Chicken Madeira Cheesecake Factory is even better than the original! Tender, juicy, chicken smothered in a rich, mushroom Madeira sauce and topped with mozzarella cheese, served on a bed of red-skinned mashed potatoes and fresh asparagus. What’s not to love?
If you guys are anything like me you have that one dish at your favorite restaurant that you order every single time you go.
Mine is the Chicken Madeira from The Cheesecake Factory. Chicken, mushroom sauce, cheese, and asparagus all on top of creamy mashed potatoes. Yes please!
Since I crave Chicken Madeira way more often than I actually go out to eat I decided it was about time I created my own Copycat Cheesecake Factory Chicken Madeira, and guys, I think it’s better than the original!
The chicken part of the Chicken Madeira is easy, take thinly sliced chicken breasts and pound them out to about ¼ inch thick. Then add a little salt and pepper to each side, heat butter in a pan and cook them for about 5 minutes on each side until they are golden brown and cooked through.
The real star of the dish is the sauce. It is a simple brown sauce that has a rich, slightly sweet flavor from the Madeira wine that is perfectly balanced with the savory flavor of sautéed mushrooms.
You start by sautéing mushrooms in butter until they are tender. Set them aside and in the same dish add Madeira wine and beef broth, bringing them to a boil and then turning the heat down to a simmer, letting them reduce into a sauce.
When the sauce has thickened add the mushrooms and chicken to the pan, making sure to spoon the sauce over it, and then top with thinly sliced mozzarella cheese and steamed asparagus. Cover with a lid and let everything cook for about 5 minutes or until the cheese is melted.
To make this exactly like the Cheesecake Factory version serve the Chicken Madeira over mashed potatoes. It’s like comfort food heaven.
Helpful Tips to make Copycat Cheesecake Factory Chicken Madeira:
- If you can’t find Madeira wine you can substitute it with another fortified wine such as port or Marsala. If you don’t cook with wine you can skip the Madeira and add more beef broth but the flavor will not be the same.
- An easy way to get your chicken breasts to ¼ inch thickness is to place the chicken breast on a flat surface and press down firmly with your hand. Using a sharp knife cut through the middle of the chicken horizontally creating two thin halves. Place a piece between two pieces of plastic wrap and pound it to ¼ inch thick with a mallet.
- Save a little time and cook the sauce and mushrooms the night before. Toss them together and store in an airtight container in the refrigerator. When you’re ready to use it place it in a skillet and heat over low heat until warmed through. Follow the recipe instructions from there.
What you will need to make Copycat Cheesecake Factory Chicken Madeira:
- A large skillet- Most of this recipe is made using one pan so make sure it is big enough to hold all of that amazing Madeira sauce!
- A Sharp Knife – A good knife makes cutting the chicken and mushrooms so much easier.
Enjoy!
With love from our simple kitchen to yours.
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!
Check out more of our favorite copycat recipes:
Maid-Rite Copycat (Loose Meat Sandwiches)Olive Garden Copycat Chicken Vino Bianco
Cinnabon Cinnamon Rolls Copycat
Copycat Red Lobster Cheddar Bay Biscuits
Disney Dole Whip Copycat
See How Easy it is to Make Cheesecake Factory Chicken Madeira. Watch the video!
Chicken Madeira, Cheesecake Factory Chicken Madeira
copycat
American
Yield: 4
Cheesecake Factory Chicken Madeira
This easy Copycat Cheesecake Factory Chicken Madeira is even better than the original! Tender, juicy, chicken smothered in a rich, mushroom Madeira sauce and topped with mozzarella cheese, served on a bed of red-skinned mashed potatoes and fresh asparagus. What’s not to love?
prep time: 15 minscook time: 40 minstotal time: 55 mins
Ingredients
- 2 large chicken breasts (approx 1 pound) halved and pounded to 1/4 inch thickness
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter
- 8 ounces mushrooms, thinly sliced
- 2 cups Madeira wine
- 1 1/2 cups beef stock
- 8 ounces Mozzarella cheese, thinly sliced
- 1 pound asparagus, trimmed
Instructions
- Heat a skillet over medium-high heat and add 3 tablespoons of butter. Salt and pepper the chicken breasts and place them in the hot pan. Don’t overcrowd the pan, you may need to cook in batches. Cook chicken for about 4 minutes on each side, or until chicken is golden brown and cooked through. Set aside.
- Add the remaining butter to the pan along with the sliced mushrooms. Cook over medium-high heat, stirring often, until mushrooms are tender and cooked through, approximately 15 minutes. Set aside with chicken.
- Add the Madeira wine and beef broth to the same pan, turning up the heat and bringing the mixture to a boil. Boil for about 5 minutes, stirring constantly, and then reduce to a simmer. Keep cooking until the mixture is reduced by half and the sauce coats the back of a spoon. Approximately 10 minutes.
- While the sauce cooks steam your asparagus until it is crisp-tender.
- Add the chicken and mushrooms back to the sauce. Top with the steamed asparagus and sliced mozzarella cheese. Place a lid on the pan and continue to cook for 3-5 minutes, or until cheese is melted.
- Serve over mashed potatoes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes. Sumber https://www.theslowroasteditalian.com
