Why You’ll Love This Recipe

Chicken Madeira – Cheesecake is the perfect combination of savory and sweet, offering two dishes that complement each other beautifully. The Chicken Madeira is incredibly tender, featuring a flavorful sauce made with Madeira wine, while the cheesecake is velvety, rich, and balanced with a hint of sweetness. Whether served for a holiday feast, a celebratory dinner, or a fancy date night, this dish is guaranteed to impress. It’s a great way to combine a classic main course with an indulgent dessert that will leave everyone talking.

Ingredients

For the Chicken Madeira:

  • 4 boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 1/2 cup all-purpose flour (for dredging)

  • Salt and pepper to taste

  • 2 tablespoons butter

  • 1 cup mushrooms (sliced)

  • 1/2 cup Madeira wine

  • 1/2 cup chicken broth

  • 1/4 cup heavy cream

  • 1 tablespoon fresh parsley (chopped, for garnish)

For the Cheesecake:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter (melted)

  • 4 packages (8 oz each) cream cheese (softened)

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 4 large eggs

  • 1 cup sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken Madeira:

  1. Season the chicken breasts with salt and pepper, then lightly dredge them in flour, shaking off any excess.

  2. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.

  3. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 4-5 minutes, until they are browned and tender.

  4. Pour in the Madeira wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.

  5. Add the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for another 5-6 minutes, until it thickens slightly.

  6. Return the chicken to the skillet and spoon the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.

  7. Garnish with fresh parsley and serve the chicken with the mushroom sauce over the top.

2. Prepare the Cheesecake:

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well mixed and the crumbs are evenly coated.

  3. Press the crumb mixture into the bottom of the prepared springform pan to form a firm crust. Use the back of a spoon to press it down evenly. Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and vanilla extract, and continue beating until combined.

  5. Add the eggs one at a time, beating well after each addition. Once the eggs are fully incorporated, add the sour cream and mix until smooth.

  6. Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.

  7. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, leave the cheesecake in the oven for 1 hour, then remove and let it cool to room temperature.

  8. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

3. Serve:

  1. Once the cheesecake has chilled, remove it from the springform pan and transfer it to a serving plate.

  2. Slice the cheesecake and serve with the Chicken Madeira as the main course, making sure to enjoy the rich, creamy sauce alongside the savory chicken.

Servings and Timing

  • Servings: 4 servings (for Chicken Madeira) and 12 slices (for cheesecake)

  • Prep Time: 30 minutes (for Chicken Madeira), 20 minutes (for cheesecake)

  • Cook Time: 15 minutes (for Chicken Madeira), 50-60 minutes (for cheesecake)

  • Total Time: 1 hour (for Chicken Madeira), 5-6 hours (for cheesecake, including chilling)

Variations

  • Chicken variation: For a lighter version, use boneless, skinless chicken thighs instead of breasts, or swap the Madeira wine for white wine or a non-alcoholic substitute.

  • Cheesecake topping: Add fresh berries or a berry compote on top of the cheesecake for a burst of sweetness and color.

  • Crust variation: You can swap the graham cracker crust for an Oreo crust, a shortbread crust, or even a gluten-free option for those with dietary restrictions.

  • Sauce variation: If you prefer a non-creamy sauce, you can reduce the heavy cream or use a combination of chicken broth and Madeira wine for a lighter sauce.

Storage/Reheating

  • Storage (Chicken Madeira): Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.

  • Storage (Cheesecake): Leftover cheesecake can be stored in the refrigerator for up to 4-5 days. Make sure to cover it well to prevent it from drying out.

  • Reheating (Chicken Madeira): To reheat the chicken, gently warm it in a skillet over low heat until heated through.

  • Reheating (Cheesecake): Cheesecake is best enjoyed cold, but you can let it come to room temperature for about 30 minutes before serving for a softer texture.

FAQs

1. Can I make the Chicken Madeira ahead of time?

Yes, you can cook the chicken and prepare the sauce ahead of time. Store the chicken and sauce separately in the refrigerator and reheat when ready to serve.

2. Can I make the cheesecake ahead of time?

Absolutely! The cheesecake should be made the day before you plan to serve it. Let it chill overnight in the refrigerator to ensure it sets properly.

3. Can I use a different wine for the Chicken Madeira?

While Madeira wine is traditional and adds a distinctive flavor, you can substitute it with another dessert wine like Marsala or Sherry if you prefer.

4. Can I make a mini cheesecake version?

Yes, you can make mini cheesecakes using individual springform pans or muffin tins. Just adjust the baking time to 20-25 minutes for mini versions.

5. How do I prevent the cheesecake from cracking?

To avoid cracks, bake the cheesecake in a water bath or make sure not to overmix the batter. Let the cheesecake cool gradually in the oven after baking and refrigerate it until fully set.

6. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Be sure to wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator before serving.

7. How do I make the Chicken Madeira sauce thicker?

If the sauce is too thin, let it simmer for a few extra minutes to reduce, or add a slurry of cornstarch and water to thicken it.

8. Can I use a store-bought cheesecake crust?

Yes, if you’re short on time, you can use a pre-made graham cracker crust for the cheesecake. Just skip the step of making the crust yourself.

9. Can I use frozen mushrooms for the Chicken Madeira?

Fresh mushrooms are recommended for the best texture and flavor, but you can use frozen mushrooms if necessary. Just make sure to thaw and drain them thoroughly.

10. Can I substitute heavy cream in the Chicken Madeira sauce?

You can substitute heavy cream with half-and-half or milk for a lighter sauce, but it will be less rich and creamy.

Conclusion

Chicken Madeira – Cheesecake offers an indulgent and delicious combination of savory and sweet. The rich, tender chicken paired with a flavorful Madeira wine sauce is complemented perfectly by the creamy, decadent cheesecake. Whether you’re making this for a special occasion or a festive dinner, this meal is sure to impress. From the luxurious chicken dish to the velvety cheesecake, every bite is a treat that blends comfort and elegance. Enjoy this gourmet meal with loved ones and savor the flavors of a perfect dinner!


Print

Chicken Madeira – Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Madeira – Cheesecake combines the best of savory and sweet, bringing together tender chicken breasts in a rich Madeira wine sauce paired with a creamy, indulgent cheesecake. The contrast between the flavorful chicken and the velvety dessert makes this an unforgettable meal for any special occasion. With minimal effort and maximum flavor, this dish is sure to impress your guests and leave them craving more.

  • Author: Catherine
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

For the Chicken Madeira:

  • 4 boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 1/2 cup all-purpose flour (for dredging)

  • Salt and pepper to taste

  • 2 tablespoons butter

  • 1 cup mushrooms (sliced)

  • 1/2 cup Madeira wine

  • 1/2 cup chicken broth

  • 1/4 cup heavy cream

  • 1 tablespoon fresh parsley (chopped, for garnish)

For the Cheesecake:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter (melted)

  • 4 packages (8 oz each) cream cheese (softened)

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 4 large eggs

  • 1 cup sour cream

Instructions

Prepare the Chicken Madeira:

  • Season the chicken breasts with salt and pepper, then lightly dredge them in flour, shaking off any excess.

  • In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.

  • In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 4-5 minutes, until they are browned and tender.

  • Pour in the Madeira wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.

  • Add the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for another 5-6 minutes, until it thickens slightly.

  • Return the chicken to the skillet and spoon the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.

  • Garnish with fresh parsley and serve the chicken with the mushroom sauce over the top.

2. Prepare the Cheesecake:

  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

  • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well mixed and the crumbs are evenly coated.

  • Press the crumb mixture into the bottom of the prepared springform pan to form a firm crust. Use the back of a spoon to press it down evenly. Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and vanilla extract, and continue beating until combined.

  • Add the eggs one at a time, beating well after each addition. Once the eggs are fully incorporated, add the sour cream and mix until smooth.

  • Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.

  • Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, leave the cheesecake in the oven for 1 hour, then remove and let it cool to room temperature.

  • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

3. Serve:

  • Once the cheesecake has chilled, remove it from the springform pan and transfer it to a serving plate.

  • Slice the cheesecake and serve with the Chicken Madeira as the main course, making sure to enjoy the rich, creamy sauce alongside the savory chicken.

Notes

Servings: 4 servings (for Chicken Madeira) and 12 slices (for cheesecake)Prep Time: 30 minutes (for Chicken Madeira), 20 minutes (for cheesecake)Cook Time: 15 minutes (for Chicken Madeira), 50-60 minutes (for cheesecake)Total Time: 1 hour (for Chicken Madeira), 5-6 hours (for cheesecake, including chilling)

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star