Creamy Chicken Madeira Recipe
Chicken Madeira is made with juicy seared chicken, tender mushrooms, and crisp asparagus cooked in a luscious Madeira cream sauce covered with melted cheese. This Cheesecake Factory copycat is even better made at home and is absolute perfection served over buttery mashed potatoes.
Servings: 4 servings
Ingredients
- 2 large chicken breasts cut in half lengthwise
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
- 1 pound asparagus woody ends removed
- 2 tablespoon butter
- ½ onion diced
- 8 ounces baby portabella mushrooms or cremini mushrooms, sliced
- 3 cloves garlic minced
- 2 cups Madeira wine
- 1 cup low-sodium chicken broth or beef broth
- 1 cup heavy whipping cream at room temperature
- 4 sprigs fresh thyme
- 1 cup mozzarella cheese shredded
Instructions
- Pat the chicken dry with paper towels, then season both sides of each boneless chicken breast with salt and black pepper. Set aside.
- Carefully whisk together the all-purpose flour, salt, and black pepper in a shallow bowl. Dredge the chicken in the flour until coated on both sides.
- Heat the olive oil in a large skillet set over medium, medium-high heat. Once warm, sear the chicken for approximately 3-4 minutes on each side, or until golden brown (the chicken does not need to be completely cooked at this point).
- Meanwhile, cook the asparagus spears in a pot of boiling water for 2-3 minutes. Immediately remove the asparagus and transfer them to an ice water bath to stop any further cooking. Set aside.
- Remove the chicken from the pan and set it aside on a clean plate. Melt the butter over medium heat in the same skillet. Add the diced onion and scrape up any brown bits that may be stuck to the bottom of the pan. Cook for 4-5 minutes, stirring often, or until the onions soften and turn translucent.
- Add the mushrooms and garlic and sauté for an additional 4-5 minutes or until the mushrooms have reduced.
- Increase the heat to high. Add the Madeira wine and the chicken broth. Bring to a boil, then reduce the heat to medium-low. Simmer for approximately 8-10 minutes or until the sauce has reduced by at least half.
- Stir in the heavy cream, mixing well to combine. Add the fresh thyme and allow everything to simmer together for an additional 2-3 minutes.
- Nestle the chicken in the sauce and arrange the asparagus around the chicken. Sprinkle the chicken with mozzarella cheese. Cover the pan with a lid and cook until the chicken reaches an internal temperature of 165 degrees F, as registered with a digital meat thermometer, and the cheese is melty.
- Remove from heat and serve with mashed potatoes. Garnish with fresh parsley or fresh thyme, if desired.
Notes
This chicken Madeira can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 730kcal | Carbohydrates: 39g | Protein: 29g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 141mg | Sodium: 480mg | Potassium: 930mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2162IU | Vitamin C: 11mg | Calcium: 244mg | Iron: 5mg
