Cheesecake Factory Madeira Chicken–chicken tenders are smothered in a tangy mushroom sauce and mozzarella cheese. An easy dinner that tastes great with steamed asparagus or broccoli.
Cheesecake Factory Madeira Chicken
Chicken Madeira is a dish that you can order at the Cheesecake Factory but why go there when you can make it quickly at home with ingredients you probably already have? Tasty bites of chicken with the most delicious sauce! And it’s only 264 calories per serving!
My version is, of course, an Instant Pot version of the dish. Plus it doesn’t have Maderia wine in it (I don’t cook with alcohol). So I probably shouldn’t call in chicken maderia lol!! I’ve amped up the flavor with beef broth and a splash of red wine vinegar. For the chicken, I used chicken tenderloins. I find they do well in the Instant Pot with a short cooking time of 3-5 minutes. Next time I make this I will try it with flavorful chicken thighs. Mmmmmmm! I loved this chicken and sauce and think you’ll enjoy it too. It would taste amazing served with mashed potatoes and a side of steamed asparagus.
To make Instant Pot chicken madeira you will need:
- Butter–to sauté the veg and give flavor
- Mushrooms–for the mushroom flavored sauce
- Onion–for flavor
- Kosher salt–to season the veg and chicken
- Black pepper–to season the veg and chicken
- Boneless, skinless chicken tenders–you can also use boneless thighs cut into chunks. Chicken tenders do better for me in the Instant Pot thank chicken breasts.
- Beef broth–you can also use 1 ½ cups water and 1 ½ teaspoons of Better than Bouillon beef base.
- Red wine vinegar–for tangy flavor (or balsamic vinegar)
- Cornstarch–to thicken the sauce. You can also use flour.
- Milk or cream–for a little flavor and to mix with the cornstarch
- Mozzarella cheese–for that cheese pull
- Chopped parsley–for garnish
How to make Instant Pot chicken madeira:
Turn the Instant Pot to sauté and melt the butter, then cook the mushrooms for about 4 minutes and the onions for 2 minutes, seasoning with part of the salt and pepper. Add the chicken, season with the remaining salt and pepper, pour in the broth, scrape the bottom of the pot, and stir in the vinegar before turning off sauté. Secure the lid and pressure cook for 3 minutes if using fresh tenders or 5 minutes for frozen tenders or chicken thigh chunks; let the pot sit for 10 minutes before venting. Whisk the milk and cornstarch together, turn the pot back to sauté, and stir the mixture in to quickly thicken the sauce. Serve the chicken on a platter topped with mozzarella, drizzle the sauce over everything, add parsley, and enjoy.
Instant Pot Chicken Madeira
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus 10 minute NPR)
- Total Time: 18 minutes
- Yield: 4 servings 1x
Description
Chicken tenders are smothered in a tangy mushroom sauce and mozzarella cheese. An easy dinner that tastes great with steamed asparagus or broccoli.
Ingredients
- 2 Tbsp butter
- 8 oz sliced mushrooms
- 1 cup diced onion
- 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 pound boneless, skinless chicken tenders
- 1 1/2 cups beef broth
- 2 Tbsp red wine vinegar
- 3 Tbsp cornstarch
- 1/4 cup milk or cream
- 1 cup shredded mozzarella cheese
- Chopped parsley for garnish
Instructions
- Turn Instant Pot to sauté setting. When the display says HOT add in the butter and let melt. Add in the mushrooms and sauté for about 4 minutes. Add in the onions and sauté for another 2 minutes. Stir in ¼ tsp of the salt and ¼ tsp of the pepper.
- Stir in the chicken and season with the remaining ½ tsp salt and ¼ tsp pepper. Pour in the broth and scrape bottom of pot so that nothing is ticking. Turn off Instant Pot. Stir in the vinegar.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes (for fresh chicken tenders) or 5 minutes (for frozen chicken tenders). When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the milk and cornstarch until smooth. Turn Instant Pot to sauté setting and stir in the cornstarch mixture. It will thicken the sauce quickly.
- Place the chicken on a platter and top with mozzarella cheese. Drizzle the sauce over the top. Sprinkle parsley over the top. Serve and enjoy.
Notes
You can make this in the 3, 6, or 8 quart Instant Pot* with no changes.
This would taste amazing with boneless, skinless chicken thighs. Cut them into bite size pieces and pressure cook for 5 minutes with a 10 minute natural pressure release.
- Category: Chicken
- Method: Instant Pot
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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