Chicken Madeira Recipe shines with its rich, luscious sauce and tender chicken that melts in your mouth. I've made this dish countless times, and it never fails to impress—whether it's a weeknight dinner or a special occasion. Let me walk you through making it just right.
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Why You'll Love This Recipe
This Chicken Madeira Recipe feels like a dish from a high-end restaurant, but honestly, it's so doable at home. I love how the combination of mushrooms, Madeira wine, and melty cheese takes simple chicken breasts to the next level without stress.
- Elegant yet approachable: The sauce is full of flavor and complexity but comes together with basic pantry ingredients and some Madeira wine.
- Perfectly tender chicken: Pounding the chicken thin ensures it cooks fast and stays juicy with a beautiful golden crust.
- Versatile sides: You can easily pair it with mashed potatoes, rice, or even pasta to suit your mood or pantry stash.
- Great make-ahead potential: This recipe keeps well in the fridge and even freezes nicely for busy weeknight meals later.
Ingredients & Why They Work
This recipe balances savory and creamy beautifully. Each ingredient plays an important part, so gathering quality Madeira wine and good cheeses really makes a difference. Here’s why these ingredients work so well together:
- Chicken breasts: Slicing and pounding them thin helps them cook evenly and soak up flavor.
- Madeira wine: This fortified wine adds a subtle sweetness and rich depth to the sauce you just can’t replicate with anything else.
- Cremini mushrooms: Their firm texture holds up nicely in the sauce, plus their earthy flavor complements the wine’s warmth.
- Asparagus: Adds freshness and a slight crunch — cooking it just right is key.
- Parmesan cheese: Brings umami and helps thicken the sauce for that velvety finish.
- Mozzarella cheese: Melts perfectly atop the chicken for a comforting cheesy layer.
- Chicken and beef broth: Combining the two gives the sauce a well-rounded meaty base that's super flavorful.
Make It Your Way
I love encouraging folks to make this Chicken Madeira Recipe their own. Sometimes I swap out the asparagus for green beans or add a splash of brandy to the sauce if I’m feeling fancy. Don’t hesitate to tweak it to suit your taste buds!
- Vegetarian Twist: I've tried replacing the chicken with seared tofu and still loved the richness of the Madeira sauce.
- Spicy Kick: Adding a pinch of crushed red pepper flakes to the sauce gives it a nice warmth that wakes up the flavors.
- Dairy-Free Version: Skip the cream and cheeses, and stir in a bit of coconut cream for a silky texture that's dairy-free friendly.
Step-by-Step: How I Make Chicken Madeira Recipe
Step 1: Prep Your Ingredients Like a Pro
First things first, get everything measured and ready. I like to set out the sauce ingredients in a measuring cup with a spout so pouring later is a breeze. Don’t forget to take the mozzarella out to come to room temperature—this helps it melt evenly and quickly when we top our chicken later.
Step 2: Cook the Asparagus Perfectly
Trim and cut your asparagus in half, then boil for about 3-4 minutes until they’re tender but still have a little snap. Rinse them under cold water right away to stop the cooking—nobody wants soggy, overcooked asparagus when you’re aiming for that lovely freshness.
Step 3: Prepare and Sear Your Chicken to Golden Perfection
Slice your chicken breasts in half lengthwise and gently pound to about half an inch thick. This step really helps with even cooking and tenderness. Season both sides with salt, pepper, and garlic powder mixed into flour—this creates a flavorful crust. Heat olive oil in a skillet over medium-high and sear the chicken for 4-5 minutes per side, aiming for a gorgeous golden crust. Set aside once done.
Step 4: Build the Sauce With Garlic, Wine, and Mushrooms
Turn off the heat, add butter and garlic, then turn heat back to medium for about 2 minutes—just enough for the garlic to mellow without burning. Pour in the Madeira wine, scraping up all those tasty bits stuck to the pan with a silicone spatula; that’s where the magic is! Add mushrooms, bring to a gentle bubble, and let it reduce by half over roughly 13 minutes. This reduction is key for a deeply flavored sauce.
Step 5: Thicken the Sauce and Add Final Touches
Sprinkle the flour slowly into the sauce, whisking continuously, and cook for about two minutes until it thickens just right. Then, slowly add the chicken and beef broth mixture, stirring constantly. Let the sauce simmer uncovered for another 13 minutes. Finish by stirring in Parmesan cheese for an extra umami boost that really elevates the dish.
Step 6: Bring It All Together and Melt the Cheese
Return the chicken to the pan, spoon the sauce generously on top, then layer the asparagus and mozzarella cheese. Cover the skillet and heat on medium-low until cheese melts—about 5 minutes. I prefer popping the skillet into a 400° oven for 4 minutes if it’s oven safe, because that gives a beautiful evenly melted cheese crust.
Top Tip
This Chicken Madeira Recipe has a few little tricks that I’ve learned over time to make it shine every single time. The sauce, in particular, needs patience to develop full flavor, so don’t rush the reduction.
- Don’t skimp on the reduction: Letting the sauce simmer and reduce concentrates the flavors and thickens the sauce naturally without added starches.
- Pound your chicken thin: It makes cooking faster and prevents dryness—trust me, it’s worth the extra step!
- Use fresh garlic: It’s small but mighty. Fresh garlic brings that punchiness that jarred just can’t replicate.
- Room temperature cheese: Let mozzarella come to room temp before melting—it won’t clump or toughen, giving you a nicer texture.
How to Serve Chicken Madeira Recipe
Garnishes
I love finishing this dish with a sprinkle of freshly chopped parsley for freshness and a pop of color. Some cracked black pepper on top just before serving amps up the flavor contrast beautifully.
Side Dishes
Mashed potatoes are my absolute go-to—they soak up the delicious sauce perfectly. Sometimes I whip up creamy polenta or serve it alongside garlic herb rice for a twist. A simple green salad with a light vinaigrette also balances the richness wonderfully.
Creative Ways to Present
For special dinners, I sometimes plate the chicken Madeira on a beautiful bed of mashed potatoes with the sauce drizzled artistically around. Topping with shaved Parmesan and a sprig of rosemary turns it into an elegant showstopper that never fails to impress guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to three days. When packed up the sauce keeps the chicken moist, so reheating is still delicious without drying out.
Freezing
This recipe freezes beautifully! I portion it out into freezer-safe containers and freeze for up to three months. It’s a lifesaver to just thaw and pop in the oven when you need dinner fast.
Reheating
I find reheating is best in the oven at 350°F, covered lightly with foil to keep moisture in, for about 20-25 minutes. This keeps the chicken juicy and keeps the sauce flavorful without drying out.
Frequently Asked Questions:
Yes! While Madeira adds the authentic flavor, you can substitute with dry marsala, dry sherry, or vermouth. If you want to skip alcohol, try a mix of white grape juice and sherry vinegar with a little vanilla extract as a non-alcoholic substitute.
Pounding the chicken breasts to an even thickness helps them cook quickly and evenly, which prevents drying out. Also, searing them to a golden crust locks in juices before simmering in the flavorful sauce.
Absolutely. You can prepare the sauce and chicken ahead, then reheat gently before serving. Additionally, it freezes well, making it perfect for meal prep or easy weeknight dinners.
Mashed potatoes are the traditional favorite since they soak up the rich sauce perfectly, but you can also serve it with creamy polenta, rice pilaf, or steamed vegetables for lighter options.
Final Thoughts
This Chicken Madeira Recipe holds a special place in my heart—it’s one of those dishes that feels fancy but is genuinely comforting. I find myself making it when I want to impress friends without fuss or when I just need a cozy night in with some hearty, flavorful food. If you haven’t tried it yet, grab those ingredients and dive in. You’ll love how much this recipe rewards your effort with every bite.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Chicken Madeira is a classic, flavorful dish featuring tender chicken breasts smothered in a rich Madeira wine sauce with mushrooms, asparagus, and melted mozzarella cheese. Perfect for an elegant dinner, this recipe combines seared chicken with a deeply reduced sauce and fresh vegetables, served best alongside creamy mashed potatoes.
Ingredients
Sauce
- 1 cup chicken broth
- 0.5 cup beef broth
- 0.5 chicken bouillon cube
- 1 tablespoon heavy cream (optional)
- 2 teaspoons Worcestershire sauce
- 0.5 teaspoon onion powder
- 0.5 teaspoon mustard powder
Chicken
- 2 large boneless skinless chicken breasts
- Salt (to taste)
- Black pepper (to taste)
- 1 teaspoon garlic powder
- 0.25 cup all-purpose flour
- 1-2 tablespoons olive oil
Vegetables and Cheese
- 12 spears asparagus
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1.5 cups Madeira wine
- 8 oz cremini/baby bella mushrooms
- 3 tablespoons all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese (low moisture, whole milk preferred)
Instructions
- Prep Work: Combine the sauce ingredients (chicken broth, beef broth, bouillon cube, heavy cream, Worcestershire sauce, onion powder, mustard powder) in a large measuring cup with a spout and set aside. Let the mozzarella cheese come to room temperature for easier melting later. Measure out and prepare all other ingredients before cooking.
- Cook the Asparagus: Trim the ends of the asparagus and cut the spears in half. Boil in water for 4 minutes until tender-crisp, then drain and rinse under cold water to stop cooking. Set aside.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and gently pound to about 0.5 inch thickness. Pat dry, then season both sides with salt and pepper. Mix garlic powder with flour and coat chicken pieces evenly, making sure to rub the flour mixture into every part.
- Sear the Chicken: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken breasts in batches for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Make the Sauce: Turn off heat and add butter and minced garlic to the skillet. Set heat back to medium and cook for 2 minutes, stirring constantly. Pour in Madeira wine and scrape the skillet bottom with a spatula to loosen browned bits. Add mushrooms and simmer gently until the liquid reduces by half, about 13 minutes. Sprinkle flour gradually into the sauce while whisking continuously. Cook for 2 more minutes to thicken.
- Add Combined Sauce and Simmer: Gradually add the previously prepared sauce mixture in small splashes, stirring constantly. Bring the sauce to a boil then reduce to simmer. Let it simmer uncovered for about 13 minutes to concentrate and thicken further. Lower heat to low and stir in grated Parmesan cheese.
- Assemble and Melt Cheese: Return the chicken to the skillet and spoon sauce over the pieces. Top with asparagus spears and sprinkle shredded mozzarella cheese on top. Set heat to medium-low, cover, and warm until cheese melts, about 5 minutes. Alternatively, transfer the skillet to a preheated 400° F oven for 4 minutes to melt the cheese.
- Serve: Serve immediately, ideally with creamy mashed potatoes as a side to soak up the rich sauce.
Notes
- Use authentic Madeira wine if possible, available at liquor stores; it adds a distinct flavor. Substitute with vermouth, dry Marsala, dry port, or dry sherry if Madeira is unavailable. Adding brandy or cognac to dry white wine is also a good alternative.
- For a non-alcoholic substitute, mix ½ cup white grape juice with ¼ cup sherry vinegar and 2 tablespoons vanilla extract.
- Cremini or baby bella mushrooms provide better color and texture than white button mushrooms but white mushrooms can be used if needed.
- Grate Parmesan cheese from a block for best melting and flavor; avoid pre-shredded cheese for better sauce texture.
- Use fresh minced garlic instead of jarred garlic for optimal flavor.
- Allow the sauce to reduce properly during simmering to develop deep, concentrated flavors—use a timer if helpful.
- Serve with homemade mashed potatoes to complement the dish perfectly.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months. Reheat thawed leftovers in a covered casserole at 350° F for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 120 mg
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