Chicken Madeira is a rich, comforting skillet dinner of seared chicken, mushrooms, and a glossy Madeira wine sauce that dresses the meat and often melts mild cheese on top. I’ve cooked this version dozens of times for weeknight dinners and small dinner parties; it’s forgiving and tastes elegant with minimal fuss. If you like bold pan sauces, I often pair techniques I learned from testing a 3-ingredient smoked chicken brine recipe to boost flavor on the chicken before searing.
Why Make This Recipe
- Flavor-forward: the Madeira wine plus reduced beef or chicken stock makes a deep, slightly sweet sauce that elevates simple chicken.
- Fast enough for weeknights: sear on the stovetop and finish in the oven for tidy timing and consistent results.
- Crowd-pleasing presentation: it looks restaurant-style when plated with sauce and mushrooms.
- Balanced meal potential: pair with vegetables or whole grains for a satisfying plate that’s not heavy.
- Personal note: I love this because it turns pantry basics into a special-occasion dinner with one pan and little stress, similar to how I streamline weeknight cooking in my 30-minute skillet recipes.
Recipe Overview
- Prep time: 15 minutes (but patting chicken dry and room-temperature rest adds 10 minutes)
- Cook time: 25 minutes (sear 6–8 minutes, sauce and oven finish 15–17 minutes)
- Total time: about 40 minutes
- Servings: 4 (using four 6–8 oz boneless, skinless chicken breasts)
- Difficulty: Medium — requires pan-searing, sauce reduction, and oven finishing
- Method: Sear chicken in a heavy skillet (cast iron or stainless), sauté mushrooms, deglaze with Madeira, reduce with stock and cream, finish chicken in 375°F oven until internal temp is 160–165°F.
My Experience Making This Recipe
When I first tested this dish the sauce was too thin, so I adjusted by reducing it to a syrupy consistency and stirring in a small knob of cold butter to make it silky. I also found pounding thicker breasts to an even 3/4-inch thickness shortened oven time and gave consistent doneness.
How to Make Chicken Madeira
Start by seasoning and lightly pounding four chicken breasts to an even thickness, then dust with a tablespoon of flour for better browning. Sear in 1–2 tablespoons neutral oil over medium-high heat about 3–4 minutes per side until golden, remove, and briefly sauté 8 oz sliced cremini or button mushrooms. Deglaze the pan with 1/3 to 1/2 cup Madeira wine, scrape up browned bits, add 1 cup low-sodium beef or chicken stock and simmer until reduced by about one-third, then stir in 1/2 cup heavy cream and 2 tablespoons grated Parmesan; return chicken to pan and finish in a 375°F oven 8–12 minutes until the chicken reaches 160–165°F, letting carryover heat reach a safe 165°F.
Expert Tips for Success
- Use a hot, heavy skillet: a preheated cast-iron or heavy stainless pan gives the best fond for flavor and even searing.
- Pat chicken thoroughly dry and lightly coat with flour to promote Maillard browning and help the sauce cling.
- Measure reductions: reduce the deglazed liquid over medium heat until it’s syrupy—about 6–8 minutes—to concentrate flavor without overcooking.
- Finish with cold butter: off-heat swirl in 1 tablespoon cold butter to emulsify and give the sauce a glossy sheen. Also consider testing quicker, crispy alternatives like the technique in this air fryer honey butter garlic chicken tenders when you need crunch.
- Use an instant-read thermometer (probe to the thickest part) to avoid dry chicken; remove at 160°F and rest.
How to Serve Chicken Madeira
- Classic: serve over buttered egg noodles or mashed potatoes to soak up the sauce for a comforting plate.
- Grain bowl: spoon over farro or brown rice with roasted asparagus for a hearty lunch or dinner.
- Green sides: bright sides like garlic sautéed spinach or roasted Brussels sprouts add contrast. Also try serving a tropical contrast alongside, inspired by an easy air-fryer pineapple chicken for a casual summer twist.
- Presentation tip: spoon sauce and mushrooms over the chicken and finish with a sprinkle of chopped parsley and grated Parmesan for color and umami.
Storage and Reheating Guide
Cool leftovers to room temperature (no more than 2 hours), then store in an airtight container in the refrigerator for up to 3 days. For freezing, place individual portions in freezer-safe containers or bags with sauce, label, and freeze for up to 2 months. Reheat gently in a 325°F oven covered with foil until warmed through, or reheat on the stovetop over low heat with a splash of stock or cream to loosen the sauce — avoid high heat to prevent toughening the chicken.
Recipe Variations
- Gluten-free: replace all-purpose flour dusting with 1 tablespoon cornstarch or gluten-free flour and use gluten-free stock. I’ve tested cornstarch and it gives an equally glossy sauce.
- Dairy-free: swap heavy cream for full-fat canned coconut milk (use 1/2 cup) and omit Parmesan or use a dairy-free alternative; reduce slightly longer for thickness.
- Mushroom-forward: add a mix of shiitake and porcini for deeper earthiness and finish with thyme or rosemary for herbaceous notes.
- Lighter or tropical twist: skip oven finishing and make smaller cutlets to pan-cook through, then brighten with a spoonful of pineapple chutney like in this air fryer pineapple chicken recipe for contrast.
Nutritional Highlights
- Protein-rich: each serving (one 6–8 oz breast) provides roughly 30–45 grams of protein depending on size, supporting muscle repair and satiety.
- Moderation for fat: the sauce contains butter and cream; you can reduce cream or use light cream for fewer calories, or switch to broth-based reductions.
- Allergens: contains dairy (cream, butter, Parmesan) and possibly gluten if flour is used; adapt as noted above for gluten-free or dairy-free diets. Consider portioning to 4 servings to manage calorie and fat intake.
Troubleshooting Common Issues
- Sauce too thin: simmer to reduce the liquid until slightly thickened, or whisk in a 1/2 teaspoon cornstarch slurry (1:1 with cold water) and cook 1–2 minutes.
- Chicken dry: avoid overcooking — remove breasts at 160°F and let rest; pounding to even thickness prevents long oven time.
- Mushrooms release too much water: cook them in batches without crowding the pan over medium-high heat to encourage browning and evaporate moisture quickly.
Frequently Asked Questions
Q: Can I use white wine instead of Madeira?
A: Yes. Use a dry white wine like Pinot Grigio or Sauvignon Blanc in the same amount (1/3–1/2 cup). The flavor will be brighter and less sweet; you may want to add a teaspoon of balsamic or a pinch of sugar to mimic Madeira’s subtle sweetness.
Q: How do I make this ahead for a dinner party?
A: Sear chicken and prepare the sauce up to the point of adding cream, then cool and refrigerate separately for up to 24 hours. Reheat the sauce gently, add cream and finish the chicken in a 350°F oven for 8–10 minutes just before serving to keep texture fresh.
Q: Is it okay to use bone-in chicken?
A: Yes, but bone-in pieces need longer oven time; after searing, roast at 375°F for 20–30 minutes depending on size, and use an instant-read thermometer to reach 165°F in the thickest part near the bone.
Q: Can I make a lighter version with less cream?
A: Absolutely. Reduce cream to 1/4 cup and increase stock, then simmer until reduced and glossy; finishing with a small knob of butter (optional) still gives a velvety texture with less fat.
Chicken Madeira
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A rich and comforting skillet dinner of seared chicken, mushrooms, and a glossy Madeira wine sauce.
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 tablespoon all-purpose flour
- 1–2 tablespoons neutral oil
- 8 oz sliced cremini or button mushrooms
- 1/3 to 1/2 cup Madeira wine
- 1 cup low-sodium beef or chicken stock
- 1/2 cup heavy cream
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Season and lightly pound chicken breasts to an even thickness.
- Dust chicken with flour for better browning.
- In a heavy skillet, heat oil over medium-high heat and sear chicken 3–4 minutes per side until golden. Remove chicken.
- Briefly sauté mushrooms in the same skillet until browned.
- Deglaze with Madeira wine and scrape up browned bits.
- Add stock and simmer until reduced by about one-third.
- Stir in heavy cream and Parmesan.
- Return chicken to pan and finish in a preheated 375°F oven for 8–12 minutes until internal temp reaches 160–165°F.
- Let carryover heat bring to a safe 165°F.
Notes
Finish with a tablespoon of cold butter swirled in for a glossy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg