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

Cheese Cake Factory Madeira Chicken

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Main dish Recipes
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 4
Cheese Cake Factory Madeira Chicken

This Chicken is a wonderfully tasty main dish!


  • 1 tablespoon Olive Oil
  • 4 Boneless, Skinless Chicken Breast Fillets
  • 8 Asparagus Spears
  • 4 Slices Mozzarella Cheese
  • Madeira Sauce:
  • 2 tablespoons Olive Oil
  • 2 cups Sliced, Fresh Mushrooms
  • 3 cups Madeira Wine
  • 2 cups Beef Stock
  • 1 tablespoon Butter
  • 1/4 teaspoon Ground Black Pepper


1)Heat 1 tablespoon of olive oil in a large skillet over medium heat. Flatten the chicken breast fillets by covering each fillet with plastic wrap and using a mallet to flatten the chicken to approximately 1/4 inch thick. Season each side of the fillet with salt and pepper.

2)Sauté the chicken fillets on each side until the chicken has browned a little, about 4 to 6 minutes on each side. Set chicken aside wrapped in foil to keep them warm. Keep the pan of drippings from the chicken to start the Madeira sauce.

3)On Medium heat, add 2 tablespoons of oil to the skillet. Add mushrooms and sauté for a couple of minutes. Add Madeira wine, beef stock, butter and pepper and bring sauce to a boil. Reduce heat and simmer for about 20 minutes or until sauce has reduced to about 1/4 of the original volume. The sauce will thicken and turn a dark brown color when it is done. Depending on the temperature of your stove, this may take a little longer.

4)In a medium saucepan, fill halfway with water and bring to a boil. Season water with salt and toss asparagus into the water and boil. Keep an eye on this step, you don't want to over cook your asparagus. Depending on the thickness of your spears, this could take up to 3 to 5 minutes. When finished, drop the asparagus in a bowl of ice water to stop the cooking. The asparagus should be slightly tender when done, not mushy.

5)Set your oven to broil. Arrange the cooked chicken breast fillets on a baking pan and cross 2 asparagus spears over each fillet. Top with a slice of mozzarella cheese and broil for 3 to 4 minutes or until the cheese begins to slightly brown.

6)Serve by arranging 2 chicken breast fillets on each plate and spoon 3 to 4 tablespoons of Madeira sauce over the chicken.

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  • 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?

    • Stephanie

      I would use a drier Madeira wine, I don’t have any suggestions on brand. If I am unfamiliar with the brand, I typically buy the mid priced one.

  • 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.

    • Madeira lover

      when do the mushrooms go in
      The recipe calls for them to be added in step 3. ~Stephanie

  • 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.

  • Stephanie

    You could always add a little bit of butter to the sauce while it is reducing to help the sauce thicken. Sometimes wine sauces can be a little tricky.

    • Logic First

      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.