Chicken Madeira with Mozzarella

This Chicken Madeira recipe brings the indulgence of the Cheesecake Factory classic right to your home kitchen. Tender chicken breasts are enveloped in a silky Madeira wine sauce enriched with mushrooms and onions then topped with creamy mozzarella cheese. Paired with crisp asparagus, this dish feels elegant yet is straightforward enough for a weeknight dinner.

I first tried making this on a special occasion and was struck by how easily the sauce came together. Now it’s my go-to when I want to impress without fuss.

Ingredients

• Chicken breasts: Four boneless skinless, about one and a half pounds total, pounded thin so they cook quickly and evenly
• Salt and pepper: to season, enhancing the natural flavors
• Olive oil and butter: for searing and sautéing, providing a rich base
• Fresh mushrooms: eight ounces sliced bring earthiness and umami, cremini or shiitake work well too
• Onion: One small, finely diced, adds sweetness and depth
• Garlic: Two cloves, minced, release aromatic notes in the sauce
• Madeira wine: Two cups for that signature sweet, nutty flavor essential to the sauce
• Beef broth: One and a half cups deepen the savory element and balance the wine
• Heavy cream: Half a cup rounds out the sauce with creamy richness
• Asparagus: One pound, trimmed, gives a crisp-tender, bright complement
• Mozzarella cheese: One cup shredded to melt beautifully on top
• Fresh parsley: chopped for garnish if desired, lending a pop of color and freshness

Step-by-Step Instructions

Prep the chicken:

Slice each breast in half lengthwise to create thinner cutlets. Place between plastic wrap and gently pound to about quarter-inch thickness for fast, even cooking. Season both sides generously with salt and pepper.

Sear the chicken:

Heat one tablespoon olive oil and one tablespoon butter over medium-high heat in a large skillet. Once the butter melts, add the chicken pieces. Cook about three to four minutes per side until golden and just cooked through. Transfer to a plate and set aside so they rest while you make the sauce.

Sauté vegetables:

Add the remaining olive oil and butter to the pan. Stir in sliced mushrooms and diced onions. Cook for about five minutes until mushrooms soften and onions become translucent. Add minced garlic during the last minute to avoid burning and to release its aroma.

Make the sauce:

Pour in two cups of Madeira wine, scraping up all the browned bits stuck to the pan with a wooden spoon. Bring it to a lively boil and reduce the liquid by half, about five to seven minutes. Add one and a half cups beef broth and let it simmer until reduced again for eight to ten minutes. Lower the heat and stir in half a cup of heavy cream. Cook for two to three minutes until the sauce thickens slightly and becomes velvety. Taste and adjust seasoning with salt and pepper.

Cook asparagus:

While the sauce simmers, bring a medium pot of salted water to a boil. Add trimmed asparagus and cook for two to three minutes until bright green and still crisp-tender. Drain immediately and set aside to maintain vibrant color and crunch.

Combine and top:

Return the chicken to the skillet, turning each piece to coat well in the sauce. Arrange asparagus spears on top of the chicken breasts evenly. Sprinkle one cup shredded mozzarella cheese over the asparagus.

Broil:

If your skillet is oven-safe, place it under a preheated broiler for two to three minutes until the cheese melts and just begins to turn golden. If not, transfer everything to a baking pan before broiling.

Garnish and serve:

Remove from the oven, sprinkle with chopped fresh parsley if using, and serve immediately. It pairs wonderfully with creamy mashed potatoes, buttered pasta, or crusty bread to soak up every last drop of the luscious sauce.

Bookmark

I love the way the Madeira wine infuses the sauce with warmth and subtle sweetness. One family dinner with this plated left everyone asking when I would make it again. It feels like a special treat but comes together without stress.

Storage Tips

Refrigerate leftovers in an airtight container for up to two days. To reheat, warm gently on the stove over medium-low heat while turning the chicken in the sauce to keep it moist. Avoid high heat, which can dry out the chicken. You can refresh the melted mozzarella under the broiler for a minute or two if desired.

Ingredient Substitutions

Dry Marsala or dry sherry can replace Madeira wine though the flavor will shift slightly. Use chicken broth if you want a lighter sauce but expect less depth. Fontina or Gruyère cheese make excellent substitutes for mozzarella for a nuttier, richer finish. Mushrooms like shiitake or cremini elevate earthiness and complexity.

Serving Suggestions

Serve Chicken Madeira alongside creamy mashed potatoes or buttered egg noodles to catch all that sauce. Roasted garlic bread or a fresh green salad brightens the meal. A simple side of wild rice pilaf is classic and complements the flavors without overpowering.

Cultural Context

Chicken Madeira is a popular dish at the Cheesecake Factory inspired by the Portuguese Madeira wine from the Madeira Islands. The wine itself is fortified and aged, giving a sweet yet slightly nutty flavor that pairs beautifully with savory components like mushrooms and beef broth. This recipe captures that balance of richness and freshness that makes Madeira dishes special in European cooking.

Pro Tips

• Toast mushrooms in the pan until golden before adding onions for deeper umami
• Do not add cream too early or overheat the sauce to prevent separation
• Thin chicken breasts and sear quickly to ensure juiciness and tenderness

Common Recipe Questions

→ How do I keep the chicken juicy?

Pounding the chicken breasts thin helps them cook evenly. Sear the chicken just until golden, then let it finish cooking gently in the sauce to maintain juiciness.

→ Can I substitute Madeira wine with another type?

Yes, dry Marsala, dry sherry, or a dry white wine can be used, but they will slightly alter the sauce’s flavor profile.

→ Why is cream added last in the sauce?

Adding cream at the end softens the acidity and enriches the sauce without causing separation or thinning during reduction.

→ Is beef broth necessary for the sauce?

Beef broth deepens the savory base, but chicken broth can be substituted for a lighter flavor with less richness.

→ How do I know when the sauce is ready?

The sauce is done when the wine and broth have reduced by half and it thickens slightly after cream is added, coating the back of a spoon.

→ Can I roast the asparagus instead of boiling?

Yes, roasting asparagus at 425°F for 8–10 minutes with olive oil and salt adds more flavor and texture.