If you’re on the hunt for a dish that perfectly balances savory chicken with a rich, flavorful sauce, then you’re in for a treat with this Chicken Madeira Recipe. Imagine tender chicken breasts seared to golden perfection, bathed in a luscious Madeira wine sauce, loaded with mushrooms and asparagus that add fresh brightness and earthy depth. This dish is not only incredibly satisfying but also surprisingly approachable, turning any weeknight meal into a chef-worthy experience. Whether you’re cooking for family, friends, or just craving something special, the Chicken Madeira Recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
The magic of Chicken Madeira Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a vital role in building the dish’s layers of flavor and texture, from the tender chicken to the luxurious sauce that ties everything together.
- 1 cup chicken broth: Provides a light base that keeps the sauce flavorful without overpowering the dish.
- ½ cup beef broth: Adds a rich, deep flavor to balance the sweetness of the Madeira wine.
- ½ chicken bouillon cube: Intensifies the savory notes in the sauce for an extra layer of umami.
- 1 tablespoon heavy cream (optional): Makes the sauce silky and smooth, though it’s perfectly delicious without.
- 2 teaspoons Worcestershire sauce: Brings tangy, savory complexity to the sauce.
- ½ teaspoon onion powder: Enhances the aroma without chunky bits.
- ½ teaspoon mustard powder: Adds a subtle, sharp edge that lifts the flavors.
- 2 large boneless skinless chicken breasts: The star protein—choose fresh and plump for best results.
- Salt/Pepper: Essential seasonings to bring out natural flavors.
- 1 teaspoon garlic powder: Adds warmth and depth without overpowering the dish.
- ¼ cup flour: For dredging the chicken to achieve that beautiful golden crust.
- 1-2 tablespoons olive oil: Ideal for searing the chicken with a nice, crisp exterior.
- 12 spears asparagus: Adds crispness and a pop of vibrant green color.
- 2 tablespoons butter: Used to sauté garlic and mushrooms, adding richness.
- 3 cloves garlic (minced): Fresh garlic elevates the sauce with aromatic punch.
- 1 ½ cups Madeira wine: The key ingredient, bringing a sweet and nutty flavor that’s signature to this recipe.
- 8 oz. cremini/baby bella mushrooms: Earthy mushrooms soak up the sauce, adding another layer of texture and taste.
- 3 tablespoons flour: Helps thicken the sauce to the perfect consistency.
- 2 tablespoons grated Parmesan cheese: Delivers a salty, umami boost to finish the sauce beautifully.
- 1 cup shredded mozzarella cheese: Provides a creamy, melty topping that complements the chicken and sauce.
How to Make Chicken Madeira Recipe
Step 1: Prepare and Season the Chicken
Start by patting your chicken breasts dry with paper towels—that’s the secret to getting a golden crust. Then, season generously with salt, pepper, garlic powder, onion powder, and mustard powder. Dredge the chicken lightly in flour, shaking off any excess. This coating creates a beautiful sear and helps thicken the sauce later on.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and cook until both sides are golden brown, about 4-5 minutes per side. Don’t rush flipping—this step locks in juices and gives you that irresistible crisp exterior. Remove the chicken and set aside.
Step 3: Cook the Vegetables and Build the Sauce
In the same skillet, melt butter and sauté the minced garlic until fragrant. Toss in the sliced cremini mushrooms, stirring until they release their moisture and start to brown. Sprinkle the 3 tablespoons of flour over the veggies and stir to combine, allowing it to cook for about a minute to remove any raw flour taste.
Next, slowly pour in the Madeira wine, chicken broth, beef broth, plus the crumbled bouillon cube, Worcestershire sauce, and heavy cream if using. Bring this mixture to a simmer, stirring often, until the sauce thickens and becomes gorgeously glossy.
Step 4: Finish Cooking and Melt the Cheese
Return the chicken to the skillet, nestling it into the sauce along with the asparagus spears. Cover and simmer gently for about 15-20 minutes, or until the chicken is cooked through and the asparagus is tender-crisp. Sprinkle mozzarella cheese and Parmesan over the top, then cover again and let the cheese melt into a bubbly, irresistible topping.
How to Serve Chicken Madeira Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a delightful burst of color and freshness against the rich sauce. For a little extra zing, a squeeze of lemon juice right before serving brightens the flavors beautifully.
Side Dishes
To complement the luscious Chicken Madeira Recipe, consider creamy mashed potatoes, buttery garlic mashed cauliflower, or fluffy rice to soak up every drop of that amazing sauce. A crisp green salad with a light vinaigrette is also perfect to balance the richness.
Creative Ways to Present
For a restaurant-worthy touch, serve the chicken breasts on a bed of sautéed spinach or nestle them atop butternut squash puree. You can also plate the dish family-style, letting everyone dig into the pan—there’s something so cozy and inviting about that!
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The sauce will thicken further as it chills, so a little reheating adjustment might be needed.
Freezing
Chicken Madeira Recipe freezes well. Transfer cooled portions into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.
Reheating
For the best results, gently reheat leftover Chicken Madeira on the stovetop over low heat, stirring occasionally so the sauce loosens up and the chicken warms evenly. If reheating in the microwave, add a splash of broth or water to prevent drying out.
FAQs
Can I use a different type of wine instead of Madeira?
Yes, you can substitute Marsala or a dry sherry, but Madeira offers a unique sweetness that’s central to the classic flavor of this dish. Using alternatives will change the taste slightly but can still be delicious.
Is it necessary to use both chicken and beef broth?
Using both provides a richer depth of flavor, but if you only have chicken broth on hand, it will still turn out tasty. Beef broth adds a subtle earthiness that complements the wine and mushrooms beautifully.
Can I make this recipe dairy-free?
Absolutely! Skip the heavy cream, butter, Parmesan, and mozzarella. Use olive oil instead of butter, and consider a dairy-free cheese or simply omit cheese altogether without sacrificing too much flavor.
How do I tell when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part—the juices should run clear, and the meat should be opaque all the way through.
Can I prepare parts of this recipe in advance?
You can season and flour the chicken up to 24 hours ahead and refrigerate it. You can also slice mushrooms and mince garlic in advance. Cooking it all fresh is best, but prepping helps save time.
Final Thoughts
Trust me, once you try this Chicken Madeira Recipe, it will quickly become one of your cherished go-to meals. It’s restaurant-quality comfort food made at home, with layers of flavor that feel indulgent yet approachable. So grab those ingredients, give it a whirl, and enjoy the warm, cozy satisfaction that comes with every bite of this incredible dish!
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Chicken Madeira Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Chicken Madeira is a savory and elegant dish featuring tender chicken breasts sautéed and simmered in a rich Madeira wine sauce with mushrooms and asparagus. Topped with melted mozzarella and Parmesan cheese, this recipe offers a perfect balance of flavors and textures, ideal for a special dinner or a comforting weeknight meal.
Ingredients
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- ¼ cup flour
- 1–2 tablespoons olive oil
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
- 3 cloves garlic, minced
- 1 ½ cups Madeira wine
- 8 oz. cremini/baby bella mushrooms, sliced
- 3 tablespoons flour
Vegetables and Toppings
- 12 spears asparagus
- 2 tablespoons butter
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare Chicken: Season the chicken breasts with salt, pepper, and garlic powder. Dredge each breast in flour, shaking off any excess. This coating helps create a crispy exterior when cooked.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside.
- Cook Vegetables and Make Sauce: In the same skillet, add butter and sauté minced garlic until fragrant. Add sliced mushrooms and continue cooking until tender and browned. Sprinkle 3 tablespoons of flour over the mushrooms, stirring to combine, and cook for an additional minute to form a roux. Gradually pour in the Madeira wine, chicken broth, beef broth, and stir in the crumbled chicken bouillon cube, Worcestershire sauce, onion powder, and mustard powder. Simmer the sauce until it thickens slightly.
- Combine and Cook Asparagus: Return the chicken breasts to the skillet and nestle them in the sauce. Add asparagus spears around the chicken. Cover and cook for about 15 minutes until the chicken is cooked through and asparagus is tender-crisp.
- Add Cream and Cheese: Stir in the heavy cream if using. Sprinkle the grated Parmesan and shredded mozzarella cheese evenly over the chicken and vegetables. Cover the skillet and cook on low for a few more minutes until the cheese melts and bubbles.
- Serve: Once the cheese has melted and the chicken is tender, remove from heat. Serve immediately, spooning the rich Madeira sauce over the chicken and vegetables for a delicious and elegant presentation.
Notes
- Madeira wine can be substituted with dry Marsala or a dry sherry if unavailable.
- Heavy cream is optional but adds a luxuriously smooth texture to the sauce.
- Using baby bella or cremini mushrooms gives a deeper flavor and better texture compared to white mushrooms.
