This recipe for Chicken with Mushroom Madeira Sauce is an easy chicken dish that the whole family will enjoy.
I have been making this super simple chicken with mushroom madeira sauce for many years now. I love the flavor that the madeira wine imparts upon the mushrooms. And to me, eating chicken with sautéed mushrooms of any kind is just about the best thing ever!
About Madeira wine and substitutions:
Madeira wine has a pretty distinct flavor, and it’s often used in cooking. It’s also easily available in regular markets. If you can’t locate it, ask someone to help you find it. For this recipe, do not use sweet madeira- look for dry.
If you are not able to locate madeira wine, you can use a dry port, marsala or sherry. Just know that the end result will not have the same flavor as using madeira wine.
How to make Chicken with Mushroom Madeira Sauce:
The full, printable recipe with instructions is included at the end of this post.
The first step is cooking the chicken. You’ll need boneless chicken breasts for this recipe. Pat the chicken dry, then sprinkle with salt and pepper. Cook the chicken in a hot, oiled skillet on both sides until cooked through. The timing will depend on how thick your chicken is. Take the chicken out of the pan, set it aside and wrap with foil.
The next step is sautéing the mushrooms and onion with butter and thyme. You can use the same skillet.
Add wine to the mushroom mixture, and continue to simmer until almost all of the liquid is absorbed. Stir in cream, salt and pepper. Add the chicken back to the pan, and continue to cook for a few minutes until the sauce has thickened.
Serve the chicken with mushroom madeira sauce spooned on top. I like to serve it with rice so the rice can be used to soak up that delicious sauce too. Steamed green beans or roasted brussels sprouts are always a nice addition to a meal like this. Or go super simple and serve salad and bread. Enjoy!
Is there a non-alcoholic substitute for Madeira wine in cooking?
Yes, but it’s not the best substitution. You can use chicken broth in place of the wine in this recipe, but the flavor will not be the same. It will be more like a chicken with mushroom sauce (without the flavor of madeira). That being said, if you like mushrooms a lot, then you will likely still enjoy the chicken with a creamy mushroom sauce.
Here are a few more chicken recipes you might like to try:
- Indian Butter Chicken
- Baked Cornflake Chicken
- Garlic Butter Chicken
- Balsamic Glazed Chicken
- Cranberry Chicken
Chicken with Mushroom Madeira Sauce
- 16 ounces boneless chicken breast (or more, if you'd like)
- kosher salt and freshly ground black pepper
- 1 tablespoon canola or vegetable oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 8 ounces sliced fresh mushrooms
- ⅛ teaspoon dried thyme
- ¼ cup Madeira wine
- ¼ cup heavy whipping cream
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
COOK THE CHICKEN:
- Pat the chicken breasts dry, sprinkle with salt and pepper. Heat oil in a skillet, and cook the chicken in the oil over medium-high heat until firm to the touch, 4 to 5 minutes per side. Remove the chicken and keep warm on a plate wrapped with foil.
MAKE THE SAUCE:
- In the same pan, combine the butter, onion, mushrooms, and thyme and cook over medium heat, stirring occasionally, 5 minutes. Add the Madeira wine and cook until almost all of the liquid is absorbed, 2 minutes. Stir in the cream, salt and pepper. Add the chicken to the mushroom sauce in the pan, and continue cooking until the sauce is slightly thickened, 3 to 5 minutes. To serve, spoon the sauce over the chicken.