Cheesecake Factory Chicken Madeira
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.
servings
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.
Nutrition
Calories: 322kcal | Carbohydrates: 13g | Protein: 13g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 963mg | Potassium: 599mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1996IU | Vitamin C: 11mg | Calcium: 174mg | Iron: 4mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.