Cooper’s Hawk Chicken Madeira is a comforting restaurant-style dish featuring tender chicken breasts, sautéed mushrooms, fresh asparagus, and a rich, creamy sauce. This homemade version brings those delicious flavors to your own kitchen with simple ingredients and easy-to-follow steps.
The secret to a delicious Chicken Madeira is getting a beautiful golden crust on the chicken, cooking the mushrooms until they develop a deep savory flavor, and letting the sauce simmer until it becomes smooth and velvety. A splash of balsamic vinegar adds a gentle tang that balances the richness of the cream and butter.
Serve it with fluffy mashed potatoes or warm white rice, and you have a satisfying dinner that feels special enough for a date night but is easy enough to make on a weeknight. This copycat-inspired Cooper’s Hawk Chicken Madeira recipe is a lovely way to bring a favorite restaurant-style meal home.
What Is Cooper’s Hawk Chicken Madeira?
Chicken Madeira is a restaurant-style chicken dish traditionally associated with Madeira wine sauce, tender chicken, mushrooms, and sometimes asparagus and melted cheese. Madeira wine is a fortified wine from Portugal that adds depth and a slightly sweet, nutty flavor to savory sauces.
This homemade Cooper’s Hawk-inspired version uses chicken broth, heavy cream, and balsamic vinegar to create a rich, savory sauce without Madeira wine. Sautéed mushrooms add earthy flavor, asparagus brings freshness and color, and the optional mozzarella cheese creates a delicious melted topping.
Although this recipe takes inspiration from the restaurant-style dish, it uses its own combination of ingredients rather than claiming to reproduce Cooper’s Hawk’s exact proprietary recipe.
Why You’ll Love This Cooper’s Hawk Chicken Madeira Recipe
- Rich and creamy sauce: Chicken broth, butter, and heavy cream create a silky sauce with plenty of savory flavor.
- Tender, golden chicken: Thin chicken breasts cook quickly and soak up the delicious sauce.
- Mushrooms and asparagus: These vegetables add texture, color, and a balanced, earthy flavor.
- Easy restaurant-style dinner: You can prepare this impressive meal with everyday supermarket ingredients.
- Customizable to your taste: Add mozzarella for a cheesy finish or leave it out for a lighter, sauce-focused dish.
What’s the Best Dish at Cooper’s Hawk?
Cooper’s Hawk Winery & Restaurant is known for its wine-focused dining experience and a menu of American dishes with varied international influences. Popular menu favorites can include the restaurant’s signature-style preparations of chicken, seafood, pasta, and appetizers, depending on the current menu and location.
Chicken Madeira is a great choice for anyone who enjoys tender chicken, savory mushrooms, and a creamy sauce. Making it at home lets you adjust the seasoning, vegetables, and sauce to suit your own taste. If you enjoy rich restaurant-style chicken dinners, this copycat-inspired version is well worth trying.
What Are The Ingredients in Cooper’s Hawk Chicken Madeira?
Before you start cooking, gather all the ingredients you’ll need to make this cooper’s hawk chicken madeira.
Serves 4 · Everyday ingredients · Rich, creamy mushroom sauce
Chicken and Flour Coating
- 2 large boneless, skinless chicken breasts, halved horizontally and pounded to ¼-inch thickness
- ½ cup all-purpose flour
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Thin, evenly sized chicken cutlets cook quickly and develop a golden crust that helps the sauce cling to every bite.
Vegetables and Aromatics
- 1 pound fresh asparagus, trimmed
- 16 ounces fresh mushrooms, thickly sliced
- ½ yellow onion, finely diced
- 5 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
Mushrooms provide a deep, earthy flavor, while asparagus adds freshness and a bright green color to the finished dish.
Creamy Madeira-Style Sauce
- ½ cup (1 stick) unsalted butter, divided
- 2 tablespoons olive oil, divided
- 3 cups chicken broth or stock
- ¾ cup heavy cream
- 1½ tablespoons balsamic vinegar
- ½ cup shredded mozzarella cheese (optional)
Butter and cream give the sauce its richness. Balsamic vinegar adds a little tang to balance the creamy flavor. This version does not contain Madeira wine.
For Boiling the Asparagus
- 6 cups water
- 1 tablespoon salt
The salted water seasons the asparagus as it cooks. This salt is separate from the seasoning used for the chicken and mushrooms.
Kitchen Utensils and Equipment
- Large skillet, preferably oven-safe if you plan to broil the cheese
- Large pot for boiling the asparagus
- Tongs or a spatula for turning the chicken
- Cutting board and sharp knife
- Meat mallet or rolling pin for flattening the chicken
- Shallow dish for the seasoned flour
- Measuring cups and spoons
- Colander for draining the asparagus
- Wooden spoon or whisk for stirring the sauce
- Paper towels for drying the chicken
Prep Time, Cook Time, and Servings
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4 people
Times are estimates and may vary depending on the thickness of the chicken and how quickly the sauce reduces.
Step-by-Step Cooper’s Hawk Chicken Madeira Instructions
Just follow this simple step by step guideline to make your homemade version of Cooper’s Hawk Chicken Madeira in a delicious way.
Step 1: Cook the Asparagus
Bring 6 cups of water and 1 tablespoon of salt to a boil in a large pot. Add the trimmed asparagus and cook for about 3 minutes, until bright green and just tender. Drain well and set aside. Avoid overcooking because the asparagus will warm up again in the sauce.
Step 2: Sauté the Mushrooms and Aromatics
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for several minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the diced onion, minced garlic, parsley, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook until the onion softens and becomes translucent. Transfer everything to a plate.
Step 3: Season and Coat the Chicken
In a shallow dish, mix the flour, 1 teaspoon salt, the garlic powder, and the remaining ½ teaspoon black pepper. Pat the chicken dry with paper towels, then coat each piece evenly in the flour mixture. Shake off any excess flour so the coating stays light.
Step 4: Sear the Chicken Until Golden
Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Increase the heat to medium-high. Add the chicken in a single layer, working in batches if needed.
Cook for about 3–4 minutes per side, depending on thickness, until golden brown and cooked through. The thickest part should reach 165°F (74°C). Transfer to a clean plate and keep warm.
Step 5: Make the Creamy Madeira-Style Sauce
If the skillet contains burnt flour or dark residue, carefully wipe it out. Add the chicken broth and bring it to a boil, scraping up any flavorful browned bits from the bottom.
Reduce the heat and simmer until the broth has reduced by about half. Stir in the balsamic vinegar, followed by the heavy cream. Simmer gently until the sauce thickens slightly and coats the back of a spoon. Avoid a hard boil once the cream is added.
Step 6: Combine the Chicken, Mushrooms, and Asparagus
Return the cooked chicken to the skillet and turn each piece to coat it with the creamy sauce. Add the sautéed mushroom mixture and arrange the asparagus around the chicken.
Spoon some sauce over the vegetables and chicken, then let everything simmer gently for 2–3 minutes so the flavors come together and the ingredients are heated through.
Step 7: Add Mozzarella and Broil (Optional)
Sprinkle the shredded mozzarella over the chicken and vegetables, if desired. Place the skillet under a preheated oven broiler for a few minutes, watching closely, until the cheese melts and turns lightly golden.
Only broil in a skillet that is confirmed oven-safe, including its handle. If your skillet is not oven-safe, transfer the food to a suitable baking dish first.
Step 8: Serve Your Homemade Chicken Madeira
Remove the skillet from the oven carefully. Spoon the creamy mushroom sauce over each chicken breast and arrange the asparagus alongside. Serve immediately with mashed potatoes, white rice, or another favorite side dish.
Add a little extra chopped parsley on top for a fresh finish.
Tips, Tricks, and Substitutions for Cooper’s Hawk Chicken Madeira
- Pound the chicken evenly: Aim for about ¼-inch thickness so the chicken cooks quickly and stays tender.
- Dry the chicken before dredging: Removing excess moisture helps the flour coating turn golden instead of soggy.
- Brown the mushrooms properly: Give them enough room in the skillet. If the pan is crowded, cook them in batches so they brown instead of steam.
- Reduce the broth before adding cream: This concentrates the savory flavor and gives the finished sauce more depth.
- Avoid boiling the cream vigorously: Keep the sauce at a gentle simmer to help it stay smooth.
- Use fresh asparagus: Choose firm, bright green spears. Thicker asparagus may need an extra minute of blanching.
- Adjust the sauce consistency: If it becomes too thick, add a small splash of chicken broth. If it’s too thin, let it simmer gently for a little longer.
- Try a cheese alternative: Provolone or a little Parmesan can replace mozzarella, or you can skip the cheese entirely.
- Want a more traditional Madeira flavor? Replace part of the chicken broth with Madeira wine, if desired. Let the wine simmer before adding the cream. This changes the flavor from the broth-and-balsamic version provided here.
- Season gradually: The chicken stock may already contain salt, so taste the sauce before adding extra seasoning.
Serving Suggestions for Cooper’s Hawk Chicken Madeira
Creamy Mashed Potatoes
Their smooth texture pairs beautifully with the mushroom cream sauce. Spoon extra sauce over the potatoes to make every bite more flavorful.
Steamed White Rice
A simple, budget-friendly side that absorbs the savory sauce without competing with the chicken and mushrooms.
Roasted Potatoes
Crispy edges and fluffy centers provide a pleasant contrast to the creamy sauce.
Fresh Green Salad
A crisp salad with a light vinaigrette adds freshness and balances the richness of the meal.
For a complete restaurant-style dinner, serve the chicken with mashed potatoes, the asparagus from the skillet, and a fresh salad on the side.
Storage and Reheating Instructions
Refrigerating: Let the leftovers cool slightly, then place them in an airtight container and refrigerate within 2 hours. Enjoy within 3–4 days.
Reheating: Warm the chicken and sauce in a covered skillet over low heat until hot throughout. Add a splash of chicken broth if the sauce is too thick. Stir gently to keep the cream sauce smooth.
Freezing: You can freeze the chicken and sauce in a freezer-safe container for about 2 months for best quality. The cream sauce may separate slightly after thawing, so reheat it slowly and stir gently. The asparagus may become softer.
Cooper’s Hawk Chicken Madeira Recipe
Ingredients
Method
- Bring 6 cups of water and 1 tablespoon of salt to a boil in a large pot. Add the trimmed asparagus and cook for about 3 minutes, until bright green and just tender. Drain well and set aside. Avoid overcooking because the asparagus will warm up again in the sauce.
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for several minutes, stirring occasionally, until they release their moisture and begin to brown. Stir in the diced onion, minced garlic, parsley, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook until the onion softens and becomes translucent. Transfer everything to a plate.
- In a shallow dish, mix the flour, 1 teaspoon salt, the garlic powder, and the remaining ½ teaspoon black pepper. Pat the chicken dry with paper towels, then coat each piece evenly in the flour mixture. Shake off any excess flour so the coating stays light.
- Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Increase the heat to medium-high. Add the chicken in a single layer, working in batches if needed.Cook for about 3–4 minutes per side, depending on thickness, until golden brown and cooked through. The thickest part should reach 165°F (74°C). Transfer to a clean plate and keep warm.
- If the skillet contains burnt flour or dark residue, carefully wipe it out. Add the chicken broth and bring it to a boil, scraping up any flavorful browned bits from the bottom. Reduce the heat and simmer until the broth has reduced by about half. Stir in the balsamic vinegar, followed by the heavy cream. Simmer gently until the sauce thickens slightly and coats the back of a spoon. Avoid a hard boil once the cream is added.
- Return the cooked chicken to the skillet and turn each piece to coat it with the creamy sauce. Add the sautéed mushroom mixture and arrange the asparagus around the chicken. Spoon some sauce over the vegetables and chicken, then let everything simmer gently for 2–3 minutes so the flavors come together and the ingredients are heated through.
- Sprinkle the shredded mozzarella over the chicken and vegetables, if desired. Place the skillet under a preheated oven broiler for a few minutes, watching closely, until the cheese melts and turns lightly golden. Only broil in a skillet that is confirmed oven-safe, including its handle. If your skillet is not oven-safe, transfer the food to a suitable baking dish first.
- Remove the skillet from the oven carefully. Spoon the creamy mushroom sauce over each chicken breast and arrange the asparagus alongside. Serve immediately with mashed potatoes, white rice, or another favorite side dish. Add a little extra chopped parsley on top for a fresh finish.
Video
Notes
Common FAQs About Cooper’s Hawk Chicken Madeira Recipe
When you give this Cooper’s Hawk Chicken Madeira Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
1. What Is Cooper’s Hawk Chicken Madeira?
Chicken Madeira is a restaurant-style chicken dish featuring tender chicken, mushrooms, a savory sauce, and often asparagus and melted cheese. This homemade version uses chicken broth, cream, and balsamic vinegar to create its own rich, tangy flavor.
2. Does This Cooper’s Hawk Chicken Madeira Recipe Use Madeira Wine?
No. This particular recipe uses chicken broth, heavy cream, and balsamic vinegar instead of Madeira wine. For a more traditional Madeira-style flavor, you can replace some of the broth with Madeira wine and simmer it before adding the cream.
3. What Does Chicken Madeira Sauce Taste Like?
This version of the sauce is creamy, buttery, savory, and slightly tangy. The mushrooms add earthy flavor, while the balsamic vinegar brings a little acidity to balance the richness of the cream.
4. Can I Make Chicken Madeira Without Heavy Cream?
Yes. You can try half-and-half, although the sauce will be thinner and less rich. Add it over low heat and avoid boiling. For the creamiest result, heavy cream is the best choice.
5. What Mushrooms Work Best for Chicken Madeira?
Cremini mushrooms are an excellent choice because they have a deeper flavor than white button mushrooms. However, white button mushrooms also work well, and sliced baby bella mushrooms are another good option.
6. How Do I Keep the Chicken Tender?
Pound the chicken to an even thickness, avoid overcooking it, and use a meat thermometer to check that the thickest part reaches 165°F (74°C). Letting the chicken finish gently in the sauce helps it stay moist.
7. Can I Make Cooper’s Hawk Chicken Madeira Ahead of Time?
Yes. You can blanch the asparagus, slice the mushrooms, chop the aromatics, and prepare the chicken earlier in the day. For the best texture, cook the chicken and finish the sauce shortly before serving.
8. What Should I Serve With Chicken Madeira?
Mashed potatoes, white rice, roasted potatoes, and buttered noodles are all excellent choices. A fresh green salad or steamed vegetables can round out the meal.
9. Can I Leave Out the Mozzarella Cheese?
Absolutely. The mozzarella is optional. The chicken and creamy mushroom sauce are flavorful enough to serve without cheese, especially if you prefer a more traditional sauce-focused presentation.
10. How Do I Thicken Chicken Madeira Sauce?
Let the sauce simmer gently until some of the liquid evaporates. If it still needs thickening, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir in a little at a time and simmer until the sauce reaches your preferred consistency.
This Cooper’s Hawk-inspired Chicken Madeira recipe brings tender golden chicken, sautéed mushrooms, fresh asparagus, and a rich, creamy sauce together in one satisfying meal. The combination of butter, chicken broth, heavy cream, and balsamic vinegar creates a comforting flavor that feels special without requiring complicated cooking techniques.
Serve it over mashed potatoes or rice, add mozzarella if you enjoy a cheesy finish, and spoon plenty of mushroom sauce over the chicken before bringing it to the table.
Whether you’re planning a cozy family dinner or recreating your favorite restaurant-style meal at home, this recipe is a delicious one to keep in your collection. Give it a try, make it your own, and enjoy every creamy, savory bite!
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This dish is absolute heaven-we just could not get enough of it!