If comfort had a flavor, it would taste like Chicken Madeira — tender pan-seared chicken bathed in a silky mushroom and cream sauce, infused with thyme, garlic, and just the right amount of richness. Inspired by the restaurant classic, this homemade version brings that same luxurious flavor to your table without any fuss.
It’s creamy, deeply savory, and perfect for special occasions or quiet family dinners alike. The sauce alone — with mushrooms simmered to perfection — is worth a spoonful on its own.
Table of Contents
Why You’ll Love This Chicken Madeira
This recipe turns simple ingredients into something extraordinary — all in under an hour.
- Elegant yet easy: Simple steps, restaurant-quality results.
- Creamy and rich: A luxurious Madeira-style sauce without the alcohol.
- Full of flavor: Garlic, thyme, and mushrooms make every bite aromatic.
- Versatile pairing: Serve it over mashed potatoes, pasta, or rice.
- Family-approved: A cozy yet refined dinner everyone loves.
When I first started making this dish, I didn’t have any Madeira wine on hand, so I substituted with chicken broth and a touch of balsamic. The result? Still rich, still delicious — and now my go-to version. My family calls it “weeknight steakhouse chicken,” and I can’t say they’re wrong.
If you enjoy creamy, flavorful chicken dishes, you’ll also love my French Chicken Casserole — it’s another comforting favorite with deep, layered flavors.
Ingredients You’ll Need
Main Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup sliced mushrooms (cremini or button)
- 1 cup Madeira wine (substitute with chicken broth and 2 tsp balsamic vinegar for alcohol-free version)
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Fresh parsley, for garnish
Optional Add-Ons or Substitutes
- Add spinach or asparagus for extra greens.
- Use half-and-half for a lighter sauce.
- Swap mushrooms for portobello or shiitake for bolder flavor.
- Add Parmesan for a creamier texture.
- Finish with butter for a glossy sauce.
Step-by-Step Instructions
- Prepare the chicken:
Pat chicken breasts dry. Season with salt and pepper on both sides. - Sear the chicken:
In a large skillet, heat olive oil over medium heat. Cook chicken 4–5 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm. - Sauté mushrooms:
In the same pan, add mushrooms. Cook until browned, about 5 minutes. Add garlic and thyme, stirring for 30 seconds. - Deglaze the pan:
Pour in Madeira wine (or the non-alcoholic substitute) and chicken broth, scraping up browned bits. Simmer until reduced by half, about 5–7 minutes. - Make it creamy:
Reduce heat to low and stir in heavy cream. Simmer gently until thickened, about 5 minutes. Taste and adjust seasoning with salt and pepper. - Combine and serve:
Return chicken to the pan, spoon sauce over top, and simmer for another minute to absorb the flavor. Garnish with parsley before serving.
Quick Reminders:
- Don’t rush the sauce — slow simmering makes it silky.
- Deglaze the pan well for maximum flavor.
- Rest chicken before slicing for extra juiciness.
Expert Tips for Success
- Pound chicken evenly so it cooks at the same rate.
- Use fresh thyme — it brightens the creamy sauce beautifully.
- Add a splash of lemon juice at the end for freshness.
- Don’t overcrowd mushrooms when sautéing; let them brown for depth.
- Pair with mashed potatoes or buttered noodles for a complete meal.
For another elegant yet easy recipe, try my Lemon Ricotta Pasta with Arugula — light, bright, and a perfect complement to this rich chicken dish.
Serving Suggestions
Chicken Madeira pairs beautifully with sides that soak up its creamy sauce:
- Garlic mashed potatoes
- Butter noodles or linguine
- Steamed asparagus or green beans
- Buttered rice or quinoa
- Crusty bread to mop up every drop
(Jake’s Tip: Don’t skip the parsley — that little bit of green balances all the rich flavors beautifully.)
Storing and Reheating
How to Store It:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 2 months (without cream for best texture).
How to Reheat It:
- Reheat gently on the stovetop over low heat with a splash of broth or cream.
- Microwave in short intervals, stirring in between, until warm.
Avoid boiling the sauce when reheating — it may separate.
Nutrition (Per Serving)
- Calories: 490
- Protein: 37g
- Carbohydrates: 9g
- Fat: 34g
- Saturated Fat: 15g
- Cholesterol: 155mg
- Sodium: 410mg
- Sugar: 3g
- Fiber: 1g
- Calcium: 75mg
- Iron: 2mg
Frequently Asked Questions
Can I make this ahead of time?
Yes! Prepare the sauce and chicken separately. Reheat together gently before serving.
Can I make it dairy-free?
Yes — use coconut cream or cashew cream instead of heavy cream.
Can I add vegetables?
Absolutely. Asparagus, spinach, or broccoli work great in this dish.
Final Thoughts
Chicken Madeira brings a touch of restaurant flair to your home kitchen — creamy, herby, and full of cozy richness. Each bite is a reminder that comfort and sophistication can coexist in one skillet.
It’s the perfect meal for special dinners or quiet nights when you want to treat yourself to something extraordinary.
- Creamy.
- Comforting.
- Completely unforgettable.
If you’re in the mood for another rich chicken classic, try my French Chicken Casserole — it’s hearty, homey, and every bit as satisfying as this one.
Chicken Madeira
Ingredients
Equipment
Method
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sear chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
- In the same skillet, add mushrooms and cook until browned, about 5 minutes. Add garlic and thyme, stir for 30 seconds.
- Deglaze the pan with chicken broth and balsamic vinegar, scraping up any browned bits. Simmer 5–7 minutes until reduced by half.
- Reduce heat and stir in heavy cream. Simmer until sauce thickens, about 5 minutes. Adjust salt and pepper to taste.
- Return chicken to the skillet, spoon sauce over top, and simmer 1 more minute. Garnish with parsley and serve.
Nutrition
Notes
- Madeira wine replaced with chicken broth and balsamic vinegar to keep it alcohol-free.
