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This Cheesecake Factory copycat recipe is filled with tender pieces of chicken, asparagus, and mushrooms all coated in a cheesy sauce. It takes next to no time to make this restaurant-quality flavor Chicken Madeira at home with simple everyday ingredients. Perfect as a weeknight dinner or to serve your guests.
One of the most popular chicken items on the Cheesecake Factory menu, chicken madeira is a favorite that your whole family will love. Creamy, savory, and packed with flavor, this chicken recipe is absolutely scrumptious. All you need are some simple ingredients that you probably already have in your kitchen, and you’ll have this delicious dish ready in no time.
I love easy weeknight dishes and even more, I love recipes made in one pot. If you love one-pot recipes like these ones, you will also love my One Pan Baked Greek Chicken, Creamy Chicken and Mushroom Stroganoff, and my Chinese Szechuan Chili Chicken.
Table of Contents
Why You’ll Love This Cheesecake Factory Madeira Chicken
- Take-out at home. You can make this restaurant-quality recipe at home for a fraction of the price and faster than it’ll take for you to go get a seat and place an order! It’s perfect for a stay-at-home date night.
- Super flavorful. You don’t need a few simple ingredients to make this super flavorful chicken madeira!
- A delicious creamy sauce. The sauce is a dream with the cream and the cheese. Your family will want to soak up every last drop with some crusty bread!
Madeira Chicken Ingredients
- Asparagus: make sure to trim off the woody end so the asparagus isn’t tough.
- Chicken breasts: sliced lengthwise so they’re thin and cook faster.
- Seasoning: I season the chicken madeira with garlic powder, Italian seasoning, salt, pepper, and paprika.
- Olive oil: or your preferred oil of choice.
- Butter: use unsalted butter so you can easily control the amount of salt in the dish.
- Garlic: I recommend freshly minced.
- Mushroom: you can use brown or white mushrooms for this chicken recipe.
- All-purpose flour: to help make the sauce thick.
- Chicken broth: use low sodium chicken broth when possible to avoid the dish from being overly salty.
- Heavy whipping cream: to make the sauce creamy and delicious.
- Shredded mozzarella cheese: this makes the sauce cheesy and thick.
- Red chili flakes: just a pinch for extra flavor.
- Parsley: for garnish.
How To Make Cheesecake Factory Madeira Chicken
- Blanch the asparagus: blanch in salted water for 4 to 5 minutes. Once done, transfer to a large bowl with ice-cold water and set aside.
- Season the chicken: Season the chicken breasts halves with garlic powder and Italian seasonings salt, pepper, and paprika.
- Sear the chicken: Heat a wide Dutch oven with oil on a medium flame, add the chicken breasts and cook for 5 to 6 minutes until they turn golden. Transfer them to a plate and set them aside.
- Cook the mushrooms: To the same Dutch oven add a tablespoon of butter. Once the butter is melted add the minced garlic and mushrooms. Sauté for 5-6 minutes until the moisture is released from mushrooms. Transfer the cooked mushroom to a separate plate and to the same Dutch oven add the remaining butter.
- Make the chicken madeira sauce: Sprinkle the flour and cook for a minute. Stir in the chicken broth and whisk.
- Add the cream: Once the broth started boiling add in the heavy cream, salt & pepper. Let it simmer for 2 to 3 minutes until the sauce starts to thicken.
- Combine everything: Return the chicken back to the skillet along with the cooked mushrooms and asparagus. Sprinkle the cheese evenly over the skillet. Add a dash of red chili flakes and place the dutch oven under “Broiler” for 3-5 minutes until the cheese is melted.
- Garnish the chicken madeira: Once done, garnish the dish with fresh parsley on top and serve.
Tips to Make this Madeira Chicken from Cheesecake Factory
- You can use half and half if you’d like to lighten up the sauce.
- Feel free to use other vegetables such as broccoli is you don’t have asparagus.
- While served with Mashed Potatoes at the Cheesecake Factory, feel free to serve it with some rice, pasta, or Bread.
- If you don’t want to cut the chicken lengthwise, you can pound the chicken breasts into even thickness.
- Freshly shredded mozzarella cheese is preferred. Pre-shredded cheeses have an anti-caking agent added that prevents them from melting as well.
- Butter is an integral part of this sauce, so choose high quality butter.
- Use freshly minced garlic. It brings out so much flavor compared to pre-minced garlic.
- Do not over cook the chicken so you don’t end up with dry chicken. Always use a cooking thermometer to check the internal temperature of the chicken. It should be at 165 F.
Frequently Asked Questions
While the two recipes are similar, chicken marsala does not contain cheese. Chicken marsala also uses Italian wine. Chicken Marsala is mostly served with pasta, potatoes, or rice while Chicken Madeira is served over mashed potatoes and asparagus.
To store the leftovers, transfer them into an airtight container, and keep them in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed throughout.
This is a very freezer friendly meal. You can store leftovers in an airtight container and freeze up to 2 months. When ready to serve, thaw in the fridge overnight and reheat at low temperature in the oven or in the microwave until heated through.
If you do not drink alcohol, you can substitute the Madeira wine with chicken or beef stock, like it’s done for this recipe.
Chicken Madeira can be served with some Homemade Mashed Potatoes, Oven Roasted Baby Potatoes, Easy Au Gratin Potatoes, or veggie side options like Brown Sugar Glazed Carrots, Garlic Butter Mushrooms, and Cheesy Broccoli Bites.
More Easy Chicken Recipes to Try
- Easy Chicken Stew
- Lemon Herb Mediterranean Chicken
- Creamy White Chicken Chili
- Sweet and Spicy Asian Chicken
- Easy Chicken Tetrazzini
I hope you enjoy all the recipes I share with you, including this delicious Chicken Madeira recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Cheesecake Factory Chicken Madeira
Ingredients
Chicken
- 2 whole chicken breasts, sliced lengthwise
- 1 tsp garlic powder
- ½ tsp Italian seasonings
- ½ tsp paprika
- ½ tsp salt
- ½ tsp ground black pepper
Other Ingredients
- 1 lb asparagus, end wooden part trimmed
- 1 tbsp olive oil, to sauté the chicken
- 2 tbsp unsalted butter, divided
- 2 tsps. garlic, minced
- 8 oz mushroom, sliced
- 2 tbsps all-purpose flour
- 2 cups chicken broth, or beef broth for a darker sauce
- ½ cup heavy whipping cream
- ¾ cup shredded mozzarella cheese
- ¾ tsp. red chili flakes, more or less to taste
- 2 tbsps. parsley, chopped
- ½ tsp salt , more or less to taste
- ½ tsp black pepper, to taste
Instructions
- Blanch the asparagus in salted water for 4-5 minutes. Once done, transfer to a large bowl with ice cold water and set aside.
- Season the chicken breasts halves with garlic powder and Italian seasonings salt, pepper and paprika.
- Heat a wide dutch oven with oil on a medium flame, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set aside.
- To the same dutch oven add a tablespoon of butter. Once the butter is melted add the minced garlic and mushrooms. Saute for 5-6 minutes until the moisture releases from mushrooms.
- Transfer the cooked mushroom to a separate plate and to the same dutch oven add the remaining butter. Sprinkle the flour and cook for a minute.
- Stir in the chicken broth and whisk.Once the broth started boiling add in the heavy cream, salt & pepper. Let it simmer for 2-3 minutes until the sauce starts to thicken.
- Return the chicken back to the skillet along with the cooked mushrooms and asparagus.
- Sprinkle the cheese evenly over the skillet. Add a dash of red chili flakes and place the dutch oven under “Broiler” for 3-5 minutes until the cheese is melted.
- Once done, garnish the dish with fresh parsley on top and serve.
Notes
- You can use half and half if you’d like to lighten up the sauce.
- Feel free to use other vegetables such as broccoli is you don’t have asparagus.
- While served with Mashed Potatoes at the Cheesecake Factory, feel free to serve it with some rice, pasta, or Bread.
- If you don’t want to cut the chicken lengthwise, you can pound the chicken breasts into even thickness.
- Freshly shredded mozzarella cheese is preferred. Pre-shredded cheeses have an anti-caking agent added that prevents them from melting as well.
- Butter is an integral part of this sauce, so choose high quality butter.
- Use freshly minced garlic. It brings out so much flavor compared to pre-minced garlic.
- Do not over cook the chicken so you don’t end up with dry chicken. Always use a cooking thermometer to check the internal temperature of the chicken. It should be at 165 F.
