The menu at The Cheesecake Factory is a thing of beauty, with practically every dish you can think of at your disposal. It can be tough to narrow down your order from the 250+ options, leaving plenty of Cheesecake Factory visitors paralyzed by choice. But Cheesecake Factory stans keep coming back to one dish in particular: Chicken Madeira.This is The Cheesecake Factory's most popular chicken dish, according to the chain. It offers a little of everything in one meal—chicken, asparagus and a savory mushroom sauce that you'll dream about for days afterward.While you may not be able to visit The Cheesecake Factory every day, you can recreate the flavors at home. If you're craving Chicken Madeira, there's a copycat recipe floating around online that you have to try from The Cozy Cook—and while nothing will replace the beloved Cheesecake Factory Chicken Madeira, it's a solid way to tide yourself over between visits to the restaurant.
This particular recipe features the moist, slightly spicy chicken base, with a creamy mushroom sauce and crisp asparagus stalks to create a crowd-pleasing meal that looks as good as it tastes. And as a Cheesecake Factory fan, I just had to try it myself. Here's what I discovered while making this copycat dish at home—plus, why some careful planning is involved. Related: The Cheesecake Factory Is Adding 14 New Menu Items, and Choosing Just One Won’t Be Easy
Chicken Madeira is a signature dish from The Cheesecake Factory. It features seared chicken breasts, a mushroom Madeira sauce and fresh asparagus. The whole thing is topped with melted mozzarella cheese to deliver a range of tasty flavors and textures.
Chicken Madeira is different from chicken Marsala, although they have a few things in common. Chicken Marsala also features pan-seared chicken breasts and a mushroom sauce, but this dish relies on Marsala wine instead of Madeira wine. Plus, the overall flavor is slightly more umami, while Chicken Madeira has a subtle sweetness.
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Ingredients Needed for Copycat Chicken Madeira
Courtesy Korin Miller
Here's what you need to recreate Chicken Madeira at home: chicken broth, beef broth, chicken bouillon cube, heavy cream (optional), Worcestershire sauce, onion powder, mustard powder, chicken breasts, garlic powder, flour, olive oil, asparagus, butter, garlic, Madeira wine, baby bella mushrooms, Parmesan cheese, mozzarella cheese, and salt and pepper.
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How To Make Copycat Chicken Madeira at Home
There are several steps involved in making this dish.
To start, combine the chicken broth, beef broth, chicken bouillon cube, heavy cream, Worcestershire sauce, onion powder and mustard powder in a large measuring cup with a spout. Set it aside.
Courtesy Korin Miller
Trim the ends off of the asparagus and cut them in half. Cook them in boiling water for a few minutes, before draining them and rinsing them under cold water until they're cool. Set them aside.
Related: This 5-Minute Jacques Pépin Recipe Is My New Favorite Way To Eat Asparagus
Courtesy Korin Miller
Then, move on to your chicken. Slice the breasts in half lengthwise to create thinner slices. Cover them in plastic wrap and use a meat mallet to pound them to 1/2 inch thick. Pat them dry, season each side with salt and pepper and sprinkle a combination of garlic powder and flour over each side.
Courtesy Korin Miller
Heat olive oil in a large skillet and sear your chicken in batches, cooking them for four to five minutes on each side. Set that aside.
Courtesy Korin Miller
Add butter and garlic to the pan and cook for two minutes. Add Madeira wine, followed by the mushrooms. Bring the sauce to a gentle bubble and reduce it by half, cooking it for about 13 minutes. (Preheat your oven to 400 degrees at this point.)
Courtesy Korin Miller
Sprinkle in a little flour and whisk it to thicken the sauce. Add in the sauce mixture you made earlier in small splashes while stirring the pan. Bring it to a boil and then reduce the heat to a simmer. Stir in Parmesan cheese and let it reduce again.
Plate your chicken, asparagus and sauce, and sprinkle mozzarella cheese on top. Set the heat to medium-low, cover the pan and heat it until the cheese is melted. Another option: Place the dish in the oven for a few minutes to melt the cheese. Serve warm.
Related: 15 Insanely Good Cheesecake Factory Copycat Recipes You Can Make Right at Home
Chicken Madeira: My Honest Thoughts on the Copycat Recipe
Courtesy Korin Miller
I have a lot of thoughts about this dish, but let's start with the taste. The recipe really nails the flavors and textures The Cheesecake Factory's Chicken Madeira is known for. The chicken is slightly garlicky with a crispy exterior and juicy interior. The asparagus stalks are plump and crisp, and the mushroom sauce is creamy with a hint of sweetness. Together, this is one delicious dish.
That said, this isn't the fastest meal you can make and there's a lot happening at once. If you're wiped out from a busy workday and just want to eat already, this is probably not the dish for you.
I struggled a little with some elements of the sauce. The recipe encourages you to add some flour to the pan to thicken things up once the mushrooms are already in there, but that makes it harder to whisk the sauce to avoid clumps. I ended up having to tilt the pan to try to keep the mushrooms on one side and the liquid on another to whisk without catching mushrooms. Even then, I still ended up with some clumps.
I also had trouble melting the cheese just right. The recipe gives the option of heating the chicken in the oven or essentially steaming it in the sauce, but the chicken got overcooked when I went the steaming route, and the sauce started burning in the pan when I put it in the oven to try to melt the cheese. Ultimately, I plated the chicken, put that plate on a pan and placed that in the oven. Even then, I couldn't get a perfectly melted mozzarella topping, but I wasn't mad about it.
I noticed that the sauce thickened up really quickly after I took it off the heat, too. So, next time around, I'll hold back when adding flour to try to skirt that issue.
Overall, though, this is an excellent recipe that I'll be happy to make again.
Related: How to Make a Salad That Looks and Tastes Like it Came From The Cheesecake Factory
4 Final Takeaways
Here are a few tips and tricks I learned while making the recipe myself.
The recipe has you jumping from one thing to another, which felt a little chaotic to my end-of-day brain. So, take a beat to think about what you're going to do when to make the process a little more seamless.
2. Consider prepping some things in advance
If you want to make this on a weeknight, there's plenty of prep work you could do ahead of time, like grating your cheese and cutting and flattening your chicken.
This recipe leaves some wiggle room on the flour in the sauce. I'd be conservative with it, making sure to give the sauce plenty of time to simmer before adding more (if at all). The sauce will naturally thicken over time, so have some patience with it.
4. Consider other vegetables
Asparagus can be tough to find when it's not in season. So, either consider using frozen asparagus or popping in a fellow tasty green vegetable, like broccoli.
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