Cheesecake 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
Scale
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
