This Chicken Riesling recipe has bacon and mushrooms in a dreamy white wine cream sauce! It's paired with buttered parmesan pasta for an irresistible meal.
Try my Easy Chicken Madeira or this Easy Chicken Marsala for another impressive dish.
Why you'll love it
Chicken Riesling is a restaurant-quality favorite that you can make right at home. It's on the Cheesecake Factory menu, but you can easily make an even better version in your kitchen with a few simple ingredients. I think you'll be thrilled with my take on it!
If you've never tried it, this Chicken Riesling is one of those easy chicken recipes that's straight out of the Salt & Lavender playbook, so I'm thinking you will adore it. It's ideal for both a quick weeknight meal and for serving guests.
What is Riesling?
- It's a white wine made from Riesling grapes. It's similar to some varieties of chardonnay but is more fruity. It originated in the Rhine region of Germany but is made in lots of places in the world today. Here's a great article if you want to learn more about Riesling.
Ingredients for it
- Bacon - we're using 5-6 strips of bacon cut into small pieces. Try using kitchen shears to make this easier.
- Chicken - two chicken breasts are cut into 4 smaller cutlets
- Garlic powder, salt & pepper, flour - for seasoning and dredging the chicken. Flour helps to get a great crust and also thickens the sauce, so I wouldn't skip it.
- Mushrooms - we're pan frying cremini mushrooms in butter
- Italian seasoning - it's a blend of tasty dried herbs that comes in a single jar for convenience
- Garlic - I went for 3 cloves, but if you're a garlic lover, you can use more
- Riesling - the signature dry white wine flavor of the sauce
- Heavy cream - for the luxurious cream sauce. I wouldn't sub it for anything else.
- Pasta - If you want to serve it with pasta, our simple buttered parmesan pasta has just three ingredients: butter, parm, and spaghetti!
How to make Chicken Riesling
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the pasta if using. Cut the bacon into small pieces and fry in a skillet until crispy. Transfer to a paper towel lined plate, leaving behind some of the bacon fat. Cut the chicken into smaller cutlets, dredge in the flour, garlic powder, and salt & pepper, and pan fry until golden.
Transfer the chicken to a plate. Sauté the butter, mushrooms, and Italian seasoning until the water from the mushrooms has cooked out. Stir in the garlic. Add in the Riesling, scraping up any brown bits from the bottom of the skillet. Let it reduce.
Stir in the cream, and then add the chicken back in along with the bacon. Simmer until the chicken is cooked through and the sauce has thickened. Add extra salt & pepper and garnish with parsley if desired. Serve with the parmesan noodles if you're making them.
Tools for this recipe
- A garlic press is a game changer for mincing garlic. You don't even need to peel the cloves first.
- Don't overcook your chicken! It's easiest to tell if it's done when an instant read thermometer registers at 165F when you place it in the thickest part.
- Always grate your own parmesan cheese. The pre-grated stuff just isn't as fresh and doesn't taste as good. I like using my Microplane zester for it.
Substitutions and variations
- Since this is Chicken Riesling, I of course recommend buying a bottle of Riesling. However, it could be subbed with another dry white wine (try a chardonnay or pinot grigio) or even something like marsala or sherry for a different but equally delicious sauce.
- Try subbing the chicken breasts for thighs. I'd sear them for a bit longer to ensure they're melt-in-your-mouth tender.
- Swap cremini mushrooms for another variety if you wish.
What to serve with this recipe
- We love how it plays with the buttered parmesan noodles, but you could serve this with Mashed Potatoes instead.
- I also enjoy serving it alongside a classic Caesar salad with Homemade Caesar Dressing.
- You can't go wrong with a slice of Extra Cheesy Garlic Bread!
Leftovers and storage
- Leftovers will be fine for 3-4 days in the fridge in an airtight container.
- Reheat in a saucepan over a low heat so that the sauce doesn't separate. If you have to use a microwave, make sure it's on the lowest setting, and try 30-second increments.
- We don't recommend freezing cream sauces.
Any questions? Did you make this recipe? I'd love to hear from you below, or tag me on Instagram!
Chicken Riesling
Ingredients
- 5-6 strips bacon cut into small pieces
- 2 large chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 2 tablespoons butter
- 7 ounces cremini mushrooms sliced
- 1/4 teaspoon Italian seasoning
- 3 cloves garlic minced
- 1/2 cup Riesling
- 3/4 cup heavy/whipping cream
Buttered parmesan pasta:
- 8 ounces uncooked spaghetti
- 2 tablespoons butter
- 1/2 cup freshly grated parmesan cheese
Instructions
- If making the buttered parmesan pasta with this recipe: boil a large salted pot of water for the spaghetti, and cook it al dente according to package directions. Aim for it to be done around the same time as the chicken. Once the pasta is cooked, drain it, return it to the pot it was cooked in, and then immediately toss it with the 2 tbsp butter and 1/2 cup parmesan cheese until smooth and well-coated. Keep covered until you're about to serve it.
- Cut the bacon into small pieces (I use kitchen shears), and fry in a skillet over medium-high heat until crispy. Take the skillet off the heat. Transfer the bacon to a paper towel lined plate and leave 2-3 tablespoons of the bacon fat in the skillet.
- Cut the chicken lengthwise into 4 thinner pieces, then sprinkle each piece with the garlic powder and some salt & pepper (go fairly easy on the salt as bacon is salty), then coat it in flour and shake off the excess.
- Return the skillet to medium-high heat, and once it's hot again, add the chicken and cook for 4-5 minutes (golden but not fully cooked through). Transfer to another plate.
- In the same skillet, add the butter, mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms release their water, it's cooked off, and they get a nice sear.
- Stir in the garlic and cook for about 1 minute.
- Add the white wine to the skillet and scrape any brown bits off the bottom of the pan. Let it bubble until the liquid is reduced by half (about 2-3 minutes).
- Stir in the cream, then add the chicken and bacon back to the skillet. Cook for about 5 minutes or until the sauce has thickened up a bit and the chicken has cooked through. Spoon some sauce over the chicken and season with extra salt & pepper if needed. Serve immediately.
Notes
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. This info doesn't include the buttered parmesan pasta. With the pasta, it's 812 calories/serving.
Sam says
Love, only issue I had was when finishing cooking the chicken the rest of the way the sauce mostly disappeared. Would be making it again.
Natasha says
I'm glad you liked it! You could probably lower the heat a bit next time and/or add a splash more cream.
Denise Hache says
This was INSANELY good! My kids even loved it, which is not an easy task to accomplish. The left over chicken was even better the next day for lunch. Definitely becoming a regular dinner in my house
Natasha says
That is so great to hear, Denise!! 😀 Thanks for letting me know.
Anna says
Hi there, I’m planning on making this recipe for dinner and only have sweet Riesling. Would that ruin the recipe?
Natasha says
Hi Anna! I wouldn't recommend a sweet Riesling for this... it may not work out as intended, but if you think you would like a sweet flavor in there you could give it a go.
JustAnotherMomHQ.Com says
This is delicious! I used it for a homemade pasta making class that I taught, of course paired it with handmade pasta tossed with butter and Parmesan. Everyone loved it! Thank you for the amazing recipe!
Natasha says
Awesome!! That's so nice. Love that you paired it with the homemade pasta! Thanks for your review! 🙂
Trey Wann says
This like the second time I have made this wonderful dish. Always a crowd pleaser. Your site is fun, easy to follow and simply delicious and my go to for family meals! At least three times a week.
Thank you from the bottom of my heart for making cooking fun and stress free.
Trey
Natasha says
It's only 9 am and your comment already made my day, Trey! 😀 I'm so happy you enjoyed this (and other) recipes. Let me know what else you make. 🙂
Colleen says
Dry Reisling ok? or the sweet stuff?
Natasha says
Dry. Hope you like the recipe!
Jordan says
Could I use baby Bella mushrooms instead? We don’t have access to a wide variety of mushrooms where I live.
Natasha says
Absolutely. Baby bellas are actually the same variety as cremini... I believe they're simply in different stages of growth. Hope you enjoy the recipe, Jordan! 🙂
AngelaML says
Hi Natasha,
I'm always genuinely excited and happy whenever you post new chicken recipes! But, I can't have bacon, hate mushrooms and dislike Reisling. What should I use to substitute???
LOL - I feel like your sister in her very funny posts!
Seriously - I will obviously be skipping this one, but please continue to wow us with the chicken! ❤️
Natasha says
YOU HAD ME GOING FOR A SECOND THERE! 😀 Thanks for the laugh!
PS: Try almond milk, grape juice, and just skip the bacon.
Spencer Cundy says
Just finished this delicious meal cooked as per the recipe.
Top marks ago Natasha.
Every body enjoyed it.
Ad I have said previously I try to do one of your dishes at least once a week ,this week it will be two as the orzo rice recipe will be made for dinner this coming Saturday Night..
I receive your up dates first thing Monday morning here in Australia.
Always look forward to reading what's been put up and what great food my family will enjoy this week.
Keep up the good work we love your good ideas.
Natasha says
I'm so happy it was a hit, Spencer!! 🙂 I'm so glad you're liking all the recipes. Really appreciate you following along and making and reviewing the recipes!