Copy Cat Cheesecake Factory Chicken Madeira

This copy cat Cheesecake Factory Chicken Madeira is tender, juicy chicken breasts, button mushrooms, and asparagus smothered in a rich, buttery, Madeira wine sauce.

It’s one of the most popular dishes served at The Cheesecake Factory and definitely one of my all-time favorites.

Another of my favorites is Chicken Marsala.

The only difference is one is made with Madeira (pronounced mah-DAY-rah) wine and beef broth, while the other is made with Marsala wine and chicken stock.

Madeira sauce is a classic French brown sauce prepared with Madeira wine, black pepper, and a few other ingredients.

A serving of Chicken Madeira at The Cheesecake Factory costs about $19. However, you can prepare this dish, which feeds four, for about $25 total.

We love it served with homemade mashed potatoes.

Servings: 4 as a main course

Copycat The Cheesecake Factory Madiera Chicken Ingredients

2 large  boneless, skinless Chicken Breasts

1 pound asparagus

3/4 teaspoon sea salt, divided 

1/8 teaspoon ground black pepper 

3 Tablespoons Unsalted Butter, divided

2 Tablespoons Olive Oil, divided

16 ounces button mushrooms thickly sliced

1 small yellow onion finely diced

2 large garlic cloves minced

2 Tbsp fresh parsley finely chopped, plus some for garnish

1 1/2 cups Madeira Wine 

1 1/2 cups low sodium beef broth

1/2 cup Heavy Whipping Cream

1 cup mozzarella cheese, shredded

Copycat The Cheesecake Factory Madiera Chicken directions:

Prepare the asparagus:

To blanch asparagus:

Wash asparagus and trim the fibrous, tough ends.

You can use a knife, but I hold the asparagus between my thumb and forefinger and bend until it breaks.

The asparagus automatically breaks at the point in the spear where the woody part ends, and the fresh, juicy asparagus begins.

Blanch:

Add 2 Tablespoons salt to 6 cups of water.

You’ll want to salt your water.

This will keep the nutrients in the asparagus and add flavor.

Add asparagus and boil, uncovered, 2-3 minutes or until asparagus is crisp-tender.

Remove spears to ice bath.

According to food science geeks (like Nathan Myhrvold), an ice bath doesn’t cool the internal core temperature.

They say spreading the asparagus out on a surface to cool works just as well.

I feel I am a better cook by using ice water bath, and that it helps the asparagus keep it’s bright, vibrant color, so I do so–but it’s up to you. 

Prepare the Mushrooms:

In a large, oven-safe pan, melt 2 Tablespoons of butter and 1 Tablespoon of olive oil over medium heat.

Add the sliced mushrooms and cook 5 minutes or until soft.

Add the diced onion to the mushrooms and cook for 3 minutes or until they begin to appear translucent.

Add the minced garlic, salt, pepper, and 2 Tablespoons of parsley.

Stirring to meld the flavors, cook for 2 minutes, and then remove the mixture to a plate and, using a damp paper towel, wipe out your pan.

Prepare Chicken:

Slice each chicken breast in half lengthwise and pound each cutlet between plastic wrap until breast pieces are 1/4-inch thick.

Season chicken (all sides) with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.

Return oven-safe pan to stove burner and melt 1 Tablespoon butter and 1 Tablespoon olive oil over medium heat.

When the butter has melted and begun to foam, add the chicken breasts and saute for 3 minutes on each side or until golden and cooked through.

Remove chicken from pan to plate with mushroom mixture. 

Prepare the Sauce:

Preheat oven to Broil.

Return pan to medium-high heat and then add 1 1/2 cups Madeira wine to deglaze the pan.

Bring to a rapid boil and maintain boil for five minutes, or until the Madeira is reduced by half.

As the wine boils, scrape the bottom of the pan to capture the small cooked chicken pieces and deglaze.

Add 1 1/2 cups of beef broth and continue rapid boiling about ten minutes, or until about 1/4 the original volume (about 2/3 cups liquid).

Reduce heat to medium, then add 1/2 cup heavy whipping cream and simmer for 2 minutes, the sauce will begin to thicken.

Season with salt and pepper.

Return the chicken to the pan, turning it once to coat the chicken.

Top with mushrooms, and asparagus, and sprinkle 1 cup of mozzarella cheese over the top. 

Place the pan under the broiler on top rack until the cheese is melted, about 4 minutes.

Remove from oven and garnish with fresh parsley.

Substitutes for Madeira Wine:

You’ll find Madeira wine at the liquor store.

Madeira wine has a rich flavor with nutty and caramel notes.

It is usually served as a dessert wine or used to make sauces.

While I don’t recommend substituting the Madeira wine, you can use Marsala or Port Wine–make sure it is dry or sweet.

Is Madeira a Red or White Wine?

Technically, Madeira is a fortified wine.

Red and white grapes are used to make it, though they are the most common.

Because Madeira wine is intentionally oxidized and heated to give it the amber hue, it isn’t classified as a colored red or white wine.

Sweet or Savory?

Malmsey is the sweetest type of Madiera while Sercial and Verdelho are more savory.