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Chicken and Mushroom in Madeira Sauce

Chicken and Mushroom in Madeira Sauce


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.

See Also

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.

Chicken and Mushroom in Madeira Sauce

Patricia Conte
With a rich and silky madeira sauce and earthy mushroom, this chicken is super flavorful and cozy. Perfect for a cold winter day.
5 from 1 vote
Course Main


  • 4 4-6-ounce boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large shallot
  • 8 ounces cremini mushrooms sliced
  • 2 cups Madeira wine
  • 2 cups beef broth
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Pound the chicken breasts flat so they are of even thickness. Season each side with the salt and black pepper.
  • Over medium heat, add the olive oil to a large skillet. When hot, add the chicken. Cook for about 6 minutes on each side.
  • Once browned and cooked through, remove to a plate.
  • Add the butter to the same skillet. Reduce the heat just a bit. When the butter is melted, add the shallot and the mushrooms. Add the thyme, stir, and cook for just a few minutes.
  • Add the wine to the skillet and increase the heat to high. Cook for a few minutes before adding the broth. Bring the mixture to a boil, then reduce the heat to a simmer.
  • Simmer for about 15 minutes until the liquid reduces by about half. Add the chicken to the skillet and cook for 5-7 minutes.
  • Serve warm and spoon the sauce and mushrooms over the chicken.


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