Bring 6 cups of water to a rolling boil in a large pot. Add 1 Tbsp salt to the boiling water. Add the asparagus spears and cook for 2–3 minutes until they turn bright green and reach crisp-tender texture. Drain immediately and set aside. This blanching technique preserves the asparagus’s vibrant color and prevents overcooking during broiling.

While the water boils or asparagus cooks, prepare your mise en place. Thickly slice the button mushrooms (about ¼-inch thick), finely dice the yellow onion, mince the garlic cloves, and finely chop the fresh parsley. Having everything prepped before cooking ensures smooth execution of this copycat Cheesecake Factory Chicken Madeira recipe.

Heat your large oven-safe skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp olive oil. Once the butter melts, add the sliced mushrooms and cook for approximately 5 minutes, stirring occasionally, until softened and golden. Stir in the diced onion and cook another 3 minutes until translucent. Add minced garlic, chopped parsley, ¼ tsp salt, and ¼ tsp black pepper. Cook 2 more minutes until fragrant. Remove the entire mixture to a plate and wipe the skillet clean with a damp paper towel.

Slice each chicken breast in half lengthwise to create thinner cutlets. Place each piece between sheets of plastic wrap and pound with a meat mallet to ¼-inch uniform thickness. This ensures even cooking and tender texture. Season both sides generously with ½ tsp salt and ¼ tsp black pepper.

In the same skillet over medium-high heat, melt the remaining 2 Tbsp butter with 1 Tbsp olive oil. When the butter stops foaming and the foam subsides, add the chicken cutlets. Sauté for 3–4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer the cooked chicken to the plate with the mushroom mixture.

Without cleaning the pan, pour in 1½ cups Madeira wine. Use a wooden spoon to scrape up all the browned bits from the bottom (deglazing). Bring to a vigorous boil and cook for approximately 5 minutes until the wine reduces by half. This concentrates the flavors and sweetness.

Add 1½ cups beef broth to the reduced wine. Continue boiling for 8–10 minutes until only about ¼ of the liquid remains. The sauce should look noticeably thickened and glossy. Reduce heat to medium, stir in ½ cup heavy whipping cream, and simmer for approximately 2 minutes until the sauce reaches velvety consistency. Taste and adjust seasoning with additional salt and pepper if needed.

Return the chicken cutlets to the pan, turning each piece to coat thoroughly in the luxurious Madeira sauce. Arrange the mushroom-onion mixture over the top of the chicken, followed by the blanched asparagus spears. Sprinkle 1 cup shredded mozzarella cheese evenly over everything.

Preheat your oven’s broiler to high. Place the skillet under the broiler for 3–4 minutes, watching carefully, until the mozzarella cheese melts completely and develops golden, bubbly spots.

Remove from the oven and garnish with extra chopped fresh parsley. Spoon the extra Madeira wine sauce over each portion. Serve immediately alongside creamy mashed potatoes to soak up every drop of that incredible sauce.