Name: Cheesecake Factory-Style Chicken Madeira
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American (restaurant style)
Ingredients: Boneless, skinless chicken breasts (pounded thin); Olive oil; Butter; Garlic (minced); Shallots (optional); Mushrooms (sliced, cremini or white); Madeira wine; Beef broth or chicken broth; Heavy cream (optional); Mozzarella cheese (slices or shredded); Salt and pepper; Fresh parsley (for garnish)

Jump to Recipe·Leave a Review

This Cheesecake Factory-style chicken Madeira is one of those restaurant-inspired recipes I love recreating at home. It features tender chicken breasts, seared to perfection, topped with melty mozzarella and a rich, savory Madeira wine mushroom sauce. Paired with buttery mashed potatoes or crisp asparagus, it’s a cozy, elegant dish that’s surprisingly easy to make.

Why You’ll Love This Recipe

I love this recipe because it brings all the comfort and indulgence of a restaurant meal straight into my kitchen. The Madeira sauce is rich and deeply flavorful, the chicken stays juicy, and that layer of melted cheese on top just takes it over the edge. It’s perfect for date nights, family dinners, or when I want to serve something that feels fancy without all the fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (pounded thin)
Olive oil
Butter
Garlic (minced)
Shallots (optional, for extra flavor)
Mushrooms (sliced, cremini or white)
Madeira wine
Beef broth or chicken broth
Heavy cream (optional, for added richness)
Mozzarella cheese (slices or shredded)
Salt and pepper
Fresh parsley (for garnish)

Directions

I season the chicken with salt and pepper, then sear it in olive oil over medium-high heat until golden on both sides. I set it aside.
In the same pan, I melt butter and sauté the mushrooms (and shallots, if using) until browned.
I add garlic and cook for another minute until fragrant.
I deglaze the pan with Madeira wine, scraping up the browned bits, and simmer to reduce by half.
I add the broth and continue simmering until the sauce thickens slightly. For a creamier finish, I stir in a splash of heavy cream.
I return the chicken to the pan, spoon the sauce over it, and top each piece with mozzarella.
I cover the pan (or place it under the broiler for a few minutes) until the cheese melts.
I garnish with fresh parsley and serve hot with mashed potatoes, pasta, or vegetables.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes add spinach to the sauce for extra greens.
For a sharper cheese flavor, I use provolone or fontina instead of mozzarella.
If I want a gluten-free version, I ensure the broth and wine are certified gluten-free.
I occasionally add a touch of Dijon mustard to the sauce for extra depth.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm the chicken and sauce in a skillet over low heat or microwave it in short bursts, covering to keep the cheese melty. I avoid overheating to keep the chicken from drying out.

FAQs

What is Madeira wine, and can I substitute it?

Madeira is a fortified wine with a deep, slightly sweet flavor. If I can’t find it, I use dry sherry or Marsala wine as a substitute.

Do I need to pound the chicken breasts?

Yes, I like to pound them thin so they cook evenly and stay tender. It also helps them sear beautifully.

Can I make this ahead of time?

Yes. I make the sauce and sear the chicken ahead, then assemble and reheat with cheese just before serving.

Is this recipe kid-friendly?

Absolutely. . I sometimes use less wine for a milder taste.

Can I freeze this dish?

I freeze the chicken and sauce (without the cheese topping) in an airtight container. I reheat and top with cheese fresh before serving.

Conclusion

Cheesecake Factory-style chicken Madeira is a comforting, elegant dish that brings restaurant flavor into my own kitchen. I love how the tender chicken, earthy mushrooms, and rich wine sauce come together so effortlessly. It’s one of those meals I turn to when I want something hearty and memorable.