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Cheesecake Factory Chicken Madeira Recipe: How You Can Make This Restaurant Favorite at Home

  • Author: Chef Mia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Method: Main Course
  • Cuisine: American

Description

This copycat Cheesecake Factory Chicken Madeira recipe features pan-seared chicken breasts smothered in a rich mushroom Madeira wine sauce, topped with melted mozzarella and fresh asparagus. A restaurant favorite made easy at home.

Ingredients

Scale
  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 pound fresh asparagus spears, trimmed
  • 2 cups sliced mushrooms (cremini or white button)
  • 2 cloves garlic, minced
  • 1 cup Madeira wine (or dry sherry)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 cup shredded mozzarella cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. 1. Preheat oven to 375°F (190°C).
  2. 2. Season chicken breasts with salt and pepper on both sides.
  3. 3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side until golden brown. Remove chicken and set aside.
  4. 4. In the same skillet, add butter and asparagus. Sauté for 2–3 minutes until bright green. Remove asparagus and set aside.
  5. 5. Add mushrooms to the skillet and cook until browned, about 5 minutes. Add garlic and cook for 30 seconds.
  6. 6. Pour in Madeira wine and chicken broth. Bring to a simmer, scraping up any browned bits. Let reduce by half, about 5 minutes.
  7. 7. Stir in heavy cream and bring to a gentle simmer. Add cornstarch slurry and stir until thickened, about 2 minutes.
  8. 8. Return chicken to the skillet, spooning sauce over each piece. Top each chicken breast with a portion of asparagus and then mozzarella cheese.
  9. 9. Transfer skillet to the preheated oven and bake for 15–20 minutes, until chicken is cooked through (internal temp 165°F) and cheese is melted and bubbly.
  10. 10. Garnish with parsley if desired, and serve hot with the sauce from the skillet.

Notes

For best flavor, use a good quality Madeira wine (not cooking wine). If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before adding the cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Calories: 650
  • Sugar: 4g
  • Fat: 38g
  • Carbohydrates: 12g
  • Protein: 52g

Find it online: https://exorecipes.com/cheesecake-factory-chicken-madeira-recipe/