Cheesecake Factory Chicken Riesling Recipe
Introduction
Chicken Riesling is a comforting and elegant dish featuring tender chicken thighs cooked in a rich, creamy sauce with crisp pancetta and earthy mushrooms. The dry Riesling wine adds a subtle acidity that perfectly balances the flavors, making it a perfect meal for any occasion.
Ingredients
- 8 chicken thighs (bone-in or boneless, skin-on optional)
- 2 garlic cloves, thinly sliced
- 3/4 bottle (500 ml) dry Riesling wine
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 125 grams pancetta, sliced into thin strips
- 2 medium onions, sliced
- 250 grams mushrooms, sliced
- 1 cup (240 ml) heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large skillet, heat the butter and olive oil over medium heat. Add the sliced garlic and pancetta, and sauté for about 2–3 minutes until the garlic is golden and the pancetta starts to crisp.
- Step 3: Stir in the sliced onions and mushrooms. Cook for 5–7 minutes, until softened and lightly browned.
- Step 4: Place the chicken thighs in the skillet and pour in the Riesling wine. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes, turning the chicken once halfway through.
- Step 5: Add the heavy cream and stir to combine. Let simmer for another 5 minutes until the sauce thickens slightly.
- Step 6: Transfer everything to a baking dish. Bake uncovered for 15 minutes, or until the chicken is cooked through and the tops are golden.
- Step 7: Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Tips & Variations
- Use a dry Riesling for the best balance; avoid sweet Riesling as it can overpower the dish.
- Substitute pancetta with smoked bacon for a different smoky flavor.
- For a leaner option, use chicken breasts instead of thighs.
- You can prepare the dish up to the simmering stage a day in advance and bake just before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to prevent the cream sauce from breaking. This dish is best enjoyed fresh but reheats well if handled carefully.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of wine?
While dry Riesling is recommended for its acidity and flavor, you can substitute with other dry white wines such as Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, as they can make the sauce too sweet.
Is it necessary to use bone-in chicken thighs?
No, you can use boneless thighs or even chicken breasts if preferred. Bone-in thighs tend to be more flavorful and moist after cooking, but boneless options will work and reduce cooking time slightly.
PrintCheesecake Factory Chicken Riesling Recipe
Chicken Riesling is a creamy, flavorful dish featuring tender chicken thighs cooked with fragrant garlic, pancetta, mushrooms, and a dry Riesling wine sauce. Finished in the oven for a golden top and served with a rich cream sauce, this recipe offers a perfect balance of savory and tangy flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Meat
- 8 chicken thighs (bone-in or boneless, skin-on optional)
- 125 grams pancetta, sliced into thin strips
Vegetables and Aromatics
- 2 garlic cloves, thinly sliced
- 2 medium onions, sliced
- 250 grams mushrooms, sliced
Dairy and Oils
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup (240 ml) heavy cream
Liquids and Seasoning
- 3/4 bottle (500 ml) dry Riesling wine
- Salt and freshly ground black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken to finish cooking after sautéing and simmering.
- Sauté Garlic and Pancetta: In a large skillet, heat the butter and olive oil over medium heat. Add the thinly sliced garlic and pancetta strips. Sauté for about 2–3 minutes until the garlic turns golden and the pancetta begins to crisp, releasing its flavor into the oil.
- Add Onions and Mushrooms: Stir in the sliced onions and mushrooms into the skillet. Cook them for 5–7 minutes, stirring occasionally until the vegetables soften and become lightly browned, enhancing their sweetness and texture.
- Add Chicken and Riesling: Place the chicken thighs directly into the skillet with the sautéed ingredients. Pour in the dry Riesling wine and bring the liquid to a gentle boil. Reduce the heat to low and let it simmer uncovered for 20 minutes, turning the chicken once halfway through to ensure even cooking and flavor absorption.
- Stir in Cream: Add the heavy cream to the skillet and stir thoroughly to combine it with the wine and pan juices. Let the mixture simmer for an additional 5 minutes until the sauce thickens slightly, developing a rich and creamy texture.
- Bake to Finish: Transfer all the contents of the skillet, including the chicken and sauce, into a baking dish. Bake uncovered in the preheated oven for 15 minutes, or until the chicken is fully cooked through and the tops become golden brown, adding an appealing finish.
- Season and Serve: Season the dish with salt and freshly ground black pepper to your taste. Garnish with chopped fresh parsley if desired, and serve the Chicken Riesling hot for a comforting and elegant meal.
Notes
- Wine Tip: Use a dry Riesling rather than a sweet one to provide acidity that balances the richness of the cream.
- Substitutes: Pancetta can be swapped with smoked bacon for a similar smoky flavor. For a leaner option, replace chicken thighs with chicken breasts.
- Make-Ahead: Prepare the recipe up to the simmering with cream step (step 5) a day in advance. Store covered in the refrigerator and bake before serving to save time.
Keywords: Chicken Riesling, creamy chicken recipe, chicken thighs, Riesling wine chicken, pancetta chicken, creamy mushroom chicken, oven-baked chicken
