Cheesecake Factory Chicken Madeira

This Chicken Madeira is a copycat of the famous Cheesecake Factory dish. It has juicy chicken, mushrooms, and asparagus in a creamy sauce with melted mozzarella cheese. A perfect dinner to enjoy any time!

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Ingredients Needed:

• 1 lb Chicken Breasts (2 large)
• 1 lb asparagus, blanched*
• 3/4 tsp sea salt, divided, and black pepper to taste
• 3 Tbsp Unsalted Butter, divided
• 2 Tbsp Olive Oil, divided
• 16 oz button mushrooms, thickly sliced
• 1 small or 1/2 medium yellow onion, finely diced
• 2 large garlic cloves, minced
• 2 Tbsp fresh parsley, finely chopped, plus to garnish
• 1 1/2 cups Madeira Wine, sweet white wine*
• 1 1/2 cups low-sodium beef stock or broth
• 1/2 cup Whipping Cream, heavy or regular
• 1 cup mozzarella cheese, shredded

How To Make Chicken Madeira?

1. Blanch the Asparagus: Snap off the woody ends of the asparagus. Boil 6 cups of water with 1 Tbsp salt. Add the asparagus and cook for 2-3 minutes until it’s bright green and slightly tender. Remove and set aside.
2. Cook the Mushrooms: In a large pan, heat 2 Tbsp butter and 1 Tbsp oil over medium-high heat. Add the mushrooms and cook for 5 minutes until they soften. Add the diced onion and cook for another 3 minutes. Stir in the minced garlic, 1/4 tsp salt, 1/4 tsp pepper, and 2 Tbsp parsley. Cook for 2 more minutes, then set aside.
3. Cook the Chicken: Slice the chicken breasts in half lengthwise and pound each piece to about 1/4 inch thick. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. In the same pan, heat 1 Tbsp butter and 1 Tbsp oil. Add the chicken and cook for 3-4 minutes per side until golden and fully cooked. Remove and set aside with the mushrooms.
4. Make the Sauce: In the same pan, pour 1 1/2 cups of Madeira wine. Boil for 5 minutes, scraping the pan to loosen any bits. Add 1 1/2 cups beef broth and cook for 10 minutes until the liquid is reduced to 1/4 of its original amount. Lower the heat, add 1/2 cup cream, and simmer for 2 minutes until the sauce thickens. Season with salt and pepper.
5. Assemble the Dish: Put the chicken back into the pan, turning to coat it in the sauce. Add the mushrooms and asparagus on top. Sprinkle the shredded mozzarella cheese over everything and broil for 3-4 minutes until the cheese is melted. Garnish with fresh parsley.

Recipe Tips:

• Pound the Chicken Evenly: When you slice and pound the chicken breasts, ensure they’re an even thickness. This helps them cook quickly and evenly, ensuring juicy chicken.
• Don’t Skip the Madeira Wine: Madeira wine gives this dish its signature flavor. If you can’t find it, try a sweet white wine as a substitute, but it might change the taste a bit.
• Blanch the Asparagus Properly: Don’t overcook the asparagus. It should be crisp-tender and bright green. Overcooking it will make it mushy and lose its fresh flavor.
• Reduce the Sauce Well: Make sure to boil the wine and broth until they reduce to about a quarter of the original liquid. This step concentrates the flavors and makes the sauce rich and delicious.
• Use Fresh Mozzarella: Shredded mozzarella adds the best melt and texture. Avoid pre-shredded cheese as it can have additives that affect the melt and creaminess of the dish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Madeira cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: If you want to freeze it, follow the same steps—let it cool, then place it in a freezer-safe container. It will stay fresh for up to 3 months.
• Reheat: To reheat on the stove, place the chicken and sauce in a pan over low heat. Stir occasionally, cooking for 5-7 minutes until warmed through.

Nutrition Facts:

• Calories: 582 kcal
• Total Fat: 34g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 1,020mg
• Potassium: 1,016mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 39g