Chicken Madeira Recipe: Sautéed Chicken with Mushroom Madeira Sauce

This creamy Chicken Madeira is loaded with sautéed mushrooms, a touch of sweet wine, tender chicken cutlets, blanched asparagus, and gooey melted mozzarella. It captures the rich, restaurant-style flavors so you can enjoy a comforting dinner at home without the wait.

If you’ve been craving the Cheesecake Factory version of Chicken Madeira, you don’t need to go out. This recipe recreates the same hearty, savory, and slightly sweet profile using simple ingredients and one skillet for most of the cooking.

Why You’ll Love Chicken Madeira

• Mostly one-pan cooking. Aside from blanching the asparagus, chicken, mushrooms, and the sauce all come together in a single skillet.
• Comforting and flavorful. The combination of cream, melted mozzarella, mushrooms, and wine yields a rich, cozy dish that’s perfect for weeknights or company.
• Restaurant-style at home. The sauce and final broil give the chicken the same indulgent finish you’d expect from a restaurant plate.

What Is Chicken Madeira?

Chicken Madeira features pan-seared chicken breasts served in a cream-based sauce brightened by Madeira wine, a lightly sweet fortified wine from Portugal. The dish typically includes garlic-scented mushrooms and blanched asparagus, and is finished with shredded mozzarella melted under the broiler for a golden, bubbly topping.

Recipe Ingredients

• Fresh asparagus
• Salt and pepper – kosher salt and freshly ground black pepper
• Olive oil
• Butter – unsalted preferred
• Chicken – boneless skinless breasts, cut into thin cutlets
• Mushrooms – cremini, white, or baby portobello, sliced
• Shallot – or red onion, finely diced
• Garlic – minced
• Parsley – fresh flat-leaf, chopped
• Madeira – or another sweet white wine such as marsala or sherry
• Beef broth – low-sodium (or chicken broth)
• Heavy cream – or half-and-half if desired
• Mozzarella – shredded for melting

How to Make Chicken Madeira

Below is a clear, step-by-step overview to guide you through the process. Exact measurements and cook times are included in the recipe card further down.

• Blanch the asparagus. Cook in boiling, salted water until crisp-tender, then shock in ice water and set aside.
• Season and sear the chicken. Season cutlets with salt and pepper and brown them in a skillet with butter and olive oil until cooked through; remove and keep warm.
• Sauté the mushrooms and shallot. In the same skillet, cook mushrooms until golden, add the shallot and cook until softened, then stir in garlic for the last minute.

• Deglaze with wine. Add Madeira to the hot skillet, scrape up browned bits, and bring to a boil.
• Add broth and reduce. Whisk in beef broth, simmer until the sauce reduces and concentrates in flavor.
• Finish with cream. Lower the heat, whisk in cream and simmer until the sauce thickens slightly; season to taste.
• Assemble and melt cheese. Return chicken, mushrooms, and asparagus to the skillet, sprinkle with mozzarella, and broil briefly until the cheese melts and browns.

Tips & Variations

• Check doneness. Cook chicken to an internal temperature of 165°F (74°C) for safety, avoiding overcooking.
• Wine alternatives. If Madeira isn’t available, marsala or sherry both work well.
• Flatten the chicken. Pound the breasts into even cutlets for faster, more even cooking.
• Swap vegetables. Green beans or broccoli make good substitutes for asparagus.

Serving Suggestions

Serve Chicken Madeira over creamy mashed potatoes, garlic butter parmesan rice, or with a simple grilled vegetable salad. Thick slices of crusty bread are great for soaking up the sauce. Pair with a bright, fresh side salad to balance the richness.

How to Store & Reheat Leftovers

• Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a warm oven until heated through or microwave in short intervals to preserve sauce texture.

Easy Chicken Dinners

• Chicken Piccata
• Chicken Fajita Pasta
• Lemon Chicken
• Chicken Kiev
• Chicken Tetrazzini

Chicken Madeira

This creamy Chicken Madeira is packed with savory sautéed mushrooms, sweet wine, tender chicken, and melted mozzarella cheese.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 4 servings

Ingredients

• 1 pound asparagus spears, ends trimmed
• pinch salt
• 2 tablespoons olive oil, divided
• 3 tablespoons unsalted butter, divided
• 2 boneless skinless chicken breasts, each cut into 2 cutlets, about ¼-inch thick
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 8 ounces cremini mushrooms, sliced
• 1 medium shallot, finely diced
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped, plus more for garnish
• 1½ cups Madeira wine, or use a sweet white wine
• 1½ cups low-sodium beef broth
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese

Instructions

Asparagus

• Fill a wide pot with about 2 inches of water and a pinch of salt; bring to a boil. Add trimmed asparagus and cook, covered, until crisp-tender, 3–5 minutes. Drain and transfer to an ice bath to stop cooking, then drain again and set aside.

Chicken Madeira

• In a large ovenproof skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Season chicken cutlets with Kosher salt and black pepper. Cook 4–5 minutes per side until cooked through, then transfer to a plate and keep warm.
• Return the skillet to medium-high, add remaining 1 tablespoon butter and 1 tablespoon olive oil, and add sliced mushrooms with a pinch of salt. Cook until golden on one side, then stir and add the diced shallot. Sauté until mushrooms are tender and shallot is translucent, about 4–5 minutes. Add minced garlic for the last minute, then transfer the mixture to a plate and cover to keep warm.
• Preheat the broiler to high. Return the skillet to medium-high heat, add the Madeira wine and stir to deglaze; bring to a boil and cook 3 minutes. Whisk in beef broth, bring back to a boil, and simmer 7–10 minutes until reduced.
• Reduce heat to medium, whisk in heavy cream and simmer 1–2 minutes until the sauce thickens slightly. Taste and adjust salt and pepper as needed. Return the chicken, mushrooms, and asparagus to the skillet, sprinkle with shredded mozzarella, and place under the broiler 3 minutes or until cheese is melted and golden. Remove, garnish with parsley, and serve immediately.

Equipment

• Measuring cups and spoons
• Large ovenproof skillet
• Large pot for blanching asparagus
• Wooden spoon or spatula

Notes

• Chicken: Cut large breasts in half lengthwise to make thin cutlets, or use pre-cut cutlets to save time.
• Madeira substitute: Marsala or sherry work well if you can’t find Madeira.
• Vegetable swap: Green beans or broccoli are good alternatives to asparagus.
• No broiler: If you prefer not to broil, cover the skillet and heat until the cheese melts, about 3–5 minutes.
• Storage: Cool completely, store in airtight containers in the fridge up to 3 days.

Nutrition

Calories: 511kcal | Carbohydrates: 13 g | Protein: 25 g

Nutritional info is an estimate and provided as a courtesy. Values may vary by ingredients and preparation.

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