This Creamy Madeira Chicken with Mushrooms Recipe is such a comforting meal, full of rich flavors and velvety texture. If you love a dish that feels fancy yet cooks up in your own kitchen, you’re going to enjoy this one as much as I do.
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Why You'll Love This Recipe
I first tried making Creamy Madeira Chicken with Mushrooms Recipe on a chilly weekend, and it instantly became a go-to for dinner guests and family alike. The combination of Madeira wine’s subtle sweetness, earthy mushrooms, and creamy sauce makes every bite feel special without any fuss.
- Restaurant-quality flavor: This recipe turns simple ingredients into something elegant and flavorful, perfect when you want to impress without stress.
- Balanced textures: The tender chicken pairs beautifully with sautéed mushrooms and crisp-tender asparagus for a delicious contrast.
- Flexible and forgiving: Whether you swap out veggies or tweak the seasoning, it’s hard to go wrong here.
- Comfort food with a twist: Creamy, hearty, but with just enough brightness from the Madeira wine to keep it lively and delightful.
Ingredients & Why They Work
Each ingredient in this Creamy Madeira Chicken with Mushrooms Recipe plays a starring role, combining rich, savory, and slightly sweet layers that build an unforgettable sauce. A few notes on the must-haves before you shop:
- Chicken breasts: Using boneless skinless breasts makes the cooking process easy and quick, especially when pounded thin for even browning.
- Mushrooms: Cremini or baby bella mushrooms bring that deeper flavor and firmer texture that white buttons just can’t match.
- Madeira wine: The star of the sauce! It lends a subtle sweetness and complexity—try to find an affordable bottle specifically labeled Madeira for best results.
- Broths and bouillon: Combining chicken and beef broth adds body and umami richness to the sauce.
- Parmesan and mozzarella cheese: Parmesan boosts the umami depth, while mozzarella melts to creamy, gooey perfection on top.
- Asparagus: Adds a fresh, slightly crunchy note that balances the creamy sauce beautifully.
- Seasonings: Garlic powder, mustard powder, onion powder, and Worcestershire sauce layer in complex, savory tastes.
Make It Your Way
I love to tailor this Creamy Madeira Chicken with Mushrooms Recipe depending on the occasion or what’s in season. It’s a fantastic base to experiment with—don’t be shy about making it your own!
- Variation: For a low-carb twist, I skip the flour or use almond flour and serve it over buttery cauliflower mash instead of potatoes. It’s just as satisfying and keeps things lighter.
- Vegetable swaps: When asparagus is out of season, sautéed green beans or roasted broccoli are lovely alternatives that hold up well in the sauce.
- Dairy-free adaptation: Use coconut cream instead of heavy cream, and swap mozzarella for a dairy-free cheese to fit dietary needs without losing creaminess.
Step-by-Step: How I Make Creamy Madeira Chicken with Mushrooms Recipe
Step 1: Prep Your Ingredients
First off, get everything measured and ready. The sauce comes together smoothly when the liquids and seasonings are combined in advance. Bring the mozzarella out of the fridge to warm slightly—cheese melts better when it’s not fridge cold. This little move saves time later and helps you avoid a clumpy cheese sauce.
Step 2: Cook the Asparagus
Trim and halve your asparagus, then boil until just tender—3 to 4 minutes works perfectly for medium thickness spears. Immediately rinse in cold water to stop the cooking and keep them bright green and crisp-tender. Setting these aside now frees you up later when the sauce is busy simmering.
Step 3: Season and Sear the Chicken
Slice your chicken breasts in half lengthwise—this puffs up the volume but halves cooking time too. Pound them evenly to about half an inch thick so they cook quickly and consistently. Season well with salt, pepper, and garlic powder mixed into the flour, then dredge each piece thoroughly. Sear in hot olive oil until golden, about 4 to 5 minutes per side. Get a nice crust here—this adds incredible flavor and texture to the finished dish.
Step 4: Build the Sauce
Turn the heat off for a moment and add butter with fresh minced garlic. Let that cook gently for a couple of minutes to bring out fragrant richness. Then pour in Madeira wine and scrape any browned bits off the pan’s bottom—those bits pack huge flavor punch into your sauce. Toss in the mushrooms and let the sauce bubble gently until it reduces by about half—this concentrates the flavors beautifully. Don’t rush this step; the slow simmer is what turns a simple sauce into something magical.
Step 5: Thicken and Enrich
Whisk in flour a little at a time; this will thicken the sauce while keeping it smooth and silky. Then gradually add your combined broth mixture, letting it come to a boil and then reduce to a gentle simmer. This simmering stage—about 13 minutes uncovered—lets the sauce become thick and luxurious. Lower the heat and finish by stirring in freshly grated Parmesan cheese for that umami depth.
Step 6: Bring It All Together
Return the chicken to the pan, spoon sauce generously over each piece, then arrange your blanched asparagus on top. Sprinkle a good handful of mozzarella cheese and cover until melted—either on the stove over low heat or pop the pan in a 400° F oven for about 4 minutes to get that gorgeous, bubbly cheese finish.
Top Tip
What really took this recipe to the next level for me was learning to be patient during the sauce reduction steps. Rushing these can lead to a watery sauce that doesn’t have that rich, concentrated flavor we all crave.
- Slow Reduction: Letting the sauce reduce by half before adding flour and again after ensures it’s packed with flavor and thick enough without being gloopy.
- Fresh garlic is a must: Using fresh minced garlic instead of jarred makes a huge difference in aroma and taste.
- Pound your chicken evenly: This prevents overcooking thinner parts while waiting for the thicker bits, keeping chicken juicy.
- Don’t skip the Parmesan: It adds subtle umami and creaminess that’s key to the luxurious texture.
How to Serve Creamy Madeira Chicken with Mushrooms Recipe
Garnishes
I like topping the dish with just a little extra fresh cracked black pepper and a sprinkle of chopped fresh parsley. The parsley adds a pop of color and a fresh herbal note that brightens the richness without overpowering it.
Side Dishes
Mashed potatoes are my absolute favorite side here—creamy and buttery, they soak up every bit of that decadent sauce. You could also serve with creamy polenta, garlic roasted potatoes, or even a simple buttered noodle to keep the focus on the chicken and sauce.
Creative Ways to Present
When I’ve cooked this for company, presenting it in an oven-safe cast iron skillet works beautifully—serve straight from the pan for a rustic, cozy vibe. For a refined touch, plating the chicken and surrounding it with asparagus spears, topped with a drizzle of sauce and fresh herbs, really wowed my guests.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge and they stay delicious for up to three days. The sauce thickens as it sits, so when you reheat it, add a splash of broth or water to loosen it back up if needed.
Freezing
This recipe freezes really well. I usually freeze in portion-sized containers for quick weeknight dinners. Just thaw overnight in the fridge and then reheat gently as described below.
Reheating
When reheating, I cover the dish with foil and bake at 350° F for about 20-25 minutes to warm through without drying out the chicken. Adding a little extra splash of broth helps keep the sauce creamy and fresh-tasting.
Frequently Asked Questions:
Madeira wine is preferred for its unique sweet, nutty flavor, but if you can’t find it, dry Marsala or dry sherry are excellent substitutes. Adding a splash of brandy to dry white wine also works well. Avoid sweet dessert wines as they can overpower the savory profile.
Pounding the chicken breasts evenly to about half an inch thick ensures quick, uniform cooking and stops dry edges. Searing on medium-high heat quickly locks in juices. Also, avoid overcooking during sauce simmering by adding the chicken back at the end just long enough to heat through.
Absolutely! Swap the heavy cream with coconut cream or a dairy-free alternative. Omit the Parmesan and mozzarella or use plant-based cheeses to keep the creamy texture without dairy. The sauce will be just as delicious when balanced with the seasonings and Madeira wine.
Mashed potatoes are classic and perfect to soak up the sauce. You can also try creamy polenta, rice pilaf, buttered noodles, or steamed green vegetables like green beans or broccoli for lighter options.
Final Thoughts
Honestly, this Creamy Madeira Chicken with Mushrooms Recipe has become one of those dishes that feels like a hug on a plate for me. It’s elegant enough for guests but easy to whip up on a weeknight. I hope you find as much joy in making it and sharing it around your table as I do—it really is a winner every time.
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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: Gluten Free
Description
Chicken Madeira is a flavorful dish featuring tender, seasoned chicken breasts smothered in a rich Madeira wine sauce with mushrooms, asparagus, and melted mozzarella cheese. Served best with creamy mashed potatoes, this recipe offers restaurant-quality taste with steps thoroughly designed for home cooks.
Ingredients
Sauce
- 1 cup chicken broth
- ½ cup beef broth
- ½ chicken bouillon cube
- 1 tablespoon heavy cream (optional)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
Chicken
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder
- ¼ cup flour
- 1-2 tablespoons olive oil
Mushrooms, Asparagus, and Cheese
- 12 spears asparagus
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1½ cups Madeira wine
- 8 oz cremini/baby bella mushrooms
- 3 tablespoons flour
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prep the Sauce and Ingredients: Combine chicken broth, beef broth, bouillon cube, heavy cream, Worcestershire sauce, onion powder, and mustard powder in a large measuring cup with a spout and set aside. Remove mozzarella from the fridge to warm to room temperature. Measure all ingredients for easy access during cooking.
- Cook the Asparagus: Trim ends off asparagus spears and cut them in half. Boil in water for 4 minutes until tender-crisp. Drain and immediately rinse under cold water to stop cooking. Set aside.
- Prepare the Chicken: Slice chicken breasts in half lengthwise, cover with plastic wrap, and pound with meat mallet to ½ inch thickness. Pat dry with paper towels. Season both sides with salt and pepper. Mix garlic powder with flour and evenly coat chicken pieces, pressing flour mixture onto both sides.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4-5 minutes per side until golden brown crust forms. Remove and set chicken aside.
- Create the Sauce Base: Turn heat off briefly, add butter and minced garlic to the skillet, then set heat to medium. Cook garlic for 2 minutes, stirring frequently. Pour in Madeira wine and use a silicone spatula to scrape the bottom and sides of the skillet, infusing flavor into the sauce.
- Add Mushrooms and Reduce: Add cremini mushrooms to the skillet, bring sauce to a gentle simmer, and reduce by half over approximately 13 minutes. Start preheating oven to 400° F if using for melting cheese.
- Thicken the Sauce: Sprinkle flour gradually into the simmering sauce, whisking continuously to avoid lumps. Cook for 2 minutes to eliminate raw flour taste.
- Incorporate Sauce Mixture: Slowly add the prepared sauce mixture in small splashes while stirring consistently. Bring to a boil then reduce to a gentle simmer. Let simmer uncovered and reduce for 13 more minutes to thicken and intensify flavors.
- Finish the Sauce: Turn heat to low, stir in grated Parmesan cheese until melted and combined.
- Combine and Melt Cheese: Return chicken to the skillet and spoon sauce over each piece. Arrange cooked asparagus on top, then sprinkle shredded mozzarella cheese evenly. Set heat to medium-low, cover skillet, and cook until cheese melts, about 5 minutes. Alternatively, transfer skillet to a preheated 400° F oven and bake for 4 minutes.
- Serve: Serve hot with creamy mashed potatoes or your preferred side dish.
Notes
- Madeira Wine: Use authentic Madeira for the best flavor. Affordable bottles work well and can be found near Marsala wines in liquor stores.
- Wine Substitutes: Vermouth, dry Marsala, dry port, or dry sherry are suitable replacements. Adding 1 tablespoon of brandy or cognac to dry white wine is another alternative.
- Non-Alcoholic Substitute: Mix ½ cup white grape juice, ¼ cup sherry vinegar, and 2 tablespoons vanilla extract to mimic Madeira flavor without alcohol.
- Mushrooms: Cremini or baby bella mushrooms are preferred for their brown color and firm texture, but white button mushrooms can be used.
- Cheese: Freshly grate Parmesan and shred mozzarella from blocks for best melting and flavor. Avoid high moisture or part-skim mozzarella for better texture.
- Garlic: Use freshly minced garlic; jarred garlic diminishes the dish's flavor.
- Sauce Reduction: Patience is key—allow the sauce enough time to reduce to develop deep, rich flavors.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat thawed chicken covered in a 350° F oven for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 120 mg
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