Oriana’s Thoughts On The Recipe
This incredible Chicken Madeira recipe is one of those dishes that looks and tastes like you’ve spent hours in the kitchen, but it’s surprisingly easy to whip up. Trust me, once you try it, you’ll be hooked. The combination of tender chicken breasts and a rich Madeira cream sauce is simply out of this world. One thing I love about this dish is its depth of flavor. The Madeira wine adds a beautiful, slightly sweet complexity, while the mushrooms, onions, and garlic bring everything together with their earthy, aromatic notes. It’s a symphony of flavors that feels like a hug in every bite. I love to serve it with mashed potatoes! There’s something so comforting about a big, fluffy mound of mashed potatoes alongside that delicious sauce. It’s the ultimate comfort food that quickly becomes a family favorite. Plus, it’s perfect for any occasion—whether it’s a weeknight dinner or a festive gathering. So, why not give it a try? You’ll be glad you did!
The Origin of Chicken Madeira: A Modern American Classic with European Influences
Chicken Madeira is a dish that originated in the United States, though it draws inspiration from European culinary traditions. The name “Madeira” comes from the Madeira wine used in the sauce, which is a fortified wine from the Madeira Islands of Portugal. The dish itself does not have a long historical background like some traditional European dishes. Instead, it has become popular in modern American cuisine, particularly through its association with restaurant chains such as The Cheesecake Factory, which helped popularize it on a larger scale. In my version of the Chicken Madeira recipe, I omit the asparagus and mozzarella cheese found in the popular Cheesecake Factory version. The sauce is so delicious on its own that it does not need any distractions. This allows the rich flavors of the Madeira wine and creamy sauce to shine through, highlighting the dish’s core ingredients in a simpler yet equally satisfying presentation.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Simplicity at Its Best: This Chicken Madeira recipe is incredibly easy to make. With straightforward steps and common ingredients, even beginner cooks can master it. You’ll be amazed at how quickly it comes together, making it perfect for those busy weeknights when you want something delicious without spending hours in the kitchen. Flavors That Wow: The Madeira cream sauce is the star of the show. Its incredible depth of flavor comes from the unique combination of Madeira wine, chicken stock, and fresh ingredients like mushrooms, onions, and garlic. It’s a rich, savory sauce that elevates the dish to restaurant-quality status. Every bite is a flavor explosion! Impress Without Stress: This dish tastes fancy and will undoubtedly impress your family and dinner guests. Despite its simplicity, it looks and feels gourmet, making it an excellent choice for special occasions. Comfort on a Plate: Serving this Chicken Madeira with a big portion of mashed potatoes is pure comfort. The creamy, buttery potatoes soak up the sauce beautifully, creating a delightful harmony of textures and flavors. It’s a combination that’s hard to beat and makes every meal feel like a special treat.
Chicken Breasts: The main protein. You can also use chicken thighs for a juicier result. Salt & Black Pepper: Basic seasonings to enhance the flavor of the chicken. Butter & Olive Oil: For sautéing and adding richness to the dish. Mushrooms: Add an earthy flavor. Use cremini or button mushrooms. Yellow Onion: Provides a sweet, savory base for the sauce. Garlic Cloves: Essential for depth of flavor. Madeira Wine: The key ingredient for the unique, rich sauce. Low Sodium Chicken Broth: Adds a savory depth to the sauce without overpowering it. Cornstarch & Water: To thicken the sauce to the perfect consistency. Parsley: Fresh parsley for garnish adds a burst of color and freshness.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Season The Chicken and Saute
Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/2″ thick. Season chicken breasts with salt and pepper to taste. Set aside. Place a large heavy pan over medium-high heat and melt in 2 tablespoons butter and 1 tablespoon oil. Sauté the chicken in batches for 3 to 4 minutes per side or until golden and cooked through. Remove the chicken from the pan to a plate.
Step 2 – Saute The Veggies
Add the remaining tablespoon of oil to the same pan. Add halved mushrooms and cook for 5 minutes, or until soft. Stir in diced onion and garlic and cook for 3 minutes. Season with salt and pepper to taste.
Step 3 – Reduce Wine
Add Madeira wine and boil until reduced by half, about 5 minutes of vigorous boiling, scraping the bottom of the pan to deglaze. Then add beef stock to the pot; mix to combine and simmer for 5 – 8 minutes.
Step 4 – Thicken The Sauce
Mix cornstarch and water in a small bowl. Add the mixture to the sauce; mix to combine. Cook for about 3 minutes, or until the sauce is slightly thickened, stirring occasionally. Stir in the remaining 2 tablespoons of butter until melted and incorporated into the sauce. Return the chicken to the pan and turn it to coat it in the sauce. Simmer for 2 more minutes. Taste and adjust seasoning to your liking, adding more salt and/or pepper, if necessary.
Step 5 – Serve
Garnish with fresh chopped parsley, if desired. Serve hot.
Food Allergy Swaps
Gluten-Free: Ensure the chicken stock is gluten-free. Dairy-Free: Use a dairy-free butter alternative and olive oil only.
Variations & Additions
Asparagus: If you decide to add asparagus, you need to blanch it. To do so, snap off the fibrous stems from the asparagus. Fill a medium pot with 6 cups of water, bring it to a boil, and add 1 tablespoon of salt. Add the asparagus and boil uncovered for 2-3 minutes until it is bright green and crisp-tender. Remove the asparagus from the hot water and set it aside. Mozzarella cheese: Sprinkle 1 cup of mozzarella cheese over the top. Broil for 3-4 minutes or until cheese is melted Make it in your Instant Pot: To make this recipe in your IP, check out my Easy Instant Pot Chicken Madeira recipe.
Serving Suggestions
Serve this Chicken Madeira over a bed of creamy mashed potatoes with a side of steamed green beans or asparagus. A fresh, crisp salad also pairs wonderfully to balance the rich flavors.
Pound the chicken breasts to an even thickness for uniform cooking. Don’t rush the cooking of mushrooms and onions; they need to be nicely caramelized for the best flavor. Deglaze the pan with Madeira wine properly to incorporate all those delicious browned bits into the sauce.
Storing and Freezing Instructions
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
More Easy Chicken Recipes You’ll Love!
Easy Chicken Marsala (Instant Pot & Stovetop) Easy Cheesy Chicken Enchilada Rice Oven-Baked Crispy Chicken Tacos (Quick and Easy) Easy Instant Pot Mexican Shredded Chicken Easy Sticky Bourbon Chicken 30-min Easy Chicken Piccata (Creamy) Easy Greek Chicken Meatballs (Baked – No Eggs) Browse more recipes…
Recipe Card 📖
