Cheesecake Factory Madeira Chicken

After eating at the Cheesecake Factory and having the Madeira Chicken, I had to find the recipe and try making it at home. Here is the recipe and it is just as delicious as it was at the Cheesecake Factory!!

button mushrooms

Cheesecake Factory Madeira Chicken

Thanks to RLSafford for sharing this recipe.

You can get more copycat restaurant recipes just like The Cheesecake Factory recipes here at

chicken madeira with mashed potatoes and asparagus

Cheesecake Factory Chicken Madeira

Cheesecake Factory Chicken Madeira tastes even better when you make it at home.
4.8 from 5 votes
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Course: Main Course
Cuisine: American
Keyword: Cheesecake Factory Recipes, chicken madeira
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 514kcal


  • 1 pound chicken breast
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 8 ounces mushrooms (white or baby Portobello mushrooms)
  • 8 ounces beef stock
  • 2 cups Madeira wine
  • 2 tablespoons butter
  • 1 tablespoon corn starch
  • 1 tablespoon water
  • 6 ounces Mozzarella cheese (fresh is best)
  • 8 asparagus spears steamed


  • Slice chicken breasts in half horizontally. Place cut chicken breast onto a sheet of plastic wrap, and cover the chicken with plastic wrap, use a meat pounder to flatten out chicken to 1/4 inch thickness. Flatten out remaining pieces of chicken with a meat pounder. Season chicken with salt and pepper. In a large skillet over medium heat add butter and vegetable oil. When the butter begins to foam slightly add chicken. Be
  •  careful not to overcrowd the pan. You may need to cook the chicken in batches. When the chicken's edges turn white, flip over, and cook chicken on the other side. The chicken should be slightly browned. Remove chicken from the pan. Add 1 tablespoon of butter to the pan, and add mushrooms. Cook the mushrooms for a couple of minutes. The mushrooms will begin to brown and sear. Remove mushrooms from the pan.
  •  Add 2 cups of Madeira wine in the pan, scrape the browned bits up from the bottom of the skillet. Add beef broth to the wine, stir to blend well. Cook the sauce until it reduces by 1/3. When the sauce has reduced add a slurry of 1 tablespoon cornstarch and 1 tablespoon water. Stir to blend well cook for about 2 minutes. Add two tablespoons of butter to the sauce and stir well. Return mushrooms to the sauce. To serve: place chicken breast on a pile of mashed potatoes. 
  • Spoon sauce over the chicken, and add a slice or two of the Mozzarella cheese on top of the chicken. Place the chicken under the broiler until the cheese browns if desired. You can place the chicken with cheese in a hot oven to warm the cheese. Garnish with Asparagus spears.



Calories: 514kcal | Carbohydrates: 8g | Protein: 36g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 910mg | Potassium: 822mg | Fiber: 0g | Sugar: 3g | Vitamin A: 685IU | Vitamin C: 2.6mg | Calcium: 236mg | Iron: 1.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Dianne

    I noticed there are 4 different types of Madeira wine. Which one do I use for Madeira Chicken? Also, is there a specific brand that is the best to use, or not?

  2. Anonymous

    i worked for cheese cake. we used ALLOT more butter. think of….you know those tea light candles? that much. two of those.

    I would cook your chicken off ahead of time. and your asparagus. Have it all ready to go.

    Do your chicken in the pan, save the junk at the bottom (the fond, the brown scraps and juices- thats all your flavor!), then hit it with your wine while your pan is still hot- this will deglaze your pan, then add your stock, let it reduce until you have a thick sauce, enough to coat a spoon, throw in your veggies (which you wisely pre-cooked) , then add a ton of butter. then throw the chicken back in there for a few min- serve.

  3. Stacy

    Since this is one of my favorite things to order at The Cheesecake Factory, I just had to try it out! Somehow I got the chicken under-seasoned, and the sauce too salty. I didn’t add salt to the sauce, so perhaps it was the Madeira I used. Next time I’ll have to try a different kind.

    • Stephanie

      I should tell you my story about making chicken marsala. I didn’t realize there were multiple kinds of marsala, so one evening, I had a very special date. I picked up the sweet marsala. Bad move, really bad move. I had a huge plateful of overly sweet chicken marsala. Honestly it was gross. It was the first night I had cooked him dinner, and the poor guy made some of the oddest faces. Put that on top of that I run a recipe website, ouch. That’s all I am saying.

    • Logic First

      5 stars
      Thanks for the tip. Made the recipe as stated and it came out great but took a loooong time to reduce the sauce. I think in the future i’ll start the reduction in in a small pot while the chicken is going so that it’s halfway done when I deglaze.

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