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Three cooked chicken breasts topped with melted cheese, mushrooms, and chopped herbs in a skillet with asparagus and savory sauce—a homestyle take reminiscent of Cheesecake Factory Chicken Madeira—with a bowl of chopped parsley in the background.

Cheesecake Factory Chicken Madeira

Author: Mandy Applegate
I make Cheesecake Factory Chicken Madeira whenever I want a restaurant-quality dinner without leaving the house. The chicken comes out golden and tender, nestled in a deeply savory Madeira wine and beef broth sauce loaded with mushrooms, shallots, and garlic. A blanket of melted mozzarella and Parmesan on top takes it completely over the top. It's the kind of meal that looks and tastes impressive but comes together in one skillet, which makes it a weeknight winner and a dinner party showstopper all at once. Leftovers keep well covered in the fridge for up to 3 days and reheat beautifully on the stovetop.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Cheesecake Factory Chicken Madeira, Cheesecake Factory Chicken Madeira Copycat, Copycat Cheesecake Factory Chicken Madeira
Servings: 4
Calories: 408kcal

Ingredients

  • 4 boneless skinless chicken breasts pounded thin
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces mushrooms sliced
  • 1 shallot finely diced
  • 2 garlic cloves minced
  • 1 cup Madeira wine
  • 1 cup beef broth
  • 1 cup shredded mozzarella cheese
  • 2–4 tablespoons grated Parmesan
  • Fresh parsley for garnish
  • Steamed asparagus for serving
US Customary - Metric

Instructions

  • Season the chicken with salt and pepper.
    4 boneless skinless chicken breasts, Salt and black pepper
  • Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, until golden and cooked through. Remove from the pan and set aside.
    2 tablespoons olive oil
  • In the same skillet, melt the butter. Add the mushrooms and cook for 5–6 minutes, until browned and the moisture has evaporated.
    2 tablespoons butter, 8 ounces mushrooms
  • Add the shallot and cook for 2–3 minutes until softened, then stir in the garlic and cook for another minute.
    1 shallot, 2 garlic cloves
  • Pour in the Madeira wine, scraping up any browned bits from the pan. Let it simmer for 5–7 minutes until slightly reduced.
    1 cup Madeira wine
  • Add the beef broth and simmer for another 5 minutes, until the sauce thickens slightly. Taste and adjust seasoning if needed.
    1 cup beef broth
  • Return the chicken to the skillet and let it simmer in the sauce over low heat for about 10 minutes. Add the steamed asparagus around the chicken and spoon some of the sauce over the top.
    Steamed asparagus
  • Top each piece of chicken with mozzarella and a sprinkle of Parmesan. Cover the pan and cook for 2–3 minutes, until the cheese is melted.
    1 cup shredded mozzarella cheese, 2–4 tablespoons grated Parmesan
  • Garnish with fresh parsley and serve warm straight from the skillet.
    Fresh parsley

Notes

Here are a few tips I've picked up making this recipe that'll help you get the best results every time.
Pound the chicken to an even thickness: This helps the chicken cook evenly in 4 to 5 minutes per side without drying out the thinner parts while waiting for the thicker sections to finish.
Don't skip browning the mushrooms properly: Let them cook undisturbed for a few minutes at a time during the 5 to 6 minute cook time so they develop a deep golden color instead of steaming in their own moisture.
Scrape up every browned bit when you add the wine: Those caramelized bits stuck to the bottom of the pan during the simmering stage dissolve into the sauce and give it incredible depth of flavor.
Taste the sauce before returning the chicken: After simmering the broth for 5 minutes, taste and adjust salt and pepper now because it's much easier to season the sauce at this stage than once the chicken is back in the pan.
Cover the pan when melting the cheese: Placing a lid over the skillet for those 2 to 3 minutes traps steam and melts the mozzarella and Parmesan into a smooth, gooey layer without needing to broil.
Store properly: When refrigerating leftovers, always spoon plenty of sauce over the chicken before sealing the container so it stays juicy and doesn't dry out during the 3 days it keeps in the fridge. Warm gently and skip the cheese topping if freezing.

Nutrition

Calories: 408kcal | Carbohydrates: 6g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 512mg | Potassium: 816mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 183mg | Iron: 1mg
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