This Chicken Madeira Recipe is a rich and creamy recipe, which is made with Madeira wine and button mushrooms. It’s a restaurant-quality dish, ready in about 50 minutes.
Jump to RecipeChicken Madeira Recipe Ingredients
- 1 lb chicken breasts (2 large)
- 1 lb asparagus, blanched
- ¾ tsp sea salt, divided
- Black pepper, to taste
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil, divided
- 16 oz button mushrooms, thick-sliced
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped (plus more for topping)
- 1½ cups Madeira wine (or sweet white wine)
- 1½ cups low-sodium beef broth
- ½ cup heavy cream
- 1 cup shredded mozzarella (fresh if possible)
How To Make Chicken Madeira Recipe
- Prepare the Chicken: Slice the large chicken breasts in half horizontally to create 4 thinner cutlets. Place them between plastic wrap and pound to an even 1/4-inch thickness. Season both sides with 1/2 tsp salt and black pepper.
- Sear the Chicken: In a large, oven-safe skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Add the chicken cutlets and cook for 3-5 minutes per side, or until golden brown and cooked through. Remove the chicken to a plate and set aside.
- Sauté the Mushrooms and Onions: In the same skillet, melt 1 tbsp butter and the remaining 1 tbsp olive oil. Add the sliced mushrooms and cook, undisturbed, for 5 minutes. Stir and cook for another 3-5 minutes until deeply browned. Add the diced onion and cook for 3-4 minutes until softened.
- Build the Sauce Base: Add the minced garlic and 2 tbsp chopped parsley to the pan. Cook for 1 minute until fragrant.
- Deglaze and Reduce: Pour the Madeira wine into the pan, using a wooden spoon to scrape all the browned bits from the bottom of the skillet. Bring to a boil and let it simmer, reducing for 8-10 minutes, or until the wine is syrupy and reduced by about half.
- Simmer the Sauce: Add the beef broth and bring to a simmer. Cook for another 10-15 minutes, or until the sauce has reduced and thickened.
- Finish the Cream Sauce: Reduce the heat to low. Stir in the heavy cream and the remaining 1 tbsp of butter. Season the sauce with the remaining 1/4 tsp salt and pepper.
- Assemble the Dish: Place the seared chicken breasts back into the skillet with the sauce. Arrange the blanched asparagus spears on top of the chicken. Sprinkle the shredded mozzarella evenly over the chicken and asparagus.
- Melt the Cheese: You can either cover the pan with a lid for 2-3 minutes to melt the cheese, or, for a “restaurant-style” finish, place the entire oven-safe skillet under a preheated broiler for 1-2 minutes until the cheese is bubbly and golden brown.
- Serve: Garnish with extra fresh parsley and serve immediately, spooning extra sauce over the top.
Recipe Tips
- What if I can’t find Madeira wine? You can substitute a dry or sweet Marsala wine, which will give a very similar flavor. In a pinch, a deep, sweet white wine like a Riesling or even a dry sherry will also work.
- How do I blanch asparagus properly? Drop the asparagus into a pot of boiling, salted water for 2-3 minutes (depending on thickness). Immediately remove it with a slotted spoon and plunge it into a bowl of ice water. This stops the cooking and keeps the asparagus bright green and crisp.
- How to get the best browning on mushrooms? The key is a hot pan and not stirring them. Let them sit in the hot oil without moving for 5 full minutes. This allows them to release their moisture and develop a deep, savory, golden-brown crust.
- Can I make this without an oven-safe skillet? Yes. After step 8 (assembling), transfer the chicken, asparagus, and sauce to an 8×8 or 9×13 baking dish. Top with mozzarella and bake at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and the sauce is bubbling.
What To Serve With Chicken Madeira
This dish is famously served over a bed of creamy mashed potatoes to soak up all the delicious sauce.
- Creamy Mashed Potatoes
- Angel Hair Pasta tossed with olive oil and parsley
- Crusty French Bread (for dipping in the sauce)
- A simple side salad with vinaigrette
How To Store Chicken Madeira
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze: Freezing is not highly recommended as the cream sauce can separate and become grainy upon reheating. Reheat: Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce is too thick. You can also microwave in 30-second bursts.
Chicken Madeira Recipe Nutrition Facts
(Per serving, estimated, for 1/4 of the recipe)
- Calories: 780 kcal
- Total Fat: 52g
- Saturated Fat: 28g
- Cholesterol: 210mg
- Sodium: 720mg
- Potassium: 950mg
- Total Carbohydrate: 20g
- Dietary Fiber: 4g
- Sugars: 9g
- Protein: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a popular “copycat” or “inspired-by” recipe that replicates the famous dish. The key components—seared chicken, asparagus, melted mozzarella, and the rich mushroom-Madeira sauce—are all there.
Yes, boneless, skinless chicken thighs would be delicious. They may take slightly longer to cook through (step 2) but will remain very juicy.
The Madeira wine is the key flavor. If you must omit it, you can substitute it with an equal amount of high-quality beef broth, but the final dish will lack the characteristic sweet, deep flavor of true Chicken Madeira.
Chicken Madeira Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutes780
kcalA restaurant-quality copycat recipe with seared chicken and asparagus in a rich mushroom and Madeira wine cream sauce, topped with melted mozzarella.
Ingredients
1 lb chicken breasts, pounded thin
1 lb asparagus, blanched
¾ tsp sea salt, divided
Black pepper, to taste
3 tbsp unsalted butter, divided
2 tbsp olive oil, divided
16 oz button mushrooms, thick-sliced
1 small yellow onion, finely diced
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
1½ cups Madeira wine
1½ cups low-sodium beef broth
½ cup heavy cream
1 cup shredded mozzarella
Directions
- Season and sear 1/4-inch thick chicken cutlets in 1 tbsp butter/1 tbsp oil; set aside.
- In the same pan, add 1 tbsp butter/1 tbsp oil and sauté mushrooms until deeply brown (5-7 min).
- Add onion and cook 3 min. Add garlic and parsley and cook 1 min.
- Deglaze with Madeira wine, scraping the pan. Let it reduce by half (8-10 min).
- Add beef broth and simmer to reduce and thicken (10-15 min).
- Stir in heavy cream and remaining 1 tbsp butter.
- Return chicken to pan. Top with blanched asparagus, then mozzarella.
- Broil for 1-2 minutes (or cover to melt) until cheese is bubbly and golden.
Notes
- If you can’t find Madeira wine, you can use dry Marsala wine as a close substitute.
- For the best mushrooms, let them sit undisturbed in the hot pan for 5 minutes before stirring.
- This dish is best served immediately over creamy mashed potatoes to catch the sauce.
- Ensure your skillet is oven-safe if you plan to broil the cheese on top.
