Copycat Cheesecake Factory Chicken Madeira

One of my husband's all-time favorite restaurant dishes is the Chicken Madeira at the Cheesecake Factory, so I really wanted to try to make it at home so we could enjoy it more often. It took me several attempts at this recipe to get it to taste very similar to the Cheesecake Factory's version, as well as be “kid-friendly” so my younger ones would want to eat it for dinner too. My family absolutely loves this Copycat Cheesecake Factory Chicken Madeira recipe, and I hope that yours will too!

My recipe calls for using thin-sliced chicken breasts and coating them in flour which gives the Madeira sauce something to cling to!

How to Make Copycat Cheesecake Factory Chicken Madeira

Begin by sautéing the slices of chicken breasts in the olive oil over medium-high heat until golden brown on both sides. The chicken will not be cooked through at this point, which is fine.

Sauté the mushrooms until golden brown. Using the same pan, make the Madeira sauce and cook until it is thickened and becomes a dark brown color.

Meanwhile, prepare your asparagus by adding them to a pot of boiling water and cooking for 3-5 minutes. Immediately plunge the asparagus into a bowl of ice water to stop the cooking.

Arrange chicken in the pans, topping it first with the asparagus spears…

then the sliced mozzarella…

followed by the mushrooms, and then the Madeira sauce. Broil until the cheese turns golden and bubbly.

Copycat Cheesecake Factory Chicken Madeira

Copycat Cheesecake Factory Chicken Madeira

 

Print

One of my husband's all-time favorite restaurant dishes is the Chicken Madeira at the Cheesecake Factory, so I really wanted to try to make it at home so we could enjoy it more often. My family absolutely loves this Copycat Cheesecake Factory Chicken Madeira recipe, and I hope that yours will too!

Author: MomOf6

Ingredients

Ingredients- Chicken:

• 2 packages of skinless boneless thin-sliced chicken breasts sliced into bite-sized pieces and tossed in flour
• 2 tablespoons olive oil
• 18-20 asparagus spears
• 12 mozzarella slices
• 2 cups of sliced white mushrooms

Ingredients- Madeira Sauce:

• 3 cups of Madeira wine (found at the wine store, not in the cooking wine section of the grocery store)
• 2 cups of beef broth
• 1 tablespoon of butter
• salt and freshly ground black pepper (to taste)

Instructions

1. Begin by sautéing the slices of chicken breasts in the olive oil over medium-high heat until golden brown on both sides. The chicken will not be cooked through at this point, which is fine. As you brown a batch of the chicken, remove it from the pan and set aside until you have sautéed all of the chicken.
2. Next, using the pan drippings and adding more olive oil if needed, sauté the mushrooms until golden brown. Remove them from the pan and set aside.
3. Using the same pan, add the Madeira wine, beef broth, and butter. Bring to a boil, then reduce the heat and simmer until it reduces to 1½ cups in volume. When it is done it will have thickened and have become a dark brown color.
4. Meanwhile, prepare your asparagus by adding them to a pot of boiling water and cooking for 3-5 minutes. Immediately plunge the asparagus into a bowl of ice water to stop the cooking.
5. Arrange chicken into two 13×9″ pans, topping it with the asparagus spears, sliced mozzarella, mushrooms, and then the Madeira sauce. Broil for 5-10 minutes until the cheese turns golden and bubbly and the chicken is cooked all the way through!
6. Serve immediately with mashed potatoes (which is another great way to enjoy the Madeira sauce!)

3.5.3251

It is oh-so-delicious!

Looking for More Recipes that Kids Will Actually Eat?

Then check out my Recipes page for breakfasts, dinners, desserts, and more that have been Rowley family approved!