The moment this golden Chicken Madeira with Mushrooms and Asparagus Recipe hits the table, it fills the room with rich aromas that instantly make you feel at home. Its creamy, savory sauce paired with tender chicken and fresh asparagus is pure comfort on a plate.

A black cast iron pan sits on a white marbled surface, filled with three pieces of light golden chicken topped with melted white cheese. Around and on top of the chicken are several whole green asparagus spears and many brown, sliced mushrooms. The dish is covered in a creamy, light brown sauce that pools at the bottom of the pan, creating a rich texture contrast with the vibrant green asparagus and soft mushrooms. A small bunch of fresh green parsley is visible in the background at the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Madeira with Mushrooms and Asparagus Recipe
Top Tip
How to Serve Chicken Madeira with Mushrooms and Asparagus Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Madeira with Mushrooms and Asparagus Recipe

Why You'll Love This Recipe

This Chicken Madeira with Mushrooms and Asparagus Recipe is one of those dishes I turn to when I want to impress without stress. The flavors feel restaurant-worthy but the steps are straightforward, making it a reliable favorite for weeknights or special occasions.

Deep, rich sauce: The Madeira wine mixed with beef and chicken broth creates a luscious, savory sauce that coats every bite perfectly.
Tender, juicy chicken: Pounding the chicken thin and searing it ensures a golden crust and juicy center that melt in your mouth.
Fresh veggies: Asparagus and mushrooms add a nice earthy balance and a satisfying texture that brightens the dish.
Cheesy finish: Melting mozzarella and Parmesan on top gives it a comforting, gooey touch that keeps everyone asking for seconds.

Ingredients & Why They Work

The combination of Madeira wine, fresh mushrooms, and asparagus is what gives this dish its heart and soul. The wine provides a sweet but complex backdrop, while the mushrooms add earthiness and the asparagus keeps it fresh and green. Here’s a quick rundown of the key ingredients and why I love them:

Flat lay of fresh boneless skinless chicken breasts, whole brown eggs with clean shells, a cluster of cremini mushrooms, a dozen bright green asparagus spears, a small pile of finely grated Parmesan cheese, a small mound of shredded mozzarella cheese, three unpeeled garlic cloves, a small handful of white all-purpose flour, small white ceramic bowls containing golden olive oil, heavy cream, dark Worcestershire sauce, rich chicken broth, deep beef broth, Madeira wine with a deep amber hue, all arranged in perfect symmetry on a simple white ceramic plate and small bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Using large, boneless, skinless breasts and pounding them thin helps them cook evenly and stay juicy.
Madeira wine: This fortified wine adds its signature rich, slightly nutty flavor—don’t skip it! If you can’t find Madeira, dry marsala or a splash of brandy with white wine can work in a pinch.
Cremini mushrooms: Their deeper color and texture hold up beautifully in the sauce and soak up all those savory flavors.
Asparagus: Blanched just right, it keeps a tender-crisp bite and a lovely pop of color on the plate.
Chicken & beef broth: Combining these broths creates a layered, meaty base for the sauce's richness without being overpowering.
Butter and garlic: Foundation to build that fragrant flavor deep into the sauce.
Parmesan and mozzarella cheese: Parmesan amps up the umami, while mozzarella melts into a delightful gooey topping.
Flour and seasoning blend: Garlic powder, mustard powder, and onion powder all bring subtle warmth and depth throughout the dish.
Olive oil: For that perfect sear on the chicken without overpowering other flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Chicken Madeira with Mushrooms and Asparagus Recipe depending on the season or my mood. It’s so adaptable that you can easily make it your own.

Variation: Once, I swapped asparagus for broccolini and added a splash of lemon zest—totally brightened the dish perfectly for springtime vibes.
Dietary swap: For a lighter touch, try using half-and-half instead of cream, or skip cheese for a dairy-free version. Just make sure to stir in some extra umami like a dash of soy sauce to keep the sauce flavorful.
Make it a one-pan meal: After sautéing the chicken, add some baby potatoes into the pan with mushrooms and asparagus. Roast all together to save time and mess.

Step-by-Step: How I Make Chicken Madeira with Mushrooms and Asparagus Recipe

In a white round plate on a white marbled surface, there is a serving of light brown cooked meat covered by a thick brown mushroom sauce with small green herbs sprinkled on top. On the meat, there are several slices of dark brown sautéed mushrooms and two whole green asparagus spears crossing each other. Next to the meat, on the right side of the plate, there is a large portion of creamy, smooth white mashed potatoes with a swirl pattern and some brown sauce pooling beside it. A white cloth napkin is placed nearby in the upper right corner with some green parsley in the upper left corner of the scene. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Sauce and Veggies

Start by combining your chicken broth, beef broth, chicken bouillon cube, Worcestershire sauce, onion powder, and mustard powder in a measuring cup. Set this aside so all those flavors get to mingle gently. While you're at it, take the mozzarella out of the fridge early—room temperature cheese melts like a dream.

Trim your asparagus stalks and cut them in half. Boil them for 3-4 minutes until just tender but still bright green. Immediately rinse under cold water to stop the cooking—this keeps that beautiful crunch and color.

Step 2: Preparing and Searing the Chicken

Slice the chicken breasts in half lengthwise to get thin cutlets. I like to cover them with plastic wrap and pound gently with the textured side of my mallet until they're about half an inch thick. This helps them cook evenly and stay juicy.

Season both sides with salt and pepper. Mix garlic powder with flour and rub this onto the chicken thoroughly. Get into every nook! Heat olive oil over medium-high in a large skillet and sear the chicken for 4-5 minutes per side until you get that gorgeous golden crust. Remove and set aside.

Step 3: Building the Flavorful Sauce

Turn off the heat and add butter and minced garlic to the skillet. Turn back to medium and cook for about 2 minutes, stirring so the garlic softens but doesn’t burn. Pour in the Madeira wine and use a spatula to scrape all those tasty browned bits from the bottom of the pan—that’s where your depth of flavor comes from.

Add in the mushrooms and bring everything to a gentle simmer. Let it reduce by half—this takes about 13 minutes and is worth every second for that concentrated flavor.

Step 4: Thickening the Sauce and Final Assembly

Sprinkle the flour into the simmering sauce in small portions, whisking constantly to avoid lumps. Once fully incorporated, cook and stir for 2 minutes to cook off the raw flour taste.

Then, slowly add your previously combined sauce mix, a little at a time, stirring continuously. Bring it to a boil and reduce to a simmer to cook uncovered for another 13 minutes so it thickens and intensifies. Lower heat and stir in grated Parmesan.

Return the chicken to the pan, spoon that incredible sauce over it, then add the cooked asparagus and sprinkle the mozzarella on top. Cover and warm everything through until the cheese melts—around 5 minutes on the stove, or pop it in a 400°F oven for about 4 minutes if you prefer.

Top Tip

After cooking this recipe dozens of times, I’ve learned how crucial the reduction process is to nailing that signature Chicken Madeira flavor. Patience here makes all the difference.

Scrape for flavor: Don’t skip scraping the skillet bottom after adding wine; those browned bits add complexity you just can’t get otherwise.
Control your heat: Keep the sauce at a gentle simmer when reducing—it prevents burning or boiling over, helping the sauce thicken perfectly.
Cheese from scratch: Always grate fresh Parmesan and shred your own mozzarella. Pre-grated cheese often contains anti-caking agents that affect melt quality.
Don’t rush the asparagus: Blanching and shocking with cold water keeps those spears tender yet crisp, plus they’ll hold their vibrant green color beautifully on the plate.

How to Serve Chicken Madeira with Mushrooms and Asparagus Recipe

Garnishes

I usually finish this dish with a sprinkle of freshly chopped parsley or thyme to add a pop of color and a hint of fresh herbaceousness that brightens the rich sauce. Sometimes a light drizzle of extra virgin olive oil or a few cracks of fresh black pepper goes on top too.

Side Dishes

Mashed potatoes are my absolute favorite partner here—they soak up all that luscious Madeira sauce like a sponge. But creamy polenta, garlic butter noodles, or even a simple buttery rice pilaf would also be fantastic alongside this dish.

Creative Ways to Present

For special occasions, I’ve plated the chicken on a bed of asparagus spears with sauce gently drizzled around the edges. Adding edible flowers or microgreens can make the colors pop for a fancy dinner crowd-pleaser. Serve family-style in a cast-iron skillet for a rustic, warm vibe that guests love.

Make Ahead and Storage

Storing Leftovers

I transfer leftovers to an airtight container and keep them in the fridge where they stay fresh up to 3 days. Reheating is best done gently so the chicken doesn’t dry out. I’ve noticed the sauce tastes even better the next day as flavors meld further!

Freezing

This recipe freezes really well. I portion out the chicken and sauce into freezer-safe containers and store them for up to 3 months. When you want a quick dinner fix, just thaw it overnight in the fridge and it’s ready to reheat.

Reheating

To reheat, I place the thawed chicken and sauce in a lightly greased casserole dish, cover it with foil, and bake at 350°F for about 20-25 minutes until warmed through. This keeps the chicken moist and the sauce creamy.

Frequently Asked Questions:

Can I use a different wine if I don’t have Madeira?

Absolutely! If you don’t have Madeira, dry marsala, dry port, or dry sherry are great substitutes. You can also mix a tablespoon of brandy or cognac into a dry white wine like Pinot Grigio or Chardonnay for a similar depth of flavor.

How do I avoid overcooking the chicken?

Pounding the chicken to an even ½-inch thickness and searing it on medium-high heat for about 4-5 minutes per side helps retain moisture while getting that golden crust. Removing it from the pan before finishing the sauce also prevents overcooking.

Can I prepare any parts of this recipe ahead of time?

Yes! You can prep and blanch the asparagus ahead, slice and pound the chicken breast, and even pre-mix your dry seasonings and flour. Just keep the components refrigerated until you’re ready to cook.

What side dishes go well with Chicken Madeira?

Mashed potatoes are a classic pairing because they soak up the luscious sauce. Roasted garlic mashed potatoes, polenta, buttered noodles, or a simple rice pilaf also work beautifully to balance the rich flavors.

Final Thoughts

This Chicken Madeira with Mushrooms and Asparagus Recipe has stolen the spotlight in my kitchen more times than I can count. It’s the kind of dinner that feels special but doesn’t stress you out—and the flavors are truly unforgettable. Whether you’re cooking for family, friends, or just yourself, give this one a try and let the cozy, rich comfort take over your dinner table.