Chicken Madeira (Cheesecake Factory Copycat)
Golden chicken, earthy mushrooms, velvety wine sauce… this chicken madeira comes together with dreamy beef broth, melty mozzarella, and tender asparagus for comfort food with a little jazz-hands flair. A riff on the Cheesecake Factory classic, it's perfect for cozy weeknights or inviting company over. It feels a little extra without being dramatic, and comes together easily in one skillet. Rich, savory, with a glorious melty cheese finish!
4
servings
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts sliced in half horizontally and pounded 1/4-inch thick
- salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) olive oil divided
- 2 tbsp (28 g) unsalted butter divided
Vegetables & Aromatics
- 8 oz (225 g) mushrooms sliced (cremini or white button)
- 1 small yellow onion thinly sliced
- 3 cloves (3) garlic minced
- 1 lb (450 g) asparagus trimmed
Sauce
- 3/4 cup (180 ml) Madeira wine
- 1 cup (240 ml) beef broth preferably low sodium
- 1/4 cup (60 ml) heavy cream
- 1 cup (90 g) shredded mozzarella cheese
- fresh parsley for garnish, optional
Equipment
- Large oven-safe skillet
- wooden spoon
- Saucepan (for asparagus)
- Meat mallet or rolling pin
Instructions
- Prep the chicken: Slice each chicken breast in half horizontally, then gently pound to about 1/4-inch thick. Season both sides generously with salt and pepper.
- Brown the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add chicken and sear 3–4 minutes per side, or until golden and cooked through. Set chicken aside on a plate.
- Sauté the veggies: Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Stir in sliced mushrooms and onions. Cook, stirring often, for about 5 minutes until veggies soften and turn golden. Add minced garlic and cook 1 minute more.
- Deglaze with Madeira wine: Pour in the Madeira wine, scraping up browned bits from skillet bottom. Let it bubble and reduce by about half, 5–6 minutes.
- Add broth and cream: Stir in the beef broth and reduce heat to medium-low. Simmer for 8–10 minutes, letting the sauce reduce and thicken. Add the heavy cream and cook for another 2–3 minutes until glossy and silky.
- Blanch asparagus: While sauce reduces, bring a saucepan of salted water to a boil. Add asparagus and boil 2–3 minutes until bright green and just tender. Drain well and set aside.
- Combine and broil: Return chicken to skillet, turning to coat in the sauce. Lay blanched asparagus spears over the top, then sprinkle mozzarella evenly over everything.
- Broil to finish: Place the skillet under a preheated broiler for 2–3 minutes, or until the cheese melts and is bubbly and golden. If your pan isn’t oven-safe, transfer everything to a baking dish first.
- Garnish and serve: Sprinkle with fresh parsley if desired. Serve hot with mashed potatoes, buttered noodles, or crusty bread for the ultimate comfort meal.
Notes
This recipe works well with chicken thighs instead of breasts (adjust cook time). If you can’t find Madeira wine, substitute Marsala or dry sherry. To make vegetarian, skip chicken and broth and use portobello slices plus vegetable stock. For extra flavor, sauté some pancetta first and cook vegetables in the rendered fat.
Leftovers keep in the fridge up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
Nutrition
Calories: 445kcal | Carbohydrates: 14g | Protein: 42g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 145mg | Sodium: 500mg | Potassium: 990mg | Fiber: 3g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 13mg | Calcium: 220mg | Iron: 2.3mg