Chicken Madeira with Mushrooms - Elegant Dinner Recipe

Crispy edges, melt-in-your-mouth chicken, and that rich, luscious Madeira wine sauce make this Chicken Madeira with Mushrooms Recipe an absolute crowd-pleaser. Trust me, once you try it, you'll want to make it again and again.

In a black skillet with a beige handle, there are three pieces of food layered with melted white cheese on top, surrounded by a light brown creamy sauce. On top of the cheese and sauce, there are several brown sliced mushrooms evenly spread out. Bright green asparagus stalks are placed around and on the food, adding contrast to the creamy and mushroom layers. The skillet sits on a white marbled surface with a small bunch of green parsley partly visible on the upper left side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Madeira with Mushrooms Recipe
Top Tip
How to Serve Chicken Madeira with Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Madeira with Mushrooms Recipe

Why You'll Love This Recipe

If you're craving a restaurant-quality meal you can whip up at home, this recipe nails it every time. I love how the savory sauce, tender chicken, and those perfectly cooked mushrooms play together in every bite. Plus, it's surprisingly straightforward!

Perfectly balanced flavors: The Madeira wine sauce adds deep, nuanced richness without overpowering the chicken.
Comforting but elegant: Great for weeknight dinners and also impressive enough for guests.
Practical technique: Tips included for making the sauce silky smooth and the chicken tender every time.
Flexible and customizable: Easily swap ingredients like wine or cheese based on what you have on hand.

Ingredients & Why They Work

Each ingredient here plays a key role in building layers of flavor and texture. A good Madeira wine (or its substitutes) gives that signature taste, the mushrooms add earthiness, and the cheeses round it out with creaminess. I always recommend prepping everything first—trust me, it makes the process smoother!

Flat lay of two large boneless skinless chicken breasts, a small white ceramic bowl of chicken broth, a small white ceramic bowl of beef broth, a small white ceramic bowl containing a crumbled chicken bouillon cube, a small white ceramic bowl of heavy cream, a small white ceramic bowl of Worcestershire sauce, a small white ceramic bowl of onion powder, a small white ceramic bowl of mustard powder, a small white ceramic bowl of olive oil, a small white ceramic bowl of flour, twelve fresh green asparagus spears, a small white ceramic bowl with two tablespoons of butter, three whole uncracked garlic cloves, a cluster of fresh cremini mushrooms with brown caps, a small white ceramic bowl of Madeira wine, a small white ceramic bowl of grated Parmesan cheese, a small white ceramic bowl of shredded mozzarella cheese, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Choose large boneless, skinless breasts for even cooking and easy slicing.
Flour: Used for dusting the chicken and thickening the sauce—helps create that irresistible crust and silky texture.
Olive oil: Perfect for searing chicken, adding flavor without burning.
Butter: Adds richness to the sauce and helps sauté the mushrooms and garlic beautifully.
Garlic: Freshly minced garlic is a must—it gives the sauce that fragrant punch.
Madeira wine: The star of the sauce, bringing sweetness and depth; look for a dry or medium variety.
Mushrooms: Cremini or baby bella mushrooms provide hearty texture and earthy flavor.
Asparagus: Adds freshness and a lovely crunch; blanch first for perfect tenderness.
Parmesan cheese: Grated fresh for an umami boost and creamy finish.
Mozzarella cheese: I use low moisture, whole milk mozzarella for a nice melt and mild creaminess.
Chicken broth and beef broth: Combine for a rich base with depth of flavor.
Worcestershire sauce and seasonings: These little extras amp up the savory notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the season or what I’ve got in the fridge. Whether it’s swapping asparagus for green beans or using a different cheese, a few small changes can make it feel brand new each time.

Variation: Adding a splash of brandy or cognac to the sauce really elevates the flavor. I tried this one evening and it gave the sauce an extra layer of warmth that everyone raved about.
Vegetarian Twist: You can swap chicken for thick portobello mushroom caps and skip the meat altogether—then you have a rich, comforting vegetarian entrée.
Lower-fat option: Use less cheese or substitute the heavy cream with half-and-half; the taste stays lovely, just with fewer calories.
Spice it up: Add a pinch of red pepper flakes to the sauce for a subtle kick—perfect if you want to surprise your taste buds!

Step-by-Step: How I Make Chicken Madeira with Mushrooms Recipe

The dish shows two thick, round pieces of cooked meat layered in the center of a white plate, topped with brown gravy with visible small herb pieces. On top of the meat, several cooked brown mushroom slices and bright green asparagus spears are spread, adding texture and color contrast. On the right side of the plate, a smooth mound of white mashed potatoes sits with a small pool of gravy partially touching the potatoes. The white plate sits on a white marbled surface with a green parsley bunch in the top left corner and a folded creamy cloth in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping for Success

Start by gathering all your ingredients and prepping them—you’ll thank yourself later. Asparagus gets trimmed and blanched to keep its vibrant green color and perfect bite. I usually boil it for about 4 minutes and then rinse under cold water right away; it stops the cooking and keeps everything crisp.

Step 2: Perfecting the Chicken

Slice the chicken breasts in half horizontally, so you get thinner cutlets that cook evenly. Then cover with plastic wrap and gently pound them to about ½ inch thickness. Don’t skip patting them dry—that helps the flour stick and the chicken get that golden crust. Season each side well with salt, pepper, and garlic powder, then dredge in flour. I usually rub the mixture in by hand to get full coverage without clumps.

Step 3: Sear the Chicken

Heat olive oil over medium-high heat in a large skillet. When the oil’s shimmering, add the chicken in batches so they don’t crowd and steam. Sear for about 4-5 minutes per side until you get that beautiful golden brown crust. I like to let my skillet get nice and hot before adding chicken—it really helps with color and flavor. Set the cooked pieces aside while you make the sauce.

Step 4: Build the Flavorful Sauce

Turn the heat off to start and toss in butter and fresh garlic, then turn back to medium. Cook for two minutes until fragrant. Pour in the Madeira wine, scraping the pan bottom with a spatula to release those delicious browned bits—they pack so much flavor!

Add the mushrooms next and let the sauce come to a gentle bubble, then reduce it by half—this takes about 13 minutes. It’s key to get this reduction right; trust me, it makes a huge difference.

Sprinkle in the flour gradually while whisking to avoid lumps, and cook for 2 minutes to cook out the raw taste.

Now add the mixed chicken and beef broth, along with Worcestershire sauce, onion powder, and mustard powder in small splashes, stirring constantly. Bring it to a boil then reduce to a gentle simmer; let it reduce uncovered for another 13 minutes until rich and thick. Stir in Parmesan towards the end for that umami kick.

Step 5: Bringing It All Together

Return the chicken to the skillet, spoon some sauce on top, layer on the asparagus, and sprinkle shredded mozzarella over everything. Cover the skillet and let the cheese melt gently on medium-low heat for about 5 minutes, or pop it in a 400°F oven for around 4 minutes if your skillet is oven-safe. Serve hot with creamy mashed potatoes for the full indulgence.

Top Tip

After making this recipe numerous times, I’ve learned that patience with the sauce is crucial—it’s the heart of the dish. Cutting corners here means missing out on the complex flavors that make Chicken Madeira so irresistible.

Wine Choice: Don’t stress if you can’t find Madeira. I’ve successfully used dry Marsala or a mix of dry white wine with a splash of brandy and still gotten amazing results.
Flouring Technique: Make sure to rub the seasoned flour into the chicken to coat evenly and avoid clumps—this helps achieve a crispy crust instead of lumps in the pan.
Sauce Reduction: Don’t rush the reduction; it thickens and intensifies the flavor beautifully. Set a timer for those 13-minute intervals so you don’t forget.
Cheese Melting: Letting the cheese melt slowly under a cover preserves the moisture and makes for a gooey, luscious finish rather than drying it out in a blast of heat.

How to Serve Chicken Madeira with Mushrooms Recipe

The left side shows a silver pot filled with bright green asparagus stalks that are cut into smaller pieces, submerged in clear water with small bubbles on the surface. The right side shows a white plate with four pieces of golden-brown cooked chicken, each piece having a slightly rough texture with some darker spots, arranged in a roughly circular shape with some space between them. Both items are set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish this dish with a sprinkling of freshly chopped parsley or thyme. It adds a pop of color and a flash of herby brightness against the rich sauce—plus, it smells amazing right before serving!

Side Dishes

Mashed potatoes are my go-to because they soak up the sauce like a dream. But creamy polenta, garlic roasted potatoes, or even buttered egg noodles are fantastic too. If you want something green, a simple arugula salad with lemon vinaigrette brightens the plate.

Creative Ways to Present

For dinner parties, I’ve stacked the chicken and asparagus on a large platter, drizzled with extra sauce, and sprinkled shredded Parmesan over top just before serving. It looks beautiful and lets everyone dig in family-style, which is always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Madeira in airtight containers in the fridge for up to three days. It reheats beautifully, so it’s perfect for lunch the next day. Just bring it to room temperature before reheating for best results.

Freezing

This recipe freezes very well, which is a lifesaver for busy weeks. I freeze in portions, wrapped tightly, and then thaw overnight in the fridge when I’m ready. The texture stays great because of the cheese and sauce.

Reheating

Reheat covered in a 350°F oven for about 20-25 minutes to warm through without drying out. If you’re pressed for time, the microwave works too—just cover the dish and reheat in short bursts, stirring once to keep it evenly warmed.

Frequently Asked Questions:

Can I use a different type of wine for Chicken Madeira with Mushrooms Recipe?

Absolutely! While Madeira wine is traditional and gives the dish its signature flavor, you can substitute it with dry Marsala, dry sherry, dry port, or even dry white wine with a splash of brandy. Just avoid sweet dessert wines as they will change the balance of flavors.

What mushrooms are best for this Chicken Madeira with Mushrooms Recipe?

Cremini or baby bella mushrooms work best because they have a firmer texture and richer flavor than white button mushrooms, which helps them hold up better during cooking and adds depth to the sauce.

Can I make this Chicken Madeira with Mushrooms Recipe dairy-free?

Yes! You can omit the heavy cream and cheeses, or substitute with dairy-free alternatives like coconut cream and vegan cheeses. The sauce will still be delicious, though a bit less creamy.

How do I know when the sauce is done?

You’ll notice the sauce has thickened and coats the back of a spoon nicely. It should be glossy and rich with concentrated flavor after the reduction steps. If you prefer a thicker sauce, just simmer a little longer, but be careful not to burn it.

Final Thoughts

This Chicken Madeira with Mushrooms Recipe holds a special place in my kitchen rotation—it’s like a warm hug on a plate. The blend of rich sauce, tender chicken, and earthy mushrooms is just so satisfying. I hope you’ll give it a try and see how easily it can become your new favorite weeknight or special occasion dish too. Happy cooking!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way