The Chicken Madeira from The Cheesecake Factory has always been my favorite.
We whipped it up at home for less than half the cost and time.
Now the whole family loves it!
Related Recipe: Looking for more Copycat Recipes? Try our Winger’s Sticky Fingers!
How to pound chicken breasts:
For the best results in this recipe, you’ll want 1/4 inch thick chicken breasts. We know they don’t come that thin, so here are some simple instructions on pounding them thinner.
- Place one chicken breast at a time into a large resealable bag, pressing out as much air as possible when sealing.
- Using a meat mallet, kitchen hammer, or rolling pin, pound the chicken to an even 1/4 inch thickness
- Remove the chicken breast and repeat with remaining chicken.
- This is a great time to cut off any unwanted fat on the chicken.
Copycat Cheesecake Factory Chicken Madeira
The tastiest part of this recipe is the delicious sauce drizzled on top, with sauteed mushrooms and a buttery balsamic flavor.
Here’s how to make the Cheesecake Factory Chicken Madeira sauce at home:
- In the same skillet used for cooking the chicken, melt 2 tablespoons of butter over medium heat.
- Add sliced white mushrooms and sauté for 2-3 minutes.
- Add remaining ingredients, balsamic vinaigrette, beef stock, and brown sugar and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, until the sauce has reduced by about 50%.
- Drizzle this delicious sauce over your chicken and even your mashed potatoes!
How to make Homemade Balsamic Vinaigrette:
Chicken Madeira doesn’t taste quite as good without a delicious balsamic vinaigrette in the sauce and in the marinade.
You can buy balsamic vinaigrette by the salad dressing at your grocery store, or whip up your own real quick at home.
Here’s our quick recipe for homemade balsamic vinaigrette:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- salt and pepper, to taste
Whisk all ingredients together until combined
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Cheesecake Factory Copycat Recipes
We love copycat recipes from our favorite restaurants because we get to enjoy our favorite foods at home!
If you loved this Copycat Chicken Madeira for dinner, try out Cheesecake Factory Oreo Cheesecake for dessert!
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Here are a few other sides that go great with Chicken Madeira:
If you’re going for the full restaurant experience, we like to serve ours with Easy Broiled Asparagus and Homemade Mashed Potatoes just like the cheesecake factory.
- Orange Glazed Carrots
- Parmesan Lemon Asparagus
- Italian Roasted Vegetable Medley
- Honey Glazed Brussels Sprouts
Copycat Chicken Madeira Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup balsamic vinaigrette
- 2 Tablespoons brown sugar
- 2 Tablespoons olive oil
- 1 cup shredded Mozzarella cheese
- 1 Tablespoon fresh parsley, chopped
Sauce
- 2 Tablespoons butter
- 2 cups white mushrooms, sliced
- 2 cups beef stock
- 1/4 cup balsamic vinaigrette
- 2 Tablespoons brown sugar
Instructions
- Pound chicken breasts until they are about 1/4" thick.
- Shake balsamic vinaigrette, brown sugar, and olive oil together in a sealed Ziploc bag. Add chicken and marinade for at least 30 minutes.
- Preheat oven to 350 degrees.
- Remove chicken from bag and place in a large skillet with olive oil, cook 4-6 minutes on each side (until chicken is a golden brown).
- Once browned, remove chicken and place in an oven safe dish. Bake for 10-15 minutes until chicken is cooked through.
- In the same skillet used for cooking the chicken, melt butter over medium heat. Add mushrooms and sauté for 2-3 minutes.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the sauce has reduced by about 50%.
- Top cooked chicken with mozzarella cheese and broil for 3-4 minutes, until the cheese starts to turn golden. Sprinkle with fresh parsley.
- Serve chicken immediately with sauce poured over top. We serve it with potatoes and asparagus or green beans, just like the Cheesecake Factory.
Notes
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- salt and pepper, to taste
Whisk all ingredients together until combined
Nutrition
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Oh Sisters ! Another great work from your kitchen ! Thank you !
So excited to try this! I love mushrooms! And chicken! And cheese!
Can you share a recipe for balsamic vinaigrette? I have balsamic vinegar but not sure how to turn it into a vinaigrette.
Thanks!!
We found this recipe for homemade balsamic vinaigrette – http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe.html
Similar question as Cynthia. Do you use balsamic vinegar or like a balsamic salad dressing?
We bought the store bought balsamic vinaigrette salad dressing and marinade. Kraft makes it. But any brand will work great.
I subscribe your weekly meal plans and I made this yesterday for my family. The feedback I got from my family was that this was just too vinegary. I unfortunately agreed. Madiera Chicken is my favorite meal at The Cheesecake Factory, but this missed the mark. I have to say that I don’t think it was far off, but even after reducing the sauce it just tasted too muc
This is my favorite thing to get at Cheesecake factory. LOVE YOU guys!
Can you use chicken stock instead of beef stock for the Chicken Madeira recipe?
Yes, chicken stock will work too.
Wow so delicious!
Can I use a balsamic glaze instead of vinaigrette?
There is a difference in taste. Balsamic vinegar is intensely flavored. It is often used to make balsamic glaze or reduction. Balsamic reduction is made by allowing balsamic vinegar to simmer for around 15-20 minutes.
I made this recipe tonight and it was a HUGE hit! The only thing I would do differently next time is cut the sauce recipe in half. We had a lot leftover. It was delicious! Thank you!