Chicken Madeira from The Cheesecake Factory features tender grilled chicken breasts topped with savory mushroom Madeira sauce, melted mozzarella cheese, and served alongside crispy asparagus and golden roasted potatoes, delivering a flavorful and elegant dish with rich, earthy tones.
Equipments
- Chef’s knife
- Cutting board
- Meat mallet
- Large skillet
- Grill pan or grill
- Tongs
- Baking sheet
- Parchment paper (optional)
- Saucepan
- Wooden spoon
- Slotted spoon
- Cheese grater (if shredding mozzarella)
- Mixing bowl
- Potato peeler
- Colander
- Measuring cups
- Measuring spoons
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz (225g) fresh mozzarella cheese
- 2 cups (475ml) Madeira wine
- 1 cup (240ml) beef broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon minced garlic
- 8 oz (225g) cremini or white mushrooms
- 1 tablespoon fresh parsley
- 1 lb (450g) asparagus
- 1 1/2 lb (680g) baby potatoes
- 2 tablespoons olive oil (for potatoes)
- 1/2 teaspoon salt (for potatoes)
- 1/4 teaspoon black pepper (for potatoes)
Fresh mozzarella cheese provides the creamy, melty texture that defines the Chicken Madeira's signature topping, so using high-quality cheese will enhance the dish's authenticity. Selecting cremini mushrooms adds an earthy depth to the Madeira sauce, which pairs perfectly with the wine and beef broth base. Baby potatoes should be evenly coated with olive oil, salt, and black pepper to achieve that golden roasted crispiness. Tender asparagus cooks quickly, so adding it at the right time ensures a vibrant color and crunch. Your Chicken Madeira from The Cheesecake Factory copycat meal will truly replicate the rich flavors and presentation of the original when these key ingredient details are carefully followed.
Instructions
- Chicken Breasts & Marinade:
- Place chicken breasts between plastic wrap and pound to even thickness with meat mallet.
- Season both sides of chicken breasts with salt and black pepper.
- Roasted Potatoes:
- Preheat oven to 425°F (220°C).
- Wash, dry, and halve baby potatoes.
- Toss potatoes in mixing bowl with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread potatoes on parchment-lined baking sheet.
- Roast in oven for 25-30 minutes or until golden and crispy, turning halfway.
- Asparagus:
- Trim ends off asparagus.
- Blanch asparagus in boiling salted water for 2-3 minutes until bright green.
- Drain in colander and set aside.
- Grilled Chicken:
- Heat grill pan or grill over medium-high heat and brush lightly with olive oil.
- Grill chicken breasts 4-5 minutes per side, until cooked through.
- Remove and tent with foil to keep warm.
- Madeira Mushroom Sauce:
- Slice mushrooms.
- In large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat.
- Sauté mushrooms until browned, about 4-5 minutes.
- Add minced garlic and cook 1 more minute.
- Sprinkle flour over mushrooms; cook and stir for 1 minute.
- Pour in Madeira wine and beef broth.
- Bring to a simmer and cook, stirring frequently, until reduced and thickened, about 10-12 minutes.
- Season with salt and pepper to taste.
- Stir in chopped parsley.
- Assembly:
- Place grilled chicken breasts in skillet or baking dish.
- Spoon mushroom Madeira sauce over chicken.
- Top each breast with sliced or shredded mozzarella cheese.
- Broil or bake in oven just until cheese is melted.
- Serving:
- Divide potatoes and asparagus among plates.
- Add chicken breasts with mushroom Madeira sauce.
- Garnish with additional parsley, if desired.
Substitution
Chicken Madeira from The Cheesecake Factory copycat menu calls for Madeira wine, but you can substitute dry Marsala or sherry if Madeira is unavailable to maintain the sauce's rich, slightly sweet flavor. If fresh mozzarella isn't accessible, use provolone or fontina cheese as alternatives to achieve a similar melted texture. When grilling chicken breasts, pounding them evenly with a meat mallet ensures uniform cooking and tender results. You can swap baby potatoes with fingerling or Yukon Gold for roasting without compromising texture or flavor. Using tongs and a slotted spoon helps handle ingredients precisely during cooking, minimizing mess and maintaining recipe quality for your perfect meal.
Tips
Pound chicken breasts evenly to ensure uniform cooking and avoid dryness. Blanch asparagus briefly to retain its bright green color and crisp-tender texture before serving. When making the mushroom Madeira sauce, reduce the liquid slowly for a richer, thicker consistency that clings to the chicken. You can keep your grilled chicken warm by tenting it with foil while finishing the sauce and melting the mozzarella for perfect timing.
Nutritions
Chicken Madeira offers a balanced combination of protein, healthy fats, and complex carbohydrates, with approximately 30 grams of protein per serving from the grilled chicken breasts. The dish provides essential vitamins and minerals including vitamin C and K from asparagus, potassium from baby potatoes, and calcium from fresh mozzarella cheese. Madeira wine in the sauce adds antioxidants, while olive oil contributes heart-healthy monounsaturated fats. Your meal supports muscle health and provides sustained energy, making it both flavorful and nutritious.
Storage
Store leftover Chicken Madeira in an airtight container and refrigerate within two hours of cooking to maintain freshness. Keep roasted potatoes and asparagus separate from the chicken and sauce to preserve texture and prevent sogginess. Reheat gently in an oven or skillet to retain the tender grilled chicken breasts and the rich, savory mushroom Madeira sauce flavors for your next meal.
Variation or Alternatives
You can substitute the Madeira wine with Marsala or dry sherry to achieve a similar rich flavor in the sauce. For a quicker cooking process, use pre-sliced mushrooms and skip the blanching step by roasting the asparagus alongside the potatoes. Swap mozzarella with provolone or fontina cheese for a different creamy texture and flavor. When roasting potatoes, adding fresh rosemary or thyme can enhance the aroma and complement the earthiness of the dish.
Allergies
Chicken Madeira contains dairy from fresh mozzarella cheese and unsalted butter, which may trigger allergic reactions in individuals sensitive to milk products. The sauce includes flour, posing a risk for those with gluten intolerance or celiac disease. If you have allergies to mushrooms or sulfites found in Madeira wine, consuming this dish could also cause adverse effects.
Why this recipe?
Chicken Madeira from The Cheesecake Factory is beloved for its rich combination of sauteed chicken breast, fresh asparagus, and mozzarella cheese, all topped with a savory Madeira wine sauce that delivers deep, complex flavors. The dish's harmonious balance of tender protein and fresh vegetables paired with a robust sauce makes it a standout menu item that satisfies a variety of palates. Attempting a copycat version at home allows you to recreate this restaurant-quality experience with fresh ingredients, customizable flavors, and the satisfaction of homemade preparation. Your efforts in making Chicken Madeira can turn an iconic culinary experience into a personal favorite, enhancing both taste and dining enjoyment.