Cheesecake Factory Chicken Madeira

By Muhammad Faizan

Description

Chicken Madeira is one of The Cheesecake Factory’s most loved entrées — tender sautéed chicken breast topped with melty mozzarella, buttery asparagus, and a rich, glossy Madeira wine mushroom sauce. The flavor is savory, slightly sweet, and deeply comforting. This homemade version recreates the restaurant classic with simple ingredients and straightforward steps.

Servings

Serves: 4

Ingredients

For the Chicken

  • 4 chicken breasts, thinly sliced or pounded to ½-inch thickness

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp garlic powder

  • 2 tbsp olive oil

  • 1 tbsp butter

For the Madeira Mushroom Sauce

  • 2 tbsp butter

  • 8 oz mushrooms, sliced (cremini or button)

  • 2 cloves garlic, minced

  • 1 ½ cups Madeira wine

  • 1 cup beef broth (or chicken broth)

  • 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

  • Salt & pepper to taste

Toppings

  • 8 oz mozzarella cheese, shredded or sliced

  • 1 lb asparagus, trimmed

Instructions

1. Prepare the Asparagus

  1. Bring water to boil; add salt.

  2. Blanch asparagus for 2–3 minutes, until bright green and slightly tender.

  3. Transfer to an ice bath to stop cooking. Set aside.

2. Sear the Chicken

  1. Season chicken on both sides with salt, pepper, and garlic powder.

  2. Heat olive oil + butter in a large skillet over medium-high heat.

  3. Sear chicken for 4–5 minutes per side until golden and cooked through.

  4. Remove chicken and set aside on a plate.

3. Make the Madeira Sauce

  1. In the same pan, melt 2 tbsp butter.

  2. Add mushrooms and cook 6–7 minutes until browned.

  3. Add garlic; sauté 30 seconds.

  4. Pour in Madeira wine and broth; bring to a boil.

  5. Reduce heat and simmer 15–20 minutes until reduced by half and slightly thickened.

  6. (Optional) Stir in cornstarch slurry for a thicker, restaurant-style sauce.

  7. Season with salt and pepper.

4. Assemble the Dish

  1. Return chicken to the pan, nestling into the sauce.

  2. Top each piece with mozzarella cheese.

  3. Add asparagus on the side.

  4. Cover the pan and let the cheese melt for 2–3 minutes.

    • OR broil in the oven for 2–3 minutes for golden topping.

5. Serve

Plate the chicken topped with sauce, mushrooms, and melted mozzarella. Add asparagus on the side and spoon more Madeira sauce over everything.

Serving Suggestions

  • Mashed potatoes

  • Buttered noodles

  • Garlic rice

  • Cauliflower mash (low-carb option)

  • Crusty bread to soak up the sauce

Wine Pairing

  • Medium-bodied reds: Merlot, Pinot Noir

  • Whites: Chardonnay or Sauvignon Blanc

Tips & Notes

✔ Best Madeira Wine Type

Use rainwater Madeira or medium-dry Madeira for the closest Cheesecake Factory flavor.

✔ Don’t skip reducing the wine

The rich flavor comes from reducing the Madeira; take your time with this step.

✔ Want extra glossy sauce?

Add 1 tbsp cold butter at the end and swirl it in.

✔ Make it ahead

  • Cook the chicken and sauce separately.

  • Reheat, then assemble with cheese and asparagus before serving.

✔ No Madeira wine?

Substitute:

  • Marsala wine (closest), or

  • Dry sherry + 1 tsp sugar

Nutritional Info (Approx. per serving)

(Assuming 4 servings)

Component Amount
Calories ~560
Protein 45g
Fat 30g
Carbs 18g
Fiber 2g
Sugars 4g
Sodium 750mg

Note: varies based on cheese, broth, and cooking fat.

Health Benefits

  • High-protein meal that supports muscle repair and fullness.

  • Asparagus provides folate, fiber, and antioxidants.

  • Mushrooms add B vitamins and immune-supporting compounds.

  • Using olive oil and moderate cheese keeps it reasonably balanced.

Q&A / FAQ

Q1: Can I make this gluten-free?

Yes — the dish is naturally gluten-free if you use gluten-free broth and gluten-free Madeira.

Q2: What can I use instead of mozzarella?

Provolone, Monterey Jack, or Fontina melt beautifully.

Q3: What if I don’t want alcohol in the recipe?

Use beef broth + 1 tbsp balsamic vinegar + 1 tsp honey.
It won’t be exactly the same but very delicious.

Q4: Can I use boneless thighs?

Absolutely — sauté 6–7 minutes per side until cooked through.

Q5: How do I make the sauce thicker?

Simmer longer or use the cornstarch slurry.

Q6: How do I store leftovers?

  • Refrigerate up to 3 days

  • Reheat on stovetop with a splash of broth to revive the sauce

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