Chicken Madeira (Cheesecake Factory Copycat)

This rich and flavorful Chicken Madeira recipe is a restaurant-quality dish you can make at home! Inspired by the famous Cheesecake Factory Chicken Madeira, this recipe features tender chicken breasts, sautéed mushrooms, crisp asparagus, and melted mozzarella cheese, all smothered in a creamy, savory Madeira wine sauce. Perfect for a special occasion or a comforting dinner, this easy-to-follow recipe brings the elegance of restaurant-style chicken dishes right to your kitchen.

Ingredients

• 1 lb chicken breasts (2 large)
• 1 lb asparagus, blanched
• 3/4 tsp sea salt, divided, plus black pepper to taste
• 3 Tbsp unsalted butter, divided
• 2 Tbsp olive oil, divided
• 16 oz button mushrooms, thickly sliced
• 1 small or 1/2 medium yellow onion, finely diced
• 2 large garlic cloves, minced
• 2 Tbsp fresh parsley, finely chopped, plus extra for garnish
• 1 1/2 cups Madeira wine (sweet white wine)
• 1 1/2 cups low-sodium beef stock or broth
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese

Instructions

1. Blanch the asparagus: Snap off the tough ends of the asparagus. Bring a medium pot of 6 cups water to a boil and add 1 Tbsp salt. Add the asparagus and cook until crisp-tender and bright green, about 2-3 minutes. Remove from the water and set aside.
2. Prepare the mushrooms and onions: In a large, heavy oven-safe pan, melt 2 Tbsp butter and 1 Tbsp olive oil over medium-high heat. Add the mushrooms and cook for 5 minutes, until soft. Stir in the diced onion and cook for another 3 minutes. Add the minced garlic, season with 1/4 tsp salt, 1/4 tsp black pepper, and 2 Tbsp parsley. Cook for an additional 2 minutes. Remove the mixture from the pan and set aside. Wipe the skillet clean with a wet paper towel.
3. Prepare the chicken: Slice the chicken breasts in half lengthwise and pound them between plastic wrap until each piece is no more than 1/4″ thick. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
4. Cook the chicken: In the same pan, heat 1 Tbsp butter and 1 Tbsp olive oil over medium-high heat. Once the butter is foaming, add the chicken and sauté for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside with the mushrooms.
5. Make the sauce: In the same pan, add 1 1/2 cups Madeira wine. Bring to a vigorous boil and cook for 5 minutes, until the wine has reduced by half, scraping the bottom of the pan to release any browned bits. Add 1 1/2 cups beef broth and continue boiling until the liquid reduces to about 2/3 cup, or 1/4 of its original volume, about 10 minutes. Reduce the heat to medium, add 1/2 cup cream, and simmer for 2 minutes until the sauce thickens. Season with salt and pepper to taste.
6. Combine and broil: Return the chicken to the pan, turning it to coat in the sauce. Arrange the mushrooms and asparagus over the chicken and sprinkle 1 cup of mozzarella cheese on top. Broil for 3-4 minutes or until the cheese is melted and bubbly.
7. Serve: Remove from the oven, garnish with fresh parsley, and serve immediately.

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Why You’ll Love This Recipe

This Chicken Madeira recipe is a luxurious yet simple dish, modeled after the famous Cheesecake Factory classic. The combination of tender chicken, savory mushrooms, crisp-tender asparagus, and a rich, creamy Madeira sauce makes this dish irresistible. It’s perfect for special occasions or a comforting weeknight meal, and it’s sure to impress with its bold flavors and beautiful presentation.

Tips

• Blanching asparagus: For perfect asparagus, don’t overcook it. You want it to remain vibrant green and slightly crisp.
• Choosing Madeira wine: Madeira is a key ingredient for the sauce, giving it a sweet, rich flavor. If you can’t find Madeira, try using Marsala wine as a substitute.
• Thickening the sauce: If the sauce doesn’t thicken to your liking, simmer it for a few more minutes or add a small amount of cornstarch mixed with water.

Variations and Substitutions

• Chicken: While chicken breasts are the traditional choice, chicken thighs also work well in this recipe, offering a slightly richer flavor.
• Mushrooms: You can substitute the button mushrooms with cremini or shiitake mushrooms for a different taste and texture.
• Vegetables: If you don’t like asparagus, try substituting with green beans or roasted Brussels sprouts for a similar texture.
• Cheese: If you prefer a different cheese, try using fontina or provolone for a slightly different flavor profile.

FAQs

Can I make this ahead of time?
This dish is best served fresh, but you can prepare the sauce in advance and store it separately. Reheat the sauce before serving and cook the chicken when ready.

Can I use a different wine?
Yes, while Madeira wine gives this dish its signature flavor, you can use Marsala or a dry sherry as an alternative.

Can I make this without the cream?
If you prefer a lighter version, you can omit the cream and increase the beef broth for a slightly thinner sauce.

Serving

This Chicken Madeira pairs perfectly with mashed potatoes, roasted potatoes, or a simple side salad. You can also serve it with rice to soak up the flavorful sauce.

Suggestions

For a more indulgent experience, serve this dish with a glass of the same Madeira wine used in the recipe. For added texture, garnish with crispy shallots or fried onions on top.