Cheesecake Factory Chicken Madeira with chicken breasts, mushrooms and asparagus in a buttery wine sauce is a copycat of the most popular chicken dish.
Plus it is the most popular chicken item on the Cheesecake Factory menu, which I learned as I got a bunch of requests from you guys for this recipe. I bet you wouldn’t have guessed the short list of ingredients.
What can I use instead of Madeira wine?
This recipe calls for Madeira wine which can be difficult to find/expensive. Some substitutes are a dry port wine, Marsala, or a dry sherry wine. As a last resort I’d use stock with additional base mixed in.
How to lighten this Chicken Madeira recipe:
- Use half the butter, I was liberal with it for the purposes of the copycat.
- Use half the Mozzarella cheese or use the Trader Joe’s shredded lite Mozzarella (I LOVE this product).
- Double the asparagus in your serving and double the mushrooms. Adding vegetable bulk to your plate is an easy swap.
- Skip the mashed potatoes you normally get with this recipe at the restaurant and serve with some steamed/roasted potatoes and cauliflower.
Looking for more Cheesecake Factory recipes?
- Cheesecake Factory Pasta Da Vinci (Copycat)
- Cheesecake Factory Luau Salad (Copycat)
- Cheesecake Factory Louisiana Chicken Pasta (Copycat)
- Cheesecake Factory Spicy Cashew Chicken (Copycat)
- Cheesecake Factory Corn Cakes (Copycat)
- Cheesecake Factory Spicy Chicken Chipotle Pasta (Copycat)
- Cheesecake Factory Cajun Jambalaya Pasta (Copycat)
Tools used in the making of this Cheesecake Factory Madeira Chicken:
Skillet with Lid: I used my All-Clad pan for this recipe but I also own this exact pan which I use for clients and it is great quality at 1/4th the price. I cook for us with All-Clad pans I hope to pass down to my kids (I’m sappy, I know).
Vegetable Steamer: I steam vegetables in this when I am not using the microwave for a smaller amount. Also available for much less and works well too.
Madeira Wine: Some substitutes are a dry port wine, Marsala, or a dry sherry wine. As a last resort I’d use stock with additional base mixed in.
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
- Put the chicken between two pieces of saran wrap and lightly flatten using a rolling pin or heavy pot or flat mallet (don't use a spiked side).
- Season with salt and pepper.
- Heat two tablespoons of butter in your skillet (that has a lid) on medium-high heat.
- Cook the chicken on medium heat for 4-5 minutes on each side, until slightly browned and just cooked through.
- Remove the chicken, add in 2 more tablespoons of butter and add the mushrooms.
- Cook on medium-high heat for 1-2 minutes before stirring, cook an additional 1-2 minutes.
- Remove the mushrooms and put with the chicken on another plate.
- Add in the Madeira wine and beef broth.
- Bring to a boil, reduce to a simmer and cook for 10-12 minutes.
- While sauce is reducing boil your asparagus for 3-5 minutes in another pot or microwave on a plate in a single layer with a wet paper towel on top for 4-5 minutes.
- Add the chicken back into the pan, top with mushrooms and asparagus.
- Cook an additional 1-2 minutes, cover the chicken with Mozzarella cheese and mushrooms.
- Cover the pan and let cook for 2-3 minutes or until cheese is melted.