Cheesecake Factory Chicken Madeira

The first time I ordered Chicken Madeira at The Cheesecake Factory, I knew I had to recreate it at home. This dish combines tender chicken breasts with a rich, complex Madeira wine sauce, melted fresh mozzarella, and perfectly cooked asparagus, all served over creamy mashed potatoes. It’s the perfect special occasion dinner that’s actually achievable in your kitchen.

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What Makes This Recipe Special?

This isn’t just another chicken dish – it’s a masterful combination of flavors that The Cheesecake Factory has perfected. The Madeira wine sauce is the star, creating a rich, caramelized flavor that elevates simple chicken breasts into a restaurant-worthy entrée. Combining mushrooms, wine, and beef stock is a good sauce to clean your plate.

Understanding Madeira Wine

This recipe’s key ingredient is Madeira wine. It is a fortified wine like Sherry and Marsala; I love cooking with them. Why do I love them? If you cook with wine only occasionally, these are perfect. Because they are fortified, they aren’t going to go bad.

So, if you ever want to make a little wine sauce and you don’t want to open a whole bottle of wine, you keep a couple of these on hand. For white wine, I often use Sherry. For the red wine, I will use Marsala or Madeira.

What does Maderia wine taste like? It tastes like a warm, rich glass of wine with hints of caramel, hazelnuts, and some citrus fruits. You can sip on it like you would a glass of sherry. It is bursting with so many flavors it’s perfect for cooking.

Chicken Madeira Recipe Ingredients

For the Chicken:

• Chicken breasts – Form the foundation of the dish, sliced and pounded thin for quick, even cooking
• Butter – Creates golden crust on chicken and adds richness
• Vegetable oil – Prevents butter from burning during high-heat cooking
• Salt and pepper – Enhances overall flavor profile

For the Sauce:

• Madeira wine – Provides the signature rich, caramelized flavor base
• Beef stock – Adds depth and umami to the sauce
• Mushrooms – Adds meaty texture and earthy flavor
• Cornstarch – Thickens the sauce to perfect consistency
• Butter – Adds silky finish to the sauce

For Topping:

• Fresh mozzarella – Creates a creamy, melted topping; fresh provides superior texture
• Asparagus – Adds color, nutrition, and complementary flavor
• Mashed potatoes – Serves as a base and soaks up the delicious sauce

Notes About Cheesecake Factory Chicken Madiera Recipe Ingredients

This recipe has Mozzarella cheese in it. I recommend using fresh Mozzarella. The shredded or sliced mozzarella in the regular deli case also works but will not have the same result as fresh mozzarella. So it’s better to use fresh if you can get it.

We are going to be economical with our chicken here. I like to use two chicken breasts for this recipe, but we are going to cut them in half and then we are going to pound them out nice and thin. This will help you stretch out the chicken and it also makes it cook in a flash.

How to Make Cheesecake Factory Chicken Madeira

1. Slice chicken breasts in half horizontally. Cover with plastic wrap and use a meat pounder to flatten out to 1/4 inch thickness.
2. Season chicken with salt and pepper.
3. In a large skillet over medium heat, add butter and vegetable oil. When the butter begins to foam slightly, add chicken.
4. Cook chicken until both sides are lightly browned. Remove the sauteed chicken breast from the skillet.
5. Add butter and mushrooms to the pan after the butter melts. Saute the mushrooms until they begin to brown. Remove mushrooms from the pan.
6. Add Madeira wine to the skillet and scrape the browned bits from the bottom.
7. Add beef broth and stir to blend well. Cook the sauce until it reduces by a third.
8. Add a slurry of cornstarch and water. Stir to blend well in the fresh mushroom Madeira sauce and cook for about 2 minutes.
9. Add butter to the sauce and stir well. Return mushrooms to the Madeira sauce.
10. Spoon sauce over the chicken and add a slice or two of the Mozzarella cheese on top of the chicken.
11. Place the chicken under the broiler and broil until the mozzarella cheese browns and melts. Alternatively, place the chicken with cheese in a hot oven to warm the cheese.

Dietary Modifications

• Gluten-Free: Naturally gluten-free with cornstarch
• Low-Carb: Serve over cauliflower mash
• Alcohol-Free: Substitute additional beef stock (though flavor will differ)
• Dairy-Free: Use dairy-free butter and skip mozzarella

Make-Ahead Options

• Pound chicken up to 24 hours ahead
• Prepare mushrooms in advance
• Make sauce base ahead and reheat

Scaling and Variations

Scaling

• Recipe easily doubles
• Maintain sauce ratios for best results
• Don’t overcrowd the pan when scaling up

Variations

• Try different mushroom varieties
• Add caramelized onions
• Experiment with cheese types
• Add fresh herbs to the sauce

Common Questions

Q: Can I use chicken thighs? A: Yes, but adjust the cooking time accordingly.

Q: My sauce is too thin, what should I do? A: Add more cornstarch slurry and simmer longer.

Q: Can I make this without mushrooms? A: Yes, though they add significant flavor.

What to Serve with Chicken Madeira

Cheesecake Factory Chicken Madeira is served with asparagus and red mashed potatoes. You can use red potatoes, or you can use another type. The important thing in this recipe is making sure you have something to enjoy with that sauce.

How to store leftover Chicken Maderia

If you know you are going to have leftovers, it is best to store everything separately in airtight containers in your refrigerator. You do not want the sauce to soak up into the potatoes. Everything will stay fresh for about five days in the refrigerator.

How to reheat the Cheesecake Factory Chicken Madeira

The mashed potatoes, asparagus, and chicken can easily reheat in the microwave. I recommend that you heat the sauce in a saucepan on the stove. If the sauce has become super thick you can thin it with some additional Madeira, chicken broth, or a bit of water.

Place the saucepan on the stove, heat to medium-high heat, and add the sauce, if it is super thick you can thin it with a splash of wine, chicken broth, or water. Whisk very well, and the sauce should return to the desired thickness.

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