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a plate with chicken riesling and buttered pasta

Chicken Riesling

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.
Course Main Course
Cuisine American
Keyword Cheesecake Factory Chicken Riesling
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 499kcal


  • 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


  • 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.


  • 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.


Calories: 499kcal | Carbohydrates: 9g | Protein: 31g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 374mg | Potassium: 758mg | Fiber: 1g | Sugar: 2g | Vitamin A: 877IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg