This Copycat Cheesecake Factory Chicken Madeira brings the iconic restaurant experience to your kitchen in just over an hour. Juicy chicken breasts are smothered in a rich, velvety Madeira wine sauce, layered with melted mozzarella and earthy mushrooms. Each bite is a perfect balance of savory, sweet, and umami flavors, with a luxurious texture that feels indulgent yet comforting.
In under 90 minutes, you’ll create a dish that’s as impressive as it is delicious—ideal for weeknight dinners or special occasions. The caramelized sauce clings to every forkful, while the gooey cheese and tender chicken make every bite unforgettable. Serve it over buttery mashed potatoes or pasta for a meal that’s sure to wow your family or guests.
Ingredients for Copycat Cheesecake Factory Chicken Madeira
- 4 boneless, skinless chicken breasts (pounded to 1/4″ thickness for even cooking)
- 1 cup balsamic vinaigrette (store-bought or homemade)
- 2 Tablespoons brown sugar (light or dark, packed)
- 2 Tablespoons olive oil (for cooking and marinating)
- 1 cup shredded Mozzarella cheese (substitute with provolone for a sharper flavor)
- 1 Tablespoon fresh parsley, chopped (for garnish, optional)
For the Sauce:
- 2 Tablespoons butter (unsalted preferred)
- 2 cups white mushrooms, sliced (cremini mushrooms work too)
- 2 cups beef stock (substitute with chicken stock if needed)
- 1/4 cup balsamic vinaigrette (use the same as above for consistency)
- 2 Tablespoons brown sugar (balances the tanginess of the vinaigrette)
Step-by-Step Instructions
- Prepare the chicken: Pound the chicken breasts to 1/4″ thickness using a meat mallet or rolling pin. This ensures even cooking.
- Make the marinade: In a sealed Ziploc bag, combine 1 cup balsamic vinaigrette, 2 Tablespoons brown sugar, and 2 Tablespoons olive oil. Shake well to mix. Add the chicken breasts, seal the bag, and marinate for at least 30 minutes (or up to 4 hours in the fridge).
- Preheat the oven: Set your oven to 350°F (175°C) while the chicken marinates.
- Cook the chicken: Heat a large skillet over medium heat with 2 Tablespoons olive oil. Remove the chicken from the marinade (discard the marinade) and cook for 4-6 minutes per side, until golden brown. Transfer the chicken to an oven-safe dish and bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
- Prepare the sauce: In the same skillet, melt 2 Tablespoons butter over medium heat. Add the sliced mushrooms and sauté for 2-3 minutes until softened. Pour in 2 cups beef stock, 1/4 cup balsamic vinaigrette, and 2 Tablespoons brown sugar. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the sauce reduces by about half.
- Add the cheese: Once the chicken is cooked, top each breast with shredded Mozzarella cheese. Broil for 3-4 minutes, or until the cheese is melted and golden brown.
- Garnish and serve: Sprinkle the chicken with fresh parsley. Serve immediately with the Madeira sauce poured over the top. Pair with roasted potatoes and asparagus or green beans for a complete meal.
Perfect Pairings: Serving Suggestions
This Copycat Cheesecake Factory Chicken Madeira is a showstopper on its own, but pairing it with the right sides can elevate your meal. Serve it with garlic mashed potatoes or roasted asparagus for a classic Cheesecake Factory experience. For a lighter option, try a fresh arugula salad with a lemon vinaigrette. Don’t forget a slice of crusty bread to soak up that rich Madeira sauce!
Time-Saving Tips for Busy Cooks
Short on time? Use pre-sliced mushrooms to skip a prep step. You can also marinate the chicken overnight to save time the day of cooking. If you’re in a rush, skip the oven step and cook the chicken entirely on the stovetop—just ensure it reaches an internal temperature of 165°F.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium heat until warmed through. Avoid microwaving, as it can make the chicken rubbery. If the sauce thickens too much, add a splash of beef stock while reheating.
Recipe Variations to Try
Switch things up by using chicken thighs for a richer flavor or swapping mozzarella for provolone cheese. For a vegetarian twist, replace the chicken with portobello mushrooms and use vegetable stock instead of beef. You can also add a splash of red wine to the sauce for extra depth.
Essential Equipment for Success
Make sure you have a large skillet for cooking the chicken and sauce, as well as an oven-safe baking dish for finishing the dish under the broiler. A meat mallet or rolling pin is handy for pounding the chicken to an even thickness, ensuring it cooks evenly.
Copycat Cheesecake Factory 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.