Chicken Madeira
This Chicken Madeira recipe is a comforting, restaurant-style dish you can whip up right at home – and dare we say, even better than the famous Cheesecake Factory version! With tender seared chicken, a velvety mushroom Madeira wine sauce, crisp asparagus, and bubbly mozzarella cheese, it’s the kind of meal that turns dinner into a gourmet experience.
Pair it with our creamy homemade mashed potatoes and prepare to impress anyone lucky enough to snag a plate.
Why You’ll Love This Recipe
If we had to crown one meal as our finest homemade copycat, this would be it. It checks all the boxes:
- Savory, rich, restaurant-quality flavor.
- Elegant enough for guests, easy enough for weeknights.
- Made with simple pantry staples plus one star ingredient: Madeira wine.
So if you’re craving comfort food with sophistication, you’ve just found your match.
What Is Chicken Madeira?
Chicken Madeira is a pan-seared chicken breast dish served in a sauce made with Madeira wine, mushrooms, garlic, and a blend of chicken and beef broth. It’s topped with fresh mozzarella, baked until gooey, and served alongside tender asparagus spears.
It’s similar in vibe to Chicken Marsala but deeper and more luxurious in flavor. Madeira wine adds complexity with its subtly sweet and nutty notes.
Ingredients You’ll Need
Here’s a quick grocery list to grab:
For the Sauce:
- 1 cup chicken broth
- ½ cup beef broth
- ½ chicken bouillon cube
- 1 tablespoon heavy cream (optional, but adds a silky finish)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
For the Chicken:
- 2 large boneless, skinless chicken breasts
- Salt & pepper, to taste
- 1 teaspoon garlic powder
- ¼ cup all-purpose flour
- 1–2 tablespoons olive oil
For the Mushroom-Asparagus Topping:
- 12 spears fresh asparagus, trimmed
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 ½ cups Madeira wine
- 8 oz. cremini mushrooms (aka baby bella)
- 3 tablespoons flour
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
How to Make Chicken Madeira
We break this down into simple steps for maximum success.
Step 1: Prep the Asparagus
- Trim and cut the asparagus in half.
- Boil for 3-4 minutes, then shock in cold water to stop the cooking.
- Set aside.
Step 2: Prep the Chicken
- Slice the chicken breasts horizontally to create two thinner fillets.
- Cover with plastic wrap and pound to 1/2-inch thick using a meat mallet.
- Season with salt, pepper, and garlic powder.
- Dredge lightly in flour, ensuring full coverage.
Step 3: Sear the Chicken
- Heat olive oil in a skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side, until golden.
- Remove and set aside.
Step 4: Build the Sauce
- In the same skillet, melt butter and sauté garlic for 2 minutes.
- Add mushrooms and Madeira wine.
- Use a spatula to scrape up the flavorful brown bits from the pan.
- Let the wine reduce by half over medium heat, about 13 minutes.
Step 5: Thicken the Sauce
- Whisk in flour gradually to the mushroom mixture and stir continuously for 2 minutes.
- Slowly add the pre-mixed sauce base from earlier (broths, Worcestershire, cream, spices).
- Bring to a boil, then reduce to a simmer. Let it reduce for another 13 minutes.
- Stir in Parmesan cheese.
Step 6: Assemble and Bake
- Return the chicken to the pan, spoon sauce over each piece.
- Top with asparagus and shredded mozzarella.
- Either cover the skillet and cook over medium-low for 5 minutes or bake in a 400°F oven until cheese is melted and bubbly.
Step 7: Serve & Savor
Plate the chicken over mashed potatoes and spoon extra sauce on top. Prepare for applause.
Tips for the Best Chicken Madeira
- Use real Madeira wine. Don’t sub unless you must. It’s available in most liquor stores near the sherry and marsala.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that affect melt and texture.
- Fresh garlic only. Skip the jarred stuff for this one.
- Let that sauce simmer. Time is your friend. Reducing concentrates flavor and makes it taste like it came out of a pro kitchen.
What Can I Use Instead of Madeira Wine?
If you can’t find Madeira wine, here are some decent swaps:
- Dry Marsala wine
- Dry sherry
- Dry vermouth
- Dry port
- White wine + 1 Tbsp brandy
- For alcohol-free: ½ cup white grape juice + ¼ cup sherry vinegar + 2 Tbsp vanilla extract
Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: You can freeze this dish for up to 3 months.
- Reheat: Thaw overnight and bake covered at 350°F for 20–25 minutes.
Best Tools for This Recipe
- Enamel Cast Iron Skillet: Perfect for building sauces and oven-safe.
- Meat Tenderizer: Key to even cooking.
- Garlic Peeler + Press: Saves time and your fingertips.
- Box Grater: Always grate cheese fresh.
- Tongs: For flipping chicken safely and easily.
- Measuring Cup with Spout: Makes pouring sauce into roux a breeze.
What to Serve With Chicken Madeira
- Mashed Potatoes – the ultimate creamy base.
- Buttered Noodles – simple, fast, and effective.
- Garlic Bread – because soaking up sauce is mandatory.
- Steamed Broccoli – adds a little green crunch.
More Recipes You’ll Love
- Chicken Marsala
- Creamy Mushroom Chicken
- Chicken Milanese
- Garlic Parmesan Chicken Pasta
- Philly Cheesesteak Sandwiches
Did You Try This Recipe?
We’d love to hear from you! Leave a star rating and a review below if you made this dish — or tag us on Instagram @fitmealmentors!
FAQs About Chicken Madeira
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well but may need slightly longer cooking.
Is Madeira wine sweet?
It’s mildly sweet with a rich, nutty flavor – but balances perfectly in this savory sauce.
Can I make it ahead?
Yes! You can make the sauce and cook the chicken in advance, then assemble and bake before serving.
Reference Links