19 Reviews of Copycat Cheesecake Factory Chicken Madeira

From: Dr. Jenny

On Apr 7, 2008

DH and I made this for dinner tonight. It is absolutely delicious! Never having had the Cheesecake Factory version, I cannot say how it compares--all I know is that I would definitely make this again. Modifications included sauteeing 3 cloves of garlic with the mushrooms; changing the sauce proportions to 2 cups madeira and 1 1/3 cup beef broth, and adding approximately 4 tsp corn starch to thicken the sauce. DH suggested that when we make this next time (and there will be a next time) that we use 1 1/2 cups of madeira and 1 cup of broth. He thinks, therefore, that the sauce will then require no more than 3 tsp of the corn starch (he does the math, not me). Thank you for posting this. It was wonderful!!!

From: Cooks4_6

On Dec 31, 2007

I made this for dinner tonight, and my entire family loved it! The younger 3 enjoyed it without the sauce topping (with cheese and aparagus though). Next time, however, I will reduce the recipe for the sauce by 1/2. I had a ton of extras, which I am freezing for next time. To thicken the sauce, I took about 1/4 of the sauce from the pan and added 3T of cornstarch, mixed it well then put it back in the pan with the rest of the sauce and mushrooms. Worked like a charm! Thanks for posting — it was easy and yummy!

From: Angelcheex

On Jul 25, 2007

This one came out really good... similar to Cheesecake Factory's. However, I suggest you test out adding cornstarch one teaspoon at a time. I added like 3 tbsp and it came out a bit thicker than I would've liked. It was great nontheless!

From: MarySofy

On Oct 15, 2008

this is actually cheesecake's factory CHICKEN MADEIRA!! I didn't believe it 'till i made it and tasted it!! oh my god, this is my favorite dish in the whole world and now i can have it at home! (I dont even live in the US so I had to dream about it until i travel and so on) this is wonderful! thank you so much Mary!!

From: Fireflylover

On Sep 28, 2007

Mmmmm!! What a wonderful recipe. I can't believe how absolutely tasty this turned out tonight. I didn't thicken the sauce but just turned the heat up much higher and waited a bit longer for it to cook down. It does eventully reduce down but it probably wasn't as thick as it would have been if I had used a bit of cornstarch (which I had ready and waiting, if I needed it. Plus, there was less sauce. I REALLY should have used the constarch as the sauce was out of this world. I paired it with Garlic Rosemary mashed potatoes and placed the finished breasts leaning against it. I took some parsley and sprinkled it around to make the plating fancier. I will definitely make this again to impress....as it can have a WOW factor to it. Now I have to just go find a Cheesecake Factory and actually try this dish!!!

From: Pech Mama

On Feb 28, 2008

This recipe is delicious! I love the egg batter on the Cheesecake Factory original, but the sauce was so amazing I barely missed it. I prepared twice the amount of chicken and had plenty of sauce to go around. I also used grated mozzarella cheese with a bit of Fontina mixed in, which worked well. A new family favorite!

From: kitty cook

On Jan 29, 2009

this was EXCELLENT. i too first heard of this dish at the cheesecake factory and get it everytime i go. i am cooking a 4 course meal for my boyfriend for valentine's day and i was searching for something that wasn't too hard to make, but was excellent at the same time. this is definitely my entree. i tried it tonight for a test run before the big night. it is very, very, very similar to the dish at the cheesecake factory, if not the exact recipe. i haven't had it in a while so i can't compare any recent visits, but i can't wait to make this for valentine's day. i'm no chef, but i enjoy cooking and i think this is probably the best thing i have ever made. i also halfed the sauce recipe and added some cornstarch. it thickened it up and was more than enough to cover 2 fillets. try this!

From: Teri Sanborn

On Oct 1, 2008

SImply awesome.

From: nmj

On Jan 24, 2009

So Delicious! Just like Cheesecake Factory's! This makes a lot of sauce. I cut the sauce in half and still had plenty left over. I did have to add cornstarch after letting it reduce to thicken the sauce. Great served with mashed potatoes.

From: Jen In The Kitchen!

On Sep 26, 2008

I followed the others thickening my sauce as a final touch before serving. The chicken was out of this world and I was so proud of my accomplishment. My DH and I both agree it is company worthy and I will be making it sometime when the inlaws are here to enjoy it with us. Thanks for the marvelous recipe!