potatoes. Both are so easy to make! My Mashed Sweet Potatoes are bomb, too!
How Many Calories in the Cheesecake Factory Version?
Their site shows 1,210 calories.
Ways to Lighten Up the Recipe
- Skip the mashed potatoes. Pair the dish with more leafy, green vegetables.
- Make half of the sauce and use half of the sauce ingredients noted in the recipe, including the all-purpose flour thickener ingredients.
- Use half and half instead of whipping cream.
- Skip the mozzarella cheese.
How Long Will it Last in the Fridge
This will last in the fridge for 3-4 days tightly covered and sealed.
Freezer Tips
You can freeze the dish tightly covered and sealed for 3-4 minutes. Defrost overnight in the fridge. Since the sauce contains dairy, you may notice some separation upon reheating. This is normal.
More CopyCat Recipes to Try
Taco Bell Creamy Jalapeno Sauce
Taco Bell Breakfast Crunchwrap
Chick-Fil-A Chicken Sandwich
Red Lobster CopyCat Shrimp Scampi
Instant Pot Olive Garden Zuppa Toscana Soup
Keto Low Carb Zuppa Toscana Soup
Panera Autumn Squash Soup
Panera Broccoli Cheddar Soup
Big Mac Casserole
More Chicken Dinner Recipes
Jerk Chicken Thighs
Chicken Stroganoff
Instant Pot Teriyaki Chicken
Instant Pot Tuscan Chicken
Mozzarella Stuffed Chicken Breast
Traeger Smoked Chicken Breast
Chicken Madeira Cheesecake Factory Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts Sliced into 4 cutlets.
- ½ teaspoon paprika Smoked paprika will also work.
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 1 teaspoon olive oil
- 1 cup sliced mushrooms Any type of mushrooms will work.
- ½ cup chopped onions I used white onions.
- 3 garlic cloves Minced
- 1 cup beef broth Any broth works.
- 1 ½ cups madeira wine You can substitute marsala or sherry wine.
- ½ cup heavy whipping cream You can also substitute half and half.
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 cup shredded mozzarella cheese
Instructions
- Slice the chicken breasts in half (horizontally) and pound them using a meat mallot, rolling pin, a glass mason jar, or whatever you can get your hands on. You do this so the chicken cutlets are evenly sized especially in terms of thickness so they cook at a consistent temperature. ¼ of an inch to ½ of an inch is ideal.
- Season both sides of the chicken with paprika, garlic powder, onion powder, salt, and pepper to taste.
- Place an oven-safe pan (see notes) on the stove on medium-high heat and olive oil. When hot, add the chicken cutlets. Saute and sear each side for 3-4 minutes each until the chicken is cooked through. Remove the chicken and set aside.
- If needed, add additional olive oil to the pan. Add the onions and mushrooms. Saute for 3-4 minutes or until translucent and fragrant. Add the garlic and stir.
- Pour in the beef broth and Maderia wine. Adjust the heat to medium. Deglaze the pan by using a wooden spoon to scoop up any brown bits on the bottom of the pan. These bits will add flavor to the sauce.
- Pour in the heavy cream and stir.
- To thicken the sauce combine the flour and water in a separate bowl. Stir until fully combined and thick. Add the slurry to the pan and stir continuously. The sauce will thicken after several minutes.
- While waiting for the sauce to thicken, preheat the oven to Broil.
- Return the chicken to the pot with the sauce. Top the dish with shredded mozzarella cheese.
- Broil for 2-4 minutes or until the cheese has browned.
- Serve with asparagus, mashed potatoes, or your favorite side dishes.
Video
Notes
- The dish is traditionally prepared using chicken breasts that you will need to slice in half to make cutlets. You can use any cut of chicken, boneless chicken thighs will also work well.
- You can wrap the chicken in plastic wrap or wax paper to pound them. I often do not and they still turn out! Pound the chicken to between a quarter-inch and half-inch is ideal, but the important part is making sure the width is as uniform as possible.
- If each breast/cutlet is unevenly sized the chicken will cook at varying rates which results in dry chicken. Some breasts will cook faster than others. When you pound the chicken, this also tenderizes the meat and makes the chicken more tender.
- I like to use a 12 inch cast iron skillet. It’s large enough to easily fit 4 chicken cutlets. A 10-inch pan will work, but you may have to cook the cutlets in batches if you can’t get them to fit. It will depend on the size of your chicken.
- If you want a nice sear on your chicken I recommend using a pan that will get really hot like a cast iron or stainless steel pan.
- To make this a one-pot meal, you should also use a pan that’s oven-safe. Once the chicken is seared you will add mozzarella cheese and broil it for a few minutes to melt the cheese.
- When making the flour/water/slurry thickener start with 1 tablespoon of flour and 1 tablespoon of water. I found this wasn't enough to thicken the sauce to my liking. If that's the case for you, then add the additional tablespoon as noted in the recipe.
- You may see Madeira cooking wines in stores along with marsala cooking wines etc. These are outside of the alcohol section of the store and aren’t true Madeira. Cooking wine is loaded with preservatives, sweeteners and salt, which can make your final dish taste overly sweet, salty or even metallic. I was able to grab bottles of Maderia at the local grocery store close to my home. You may have to try a liquor or wine store.
- Macros noted are for the chicken dish. Feel free to use a macro calculator of your choice along with the ingredients you use for any other additions.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Melissa says
Another great receipe! The family loved it.
staysnatched says
That was quick! So glad you enjoyed it.
Kat Brzozowski says
I always trust and love your recipes but this one blew mine and my family’s mind. This was insanely delicious. Will make again within the week. It was that good. Thank you as always, Brandi!
staysnatched says
Yay! I'm so glad you and the family enjoyed it.
Merrilyn says
How can I substitute Xanthum Gum for the flour in order to make this recipe Keto?
staysnatched says
In general, you combine xanthan gum with the sauce separately and then add it back to the sauce. Madeira isn't keto FYI.
Emily says
Who needs Cheesecake Factory?!? Will make this one again!
staysnatched says
haha! I love to hear that.
Kristen Cosentino says
This was delicious! As soon as it was posted I knew I had to make it. I wasn’t able to find Madeira at the store near me so used the recommended substitute of Marsala. I’m excited to make it again in the future with Madeira but also know it’s absolutely amazing with the Marsala too!
staysnatched says
Chicken marsala for the win lol! Yup, agreed marsala is an amazing tasting wine as well.
Felicia says
I knew I was going to save this one for Valentine’s Day when I got the text from Brandi. I love The Cheesecake Factory! In fact we used to road trip almost 3 hours away until they finally opened one closer.
Chicken Madeira is probably my favorite dish from there. This recipe is my new favorite! There’s plenty of sauce in this recipe! I also loved that I could adjust the seasonings to my liking. Next time I might use a mushroom medley. My husband enjoyed it as well! He kept saying how good it was and even went back for thirds. I had everything on hand except the wine. I grabbed a couple of bottles so now I can make this whenever I feel like it! Thank you for this amazing recipe!
staysnatched says
Yesss! You're welcome.
A.G. says
I made this dish and opted for linguine instead of mashed potatoes and this was very good! Tasted better than Cheesecake Factory imo.
staysnatched says
Yum! That sounds amazing!
shauna a says
I like ordering chicken marsala when I go out, I did not think this was something I could make on my own (and still have it taste good). But this recipe was very easy to follow and it came out delicious. I would highly recommend.
Tiffany says
This recipe was delicious! I am making it again at a belated Galentine’s gathering this weekend! I cannot wait to spoil them.
staysnatched says
I love that idea!
Mary says
Every bite is seasoned to perfection. Brandi's attention to detail shines in her recipes and this is no different. It's a one pot meal packing the kind of flavor you'd think you would needs hours to achieve. Start to finish it was maybe 30 minutes of my time. This is another must make meal!!
staysnatched says
Glad to hear it's a 30 minute recipe!
Ty says
I have been dreaming about making this dish since the recipe dropped. (Used boneless thighs and broccoli). It was BETTER than I imagined! 5+ stars for me. Didn’t think my daughter would be a fan but she devoured her plate. Lol
Lisa says
She’s right, you’re gonna wanna drink the sauce 😉 my husband even ate some mushrooms! Lol definitely will make again
staysnatched says
Sauce so good you want to drink it!
Mary says
Every bite is seasoned to perfection. Brandi’s attention to detail shines in her recipes and this is no different. It’s a one pot meal packing the kind of flavor you’d think you would needs hours to achieve. Start to finish it was maybe 30 minutes of my time. This is another must make meal!!
staysnatched says
Yay! I love that it was 30 minutes!
Katie says
Once again, such a great recipe! The sauce was fantastic. Trying to use what we have at home so I served with broccoli and quinoa but you can do whatever you want!
staysnatched says
Yum! That sounds good.
Kristal says
So delicious! I used chicken thighs since that what I had in hand and everything was so good! I love these types of recipes where everything is cooked in one pan. Skip the takeout and just make this recipe.
staysnatched says
One pan recipes for the win!
Jaylene says
Never tried at Cheesecake Factory and never have to with this recipe! Another easy to make and delicious recipe. Thank you!!
staysnatched says
You’re welcome!