Cheesecake Factory Chicken Madeira

Okay, confession time: this dish is my ultimate “show-off but actually easy” recipe. The first time I tried Cheesecake Factory’s Chicken Madeira, I practically begged my family to let me order it every single time we went out. That luscious mushroom and Madeira wine sauce swimming over tender chicken and fluffy mashed potatoes? Heaven. So, I set out to recreate that magic at home—and wow, did this recipe deliver! If you love comfort food with a fancy twist (without hours in the kitchen), you’re going to adore this one as much as I do.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

4 boneless, skinless chicken breasts (about 6 ounces each)
Salt and pepper, to taste
2 tbsp olive oil
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 cup Madeira wine (or substitute dry sherry)
1 cup chicken broth
2 tsp fresh thyme leaves (or 1 tsp dried thyme)
2 tbsp unsalted butter
4 slices provolone cheese

For the Side (Mashed Potatoes):

2 pounds Yukon Gold potatoes, peeled and chopped
4 tbsp unsalted butter
½ cup whole milk (or cream for richer texture)
Salt and pepper, to taste

How I Make It

Step 1:

Start by seasoning your chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the chicken. Cook for about 5-6 minutes per side, until golden brown and cooked through (an internal temp of 165°F is your target). Remove the chicken and set it aside on a plate.

Step 2:

In the same skillet, add the sliced mushrooms and cook them down until they’re nicely browned and have released their moisture—about 7 minutes. Toss in the minced garlic, and sauté for another minute until fragrant.

Step 3:

Pour in the Madeira wine to deglaze the pan, scraping up all those good browned bits from the bottom—that’s where the magic is! Let the wine reduce for about 3 minutes, then add chicken broth and thyme. Bring it to a simmer.

Step 4:

Return the chicken to the skillet, spoon some sauce and mushrooms over the top, and lay a slice of provolone cheese on each breast. Cover and simmer on low for about 5 minutes until the cheese melts perfectly into that savory sauce.

Step 5:

Meanwhile, boil the potatoes in salted water until fork-tender, about 15 minutes. Drain well, then mash with butter and warm milk, seasoning with salt and pepper until smooth and creamy.

Step 6:

Serve the chicken breasts nestled over fluffy mashed potatoes, spooning extra Madeira mushroom sauce over everything. The sauce’s glossy sheen and deep, earthy aroma make this plate irresistible!

Variations & Tips

Use fresh thyme for a brighter herb flavor, or swap with rosemary for a piney twist.
If Madeira wine isn’t available, dry sherry or Marsala are great substitutes.
For extra richness, stir a splash of heavy cream into the sauce at the end before serving.
Add sautéed asparagus or green beans on the side for a pop of color and crunch.
To save time, use pre-sliced mushrooms and pre-made mashed potato flakes (just jazz them up with butter and cream!).
If you want to lighten it up, swap mashed potatoes for cauliflower mash or roasted baby potatoes.

How I Like to Serve It

This dish shines as a cozy weeknight dinner but also elevates a weekend gathering with friends. Pair it with a crisp green salad and a glass of your favorite white wine—Chardonnay fits beautifully. In colder months, those rich, earthy flavors bring a much-needed warmth that hugs you from the inside out.

Notes

Store leftovers (without cheese topping) in an airtight container for up to 3 days; reheat gently on the stovetop to preserve texture.
You can prepare the mushroom sauce ahead of time and reheat it before adding the chicken and cheese.

Closing: This Chicken Madeira recipe always hits the perfect blend of elegant and homey, making it a reliable crowd-pleaser anytime you want to impress without stress.