Chicken Madeira – Easy Cheesecake Factory  Copycat

This Chicken Madeira recipe is a homemade version of the Cheesecake Factory classic — juicy chicken, mushrooms, and asparagus all simmered in a rich wine sauce, topped with melty mozzarella. It’s cozy, surprisingly easy, and feels way fancier than the effort you’ll actually put in.

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Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins
• Flavor: Creamy, garlicky, a little sweet from the wine
• Great for: Date nights, leftovers, Tuesday resets

Why I Like This Recipe

This one’s a reset dinner. Like, made-it-through-the-day energy. I didn’t even plan it — just had chicken, mushrooms, and half a bottle of wine from… something. Anyway, it came together weirdly fast and turned into one of those dinners that made me feel like, “okay, maybe I’m doing alright.” It’s fancy without being fussy, and the sauce? Wildly good. The kind you keep tasting off the spoon.

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

1. Blanch the asparagus: Boil in salted water for about 2–3 mins until bright and just-tender. Drain and set aside.
2. Sauté mushrooms and onions: In a big skillet, heat 2 tbsp butter + 1 tbsp oil. Cook mushrooms until golden, 5-ish mins. Add onion, then garlic, salt, pepper, and parsley. Cook another 4–5 mins. Set aside.
3. Cook the chicken: Slice each breast in half, then lightly pound them flat. Season with salt and pepper. Heat remaining butter and oil, then cook chicken until golden and done (about 3–4 mins per side). Pull it out, but keep the pan.
4. Make the wine sauce: In that same pan (don’t clean it), pour in the wine. Let it boil and reduce for 5 mins. Add broth and simmer 10 more. Stir in cream at the end and cook another 2–3 mins, until thickened.
5. Assemble and broil: Return chicken to the pan, add mushrooms and asparagus, then top everything with mozzarella. Broil 3–4 mins until melted and slightly golden. Sprinkle extra parsley on top. Done.

Tips for Success

• Pound the chicken so it cooks evenly.
• Let the sauce reduce — it’s the difference between watery and perfect.
• Use fresh mozzarella if you can. It melts way better.
• Don’t overcook the asparagus. Crisp-tender is the goal.

Storage and Reheating

• Fridge: Store in a sealed container for up to 3 days.
• Freezer: Freeze fully cooked (not just the sauce) — holds well for up to 3 months.
• Reheat: Use a skillet on low with a splash of broth or cream. Microwave works too, just cover it and don’t overdo it.

Frequently Asked Questions

• Do I need Madeira wine?
  It’s ideal, but you can swap for sweet white wine or even marsala. It still works.
• Can I use chicken thighs instead?
  Sure. Just trim the fat and make sure they’re boneless/skinless. Adjust cook time.
• Is this spicy at all?
  Nope — very mild. Add chili flakes if you want a kick.
• Can I skip the asparagus?
  Yep. Broccoli, green beans, or just more mushrooms also work.
• Can I make this ahead?
  Totally. Sauce and chicken can be prepped in advance. Just broil with cheese before serving.

Common Mistakes and How to Dodge Them

• Not reducing the sauce enough: If you rush this step, it won’t cling to the chicken — and that’s half the magic. Give it time to simmer.
• Overcooking the chicken: Flatten it, and don’t walk away. Once it’s golden and firm to the touch, pull it out.
• Using pre-shredded mozzarella: It melts weird. Kinda clumpy. Go fresh if you can.
• Skipping the broil step: That bubbly, browned top? Kinda essential. Even a few minutes makes a difference.
• Overcooked asparagus: You want it tender, not mushy. Boil just until bright green, then stop.

Nutrition Facts (Per Serving)

• Calories: 582 kcal
• Total Fat: 36g
• Saturated Fat: 17g
• Cholesterol: 155mg
• Sodium: 560mg
• Potassium: 740mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 42g

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