Chicken Madeira Recipe

Content… What Is It? Ingredients List How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Life-Changing Chicken Recipes to Try

What Is Chicken Madeira?

Madeira chicken gets its name from the decadent Madeira sauce. (Doesn’t any sauce taste better with wine?) This super simple chicken dish also features asparagus and mushrooms for a creamy, saucy, one-pot dish served over mashed potatoes.

The final touch is a sprinkling of mozzarella cheese broiled in the oven for a minute or two before serving. No wonder it’s a regular family favorite around here! 😋

Ingredient List

1. Chicken – Traditionally, this dish uses chicken breast. I use two large breasts, sliced lengthwise to about ¼ inch thick. Chicken thighs, drumsticks, or the whole chicken are also delicious.
2. Asparagus lends vibrant green when blanched to crunchy-tender perfection. Green beans work if you can’t get fresh asparagus.
3. Mushrooms – Button mushrooms lend a gorgeous earthy taste to this creamy, cheesy dish. However, baby bella mushrooms are also good.
4. Wine Sauce – You’ll need Madeira wine, chicken broth, olive oil, butter, and heavy whipping cream for the sauce. Sounds rich, doesn’t it? 🤤
5. Cheese – A layer of broiled, melty mozzarella tops the dish just before serving. You can use any melty cheese you love, of course.
6. Seasonings – Italian seasoning, paprika, minced garlic, fresh thyme, and S&P make this dish just perfect. 

How to Make Chicken Madeira

Prep Ingredients

• Blanch Asparagus -Fill a pot large enough for the asparagus to fit with water and bring it to a boil. Place the asparagus in the pot, cover with a lid, and cook until crisp-tender, 2-4 minutes, depending on its thickness. Start checking around two minutes. 
• Drain the asparagus and transfer it to a large bowl of ice-cold water to cool it fast. Then drain it again and set aside. 
• Season the chicken cutlets with Italian seasoning, paprika, onion powder, salt, and pepper. 
• Sear – Heat a tablespoon of olive oil and butter in a large cast iron skillet over medium-high heat. Add the chicken breast, cooking for 4-5 minutes per side or until cooked through and the internal temperature registers at 165˚F (75℃). Once done, transfer the chicken to a plate and keep it covered. 
• Mushrooms – Add the remaining butter and olive oil to the skillet. Add the mushrooms and a dash of salt, and saute for 4-5 minutes or until soft. 
• Aromatics – Stir in minced garlic and thyme, and cook, stirring, for another 30 seconds. Transfer mushroom mixture to a plate, set aside, and keep covered. 
• Madeira -With the skillet still over medium-high heat, deglaze it with the Madeira. Scrape all those delicious browned bits (fond) from the bottom of the pan. Bring the wine to a boil; continue to boil for 5 minutes or until it reduces to about half the quantity. 
• Make the Sauce – Whisk in the chicken broth and bring it to a boil. Continue to cook for 5-8 minutes more or until the sauce reduces. Lower heat to medium and whisk in the heavy cream. 
• Simmer – Let everything simmer for 1-2 minutes or until the sauce thickens. Taste test and adjust the salt and pepper to your preference. In the meantime, set your broiler to high. 

Broil to Completion

• Assemble – Return the chicken, mushrooms, and asparagus to the skillet. Sprinkle the top with shredded cheese.
• Broil the dish for 3-4 minutes or until the cheese melts. 
• Serve – Remove it from the oven, garnish with parsley, and serve over mashed potatoes or steamed rice.

Recipe Variations

1. You can use any cut of chicken you want for this recipe – thighs, drumsticks, breast – they all work here. 
2. Swap out the asparagus for another veggie you love. Broccoli also works wonderfully! 🥦
3. So, if you can’t find Madeira wine, this dish won’t technically be chicken Madeira anymore. Still, you could swap it out for Marsala wine (chicken marsala, anyone?), dry sherry, or dry port instead. Or you can skip the wine and use more chicken broth. It will still taste delicious.

Tips and Tricks

1. Trim the tough ends off the asparagus by bending the ends until they snap. You can also peel the woody part of the stem for the tenderness below. The thicker the asparagus stems, the more tender they usually are.
2. Check the chicken’s doneness with an instant-read meat thermometer to avoid overcooking (165˚F/75℃). 
3. Deglaze the pan by stirring continuously and scraping the pan’s bottom when you add the wine. Getting all those browned bits off the bottom is what makes the sauce taste amazing! ✨

Make-Ahead Instructions

If you make chicken Madeira a day or two ahead of time, cool it and refrigerate it in an airtight container. Or you can freeze it for up to three months!

Serving and Storage Instructions 

Serve chicken Madeira piping hot and garnished with some freshly chopped parsley, if you please.

Refrigerate leftovers for 3-4 days or freeze them for up to 3 months. Reheat in the microwave or on the stove over medium-low heat. 

What Goes With Chicken Madeira

If you don’t love this saucy chicken dish with a heaping serving of garlic mashed potatoes on the side, are you even human? 😜 I also like to add a tossed salad to the menu and sometimes some homemade garlic knots when I’m feeling a little extra.

For dessert, serve tiramisu and a hot cup of coffee. There’s nothing more satisfying than this menu! 💯

More Life-Changing Chicken Recipes to Try

1. Chicken Carbonara
2. Marry Me Chicken
3. Florentine Chicken
4. Easy Chicken Piccata
5. Cajun Chicken Alfredo