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Cheesecake Factory Chicken Madeira (Copycat Recipe)

Published on 01/07/2024 by Umamiology
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Unlock the irresistible flavors of the Cheesecake Factory Chicken Madeira with this easy-to-follow, copycat recipe! This replication features tender chicken breasts smothered in a rich Madeira wine sauce – it’ll taste just like the original.

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If you’ve ever had Cheesecake Factory’s signature Chicken Madeira, you’ll know why it’s the most popular dish on the menu.

With it’s tender fillets of chicken breast bathed in a rich and tangy Madeira wine sauce, accompanied by perfectly sautéed mushrooms and melted mozzarella – it creates a truly indulgent and satisfying dish.

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It’s my go-to meal at the Cheesecake Factory and after tasting this dish over 50 times in my lifetime, I think I’ve developed the perfect copycat recipe. Try it out and let me know how close it comes, to the Cheesecake Factory original.

Chicken Madeira’s Most Important Ingredient: Madeira Wine

As the name implies, Chicken Madeira is made with Madeira wine – in fact, that’s the base of the sauce itself. While it is not a rare wine, it may not be the most common wine to find in your local grocery store.

I had to venture out to my local wine & liquor store to find it, and it wasn’t the cheapest to buy. (The bottle I purchased was a nice 5-year aged Madeira, that cost me $21.00 USD.)

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If you can’t find a good Madeira wine, you could try another fortified wine, like Marsala or Port wine. But to truly replicate the authentic taste of Cheesecake Factory’s Chicken Madeira – you have to have real Madeira wine.

The Ingredients for Chicken Madeira

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The Equipment Needed

Pan-Sear Your Chicken Breast

If you’ve ever had Cheesecake Factory Chicken Madeira, you’ll have noticed that their chicken is incredibly moist and tender. These are the steps to replicating that same amazing chicken quality.

Umamiology-Cheesecake-Factory-Chicken-Madeira-ProcessShot1

Start by mixing your all-purpose flour, salt, pepper into a large bowl. Make sure all of these dry ingredients are thoroughly incorporated. Then set aside.

Place a flat hand on top of your chicken breasts and slice through each breast horizontally so that each resulting piece is 1/2 the thickness.

Umamiology-Cheesecake-Factory-Chicken-Madeira-ProcessShot1.5

Pro Tip: Take a fork and poke through each of the chicken breast pieces (every half inch or so), until you have pierced the entire surface of each breast piece. This will help make the chicken tender.

Then dredge the chicken in the seasoned flour (making sure every inch of the chicken is coated), then set aside on a rack until you are ready to cook them.

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In a large sauce pan (or skillet), add in olive oil and heat it over medium-high heat.

Once the oil is hot and looks shimmery, place 2 chicken breast pieces in the pan and cook each side for approximately 3-4 minutes or until they develop a slight sear.

Pro Tip: When cooking chicken breast, do not over-crowd the pan. It may cause the chicken to cook more slowly, possibly release steam and affect the sear that you may get on your breasts. Also, do not over cook the chicken – in fact, it’s ok if the chicken is slightly under cooked in this stage, because you’ll finish cooking the breasts in the sauce that we’ll make in the next step.

Once the chicken has been searing for about 3-4 minutes, remove from the pan and set aside.

Crafting Your Chicken Madeira Wine Sauce

Start by blanching your asparagus. Bring about 3 cups of water to a boil, and drop in your asparagus – letting them blanch for about 3-4 minutes. Then remove and set aside until the rest of your sauce is made.

Next, in the same pan you cooked your chicken, add in your butter, and let it melt over medium heat.

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Once the butter is melted, add in your garlic and mushrooms and sauté for about 4-5 minutes.

Then, add in your madeira wine, beef broth, brown sugar, balsamic vinegar, salt and pepper, and it bring to a boil.

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Once boiling, reduce heat to medium-low and add in your cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water).

Give your sauce a good stir, and then add your chicken & asparagus back into the pan.

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Let it simmer for about 15 minutes so that the chicken, mushrooms and asparagus can cook further. The sauce should thicken up and get darker here as well.

After about 15 minutes of simmering, top the chicken breast pieces with shredded mozzarella cheese and close the lid on the pan and let simmer for 5 more minutes. (You could also add the cheese when you plate and melt it with a food torch – optional.)

Serving Your Chicken Madeira

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The Cheesecake Factory Chicken Madeira is served over mashed potatoes, but for this copy cat recipe, you can serve over rice, pasta (essentially, whatever you choose), or even just by itself. Enjoy!

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Cheesecake Factory Chicken Madeira (Copycat Recipe)

5 from 142 votes
Unlock the irresistible flavors of the Cheesecake Factory Chicken Madeira with this easy-to-follow, copycat recipe! This replication features tender chicken breasts smothered in a rich Madeira wine sauce – it'll taste just like the original.
Author: Umamiology
Servings: 4
Prep Time: 6 minutes
Cook Time: 24 minutes
Total Time: 30 minutes
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Ingredients 

Seared Chicken Breasts

Chicken Madeira Wine Sauce

Cornstarch Slurry

Instructions 

Pan-Sear Your Chicken Breast

  • If you've ever had Cheesecake Factory Chicken Madeira, you'll have noticed that their chicken is incredibly moist and tender. These are the steps to replicating that same amazing chicken quality.
  • Start by mixing your all-purpose flour, salt, pepper into a large bowl. Make sure all of these dry ingredients are thoroughly incorporated. Then set aside.
  • Place a flat hand on top of your chicken breasts and slice through each breast horizontally so that each resulting piece is 1/2 the thickness.
  • Pro Tip: Take a fork and poke through each of the chicken breast pieces (every half inch or so), until you have pierced the entire surface of each breast piece. This will help make the chicken tender.
  • Then dredge the chicken in the seasoned flour (making sure every inch of the chicken is coated), then set aside on a rack until you are ready to cook them.
  • In a large sauce pan (or skillet), add in olive oil and heat it over medium-high heat.
  • Once the oil is hot and looks shimmery, place 2 chicken breast pieces in the pan and cook each side for approximately 3-4 minutes or until they develop a slight sear.
  • Pro Tip: When cooking chicken breast, do not over-crowd the pan. It may cause the chicken to cook more slowly, possibly release steam and affect the sear that you may get on your breasts. Also, do not over cook the chicken – in fact, it's ok if the chicken is slightly under cooked in this stage, because you'll finish cooking the breasts in the sauce that we'll make in the next step.
  • Once the chicken has been searing for about 3-4 minutes, remove from the pan and set aside.

Crafting Your Chicken Madeira Wine Sauce

  • Start by blanching your asparagus. Bring about 3 cups of water to a boil, and drop in your asparagus – letting them blanch for about 3-4 minutes. Then remove and set aside until the rest of your sauce is made.
  • Next, in the same pan you cooked your chicken, add in your butter, and let it melt over medium heat.
  • Once the butter is melted, add in your garlic and mushrooms and sauté for about 4-5 minutes.
  • Then, add in your madeira wine, beef broth, brown sugar, balsamic vinegar, salt and pepper, and it bring to a boil.
  • Once boiling, reduce heat to medium-low and add in your cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water).
  • Give your sauce a good stir, and then add your chicken & asparagus back into the pan.
  • Let it simmer for about 15 minutes so that the chicken, mushrooms and asparagus can cook further. The sauce should thicken up and get darker here as well.
  • After about 15 minutes of simmering, top the chicken breast pieces with shredded mozzarella cheese and close the lid on the pan and let simmer for 5 more minutes.

Serving Your Chicken Madeira

  • The Cheesecake Factory Chicken Madeira is served over mashed potatoes, but for this copy cat recipe, you can serve over rice, pasta (essentially, whatever you choose), or even just by itself. Enjoy!

Nutrition

Calories: 343kcalCarbohydrates: 22gProtein: 17gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 51mgSodium: 2606mgPotassium: 600mgFiber: 1gSugar: 5gVitamin A: 615IUVitamin C: 9mgCalcium: 41mgIron: 2mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

What can you use instead of Madeira wine for Chicken Madeira?

If you can’t find a good Madeira wine, you could try another fortified wine, like Marsala or Port wine. But to truly replicate the authentic taste of Cheesecake Factory’s Chicken Madeira – you have to have real Madeira wine.

What is Madeira wine?

It’s a fortified wine that’s produced mainly on the Portuguese island of Madeira.

What does Madeira wine taste like?

It’s most often described as having a warm, yet slightly sour tone, with notes of caramel and orange peels.

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