When you want to cook something that tastes like a fancy restaurant meal but you don’t want to spend all evening in the kitchen, chicken Madeira is where it’s at. This dish takes about 10 minutes of prep time and cooks in about 40 minutes. A fancy dinner, ready in under an hour? Count me in! Speaking of favorite restaurant meals, you probably know chicken madeira is a Cheesecake Factory favorite, and with good reason. The inspiration behind this recipe is proof that restaurant-quality meals are absolutely doable in your own kitchen! 😅 The final touch is a sprinkling of mozzarella cheese broiled in the oven for a minute or two before serving. No wonder it’s a regular family favorite around here! 😋
Ingredient List
How to Make Chicken Madeira
Prep Ingredients
Blanch Asparagus -Fill a pot large enough for the asparagus to fit with water and bring it to a boil. Place the asparagus in the pot, cover with a lid, and cook until crisp-tender, 2-4 minutes, depending on its thickness. Start checking around two minutes. Drain the asparagus and transfer it to a large bowl of ice-cold water to cool it fast. Then drain it again and set aside. Season the chicken cutlets with Italian seasoning, paprika, onion powder, salt, and pepper. Sear – Heat a tablespoon of olive oil and butter in a large cast iron skillet over medium-high heat. Add the chicken breast, cooking for 4-5 minutes per side or until cooked through and the internal temperature registers at 165˚F (75℃). Once done, transfer the chicken to a plate and keep it covered. Mushrooms – Add the remaining butter and olive oil to the skillet. Add the mushrooms and a dash of salt, and saute for 4-5 minutes or until soft. Aromatics – Stir in minced garlic and thyme, and cook, stirring, for another 30 seconds. Transfer mushroom mixture to a plate, set aside, and keep covered. Madeira -With the skillet still over medium-high heat, deglaze it with the Madeira. Scrape all those delicious browned bits (fond) from the bottom of the pan. Bring the wine to a boil; continue to boil for 5 minutes or until it reduces to about half the quantity. Make the Sauce – Whisk in the chicken broth and bring it to a boil. Continue to cook for 5-8 minutes more or until the sauce reduces. Lower heat to medium and whisk in the heavy cream. Simmer – Let everything simmer for 1-2 minutes or until the sauce thickens. Taste test and adjust the salt and pepper to your preference. In the meantime, set your broiler to high.
Broil to Completion
Assemble – Return the chicken, mushrooms, and asparagus to the skillet. Sprinkle the top with shredded cheese. Broil the dish for 3-4 minutes or until the cheese melts. Serve – Remove it from the oven, garnish with parsley, and serve over mashed potatoes or steamed rice.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
If you make chicken Madeira a day or two ahead of time, cool it and refrigerate it in an airtight container. Or you can freeze it for up to three months!
Serving and Storage Instructions
Serve chicken Madeira piping hot and garnished with some freshly chopped parsley, if you please. Refrigerate leftovers for 3-4 days or freeze them for up to 3 months. Reheat in the microwave or on the stove over medium-low heat.
What Goes With Chicken Madeira
If you don’t love this saucy chicken dish with a heaping serving of garlic mashed potatoes on the side, are you even human? 😜 I also like to add a tossed salad to the menu and sometimes some homemade garlic knots when I’m feeling a little extra. For dessert, serve tiramisu and a hot cup of coffee. There’s nothing more satisfying than this menu! 💯
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