This dish is packed with flavor and feels indulgent without being complicated. The creamy Madeira sauce brings depth and richness, while the mushrooms add an earthy touch that pairs beautifully with the juicy chicken. It’s a one-pan recipe that looks impressive but is easy enough for a weeknight dinner. Serve it with mashed potatoes, pasta, or a crusty piece of bread to soak up every bit of that incredible sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Salt and black pepper
Olive oil
Butter
Fresh garlic, minced
Fresh mushrooms, sliced (button or cremini)
Madeira wine
Chicken broth
Heavy cream
Cornstarch (optional, for thickening)
Fresh parsley (for garnish)
Directions
Season both sides of the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, melt the butter. Add the sliced mushrooms and cook until browned and tender, about 5 minutes.
Add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the Madeira wine and chicken broth, scraping the bottom of the pan to deglaze. Let it simmer for 5–7 minutes until reduced by half.
Stir in the heavy cream and return the chicken to the skillet. Simmer for 5–10 more minutes until the sauce thickens and the chicken is fully coated and heated through.
For a thicker sauce, mix cornstarch with a tablespoon of water and stir into the sauce during the last few minutes of cooking.
Garnish with chopped parsley and serve hot.
Servings and timing
This recipe yields about 4 servings. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Add sautéed spinach or sun-dried tomatoes to the sauce for extra flavor and color.
Use boneless, skinless chicken thighs for a juicier, more flavorful alternative.
Replace Madeira wine with Marsala or dry sherry if needed.
Add a splash of lemon juice for brightness.
Top with mozzarella or provolone cheese and broil briefly for a Cheesecake Factory-style finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat or in the microwave in 30-second intervals, stirring between each. Add a splash of cream or broth while reheating to maintain the sauce’s creamy texture. Freezing is not recommended, as the cream sauce may separate upon thawing.
FAQs
What is Madeira wine?
Madeira is a fortified wine from Portugal. It has a rich, slightly sweet flavor that enhances sauces and pairs well with chicken and mushrooms.
Can I substitute another wine?
Yes, Marsala, dry sherry, or even a dry white wine can be used if you don’t have Madeira wine.
Can I make this dish ahead of time?
Yes, you can prepare it a day ahead and reheat gently on the stove. It actually tastes even better the next day.
What side dishes go well with Chicken Madeira?
Mashed potatoes, pasta, rice, or crusty bread are perfect for soaking up the creamy sauce. Roasted vegetables or a green salad also pair well.
How do I thicken the sauce?
If the sauce is too thin, mix cornstarch with cold water and stir it into the sauce while it simmers.
Can I use pre-cooked chicken?
Yes, but add it to the sauce just long enough to warm through so it doesn’t dry out.
Is this dish gluten-free?
It can be if you ensure your broth and wine are gluten-free, and use cornstarch instead of flour to thicken the sauce.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce may be slightly thinner and less rich. You can thicken it with a bit of cornstarch if needed.
Conclusion
Easy Creamy Chicken Madeira is a rich and flavorful dish that’s sure to impress without requiring complicated steps or ingredients. With tender chicken, savory mushrooms, and a silky wine-infused sauce, it’s a perfect choice for a special meal or a cozy dinner at home. Once you try it, you’ll want to make it part of your regular recipe rotation.
Easy Creamy Chicken Madeira is a rich, flavorful dish inspired by the Cheesecake Factory classic. It features tender chicken breasts, savory mushrooms, and a luxurious Madeira wine cream sauce, perfect for an elegant yet simple dinner.
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
8 oz fresh mushrooms, sliced (button or cremini)
1/2 cup Madeira wine
1/2 cup chicken broth
1/2 cup heavy cream
1 tsp cornstarch (optional, for thickening)
1 tbsp water (for cornstarch slurry)
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Season both sides of the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, melt butter. Add mushrooms and cook for about 5 minutes until browned and tender.
Add minced garlic and sauté for 30 seconds until fragrant.
Pour in Madeira wine and chicken broth, scraping the pan to deglaze. Simmer for 5–7 minutes until reduced by half.
Stir in heavy cream. Return chicken to skillet and simmer for 5–10 minutes until sauce thickens and chicken is heated through.
For thicker sauce, mix cornstarch and water in a small bowl and stir into the sauce during the final minutes of cooking.
Garnish with fresh parsley and serve hot with mashed potatoes, pasta, or bread.
Notes
Substitute Madeira wine with Marsala, dry sherry, or dry white wine if needed.Add sautéed spinach or sun-dried tomatoes for extra flavor and color.Top with cheese and broil briefly for a Cheesecake Factory-style finish.Use chicken thighs for a juicier alternative.Do not freeze; cream sauce may separate.
