Chicken Madeira
Nov 04, 2025 12:42 PM
This Chicken Madeira recipe is an amazing take on the famous Cheesecake Factory dish, only this homemade version is even better! You’ll know it when you taste it!
Of the hundreds of recipes here, I think I might be most proud of this Chicken Madeira recipe. (True story.)
I have had this at The Cheesecake Factory many times, it’s my favorite item on their (huge) menu. So I felt like attempting it at home may have been setting myself up for failure.
…And WOW was I wrong. The rich, deep flavor of the sauce is absolutely restaurant-worthy. The key is to use a lot of wine and let it simmer, reduce, and concentrate with those cremini mushrooms.
Other elements of the sauce include both chicken and beef broth for depth of flavor, fresh garlic, Worcestershire sauce for umami, a hint of heavy cream, and a few other cozy touches that make a huge difference in flavor.
Ingredients:
Sauce
- 1 cup chicken broth
- ½ cup beef broth
- ½ chicken bouillon cube
- 1 tablespoon heavy cream, optional but I like it
- 2 teaspoons Worcestershire sauce
- ½ teaspoon EACH: onion powder, mustard powder
Chicken
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- 1 teaspoon garlic powder
- ¼ cup flour
- 1-2 tablespoons olive oil
Mushrooms/Asparagus/Cheese, etc.
- 12 spears asparagus
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 ½ cups madeira wine, see notes
- 8 oz. cremini/baby bella mushrooms
- 3 tablespoons flour
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
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