With a rich and silky madeira sauce and earthy mushroom, this chicken is super flavorful and cozy. Perfect for a cold winter day.
I love chicken, but if I’m not careful, I can easily get myself into a poultry rut, wishing for a chicken dish that’s rich and saucy. Know the feeling? Well, now that we’re taking a break from grilling, Chicken Madeira is where it’s at!
The beauty of this dish is that you can serve it for a fancy dinner, or as your average Wednesday night meal. It’s easy to make, so when you do go fancy, there’s no fuss. 
Chicken Madeira is similar to Chicken Marsala, but you use Madeira wine instead of Marsala, and beef broth for added richness. This chicken dish has a sweet flavor to it thanks to the wine, and the mushrooms add an earthiness to the dish. And you can’t go wrong serving it with green beans and mashed potatoes — mmm!
You’ll love this dish during the colder months. It’s total comfort food with fabulous flavor.
If you love skillet dishes like this, try my recipe for Creamy Lemon Chicken with Broccoli. You’ll love the pop of lemon.
Another great skillet chicken dish is Moroccan Skillet Chicken with Green Beans. It’s colorful with great flavor.
Print
Chicken and Mushroom in Madeira Sauce
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Rich and silky Madeira sauce coats tender chicken and earthy mushrooms. Perfect for a cozy night in.
Ingredients
- 4 4-6-ounce (113-170 g) boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large shallot
- 8 ounces (227 g) cremini mushrooms
- 2 cups (473 ml) Madeira wine
- 2 cups (473 ml) beef broth
- 1/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Pound the chicken breasts flat to an even thickness. Season both sides with salt and pepper.
- Over medium heat (approximately 350°F/177°C), add olive oil to a large skillet. Add the chicken once the oil is hot and cook for about 6 minutes per side.
- Remove the chicken to a plate once browned and cooked through.
- Add butter to the same skillet. Reduce the heat slightly. Once melted, add the shallot and mushrooms. Stir in the thyme and cook for a few minutes.
- Add the wine, increase the heat to high, and cook for a few minutes. Add the broth and bring to a boil, then reduce heat to a simmer.
- Simmer for about 15 minutes, or until the liquid reduces by half.
- Return the chicken to the skillet and cook for 5-7 minutes.
- Serve warm, spooning the sauce and mushrooms over the chicken.
Notes
- For even cooking, ensure chicken breasts are uniformly pounded to 1/2-inch thickness.
- Dry Madeira can be substituted with a dry sherry or white wine, but the flavor will be slightly different.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I substitute the Madeira wine with another type of wine?
While Madeira wine adds a unique sweetness and depth, you can use dry sherry or even white wine as a substitute, but the flavor profile will change slightly.
What type of mushrooms work best for this recipe?
Cremini or button mushrooms are ideal for this dish, as they provide a nice earthy flavor that complements the chicken and Madeira sauce.
How can I thicken the Madeira sauce if it’s too thin?
You can thicken the sauce by simmering it longer to reduce it or by adding a slurry made of cornstarch and water to achieve your desired consistency.
Turned out pretty good, not a huge Madeira fan but my wife loves it and it was actually way better than expected!!
Wonderful recipe can’t wait to make it again.