There’s something comforting and indulgent about a restaurant-style dish made at home.
This Chicken Madeira is tender, flavorful, and smothered in a rich mushroom wine sauce with gooey mozzarella and perfectly crisp asparagus.
It’s one of those meals that feels fancy—but comes together easily in your own kitchen.
Why You’ll Love This Recipe
Better than Cheesecake Factory – Inspired by the classic, but richer and creamier.
One-pan recipe – All components come together in one skillet.
Elegant but easy – Perfect for dinner parties or cozy weeknights.
Savory, earthy flavors – Madeira wine and mushrooms make the sauce unforgettable.
Great leftovers – Reheats beautifully for another satisfying meal.
What You’ll Need (Ingredient Highlights)
Chicken cutlets – Thin-sliced chicken breasts cook quickly and stay juicy.
Asparagus spears – Add color, texture, and a light crispness to the dish.
Brown mushrooms – Sautéed until golden for a deep, earthy flavor.
Madeira wine – The signature ingredient in the sauce; slightly sweet and rich.
Beef broth – Adds depth and rounds out the wine reduction.
Mozzarella cheese – Melted over the chicken for a luxurious finish.
Butter & garlic – Classic flavor base for the mushrooms.
Olive oil & flour – Help sear the chicken and thicken the sauce.
Pro Tips Before You Start
Pound chicken evenly – This ensures even cooking and juicy results.
Use real Madeira wine – For authentic flavor; dry sherry is a last-resort substitute.
Don’t rush the reduction – Simmer the wine and broth until thick for a rich, glossy sauce.
Sauté mushrooms in batches – Crowding the pan will steam them instead of browning.
Broil to finish – A quick broil melts the cheese and gives it a golden top.
How to Make Chicken Madeira
Step 1: Prep the Chicken
Lightly pound the chicken cutlets until even in thickness.
Season both sides with salt and pepper, then dredge in flour.
Step 2: Sear the Chicken
Heat olive oil in a large skillet.
Sear the chicken on both sides until golden and just cooked through. Set aside.
Step 3: Cook the Asparagus
Blanch asparagus in boiling water until bright green and crisp-tender.
Transfer to an ice bath to stop cooking, then set aside.
Step 4: Sauté the Mushrooms
In the same skillet, melt butter and add sliced mushrooms.
Cook until browned and tender. Stir in minced garlic and sauté briefly.
Step 5: Make the Madeira Sauce
Pour in Madeira wine and beef broth.
Bring to a boil, then simmer uncovered until the liquid reduces and thickens slightly.
Step 6: Return the Chicken
Add the seared chicken back to the skillet.
Spoon sauce and mushrooms over each piece.
Step 7: Assemble with Cheese and Asparagus
Top each chicken breast with mozzarella slices and a few asparagus spears.
Cover or broil briefly to melt the cheese.
Step 8: Serve Warm
Spoon extra sauce over the top and serve immediately while hot and cheesy.
What to Serve It With
Garlic mashed potatoes – Perfect for soaking up that luscious sauce.
Buttered egg noodles – A simple base for the creamy Madeira reduction.
Steamed broccoli or green beans – Keep the sides light and green.
Crusty bread – Ideal for wiping the plate clean.
Variations / Substitutions
Swap the wine – Use Marsala or dry sherry if Madeira is unavailable.
Use Swiss or provolone – For a slightly different cheesy flavor.
Go vegetarian – Replace chicken with grilled portobello mushrooms.
Lighter version – Skip the cheese and reduce the butter slightly.
Storage & Leftovers
Fridge – Store in an airtight container for up to 3 days.
Reheat – Gently warm in a skillet over low heat, adding a splash of broth if needed.
Freeze – Freeze cooked chicken and sauce (without asparagus) for up to 2 months.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great and stay juicy—just adjust cooking time.
Is there a substitute for Madeira wine?
Dry sherry or Marsala can work, but Madeira has a unique sweet-savory flavor.
Can I make this ahead?
Yes! Cook everything except for broiling the cheese. Reheat and broil just before serving.
Can I double the sauce?
Absolutely! If you love extra sauce for serving, increase wine and broth by half.
Is this dish gluten-free?
Use gluten-free flour for dredging the chicken and check your broth label.
What’s the best cheese alternative to mozzarella?
Try provolone or Monterey Jack for similar melt and mild taste.
Can I use chicken tenders?
Yes, but they cook faster—watch closely to avoid overcooking.
Final Thoughts
This Chicken Madeira is pure comfort food with a touch of elegance.
The wine-infused mushroom sauce, melty cheese, and tender chicken come together in a way that feels indulgent without being fussy.
Whether you’re impressing guests or just treating yourself on a weeknight, this recipe is one that always delivers.
Chicken Madeira
Ingredients
- 1 lb chicken breasts 2 large
- 1 lb asparagus blanched*
- ¾ tsp sea salt divided
- Black pepper to taste
- 3 Tbsp unsalted butter divided
- 2 Tbsp olive oil divided
- 16 oz button mushrooms sliced
- 1 small or ½ medium yellow onion diced
- 2 large garlic cloves minced
- 2 Tbsp fresh parsley chopped (plus more to garnish)
- 1½ cups Madeira wine sweet white wine*
- 1½ cups low sodium beef broth
- ½ cup whipping cream
- 1 cup mozzarella cheese shredded
Instructions
- Pound and season chicken. Dredge in flour.
- Sear chicken in oil until golden, then set aside.
- Blanch asparagus briefly, then cool and set aside.
- Sauté mushrooms in butter until browned. Add garlic.
- Pour in wine and broth. Simmer to reduce and thicken.
- See full steps with tips & photos → https://mischacrossing.com/chicken-madeira/
Notes
