Name: Chicken Madeira
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American-Inspired
Ingredients: 4 boneless, skinless chicken breasts; Salt and black pepper, to taste; 1/2 tsp garlic powder; 1/4 cup all-purpose flour (for dredging); 2–3 tbsp olive oil or butter, divided; 8 oz mushrooms (cremini or white), sliced; 2 cloves garlic, minced; 1/2 cup Madeira wine; 1/2 cup beef broth or chicken broth; 1/4 cup heavy cream (optional); 1 cup mozzarella cheese (shredded or sliced); 2 tbsp fresh parsley, chopped (for garnish); Cooked asparagus or mashed potatoes (optional, for serving)

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Chicken Madeira is a rich, savory dish featuring tender chicken breasts, earthy mushrooms, and a silky Madeira wine sauce—all topped with melty mozzarella and often served alongside buttery mashed potatoes or crisp asparagus. It’s a restaurant-style favorite I love recreating at home, especially when I want something comforting, elegant, and full of flavor.

Why You’ll Love This Recipe

I love how Chicken Madeira brings together simple ingredients to create something that feels truly special. The sauce is slightly sweet from the Madeira wine, perfectly balanced by savory mushrooms and the richness of melted cheese. It’s hearty, satisfying, and surprisingly easy to make in one skillet. Whether I’m serving it on a quiet weeknight or for dinner guests, it always feels like a treat.

Ingredients

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

Boneless, skinless chicken breasts
Salt
Black pepper
Garlic powder
All-purpose flour (for lightly dredging)
Olive oil or butter (for pan-frying)
Mushrooms (cremini or white, sliced)
Garlic, minced
Madeira wine
Beef broth or chicken broth
Heavy cream (optional for a richer sauce)
Mozzarella cheese, shredded or sliced
Fresh parsley (for garnish)
Cooked asparagus or mashed potatoes (for serving, optional)

Directions

I start by slicing the chicken breasts in half lengthwise to make thin cutlets, then season both sides with salt, pepper, and garlic powder.
I lightly dredge the chicken in flour, shaking off the excess.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken until golden and cooked through, about 4–5 minutes per side. I remove the chicken and set it aside.
In the same skillet, I add a bit more oil and sauté the mushrooms until browned and tender. I add garlic and cook for another 30 seconds.
I deglaze the pan with Madeira wine, scraping up the brown bits, and let it simmer for 3–4 minutes.
I stir in the broth (and cream, if using), then let the sauce simmer until slightly thickened.
I return the chicken to the pan, spoon the sauce over it, top each piece with mozzarella, and cover the skillet until the cheese is melted.
I garnish with fresh parsley and serve warm, often with mashed potatoes or cooked asparagus on the side.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: Around 35 minutes

Variations

I sometimes add caramelized onions for extra depth of flavor.
To lighten it up, I skip the cream and just use broth and wine in the sauce.
I’ve made it with Swiss or provolone cheese for a different twist.
For extra richness, I finish the sauce with a knob of butter.
I occasionally use boneless chicken thighs instead of breasts for a juicier result.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat with a splash of broth to loosen the sauce. The microwave works too, but I cover the dish and use lower power to avoid drying out the chicken.

FAQs

What is Madeira wine, and can I substitute it?

Madeira is a fortified wine with a slightly sweet, nutty flavor. If I don’t have it, I use dry sherry or Marsala wine as a substitute.

Can I make Chicken Madeira ahead of time?

Yes, I prepare the dish up to the point of adding the cheese. I refrigerate it, then reheat and add the cheese just before serving.

Do I have to use cheese?

Not at all. I’ve skipped the cheese when I wanted something lighter, and the sauce still carries the dish beautifully.

What sides go best with this dish?

I usually serve it with mashed potatoes, roasted vegetables, or steamed asparagus. Rice or pasta also soak up the sauce nicely.

Can I make this dish without wine?

Yes, though the flavor will change slightly. I use extra broth and a splash of balsamic vinegar for a non-alcoholic version.

Conclusion

Chicken Madeira is one of those comforting meals that feels both luxurious and approachable. I love how the sweet-savory sauce, juicy chicken, and gooey mozzarella come together in perfect harmony. Whether I’m serving it for a special dinner or just want a satisfying skillet meal, it’s a recipe I turn to again and again for flavor and elegance in every bite.

Chicken Madeira